Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

Abstract

To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, ,, , individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were, , and. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, , pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.

Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge

“…Table 3 shows that the ash content of instant porridge across treatments ranged between 1. 46 The ash content in this study was similar to 3.18% of pumpkin flour [53]. The Indonesian national Standard requires ash content not to exceed 3.5 g/100 g [55].…”

“…The essential components in pumpkin are 16,571.78 µg/100 g β carotene; 46.31% antioxidant activity and 0.06% phenol. The antioxidant activity expressed in Trolox had the equivalent value in pumpkin Cucurbita maxima, and Cucurbita moschata was 2.61±0.04 and 1.92±0.01 mmol/100 g, respectively [46]. The level of β carotene in pumpkin varied between 1.6 and 45.6 mg/100 g [47].…”

Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

“…There was significant difference ( p < 0.05) observed in ΔE* values of pumpkin extracts prepared with UAE and MAE. Zhou et al [ 44 ] analysed the colour attributes of three species of pumpkins i.e., Cucurbita maxima - L* = 38.08, a* = 3.30, b* = 17.60; Cucurbita pepo - L* = 32.67, a* = −0.13, b* = 1.68 and Cucurbita moschata - L* = 35.59, a* = 0.52, b* = 11.24. The variations in our results could be related with sample matrix where we used pumpkin extracts in corn oil and hexane/isopropyl alcohol (as the instrument is especially designed for solid or powdered samples); however, we calculated the colour parameters after subtracting the control sample readings from our treated samples.…”

Pumpkin Waste as Livestock Feed: Impact on Nutrition and Animal Health and on Quality of Meat, Milk, and Egg

“…On the other hand, Elinge et al [61] reported that Cucurbita pepo seeds contain calcium, magnesium, sodium, phosphorus, iron, zinc, manganese, and cobalt (Table 3). Regarding the vitamin content, it is well known that pumpkins are an important source of carotenoids [8,12,60,62]; as the yellow or orange color of the pulp indicates high carotene content [63]. Azevedo et al [60] identified several carotenoids present in the pulp of several species and varieties of pumpkins, among which are neoxanthin, violaxanthin, lutein, zeaxanthin, α-cryptoxanthin, α-carotene, β-carotene, and ζ-carotene.…”