The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars

Abstract

Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar

Antioxidants and Health-Beneficial Nutrients in Fruits of Eighteen Cucurbita Cultivars: Analysis of Diversity and Dietary Implications

“…The presented research work on fruits of 18 Cucurbita cultivars enabled to compare their antioxidant properties and confirmed the great diversity found for different objects. This observation is similar to that reported by other authors for many other examined cultivars [64,65,67]. Such variability should not be considered surprising, taking into account that pumpkin is one of the first domesticated plants and has been grown worldwide for several hundred years thus giving farmers enough time to obtain and introduce cultivars with unique characteristics.…”

“…The antioxidant properties of Cucurbita may also result from the presence of carotenoids which are usually assumed to play a predominant role in this respect. However, the pumpkin pulp was also found to be rich in vitamins C and E [64,65] as well as in carbohydrates, which all might add to the resultant activity. The abovementioned facts imply that it is very difficult to estimate the total antioxidant power only based on the content of particular bioactive compounds.…”

“…The two cultivars were also distinguished in the high content of β-carotene (14.6 and 14.8 mg 100 g −1 f.w., respectively) which is a precursor of zeaxanthin. Since the Cucurbita fruits contain pronounced amounts of vitamin E [21,64,65] as well as these xanthophylls [64,65], they seem to have the necessary qualities to slow down the development of the retinal diseases.…”

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

“…The composition of pumpkins varies depending on the species and part of the plant [8]. In general, the fruit is a source of carbohydrates, vitamins, minerals, pigments, phenolic acids, and flavonols [9,10]; while the seeds provide protein and fatty acids [8,11]. In addition, pumpkins have been described to have medicinal and pharmacological properties [9,11,12].…”

Isolation and Characterization of Flavonoids from Black Glutinous Rice (Oryza Sativa L. Var Glutinosa)

“…Secondary metabolite compounds are chemical compounds that have bioactivity values and are biogenesis of primary metabolites, these compounds are usually produced by high-level plants. Primary metabolite compounds are metabolic products used for survival such as amino acids, proteins and carbohydrates [1].…”