Phytochemical profiles and nutritional composition of squash (Cucurbita moschata D.) from Tunisia

Enneb, S.; Drine, S.; Bagues, Mohamed; Triki, Tebra; Boussora, Faiza; Guasmi, Ferdaous; Nagaz, Kamel; Ferchichi, Ali

doi:10.1016/j.sajb.2019.12.011

Cited by 25 publications

(19 citation statements)

References 34 publications

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“…According to Mi et al. (2012) and Enneb et al. (2020) , the nutritional and compositional content depends on the variety, climatic conditions, state of maturity, processing variables, and other factors of the pumpkin fruit.…”

Section: Resultsmentioning

confidence: 99%

“…and carbohydrates (48.49-58.93 g/100 g w.b.). According to Mi et al (2012) and Enneb et al (2020), the nutritional and compositional content depends on the variety, climatic conditions, state of maturity, processing variables, and other factors of the pumpkin fruit. A significant effect was evidenced in the thermal pretreatment applied to the pumpkin pulp slices, affecting the carbohydrate and fiber contents.…”

Section: Quality Attributes Of Pumpkin Powdermentioning

confidence: 99%

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Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Márquez-Cardozo

Caballero-Gutiérrez

Ciro-Velázquez

et al. 2021

Heliyon

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The study was carried out to assess fresh slices and thermally pretreated pumpkin ( Cucurbita maxima ) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the best fit, with activation energies of 29.47 kJ mol −1 and 16.06 kJ mol −1 for drying fresh and thermally pretreated slices, respectively. A significant effect (p < 0.05) related to thermal pretreatment and temperature was evidenced on the physicochemical properties. The fresh pulp powders presented the following ranges of moisture and color (ΔE), 7.10%–8.31% w.b.; 21.23–25.23, respectively, and for the pretreated pulp powders, they were 8.94%–11.54% w.b., and from 19.00- 28.30, respectively. There were no significant effects on the techno-functional properties in the powders; cold water solubility was 5.36%–6.46%, water absorption capacity was 3.42–6.52 g/g, and oil absorption capacity was 1.00–1.30 g/g. The carbohydrate and fiber contents significantly decreased in the pretreated powder. An increase in antioxidant activity was found in fresh and thermally pretreated pulp powder at a temperature of 70 °C, presenting values between 2.23-2.98 μmol Trolox equivalent g −1 d.b. evaluated by the DPPH method and between 40.48-45.92 μmol Trolox equivalent g −1 d.b. by ABTS, and no significant differences (p > 0.05) were determined after pulp pretreatment. The total content of carotenoids presented retention percentages for fresh pulp powders of 52.09%, 41.92%, 30.55%, and 22.79%, while for pretreated pulp powders, they were 30.67%, 32.86%, 24.84%, and 14.71% when dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C, respectively. The powders obtained from heat-pretreated pumpkin pulp showed significant differences (p < 0.05) in physicochemical characteristics and total carotenoids, but they were not found (p > 0.05) in the techno-functional properties and antioxidant activity evaluated by the DPPH and ABTS methods.

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Section: Resultsmentioning

confidence: 99%

Section: Quality Attributes Of Pumpkin Powdermentioning

confidence: 99%

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Márquez-Cardozo

Caballero-Gutiérrez

Ciro-Velázquez

et al. 2021

Heliyon

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“…Besides, there are also caffeic, ferulic, and vanillic acids ( 9 ). Fourteen flavonoids and six phenolic acids were identified in raw Cucurbita moschata D. seeds by Enneb et al ( 10 ). P-hydroxybenzoic acid, caffeic acid, ferulic acid and vanillic acid were proved to be the main phenolic acids in pumpkin seeds as reported by Dotto and Chacha ( 1 ).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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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.

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“…Over the time, the beneficial effect on human health of Cucurbita species has been demonstrated by a large number of researchers (Adnan et al, 2017;Enneb et al, 2020;Perez Gutierrez, 2016 (Ríos, Andújar, Escandell, Giner, & Recio, 2012;, antidiabetic (Bharti et al, 2013;, hepatoprotective (Nkosi, Opoku, & Terblanche, 2006a, 2006b, antimicrobial (Dubey, Mishra, & Singh, 2010;Noumedem et al, 2013), anti-obesity (Choi et al, 2007 (Gill & Bali, 2011;Sarkar & Buha, 2008), or antigenotoxic (Villaseñor, Lemon, Palileo, & Bremner, 1996).…”

Section: Bioactive Properties Of Cucurbita Genus In Management Of Os-based Disordersmentioning

confidence: 99%

“…Over the time, the beneficial effect on human health of Cucurbita species has been demonstrated by a large number of researchers (Adnan et al, 2017; Enneb et al, 2020; Perez Gutierrez, 2016). The most well‐known pharmacological effects are antioxidant (Attarde, Kadu, Chaudhari, Kale, & Bhamber, 2010; Can‐Cauich, Sauri‐Duch, Moo‐Huchin, Betancur‐Ancona, & Cuevas‐Glory, 2019; Kostecka‐Gugała, Kruczek, Ledwożyw‐Smoleń, & Kaszycki, 2020), antitumor (Ríos, Andújar, Escandell, Giner, & Recio, 2012; Saha, Mazumder, & Haldar, 2011), antidiabetic (Bharti et al, 2013; Saha et al, 2011), hepatoprotective (Nkosi, Opoku, & Terblanche, 2006a, 2006b; Saha et al, 2011), antimicrobial (Dubey, Mishra, & Singh, 2010; Noumedem et al, 2013), anti‐obesity (Choi et al, 2007; Das, Sahu, & Gupta, 2010), diuretic (Jose et al, 2008; Saravanan & Manokaran, 2012), anti‐ulcer activity (Gill & Bali, 2011; Sarkar & Buha, 2008), or antigenotoxic (Villaseñor, Lemon, Palileo, & Bremner, 1996).…”

Section: Cucurbita Plants: Chemical Composition and The Panoply Of Bioactivitiesmentioning

confidence: 99%

Antioxidant potential of family Cucurbitaceae with special emphasis on Cucurbita genus: A key to alleviate oxidative stress‐mediated disorders

Salehi

Quispe

Sharifi‐Rad

et al. 2021

Phytotherapy Research

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Oxidative stress is the imbalance between reactive oxygen species (ROS) production, and accumulation and the ability of a biological system to clear these reactive products. This imbalance leads to cell and tissue damage causing several disorders in human body, such as neurodegeneration, metabolic problems, cardiovascular diseases, and cancer. Cucurbitaceae family consists of about 100 genera and 1,000 species of plants including mostly tropical, annual or perennial, monoecious, and dioecious herbs. The plants from Cucurbita species are rich sources of phytochemicals and act as a rich source of antioxidants. The most important phytochemicals present in the cucurbits are cucurbitacins, saponins, carotenoids, phytosterols, and

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Phytochemical profiles and nutritional composition of squash (Cucurbita moschata D.) from Tunisia

Cited by 25 publications

References 34 publications

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

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

Antioxidant potential of family Cucurbitaceae with special emphasis on Cucurbita genus: A key to alleviate oxidative stress‐mediated disorders

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