The potential of pumpkin seeds as a functional food ingredient: A review

Dotto, Joachim; Chacha, James S.

doi:10.1016/j.sciaf.2020.e00575

Cited by 79 publications

(58 citation statements)

References 114 publications

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“…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: Introductionsupporting

confidence: 59%

“…As shown in the Table 1 , there are four main fatty acids, namely palmitic acids (C16:0), stearic acids (C18:0), oleic acids (C18:1), and linoleic acids (C18:2) in pumpkin seeds. Among them, oleic acid and linoleic acid are polyunsaturated fatty acids, which have many health benefits such as prevention of cardiovascular disease, promotion of brain and nervous system development ( 1 ). Analysis of the relative concentration of fatty acids in pumpkin seeds showed that the unsaturated fatty acids account for more than 83%, and roasting temperature had no evident dependence on the fatty acids of pumpkin seeds ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Our result may indicate that heating of pumpkin seed to the temperature as high as 200°C did not significantly affect the molecular weight distribution of pumpkin seed protein hydrolysate. Furthermore, the similarity of globulin structure between pumpkin seed protein and bean protein and the low allergenicity of pumpkin seeds make it possible to replace soybean protein in food formulation ( 1 ). Pumpkin seed proteins and peptides have antioxidant, antifungal, antihypertensive, and other biological activities ( 50 – 52 ).…”

Section: Resultsmentioning

confidence: 99%

“…Pumpkin belongs to the family Cucurbitaceae, is commonly classified into five species: C. pepo, C. moschata, C. mixta, C. maxima , and C. stilbo ( 1 ). In recent years, pumpkin has been widely applied to healthcare industry because of its rich nutraceutical and therapeutic value.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionsupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…Pumpkin seeds help in the prevention and treatment of hypertension; these conditions were also present in our patient. Also, pumpkin seeds help to boost immunity and metabolism, uplift mood, and improve sleep [ 24 ]. Therefore, we prescribe pumpkin seeds to our CKD patients.…”

Section: Discussionmentioning

confidence: 99%

Discontinuation of Hemodialysis After 8 Years in Favor of Toprak’s Kidney Care in a Patient with End-Stage Kidney Disease

et al. 2021

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Patient: Male, 77-year-old Final Diagnosis: End-stage renal failure Symptoms: No symptoms Medication:— Clinical Procedure: — Specialty: Nephrology Objective: Unusual clinical course Background: End-stage kidney disease patients who need hemodialysis for more than 3 months are less likely to be able to discontinue dialysis. Patient care, however, can play a role in improving kidney function. In this study, we showed that even a patient on hemodialysis for 8 years can discontinue or reduce the number of weekly dialysis sessions through kidney care. Here, we report the effect of patient care on the ability to cease dialysis or reduce dialysis sessions, discuss such cessation or reduction in chronic hemodialysis patients, and describe proper follow-up procedure for a patient whose dialysis has been discontinued or reduced. Case Report: Here, we present a 77-year-old man who had undergone hemodialysis 3 times weekly for 75 months, after which dialysis sessions were gradually decreased and terminated within 21 months while undergoing Toprak’s Kidney Care, a kidney care program. The patient went without dialysis for 10 months. Then, hemodialysis was started once weekly for 46 months, as the glomerular filtration rate values decreased significantly. Following this period, he underwent hemodialysis 3 times weekly for 19 months. During these follow-up periods, 2 hospitalizations were required due to pneumonia and atrial fibrillation. There were no major adverse cardiac events. The patient is still in our follow-up care. Conclusions: Gradual termination of an 8-year period of hemodialysis through a kidney care program without kidney transplantation is very rare. In end-stage kidney disease patients with adequate urination, kidney care should be considered to terminate hemodialysis or reduce the weekly dialysis sessions.

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Plant Protein Amyloid Fibrils for Multifunctional Sustainable Materials

Zhou

Peydayesh

et al. 2023

Advanced Sustainable Systems

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Artificial functional materials based on amyloid fibrils are proven to be a promising strategy toward functional materials. However, scaling‐up applications present sustainability concerns, as animal proteins are the main sources for fabricating amyloid fibrils. Plant‐protein‐based amyloid fibrils, a more sustainable alternative to animal proteins, are attracting increasing interests as building blocks in functional materials. Herein, 11 different sources from a wide range of plants are evaluated, and a comprehensive analysis of seven species of plant proteins, including kidney bean, black bean, cowpea, mung bean, chickpea, lentil, and pumpkin seed, with an excellent ability to form fibrils, is presented. A universal strategy for a diversity of plant protein extraction and fibrillization is applied. Flexible fibrils with a persistence length of ≈100 nm and rigid fibrils of several micrometers are discovered in 7S/8S and 11S subunits dominated protein, respectively. Structural evolution toward the β‐sheet content on these proteinaceous assemblies is characterized by thioflavin T (ThT) intensity, circular dichroism (CD) spectra, attenuated total reflectance‐Fourier transform infrared (ATR‐FTIR) spectra, and typical wide angle X‐ray scattering (WAXS) spectra. Finally, their multifunctional applications are further explored and proven that these sustainable protein amyloids demonstrate excellent performance in renewable and degradable bioplastics, and in water purification membranes for heavy metal removal.

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The potential of pumpkin seeds as a functional food ingredient: A review

Cited by 79 publications

References 114 publications

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

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

Discontinuation of Hemodialysis After 8 Years in Favor of Toprak’s Kidney Care in a Patient with End-Stage Kidney Disease

Plant Protein Amyloid Fibrils for Multifunctional Sustainable Materials

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