Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

Abstract

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

“…The TPC value decreased slightly (2.04 ± 0.11 mg GE/g) when germinated wheat was roasted at the highest temperature (188 • C) for 30 min (p > 0.001). Similar results demonstrating an increase in TPC values in the flours of grains and seeds at higher roasting temperatures have been reported in several studies [13,29,30]. Bound phenolic and flavonoid compounds are believed to be released during roasting due to destruction of the cell structure [30].…”

“…Similar results demonstrating an increase in TPC values in the flours of grains and seeds at higher roasting temperatures have been reported in several studies [13,29,30]. Bound phenolic and flavonoid compounds are believed to be released during roasting due to destruction of the cell structure [30]. However, oxidation and thermal degradation of phenolic compounds also leads to increased production of extractable phenolics upon heating [13,31].…”

Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation

“…Pumpkin seed meal is the residue left after removing oil from it. It was reported to be a rich source of protein (>64%) and could be used as a functional food ingredient in the preparation of bakery, confectionary, extruded, and tailor‐made food products (Peng et al ., 2021). Therefore, the present study has been designed to improve the nutritional profile and functionality of pasta and to assess the effect of enrichment on the cooking quality and textural and structural characteristics of pasta.…”

Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits

“…mainly evaluated the correlation of phenolic contents and antioxidant parameters of PSO, which indicate that a linear relationship between DPPH• radical scavenging capacity and the content of total phenolic compounds, allowing antioxidant activity, increased proportionally with the phenolic contents. Other studies have suggested that the antioxidative activity correlates very well with the concentration of phenolics in PSO 91,95,96 …”