Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata)

Yang, Zihong; Shi, Linghong; Qi, Yunyang; Xie, Cundong; Zhao, Wanrong; Barrow, Colin J.; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.1016/j.fbio.2022.101925

Cited by 11 publications

(12 citation statements)

References 76 publications

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“…Moreover, the ripeness stage may also affect the chemical profile of phenolic compounds, with the flavonoid content being higher in young and mature fruit of C. moschata, whereas phenolic acids are the most abundant compounds at the ripening stage [54]. This abundance of flavonoids in squash by-products was previously cited in Australian C. moschata samples, when HPLC-PDA quantification revealed epicatechin (6.6 µg/g) and catechin (6.1 µg/g) as the major components in pumpkins' seeds and skins, while other compounds such as protocatechuic, caffeic and cumaric acid, and quercetin-3-glucuronide and epicatechin gallate were also detected in significant amounts [55]. Similarly, and in accordance with our results, Busuioc et al [46] reported that flavonoids were the most abundant phenolic category as compared with hydrocinnamic acids in a Cucurbitaceae variety 'Momordica caranthia', whereas gallic acid was the most abundant compound.…”

Section: Phenolic Compounds' Identificationsupporting

confidence: 72%

The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products

et al. 2023

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This work aimed to optimize the extraction conditions of bioactive compounds obtained from three squash by-products (e.g., peel, endocarp, and seeds) using the response surface methodology (RSM). The selected independent variables were ethanol concentration, extraction time, and extraction temperature. Squash by-products’ bioactive molecules were extracted according to the matrix proposed by the experimental plan. Significant variability in total phenolic compound content (TPC) and antioxidant activity, depending on the extraction time, the solvent concentration, and the extraction temperature, was recorded for the tested by-products. The experimental results adequately fitted with second-order polynomial models and showed significant linear, quadratic, and interaction effects of the independent variables. Data analysis suggested that the optimal extraction conditions were 12.2% ethanol for 11.2 min at 55 °C for peels; 28.5% ethanol for 10.5 min at 37 °C for endocarp; and 20% ethanol for 10.5 min at 60 °C for seeds. The results obtained showed that the experimental and predicted values of TPC and antioxidant activities as an indicator of a successful extraction fit with each other, thus indicating the optimal extraction conditions. Under these conditions, the obtained extracts exhibited high, although variable, TPC with epicatechin and epigallocatechin as major compounds, as well significant antimicrobial potency, which reached 100% and 80% inhibition of the tested bacteria and fungi.

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Section: Phenolic Compounds' Identificationsupporting

confidence: 72%

The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products

et al. 2023

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“…Peak 1 ([M-H] − at m/z 289) was identified as (-)-epicatechin by comparing the retention time, UV-vis at the maximum absorption (λ máx 280 nm), and mass spectra with the available standard compound. These compounds were previously described in Cucurbita moschata samples from Australia [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

“…In another study, Curcubita maxima seed oil compounds were associated with high protection against oxidative stress, among which six phenolic compounds were detected, with the prevalence of syringic acid, in addition to tocopherols and sterols, especially δ-tocopherol and β-sisosterol, respectively [ 18 ]. Pumpkin skin and seeds were also reported as presenting high contents of total phenolic compounds and a strong antioxidant potential, evaluated through different chemical assays [ 19 ]. Moreover, pumpkin rinds and seeds were applied to bakery products to increase their antioxidant capacity and total phenolic concentration [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

et al. 2022

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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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“…The LC‐ESI‐QTOF‐MS/MS analysis was conducted following the previous optimized method of our research group, [60] with some modifications. Phenolic compound characterization was carried out using an Agilent 1200 HPLC system coupled with an Agilent 6520 Accurate‐Mass Q‐TOF LC/MS instrument (Agilent Technologies, Santa Clara, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

Extraction and Characterization of Bioactive Compounds from Diverse Marine Microalgae and Their Potential Antioxidant Activities

Zhou,

Duan,

et al. 2023

Chemistry & Biodiversity

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This study compared free and bound phenolic compounds in various marine microalgae species. It assessed total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) and their antioxidant capacities using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, 2,2’‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS•+) radical cation‐based assay and ferric ion reducing antioxidant power assay. Liquid chromatography‐mass spectrometry (LC‐MS) was also employed to characterize the phenolic profiling. Results showed that free phenolic compounds ranged from 1.83 – 6.45 mg GAE/g d.w., while bound phenolic compounds ranged from 4.03 – 26.03 mg GAE/g d.w., indicating significant differences. These variations were consistent across assays, highlining unique profiles in different species. A total 10 phenolics were found in these seven microalgae, including 1 phenolic acid, 6 flavonoids, 1 other polyphenol and 2 lignans. 4'‐O‐methyl‐(‐)‐epigallocatechin 7‐O‐glucuronide and chrysoeriol 7‐O‐glucoside in microalgae were firstly reported in microalgal samples. These findings have implications for future applications in industries.

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Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata)

Cited by 11 publications

References 76 publications

The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products

The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Extraction and Characterization of Bioactive Compounds from Diverse Marine Microalgae and Their Potential Antioxidant Activities

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