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Biological activity of pumpkin byproducts: antimicrobial and antioxidant properties

2022Journal article Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBachari, Khaldoun
dc.contributor.authorZiani, Borhane E.C.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-02-28T14:57:53Z
dc.date.available2023-02-28T14:57:53Z
dc.date.issued2022
dc.description.abstractPumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese ‘Common Pumpkin’ showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of ‘Butternut Squash’ from both countries stood out, while the fibrous strands of Portuguese ‘Butternut Squash’ and the seeds of Algerian ‘Gold Nugget Pumpkin’ revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers’ health and promote a circular economy.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pires, Tânia C.S.P.; Dias, Maria Inês; Calhelha, Ricardo C.; Bachari, Khaldoun; Ziani, Borhane E.C.; Oliveira, M. Beatriz P. P.; Pereira, Carla; Barros, Lillian. (2022). Biological activity of pumpkin byproducts: antimicrobial and antioxidant properties. Molecules. ISSN 14203049. 27:23, p. 1-15pt_PT
dc.identifier.issn14203049
dc.identifier.urihttp://hdl.handle.net/10198/27310
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBiologically active compoundspt_PT
dc.subjectPhenolic profilept_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectAntioxidant activity
dc.subjectPumpkin byproducts
dc.subjectBio-based food preservatives
dc.titleBiological activity of pumpkin byproducts: antimicrobial and antioxidant propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMoleculespt_PT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePires
person.familyNameDias
person.familyNameCalhelha
person.familyNamePereira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameTânia C.S.P.
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameCarla
person.givenNameLillian
person.identifier2118829
person.identifier1415151
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-2172-2014
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person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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