Dataset Information

Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals.

ABSTRACT: Pumpkin (Cucurbita maxima) is a widely grown vegetable in Bangladesh and is known as the sole supplier of various nutrients. Many studies evidence the nutritional value of flesh and seed while peel, flower, and leaves were reported scarcely with limited information. Therefore, the study aimed to investigate the nutritional composition and antioxidant properties of flesh, peel, seed, leaves, and flowers of Cucurbita maxima. The seed had a remarkable composition of nutrients and amino acids. Flowers and leaves possessed higher content of minerals, phenols, flavonoids, carotenes, and total antioxidant activity. The order of IC₅₀ value (peel > seed > leaves > flesh > flower) indicates higher DPPH radicals scavenging activity of the flower. Moreover, a significant positive relationship was observed among these phytochemical constituents (TPC, TFC, TCC, TAA) and DPPH radicals scavenging activity. It could be concluded that these five parts of the pumpkin plant have an intense potency to be an exigent component of functional food or medicinal herbs.

SUBMITTER: Jahan F

PROVIDER: S-EPMC10248113 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals.

Jahan Farhana F Islam Md Badrul MB Moulick Shyama Prosad SP Al Bashera Mahci M Hasan Md Sabbir MS Tasnim Nishat N Saha Trissa T Boby Farhana F Waliullah Md M Saha Anik Kumar AK Hossain Amin A Ferdousi Lailatul L Rahman Md Mahmudur MM Saha Barun Kanti BK Huda Bhuiyan Md Nurul MN

Heliyon 20230529 6

Pumpkin (Cucurbita maxima) is a widely grown vegetable in Bangladesh and is known as the sole supplier of various nutrients. Many studies evidence the nutritional value of flesh and seed while peel, flower, and leaves were reported scarcely with limited information. Therefore, the study aimed to investigate the nutritional composition and antioxidant properties of flesh, peel, seed, leaves, and flowers of Cucurbita maxima. The seed had a remarkable composition of nutrients and amin ...[more]

PMID: 37303524

Similar Datasets

Project description:The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum (Sorghum bicolor (L.) Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders. The standardized sorghum bowl was analyzed for nutritional value; optical, technological, functional, and mechanical properties; and shelf life, and the results were discussed. The bowls, 18.5 g of average weight, dimensions of 10.2 cm, and a thickness of 3 mm, were baked in a unique bowl-shaped mold at 80°C for 7 min. Enhancing the bowls with flower powder improved their optical properties and nutrient content. The addition of flower powder also increased phytochemical levels, according to qualitative analysis, while roasting sorghum reduced tannin and phytic acid content. The IC50 values revealed that hibiscus (47.74 mg/mL) and rose (39.87 mg/mL) enrichment boosted antioxidant activity. Sensory evaluations favored roasted bowls across all attributes, while Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA) analyses confirmed significant structural changes. The enhanced bowls exhibited greater hardness and hold hot or cold snacks for 90 min without compromising structural integrity. Additionally, these bowls demonstrated an extended shelf life, low microbial count (1 × 101CFU/g), reduced toxicity (3%-10% mortality in brine shrimp assays), and complete biodegradation within 15 days in wet soil. These findings indicate that sorghum-based edible bowls present a nutritious, viable, less toxic alternative to SUPs, appealing to a broad demographic, especially in the food and tourism sector, and contributing to environmental conservation by reducing plastic waste and suitable for wide consumption.

Dataset Information

Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals.

Publications

Nutritional characterization and antioxidant properties of various edible portions of <i>Cucurbita maxima</i>: A potential source of nutraceuticals.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets