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Chemical composition and bioactive properties of pumpkin seeds and seed cakes

2021Documento de conferência Acesso aberto
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dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorFernandes, Ângela
dc.contributor.authorChaski, Christina
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-26T11:17:57Z
dc.date.available2022-01-26T11:17:57Z
dc.date.issued2021
dc.description.abstractPumpkin, (Cucurbita pepo L.) is one of the most important vegetables of the Cucurbitaceae family which is widely used for its edible fleshy fruit, especially fruit pulp. However, other fruit parts such as seeds are a good source of phytochemical and usually consumed in raw or processed form. ln the present work, the chemical composition and bioactive properties of pumpkin seeds and seed cakes were evaluated. Plants from local landrace ''Nychaki" were cultivated at the experimental farm of the University of Thessaly during the summer-autumn growing period of2020 and fruit were collected at marketable maturity. Seeds were removed from 15 randomly selected after cutting each :fruit at the equatorial axis. Then seeds were air-dried at room temperature and pressed with a cold-press to obtain the seed oils and seed cakes, while whole air-dried seeds were ground to fine powder. The ground seeds were rich in fat and proteins (42.7 g/100 g dw and 37.7 g/100 g dw, respectively) while carbohydrates and ash content were 16.1 g/100 dw and 3.5 g/100 g dw. On the other hand, seed cakes contained a high amount ofprotein (58.6 g/100 g dw) and carbohydrates (28.4 g/1 00 g dw ). Ground seeds and seed cakes contained ali the four vitamin E isoforms (a-, p-, y- and S-tocopherols) with y-tocopherol being the most abundant isomer in both samples (6.59 mg/100 g dw and 1.07 mg/100 g dw, respectively). The main detected free sugar in ground seeds and seed cakes were sucrose, followed by trehalose, fructose and glucose, while seed cakes contained a higher amount of sucrose and total free sugars than ground seeds. Regarding the organic acids content, oxalic acid content was the only detected compound in seed cakes, whereas no organic acids were detected in ground seeds. The main detected fatty acids were linoleic acid (43.9% and 41.5% in ground seeds and seed cakes, respectively) and oleie acid (37.0% and 36.3% in ground seeds and seed cakes, respectively), followed by stearic acid (4.83% and 5.46% in ground seeds and seed cakes, respectively). Polyunsaturated and unsaturated fatty acids were the main fatty acids class and accounted for 81.9% and 79.0% oftotal fatty acids in ground seeds and seed cakes, respectively. Finally, both materiais showed no toxic effects against non-tumor PLP2 cell lines indicating that they are safe for human consumption. ln, conclusion, the presented results highlighted the nutritional value of the tested materiais which could be considered a rich source of protein. Moreover, the high content in polyunsaturated fatty acids and tocopherols could be further valorized for pharmaceutical and nutraceutical purposes and increase the added value of pumpkin crop.pt_PT
dc.description.sponsorshipThis work was funded by the General Secretariat for Research and Technology of Greece and PRIMA foundation under the project PULPING (Prima2019-08). The 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); for the financial support through national funding from the FCT, within the scope of the Project PRIMA Section 2 - Multi-topic 2019: Pulplng (PRIMA/0007/2019); and L. Barros and Â. Fernandes thank the national funding by FCT, P.l., through the institutional scientific employrnent program-contract for their contacts.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPolyzos, Nikolaos; Fernandes, Ângela; Chaski, Christina; Petropoulos, Spyridon A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Chemical composition and bioactive properties of pumpkin seeds and seed cakes. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24918
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
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.subjectCucurbita pepo L.pt_PT
dc.subjectBioactive propertiespt_PT
dc.titleChemical composition and bioactive properties of pumpkin seeds and seed cakespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
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/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.citation.title1st Natural products application: Health. Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream3599-PPCDT
person.familyNameFernandes
person.familyNameFerreira
person.familyNameBarros
person.givenNameÂngela
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
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.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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