Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece

被引：0

作者：

Leichtweis, Maria G. ^{[1
,2
]}

Molina, Adriana K. ^{[1
]}

Dias, Maria Ines ^{[1
]}

Calhelha, Ricardo C. ^{[1
]}

Pires, Tania C. S. P. ^{[1
]}

Pavli, Ourania ^{[3
]}

Oliveira, M. Beatriz P. P. ^{[2
]}

Ferreira, Isabel C. F. R. ^{[1
]}

Petropoulos, Spyridon A. ^{[4
]}

Barros, Lillian ^{[1
]}

Pereira, Carla ^{[1
]}

机构：

[1] Inst Politecn Braganca, LA SusTEC, CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal

[2] Univ Porto, Fac Pharm, REQUIMTE Sci Chem Dept, Rua Jorge Viterbo Ferreira 228, P-4050313 Porto, Portugal

[3] Univ Thessaly, Dept Agr Crop Prod & Rural Environm, Lab Genet & Plant Breeding, Fytokou St, Volos 38446, Greece

[4] Univ Thessaly, Dept Agr Crop Prod & Rural Environm, Lab Vegetable Prod, Fytokou St, Volos 38446, Greece

来源：

FOOD CHEMISTRY | 2025年 / 475卷

关键词：

Antioxidant activity; Antimicrobial activity; Phenolic compounds; Organic acids; Tocopherols; Cytotoxicity; Pumpkin by-products; CUCURBITA-PEPO; EXTRACT; ACIDS;

D O I：

10.1016/j.foodchem.2025.143306

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study evaluated the fruit by-products (peels, seeds, and fibrous strands) from 11 pumpkin genotypes cultivated in Greece aiming to valorize them as natural sources of bioactive compounds. Five compounds, including (-)-epicatechin and chicoric acid isomers, were identified in peels, while seeds and fibrous strands mainly contained (-)-epicatechin. Organic acids and tocopherols varied significantly among genotypes, with oxalic, quinic, and malic acids being predominant. Total tocopherols content (mg/100 g) ranged up to 7.38 +/- 0.03 in fibrous strands, 30.7 +/- 0.2 in peels, and 14.58 +/- 0.09 in seeds. Extracts exhibited potent antioxidant activity, particularly the seeds of genotypes "V5" and "V6", and strong antimicrobial effects, notably the peels of "V2 T" and "V11", which showed significant inhibition of microbial strains. These findings contribute to the advancement of sustainable practices in the agro-industrial waste management, as well as to the production of functional natural ingredients for various industrial applications.

引用

页数：13