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Llorent-Martínez EJ, Ruiz-Medina A, Terzic M, Sinan KI, Koyuncu I, Egi K, Nilofar N, Zengin G. Chemical composition and biological activities of Cucurbita okeechobeensis extracts from its aerial parts, seeds, and fruit shells. Arch Pharm (Weinheim) 2024; 357:e2300663. [PMID: 38408265 DOI: 10.1002/ardp.202300663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/28/2024]
Abstract
The Cucurbita genus has been widely used in traditional medicinal systems across different countries. In this study, we aimed to investigate the chemical composition, antioxidant properties, enzyme inhibitory, and cytotoxic effects of methanol and aqueous extracts obtained from the aerial parts, seeds, and fruit shells of Cucurbita okeechobeensis. Antioxidant properties were assessed using various chemical methods, including radical quenching (DPPH and ABTS), reducing power (CUPRAC and FRAP), metal chelation, and phosphomolybdenum assays. The extracts' enzyme inhibitory effects were tested against cholinesterase, amylase, glucosidase, and tyrosinase, whereas different cancer cell lines were used for the cytotoxicity study. The chemical composition, evaluated by HPLC-ESI-MSn, showed that the most abundant compounds were flavonoids (mainly quercetin glycosides) followed by phenolic acids (mostly caffeic acid derivatives). The aerial parts displayed stronger antioxidant ability than the seed and fruit shells, in agreement with the highest content in phytochemicals. In addition, the methanol extracts presented the highest bioactivity and content in phytochemicals; among them, the extract of the aerial part exhibited significant cytotoxic effects on cancer cell lines and induced apoptosis. Overall, our results suggest that C. okeechobeensis is a valuable source of bioactive compounds for the pharmaceutical and nutraceutical industries.
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Affiliation(s)
| | - Antonio Ruiz-Medina
- Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Jaén, Spain
| | - Milena Terzic
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Ismail Koyuncu
- Department of Medical Biochemistry, Faculty of Medicine, Harran University, Sanliurfa, Turkey
| | - Kadir Egi
- Dialysis Program, Vocational School of Health Services, Harran University, Sanliurfa, Turkey
| | - Nilofar Nilofar
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
- Department of Pharmacy, Botanic Garden "Giardino dei Semplici", Università degli Studi "Gabriele d'Annunzio", Chieti, Italy
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
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2
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Schafleitner R, Chen-Yu L, Laenoi S, Shu-Mei H, Srimat S, Gi-An L, Chatchawankanphanich O, Dhillon NPS. Molecular markers associated with resistance to squash leaf curl China virus and tomato leaf curl New Delhi virus in tropical pumpkin (Cucurbita moschata Duchesne ex Poir.) breeding line AVPU1426. Sci Rep 2024; 14:6793. [PMID: 38514827 PMCID: PMC10957999 DOI: 10.1038/s41598-024-57348-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 03/18/2024] [Indexed: 03/23/2024] Open
Abstract
Virus diseases are a major production constraint for pumpkin. Recessive resistance to squash leaf curl China virus and tomato leaf curl New Delhi virus has been mapped in Cucurbita moschata (Duchesne ex Poir.) breeding line AVPU1426 to chromosomes 7 and 8, respectively. Molecular markers tightly associated with the resistance loci have been developed and were able to correctly predict resistance and susceptibility with an accuracy of 99% for squash leaf curl China virus resistance and 94.34% for tomato leaf curl New Delhi virus in F2 and back cross populations derived from the original resistance source AVPU1426. The markers associated with resistance are recommended for use in marker-assisted breeding.
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Affiliation(s)
| | - Lin Chen-Yu
- World Vegetable Center, 60 Yi-Min Liao, Shanhua, 74151, Tainan, Taiwan
| | - Suwannee Laenoi
- World Vegetable Center, East and Southeast Asia, Kasetsart University, Kamphaeng Saen, Nakhon Pathom, 73140, Thailand
| | - Huang Shu-Mei
- World Vegetable Center, 60 Yi-Min Liao, Shanhua, 74151, Tainan, Taiwan
| | - Supornpun Srimat
- World Vegetable Center, 60 Yi-Min Liao, Shanhua, 74151, Tainan, Taiwan
| | - Lee Gi-An
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Republic of Korea
| | - Orawan Chatchawankanphanich
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Narinder P S Dhillon
- World Vegetable Center, East and Southeast Asia, Kasetsart University, Kamphaeng Saen, Nakhon Pathom, 73140, Thailand
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3
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Zancan TD, Monserrat JM, Marreiro Gomes RM, Martins VG, Wasielesky W, Tesser MB. Effects of including of Japanese Pumpkin Seeds and Pomace in the Diets of Pacific White Shrimp ( Penaeus vannamei). Animals (Basel) 2023; 13:3480. [PMID: 38003098 PMCID: PMC10668790 DOI: 10.3390/ani13223480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
A 60-day feeding trial was conducted to evaluate the effects of including pumpkin seeds and pomace in the diets of Pacific white shrimp Penaeus vannamei, and the effects of these supplements on growth performance, body composition, and total polyphenol, flavonoid and carotenoid contents, as well as on total antioxidant activity, and body color parameters. Five diets were evaluated: pumpkin seeds (PS) at 50 and 100 g·kg-1, pumpkin pomace (PP) at 50 and 100 g·kg-1, and a control treatment. Pacific white shrimp (P. vannamei) juveniles (0.60 ± 0.01 g) were stocked in 15 tanks (310 L), containing 30 shrimps per tank, and the treatments were randomly distributed in triplicate. At the end of the experiment, shrimps were euthanized, weighed, and dissected for further analyses. The inclusion of PS in the diets impaired growth performance, reduced the total flavonoid content and had a pro-oxidative effect on muscle. The inclusion of PP in the diets did not affect growth performance, improved the feed conversion ratio, increased the total flavonoid content in the diets and hepatopancreas, and improved the antioxidant activity of the feeds and shrimp muscle. The total carotenoid content of the feeds increased with the inclusion of PS or PP in the diets; however, the total carotenoid content of shrimp increased only in those fed PP diets. Shrimp fed with PS diets showed a yellowish color and higher saturation when fresh and a reddish color and yellow hue angle after cooking. Shrimp fed PP diets turned reddish and yellowish, both when fresh and after cooking. The inclusion of PS in P. vannamei diets is not recommended; however, PP can be included at 100 g·kg-1 without affecting the growth parameters. Further studies evaluating the inclusion of higher PP levels in shrimp diets are recommended.
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Affiliation(s)
- Thaise Dalferth Zancan
- Institute of Oceanography, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil; (T.D.Z.); (R.M.M.G.); (W.W.J.)
- Laboratory of Aquatic Organisms Nutrition (LANOA), Rio Grande 96210-030, Brazil
| | - José María Monserrat
- Institute of Biological Sciences, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil;
- Laboratory of Functional Biochemistry of Aquatic Organisms (BIFOA), Rio Grande 96210-030, Brazil
| | - Robson Matheus Marreiro Gomes
- Institute of Oceanography, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil; (T.D.Z.); (R.M.M.G.); (W.W.J.)
- Laboratory of Functional Biochemistry of Aquatic Organisms (BIFOA), Rio Grande 96210-030, Brazil
| | - Vilásia Guimarães Martins
- School of Chemistry and Food, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil;
- Laboratory of Food Technology (LTA), Rio Grande 96203-900, Brazil
| | - Wilson Wasielesky
- Institute of Oceanography, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil; (T.D.Z.); (R.M.M.G.); (W.W.J.)
- Marine Shrimp Laboratory, Rio Grande 96210-030, Brazil
| | - Marcelo Borges Tesser
- Institute of Oceanography, Federal University of Rio Grande, Av. Itália, km 8, Rio Grande 96203-900, Brazil; (T.D.Z.); (R.M.M.G.); (W.W.J.)
- Laboratory of Aquatic Organisms Nutrition (LANOA), Rio Grande 96210-030, Brazil
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4
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Dang LM, Nadeem M, Nguyen TN, Park HY, Lee ON, Song HK, Moon H. VPBR: An Automatic and Low-Cost Vision-Based Biophysical Properties Recognition Pipeline for Pumpkin. PLANTS (BASEL, SWITZERLAND) 2023; 12:2647. [PMID: 37514261 PMCID: PMC10386610 DOI: 10.3390/plants12142647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/08/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023]
Abstract
Pumpkins are a nutritious and globally enjoyed fruit for their rich and earthy flavor. The biophysical properties of pumpkins play an important role in determining their yield. However, manual in-field techniques for monitoring these properties can be time-consuming and labor-intensive. To address this, this research introduces a novel approach that feeds high-resolution pumpkin images to train a mathematical model to automate the measurement of each pumpkin's biophysical properties. Color correction was performed on the dataset using a color-checker panel to minimize the impact of varying light conditions on the RGB images. A segmentation model was then trained to effectively recognize two fundamental components of each pumpkin: the fruit and vine. Real-life measurements of various biophysical properties, including fruit length, fruit width, stem length, stem width and fruit peel color, were computed and compared with manual measurements. The experimental results on 10 different pumpkin samples revealed that the framework obtained a small average mean absolute percentage error (MAPE) of 2.5% compared to the manual method, highlighting the potential of this approach as a faster and more efficient alternative to conventional techniques for monitoring the biophysical properties of pumpkins.
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Affiliation(s)
- L Minh Dang
- Department of Information and Communication Engineering, and Convergence Engineering for Intelligent Drone, Sejong University, Seoul 05006, Republic of Korea
| | - Muhammad Nadeem
- Department of Computer Science and Engineering, Sejong University, Seoul 05006, Republic of Korea
| | - Tan N Nguyen
- Department of Architectural Engineering, Sejong University, Seoul 05006, Republic of Korea
| | - Han Yong Park
- Department of Bioresource Engineering, Sejong University, Seoul 05006, Republic of Korea
| | - O New Lee
- Department of Bioresource Engineering, Sejong University, Seoul 05006, Republic of Korea
| | - Hyoung-Kyu Song
- Department of Information and Communication Engineering, and Convergence Engineering for Intelligent Drone, Sejong University, Seoul 05006, Republic of Korea
| | - Hyeonjoon Moon
- Department of Computer Science and Engineering, Sejong University, Seoul 05006, Republic of Korea
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5
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Aziz A, Noreen S, Khalid W, Ejaz A, Faiz ul Rasool I, Maham, Munir A, Farwa, Javed M, Ercisli S, Okcu Z, Marc RA, Nayik GA, Ramniwas S, Uddin J. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS OMEGA 2023; 8:23346-23357. [PMID: 38170139 PMCID: PMC10761000 DOI: 10.1021/acsomega.3c02176] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 06/14/2023] [Indexed: 01/05/2024]
Abstract
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
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Affiliation(s)
- Afifa Aziz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Sana Noreen
- University
Institute of Diet and Nutritional Sciences, Faculty of Allied Health
Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of LahoreLahore 54000, Pakistan
| | - Afaf Ejaz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Izza Faiz ul Rasool
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Maham
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Areesha Munir
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Farwa
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Miral Javed
- College of
Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310027, P.R. China
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro,
Ata Teknokent, 25240 Erzurum, Türkiye
| | - Zuhal Okcu
- Department
of Gastronomy, Faculty of Tourism, Ataturk
University, 25240 Erzurum, Türkiye
| | - Romina Alina Marc
- Food
Engineering
Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Technological
Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No.
64, 400509 Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Govt.
Degree College, Shopian-192303, J&K, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab, India
| | - Jalal Uddin
- Department
of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
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6
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Janowicz M, Kadzińska J, Bryś J, Ciurzyńska A, Karwacka M, Galus S. Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules 2023; 28:4626. [PMID: 37375181 DOI: 10.3390/molecules28124626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from -34.6 to -46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
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Affiliation(s)
- Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Joanna Bryś
- Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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7
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Elnasharty MMM, Elwan AM. Dielectric investigation of irradiated RBCs and study the role of Moringa leaves extract against radiation damage. Appl Radiat Isot 2023; 196:110776. [PMID: 36947911 DOI: 10.1016/j.apradiso.2023.110776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 11/05/2022] [Accepted: 03/11/2023] [Indexed: 03/14/2023]
Abstract
This research article introduces dielectric and thermodynamic state functions as physical markersdetecting both radiation effects and biological repairs to such damages. The red blood cells of rats were physically investigated in this work after whole body irradiation by 7 Gy of gamma rays and trying for reducing the damage effect of ionizing radiation by using the one of the best medicinal plants, Moringa leaves, which are rich with plentiful amounts of antioxidants and nutrients. The animals were divided into six groups; control, Moringa, irradiated, protected, treated, pro-treated. The physical parameters measured were impedance and DC conductivity then, relaxation time, activation energy and enthalpy change were calculated. Most of these parameters showed that the damage occurred in RBCs membrane due to ionizing radiation needs more than four weeks after irradiation to recover. As dipolar relaxation required much more time to occur and charge conduction were greatly reduced.
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Affiliation(s)
- Mohamed M M Elnasharty
- Microwave Physics and Dielectrics Dept., Physics Division, National Research Centre, 33 El Bohouth St., Dokki, P.O.12622, Giza, Egypt.
| | - Azhar M Elwan
- Dept., of Biochemistry, National Research Centre (NRC), 33 El Bohouth st., Dokki, P.O.12622, Giza, Egypt.
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8
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Physicochemical characterization of a functional chestnut sweet cream enriched with carotenoids and fiber. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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9
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Ninčević Grassino A, Rimac Brnčić S, Badanjak Sabolović M, Šic Žlabur J, Marović R, Brnčić M. Carotenoid Content and Profiles of Pumpkin Products and By-Products. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020858. [PMID: 36677916 PMCID: PMC9861221 DOI: 10.3390/molecules28020858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/07/2023] [Accepted: 01/11/2023] [Indexed: 01/17/2023]
Abstract
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Marija Badanjak Sabolović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Jana Šic Žlabur
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Roko Marović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
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10
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Hussain A, Kausar T, Sehar S, Sarwar A, Quddoos MY, Aslam J, Liaqat A, Siddique T, An QU, Kauser S, Rehman A, Nisar R. A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023; 5:22. [PMCID: PMC10030350 DOI: 10.1186/s43014-023-00138-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2023]
Abstract
Progression of today’s world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Now world is coming out of the destructive pandemic era, the choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents could be the part of both infected and non-infected person’s daily diet. Vitamins like A, C and E, minerals like zinc, iron and selenium, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the viral pathogens. In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the populations. This review covers the pharmacological activities of pumpkin functional constituents in relation with COVID 19 pandemic. Pumpkins are well equipped with nutraceuticals and functional bioactives like tocopherols, polyphenols, terpenoids and lutein therefore, consumption and processing of this remarkable vegetable could be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin could play a vital role in developing a healthy community around the globe.
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Affiliation(s)
- Ashiq Hussain
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- Punjab Food Authority, Lahore, Pakistan
| | - Tusneem Kausar
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Sawera Sehar
- grid.440564.70000 0001 0415 4232Department of Zoology, The University of Lahore, Lahore, Pakistan
| | - Ayesha Sarwar
- grid.412782.a0000 0004 0609 4693Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Yousaf Quddoos
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Jawed Aslam
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Atif Liaqat
- grid.510450.5Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | | | - Qurat Ul An
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Samina Kauser
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Abdul Rehman
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Rizwan Nisar
- grid.412782.a0000 0004 0609 4693Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
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Piepiórka-Stepuk J, Wojtasik-Kalinowska I, Sterczyńska M, Mierzejewska S, Stachnik M, Jakubowski M. The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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12
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Cui X, Huang Q, Zhang W. Pumpkin seed coat pigments affected aqueous enzymatic extraction processing through interaction with its interfacial protein. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Leichtweis MG, Molina AK, Pires TCS, Dias MI, Calhelha R, Bachari K, Ziani BEC, Oliveira MBPP, Pereira C, Barros L. Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules 2022; 27:molecules27238366. [PMID: 36500462 PMCID: PMC9739767 DOI: 10.3390/molecules27238366] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
Pumpkin 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.
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Affiliation(s)
- Maria G. Leichtweis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Tânia C. S. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Khaldoun Bachari
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques-CRAPC, Bou Ismaïl 42004, Algeria
| | - Borhane E. C. Ziani
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques-CRAPC, Bou Ismaïl 42004, Algeria
| | - M. Beatriz P. P. Oliveira
- REQUIMTE—Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
- Correspondence: ; Tel.: +351-2733-309-04
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
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El-Azma MH, El-Beih NM, El-Shamy KA, Koriem KM, Elkassaby MI, El-Sayed WM. Pumpkin seed oil and zinc attenuate chronic mild stress perturbations in the cerebral cortex of rats. NUTRITION & FOOD SCIENCE 2022; 52:1070-1082. [DOI: 10.1108/nfs-10-2021-0315] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/07/2023]
Abstract
Purpose
This study aims to investigate the potential of pumpkin seed oil (PSO) and zinc to attenuate oxidative stress and neuroinflammation caused by chronic mild stress (CMS) in the cerebral cortex of male rats.
Design/methodology/approach
The rats were submitted to stress for six weeks and then the behavior of the rats was tested by forced swimming test (FST) and novel cage test. The treated groups were given venlafaxine (20 mg/kg), pumpkin seed oil (40 mg/kg) and zinc (4 mg/kg). The cortex homogenate was used for the detection of the oxidative stress parameters, the concentration of neurotransmitters, tumor necrosis factor-α (TNF-α) and interleukin 1β (IL-1β), Na+/K+-ATPase activity, and the expression of histamine N-methyltransferase (Hnmt) and tyrosine hydroxylase (Th).
Findings
CMS causes a significant increase in immobility time in the FST and a significant decrease in the number of rearing in the novel cage test. CMS group showed a significant increase in alanine aminotransferase (ALT) activity, levels of cortisol, TNF-α, IL-1β, nitric oxide and malondialdehyde. CMS caused a significant decrease in the concentrations of serotonin, GABA, norepinephrine, and the activities of glutathione peroxidase, catalase, superoxide dismutase and Na+/K+-ATPase. CMS caused a marked reduction in the expression of Hnmt and Th in the cortex. PSO and zinc attenuated the Na+/K+-ATPase activity, oxidative parameters and neuroinflammation induced by the CMS, and this was reflected by the elevation of the concentration of neurotransmitters and reduction of cortisol and ALT, in addition to the behavior normalization. PSO and zinc attenuated the CMS by improving the antioxidant milieu and anti-inflammatory status of the cerebral cortex.
Originality/value
There are no studies on the effect of pumpkin seed oil on depression
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Pandey DK, Adhiguru P, Momin KC, Kumar P. Agrobiodiversity and agroecological practices in 'jhumscape' of the Eastern Himalayas: don't throw the baby out with the bathwater. BIODIVERSITY AND CONSERVATION 2022; 31:2349-2372. [PMID: 35694041 PMCID: PMC9172600 DOI: 10.1007/s10531-022-02440-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/10/2022] [Accepted: 05/13/2022] [Indexed: 05/05/2023]
Abstract
The values and roles of biodiversity at the grassroots level get little attention and are usually ignored, despite mounting evidence that effective relationships between biodiversity and indigenous people are critical to both ecological integrity and rural survival. 'Jhumscape' (the landscape of shifting cultivation) can contribute a great deal to enriching agrobiodiversity and ensuring food security, but this system of cultivation has been mostly neglected. The objective of the present study was twofold: (1) to quantify the agrobiodiversity of a jhumscape in the Eastern Himalayas, especially its contribution to food and nutritional security, and (2) to examine the jhum practices in view of the agroecological principles recently proposed by the Food and Agricultural Organization. Applying mixed-method research and using primary data from 97 households representing eleven villages, transect walks, and interviews of key informants, the plant diversity maintained in a traditional jhum system by the indigenous people was seen to comprise of 37 crops including many landraces and four non-descript breeds of livestock. The food basket was supplemented with wild edible plants collected from fringes of forests and fallow lands that are a part of the jhumscape. Diversity in food groups and the share of expenditure on food in the total budget indicates that the indigenous people are secure in terms of food and nutrition. Jhum agroecological practices such as zero tillage and organic mixed-crops farming based on traditional ecological knowledge helps to maintain a high level of agrobiodiversity. Using biodiversity more effectively for agroecological transition does not mean merely returning to traditional practices but requires a deeper understanding of how agrobiodiversity contributes to better nutrition, greater food security, and sustainability. Although some principles and local practices related to jhum are applicable globally, others may be specific to the region and the culture.
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Affiliation(s)
- Dileep Kumar Pandey
- College of Horticulture & Forestry, Central Agricultural University (Manipur), Pasighat, Arunachal Pradesh 791102 India
| | - P Adhiguru
- Agricultural Extension Division, Indian Council of Agricultural Research (ICAR) Headquarters, Krishi Anusandhan Bhavan - I, PUSA, New Delhi, 110012 India
| | - Kalkame Cheran Momin
- College of Horticulture & Forestry, Central Agricultural University (Manipur), Pasighat, Arunachal Pradesh 791102 India
| | - Prabhat Kumar
- Agricultural Education Division, Indian Council of Agricultural Research (ICAR) Headquarters, Krishi Anusandhan Bhavan - II, PUSA, New Delhi, 110012 India
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16
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Panato K, Muller CMO. Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam‐mat drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16264] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Karoline Panato
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Florianopolis Brazil
| | - Carmen Maria Olivera Muller
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Florianopolis Brazil
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Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection. Antioxidants (Basel) 2021; 10:antiox10101580. [PMID: 34679715 PMCID: PMC8533216 DOI: 10.3390/antiox10101580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/23/2022] Open
Abstract
Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata), cultivar, and origin, belonging to a Serbian breeding collection. These accessions are candidates for inclusion within programs intended to improve pumpkin fruit quality. The results obtained in this work allowed us to highlight the best marker compounds, discriminating both the region of accession collection or breeding (“origin”) and the plant species. Furthermore, our findings have helped to identify the most suitable antioxidant-rich varieties to select for national breeding programs for improving human health. These findings provide valuable information to the overall current understanding of the potential health benefits of pumpkins and the discriminant triterpenoids underlying the C. maxima and C. moschata accessions investigated here, which include those of Serbian and non-Serbian origin.
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18
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Chawafambira A. The effect of incorporating herbal ( Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine. Food Sci Nutr 2021; 9:4539-4549. [PMID: 34401101 PMCID: PMC8358337 DOI: 10.1002/fsn3.2432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 11/15/2022] Open
Abstract
The use of medicinal herbs in food processing to improve food quality and human health is growing in sub-Saharan Africa. Herbal infusions have perceived medicinal benefits. This study investigated the effect of incorporating L. javanica extract on the phenolic, physicochemical, and sensory properties of a Uapaca kirkiana fruit-based wine. The fruit and L. javanica were analyzed for proximate, pH, total soluble sugars (TSS), total sugar, titratable acidity, phenolics, and antioxidant activity (AOA). The prepared substrate was fermented at optimized fermentation temperature of 23°C, pH of 3.4, inoculum concentration of 9.5% (v/v) (Saccharomyces cerevisiae), and L. javanica extract concentration of 10% (v/v). The produced wine had a pH, total sugar, TSS, total acidity, and vitamin C content of 3.1 ± 0.2, 3.0 ± 0.1 g/L, 4.8 ± 0.1%, 5.9 ± 0.01 g/L, and 4.4 ± 0.1 mg/100 g, respectively. The wine had 12.2 ± 2.1 mg GAE/g, 0.06 ± 0.01 mg/g, and 1.8 ± 1.1 mg CE/g total phenols, tannins, and flavonoids, respectively. The alcohol, free sulfur dioxide (SO2), AOA, and color values of the produced wine were 10.2 ± 0.1 alcohol by volume (ABV)%, 58.1 ± 1.2 mg/L, 73.1 ± 0.1 EC50 mg/L, and 40.4 ± 2.1% yellow, respectively. The flavor, color, and overall acceptance of the produced wine were rated as "good" and were significantly different (p < .05) from control wine. The addition of L. javanica extracts enhanced total phenol, color, and sensory properties of the wine. The utilization of U. kirkiana fruit by incorporating L. javanica infusion can reduce postharvest losses and improve nutrition and health.
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Affiliation(s)
- Armistice Chawafambira
- Department of Food Science and TechnologyChinhoyi University of TechnologyChinhoyiZimbabwe
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19
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Venthodika A, Chhikara N, Mann S, Garg MK, Sofi SA, Panghal A. Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review. Phytother Res 2020; 35:1887-1907. [PMID: 33159390 DOI: 10.1002/ptr.6934] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/16/2020] [Accepted: 10/15/2020] [Indexed: 01/12/2023]
Abstract
Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient-rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio-protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti-ulcerative colitis, cardioprotective, free-radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health-conscious consumers for human well-being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael.
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Affiliation(s)
- Anshid Venthodika
- Quality Assurance, ALBAIK Food Systems Company Limited, Jeddah, Saudi Arabia
| | - Navnidhi Chhikara
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - Sandeep Mann
- Transfer of Technology Division, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - Sajad Ahmad Sofi
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
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MAJID AK, AHMED Z, KHAN R. Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.03720] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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21
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Mwaurah PW, Kumar S, Kumar N, Panghal A, Attkan AK, Singh VK, Garg MK. Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Compr Rev Food Sci Food Saf 2020; 19:2421-2446. [DOI: 10.1111/1541-4337.12598] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/01/2020] [Accepted: 06/16/2020] [Indexed: 12/27/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6834946] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear andLantana camarafruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), andLantana camarafruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blendedLantana camarafruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporatingLantana camarafruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.
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