Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico
In this study, the effect of the extraction method (mechanical pressing, MP and organic solvent, OS) and the specie (Cucurbita argyrosperma Huber, CA; and Cucurbita moschata Duchesne, CM) on the content of bioactive compounds and antioxidant activity of oil from pumpkin of Yucatan, Mexico was investigated. Between the two extraction methods, the oil extracted by MP obtained the highest values for total phenolic compounds (TPC), total carotenoids, squalene, quercetin, β-carotene, fucosterol, stigmasterol and antioxidant activity (DPPH, ABTS and reducing power). Between the two species, the CM oil extracted with MP or OS ex...
Source: Food Chemistry - February 8, 2019 Category: Food Science Source Type: research
iEffect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico
In this study, the effect of the extraction method (mechanical pressing, MP and organic solvent, OS) and the specie (Cucurbita argyrosperma Huber, CA; and Cucurbita moschata Duchesne, CM) on the content of bioactive compounds and antioxidant activity of oil from pumpkin of Yucatan, Mexico was investigated. Between the two extraction methods, the oil extracted by MP obtained the highest values for total phenolic compounds (TPC), total carotenoids, squalene, quercetin, β-carotene, fucosterol, stigmasterol and antioxidant activity (DPPH, ABTS and reducing power). Between the two species, the CM oil extracted with MP or OS ex...
Source: Food Chemistry - February 6, 2019 Category: Food Science Source Type: research
Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum
Publication date: March 2019Source: LWT, Volume 102Author(s): Eun-Jin Park, Coralia V. Garcia, Sun-Joo Youn, Chi-Deok Park, Sam-Pin LeeAbstractPumpkin (Cucurbita moschata) was co-fermented using Bacillus subtilis HA and Lactobacillus plantarum EJ2014 for producing a novel food ingredient fortified with γ-aminobutyric acid (GABA) and bioactive compounds. After the first fermentation, the broth showed pH 6.1, 0.26% acidity, 8.9 log CFU/mL viable cell counts of B. subtilis, 2.61% mucilage, and a consistency index of 5.43 Pa·sn. After the second fermentation, the broth indicated pH 5.1 and 0.23% acidity. The viable cell co...
Source: LWT Food Science and Technology - December 15, 2018 Category: Food Science Source Type: research
Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin
This study investigated an efficient and recyclable approach for purification of crude pumpkin oligosaccharide (POS) by macroporous resins. Five resins with different physical and chemical properties were tested for decoloration of POS. In virtue of its higher decoloration ratio (92.6%) and POS recovery ratio (81.3%), the macroporous resin DM28 was considered to a better selection. Depending on the changes of molecular weight, part of the monosaccharides in crude POS were removed simultaneously after decoloration by DM28. Operating conditions were also determined by the dynamic breakthrough and desorption curves. Moreover,...
Source: Food Chemistry - November 16, 2018 Category: Food Science Source Type: research
Perception and Liking of Soups Flavored with Chipotle Chili and Ginger Extracts: Effects of PROP Taster Status, Personality Traits and Emotions
This study examined the role of PROP taster status (a genetic marker for oral sensations), personality factors, and emotions in perception and liking of tomato and butternut squash soups flavored with chipotle chili and ginger extracts, respectively. Each extract was added at three concentrations: low, medium and high. Overall, the chili extract had a greater influence on the sensory profile and emotional ratings of the tomato soup than the ginger extract on the squash soup. Specifically, PROP non-tasters liked the burn of the tomato soup at the high chili extract concentration more than the other taster groups, high sensa...
Source: Food Quality and Preference - November 9, 2018 Category: Food Science Source Type: research
Near-infrared spectroscopy in vegetables and humans: An observational study
We report NIRS values for some common vegetables and faculty at a world-class medical institution.
DESIGN
Observational nonblinded study.
SETTING
Single tertiary care institution and local urban vegetable market.
PARTICIPANTS
Five yams (Dioscorea cayenensis), five courgettes (Cucurbita pepo) and five butternut squashes (Cucurbita moschata) were studied. Five cardiothoracic surgeons and anaesthesiologists were the control group.
INTERVENTIONS
None.
MAIN OUTCOME MEASURES
NIRS value of each species.
RESULTS
Mean NIRS value for the control group was 71% [95% confidence interval (CI) 68 to 74] and was similar ...
Source: European Journal of Anaesthesiology - November 2, 2018 Category: Anesthesiology Tags: Christmas isue Source Type: research
Molecules, Vol. 23, Pages 2791: HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) Pumpkins as Food Traceability Markers
In this study, two different pumpkin cultivars (Cucurbita maxima, also named `Delica’ and Cucurbita moschata, also known as `Violina’) from the southern Po Delta area were investigated in terms of carotenoid content and the influence of food processing on compositional changes and carotenoid bioaccessibility. Quali- and quantitative determination of carotenoids in sample extracts were performed on a C30 column by means of an online coupled HPLC-UV/Vis-APCI-MS/MS technique. The identification of separated compounds was tentatively achieved by merging (i) chromatographic data, (ii) UV-Vis spectra,...
Source: Molecules - October 27, 2018 Category: Chemistry Authors: Caterina Bergantin Annalisa Maietti Paola Tedeschi Guillermina Font Lara Manyes Nicola Marchetti Tags: Article Source Type: research
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species
Publication date: 15 February 2019Source: Food Chemistry, Volume 274Author(s): Maria Paciulli, Massimiliano Rinaldi, Margherita Rodolfi, Tommaso Ganino, Michele Morbarigazzi, Emma ChiavaroAbstractThe effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This spe...
Source: Food Chemistry - September 7, 2018 Category: Food Science Source Type: research
Smart food …vegetables may be smarter than we think: A word about multisite near-infrared spectroscopy
Kahn and Anyanwu1 recently published an observational nonblinded study comparing cerebral near-infrared spectroscopy (NIRS) values of cardiothoracic surgeons and anesthesiologists with vegetables: yams, courgettes, and butternut squash. They reported that the butternut squash had NIRS values similar to the human brains in their population.1 Smart food generally refers to foods such as blueberries and leafy greens, which confer neuroprotection by scavenging free radicals. However, the study by Kahn and Anyanwu1 is a somewhat whimsical reminder that we must be wary that diagnostic testing may sometimes lack clinical correlat...
Source: The Journal of Thoracic and Cardiovascular Surgery - September 1, 2018 Category: Cardiovascular & Thoracic Surgery Authors: Rohit Rao, Tara Karamlou Tags: Editorial Commentary Source Type: research
Plant Growth and Yield of Cucumber Plants Grafted on different Commercial and Local Rootstocks Grown under Salinity Stress
This study aimed to determine the effects of different rootstocks and soilless media on the plant growth and yield of cucumber and on the leaf ion (Na+, Ca++, K+ and Cl-) concentrations. Four commercial rootstocks (TZ148 F1, RS841 F1, Nun9075 F1 and Avar F1) and two local landraces (Local-1 and Local-3 belonging to Cucurbita moschata L.) were used as rootstock and grafted and non grafted plants were tested in three different salinity conditions (2.5 dS m-1, 5.0 dS m-1 and 7.5 dS m-1) on three different soilless media (cocopeat, perlite and rockwool) in spring period under greenhouse conditions. Salinity found to reduce roo...
Source: Saudi Journal of Biological Sciences - July 24, 2018 Category: Biology Source Type: research
Transcriptome analysis reveals the effects of grafting on sugar and α-linolenic acid metabolisms in fruits of cucumber with two different rootstocks
This study provides a novel insight into the molecular mechanisms of fruit quality regulated by candidate genes. (Source: Plant Physiology and Biochemistry)
Source: Plant Physiology and Biochemistry - July 21, 2018 Category: Biochemistry Source Type: research
Genetic diversity of Cucurbita pepo L. and Cucurbita moschata Duchesne accessions using fruit and seed quantitative traits
Publication date: March 2018Source: Journal of Applied Research on Medicinal and Aromatic Plants, Volume 8Author(s): Reza Darrudi, Vahideh Nazeri, Forouzandeh Soltani, Majid Shokrpour, Marria Raffaella ErcolanoAbstractTwenty one accessions of Cucurbita pepo and eleven accessions of Cucurbita moschata were collected from different regions of Iran and variations in fruit and seed characters evaluated during 2016–2017. The basic statistics of traits has demonstrated considerable variability among accessions. Correlation analysis revealed some important associations among studied traits. In C. pepo, a positive correlation we...
Source: Journal of Applied Research on Medicinal and Aromatic Plants - July 10, 2018 Category: Complementary Medicine Source Type: research
Evaluation of combining ability in Cucurbita pepo L. and Cucurbita moschata Duchesne accessions for fruit and seed quantitative traits
Publication date: May 2018Source: Journal of Applied Research on Medicinal and Aromatic Plants, Volume 9Author(s): Reza Darrudi, Vahideh Nazeri, Forouzandeh Soltani, Majid Shokrpour, Maria Raffaella ErcolanoAbstractA complete diallel cross study of seven Iranian accessions of Cucurbita, including five C. pepo (four naked seed and one true seed type) and two C. moschata accessions, was carried out during two planting seasons at University of Tehran, Karaj, Iran. Investigated traits were fruit number, fruit yield, seed yield, fruit weight, seed weight, ratio of fruit weight/seed weight, 100 seeds weight and seed number. ANOV...
Source: Journal of Applied Research on Medicinal and Aromatic Plants - July 10, 2018 Category: Complementary Medicine Source Type: research
Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices
Publication date: October 2018Source: LWT, Volume 96Author(s): Ricardo Lemos Monteiro, Jade Varaschim Link, Giustino Tribuzi, Bruno A.M. Carciofi, João Borges LaurindoAbstractThe influence of different drying methods on the microstructure, porosity, and texture of pumpkins slices was assessed, aiming to find the best process conditions. Pumpkins (Cucurbita moschata) were selected, peeled, sliced, blanched and dehydrated by different methods: i) microwave multi-flash drying (MWMFD), ii) microwave vacuum drying (MWVD), iii) conductive multi-flash drying (KMFD), iv) freeze-drying (FD), and v) air-drying (AD). Micrographs of ...
Source: LWT Food Science and Technology - July 10, 2018 Category: Food Science Source Type: research
Genetic diversity of Cucurbita pepo L. and Cucurbita moschata Duchesne accessions using fruit and seed quantitative traits
Publication date: March 2018Source: Journal of Applied Research on Medicinal and Aromatic Plants, Volume 8Author(s): Reza Darrudi, Vahideh Nazeri, Forouzandeh Soltani, Majid Shokrpour, Marria Raffaella ErcolanoAbstractTwenty one accessions of Cucurbita pepo and eleven accessions of Cucurbita moschata were collected from different regions of Iran and variations in fruit and seed characters evaluated during 2016–2017. The basic statistics of traits has demonstrated considerable variability among accessions. Correlation analysis revealed some important associations among studied traits. In C. pepo, a positive correlation we...
Source: Journal of Applied Research on Medicinal and Aromatic Plants - July 5, 2018 Category: Complementary Medicine Source Type: research
