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Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands

2021Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorBachari, Khaldoun
dc.contributor.authorZiani, Borhane E.C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-15T12:29:03Z
dc.date.available2024-11-15T12:29:03Z
dc.date.issued2021
dc.description.abstractThe limitation of natural resources, together with current consumer trends and needs, demand the implementation of sustainable food systems, able to produce healthier products and fulfil circular economy principles. The food industry is under pressure to offer healthy, convenient, and ready-to-eat foods, able to meet daily nutritional needs, provide pleasure and satiety, and attend to consumers’ growing expectations and safety issues [1]. Given its high nutritional value, pumpkin is one of the most important sources of sustenance of the poorest regions in the world. Nevertheless, during the industrial processing of this fruit, about 25% of the pumpkin is wasted, being this by-product mainly constituted by peels, seeds, and fibrous strands [2]. Through the present work, these bio-residues were assessed in terms of bioactive properties, namely the lipid peroxidation inhibition capacity (TBARS) and the anti-hemolytic activity (OxHLIA), as also the cytotoxicity against a primary culture of non-tumor porcine liver cells (PLP2), by the sulforodamine B assay. Three pumpkin varieties grown in Algeria were studied, namely Cucurbita pepo (common pumpkin), Cucurbita moschata (butternut squash), and Cucurbita moschata (Musquée de Provence). Regarding the antioxidant activity, in the TBARS assay, the seeds stood out for all the varieties, with the best result being presented by the common pumpkin. The seeds of this variety showed an IC50 value of about 1.5 times lower than that of the positive control, Trolox. On the other hand, in the OxHLIA assay, the results were quite similar between the type of bioresidues and between the varieties. Despite their strong lipid peroxidation inhibition capacity, the seeds of the common pumpkin did not present anti-hemolytic properties. Regarding cytotoxicity, the effect of inhibiting non-tumor cell growth was not observed, even at the highest tested concentration (400 μg/mL), which is of great importance in food safety. These preliminary results are the basis for future studies aiming at the valorization of bioresidues from food industry, allowing its application as food additives, for preservative purposes.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira and L. Barros contracts and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Pires, Tânia C.S.P.; Bachari, Khaldoun; Ziani, Borhane Eddine Cherif; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strands. In 2nd Meeting of the Group of Portuguese Chemists Abroad of the Portuguese Chemical Society. Lisboapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/30602
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkinpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleBioactive properties of bio-residues from food industry: pumpkin seeds, peels, and fibrous strandspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.citation.conferencePlaceLisboapt_PT
oaire.citation.endPage29pt_PT
oaire.citation.startPage29pt_PT
oaire.citation.title2nd Meeting of the Group of Portuguese Chemists Abroad of the Portuguese Chemical Societypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
oaire.fundingStream3599-PPCDT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePereira
person.familyNamePires
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameTânia C.S.P.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.ciencia-id321E-2D96-00CA
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person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridQ-2842-2018
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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