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Stryjecka M, Krochmal-Marczak B, Cebulak T, Kiełtyka-Dadasiewicz A. Assessment of Phenolic Acid Content and Antioxidant Properties of the Pulp of Five Pumpkin Species Cultivated in Southeastern Poland. Int J Mol Sci 2023; 24:ijms24108621. [PMID: 37239966 DOI: 10.3390/ijms24108621] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The following species cultivated in Poland were included: Cucurbita maxima 'Bambino', Cucurbita pepo 'Kamo Kamo', Cucurbita moschata 'Butternut', Cucurbita ficifolia 'Chilacayote Squash', and Cucurbita argyrosperma 'Chinese Alphabet'. The content of polyphenolic compounds was determined by ultra-high performance liquid chromatography coupled with HPLC, while the total content of phenols and flavonoids and antioxidant properties were determined by spectrophotometric methods. Ten phenolic compounds (protocatechuic acid, p-hydroxybenzoic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, syringic acid, ferulic acid, salicylic acid, kaempferol) were identified. Phenolic acids were the most abundant compounds; the amount of syringic acid was found to be the highest, ranging from 0.44 (C. ficifolia) to 6.61 mg∙100 g-1 FW (C. moschata). Moreover, two flavonoids were detected: catechin and kaempferol. They were found at their highest level of content in C. moschata pulp (catechins: 0.31 mg∙100 g-1 FW; kaempferol: 0.06 mg∙100 g-1 FW), with the lowest amount detected in C. ficifolia (catechins: 0.15 mg∙100 g-1 FW; kaempferol below the limit of detection). Analysis of antioxidant potential showed significant differences depending on the species and the test used. The DPPH radical scavenging activity of C. maxima was 1.03 times higher than C. ficiofilia pulp and 11.60 times higher than C. pepo. In the case of the FRAP assay, the multiplicity of FRAP radical activity in C. maxima pulp was 4.65 times higher than C. Pepo pulp and only 1.08 times higher compared to C. ficifolia pulp. The study findings show the high health-promoting value of pumpkin pulp; however, the content of phenolic acids and antioxidant properties are species dependent.
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Affiliation(s)
- Małgorzata Stryjecka
- Institute of Human Nutrition and Agriculture, The University College of Applied Sciences in Chełm, 22-100 Chełm, Poland
| | - Barbara Krochmal-Marczak
- Department of Plant Production and Food Safety, The University College of Applied Sciences in Krosno, 38-400 Krosno, Poland
| | - Tomasz Cebulak
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 35-601 Rzeszów, Poland
| | - Anna Kiełtyka-Dadasiewicz
- Department of Plant Production Technology and Commodity Sciences, University of Life Sciences, 20-950 Lublin, Poland
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Rubio FTV, Haminiuk CWI, Santos PDDF, Martelli-Tosi M, Thomazini M, Balieiro JCDC, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food Funct 2022; 13:10096-10109. [DOI: 10.1039/d2fo00759b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer’s spent yeast (BSY) Saccharomyces cerevisiae has been currently explored as a bio-vehicle for encapsulation of bioactive compounds and as a delivery system. The main objectives of this work were...
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Castillo‐Gironés S, Masztalerz K, Lech K, Issa‐Issa H, Figiel A, Carbonell‐Barrachina AA. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Hanán Issa‐Issa
- Food Technology Department Miguel Hernández University of Elche Alicante Spain
| | - Adam Figiel
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
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Abstract
The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like Cucurbita pepo and Cucurbita maxima, have been used for centuries in folk medicine for treating gastrointestinal diseases and intestinal parasites. These pharmacological effects are mainly attributed to their phytochemical composition. Indeed, Cucurbita species are a natural source of carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, functional carbohydrates, and polysaccharides, that beyond exerting remarkable biological effects, have also been increasingly exploited for biotechnological applications. In this article, we specifically cover the habitat, cultivation, phytochemical composition, and food preservative abilities of Cucurbita plants.
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Indrianingsih AW, Rosyida VT, Apriyana W, Nur Hayati S, Nisa K, Darsih C, Kusumaningrum A, Ratih D, Indirayati N. Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita moschata and Cucurbita maxima) extracts. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/251/1/012021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Celejewska K, Mieszczakowska-Frąc M, Konopacka D, Krupa T. The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks. J Food Sci 2018; 83:2305-2316. [PMID: 30199106 DOI: 10.1111/1750-3841.14292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 05/28/2018] [Accepted: 07/06/2018] [Indexed: 01/12/2023]
Abstract
The aim of the study was to characterize physical and chemical composition of four highbush blueberry cultivars ("Bluecrop," "Late Blue," "Chandler," and "Elliot"). The assessment of ultrasound influence at the osmotic dehydration step and during hybrid drying on mass transfer and the nutritional quality of all cultivars was also done. The experiment consisted of two stages: (1) initial: optimization of osmotic dehydration procedure, (2) the main experiment including all stages of dried blueberry production (pretreatment, osmotic dehydration chosen in the initial stage, and drying). In both parts, the effect of US and cultivar were considered as factors influencing the most important quality indices. The osmotic dehydration, in the mixture (1:1) of sucrose solution and apple juice concentrate (65°Bx) at a fruit to syrup ratio 1:4, was carried out in water bath fitted with ultrasonic transducers (25 kHz, 27.8 W/L) at a temperature of 40°C for 150 min. After pretreatment osmo-dehydrated fruits were subjected to drying in hybrid (microwave-ultrasound-convective) drum dryer. Regardless of the cultivar US had positive influence on mass transfer (up to 22% for intact and 12% for mechanically scratched) at the osmotic dehydration stage. Unfavorably, its action tend to decrease phenolic compounds content. The final effect, however, was strongly influenced by the choice of cultivar. With regard to ultrasound applied at the drying step, no explicit effect, either on the drying process efficiency or on final product quality, was identified. In the same processing conditions "Elliot" turned out to be the most promising to produce ready-to-eat fruit snacks in terms of the final product stability and bioactives content. PRACTICAL APPLICATION Hybrid drying was proposed as a novel approach in blueberry drying. Ultrasound application as a part of abovementioned drying technique is considered an efficient way of shortening drying time due to mass transfer intensification and the interaction with dehydrated tissue. However, no experiments studying the impact of ultrasound on various cultivars within one species were carried out. This study contributes to the understanding that appropriate cultivar selection in the production of ready-to-eat dried blueberry fruit is just as important as process parameters in obtaining an attractive product with a high level of natural bioactive compounds.
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Affiliation(s)
- Karolina Celejewska
- Research Inst. of Horticulture, Dept. of Fruit and Vegetable Storage and Processing, Konstytucji 3 Maja 1/3 Street, 96-100, Skierniewice, Poland
| | - Monika Mieszczakowska-Frąc
- Research Inst. of Horticulture, Dept. of Fruit and Vegetable Storage and Processing, Konstytucji 3 Maja 1/3 Street, 96-100, Skierniewice, Poland
| | - Dorota Konopacka
- Research Inst. of Horticulture, Dept. of Fruit and Vegetable Storage and Processing, Konstytucji 3 Maja 1/3 Street, 96-100, Skierniewice, Poland
| | - Tomasz Krupa
- Faculty of Horticulture, Biotechnology and Landscape Architecture, Dept. of Fruit Growing, Warsaw Univ. of Life Sciences, Nowoursynowska 166 Street, 02-787, Warsaw, Poland
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Konopacka D, Cybulska J, Zdunek A, Dyki B, Machlańska A, Celejewska K. The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.085] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Valenzuela JL, Manzano S, Palma F, Carvajal F, Garrido D, Jamilena M. Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions. Int J Mol Sci 2017; 18:ijms18071467. [PMID: 28698472 PMCID: PMC5535958 DOI: 10.3390/ijms18071467] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 06/29/2017] [Accepted: 07/03/2017] [Indexed: 12/20/2022] Open
Abstract
Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.
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Affiliation(s)
- Juan Luis Valenzuela
- Departamento de Biología y Geología, Campus of International Excellence (ceiA3), CIAIMBITAL, Universidad de Almería, 04120 Almería, Spain.
| | - Susana Manzano
- Departamento de Biología y Geología, Campus of International Excellence (ceiA3), CIAIMBITAL, Universidad de Almería, 04120 Almería, Spain.
| | - Francisco Palma
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 18071 Granada, Spain.
| | - Fátima Carvajal
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 18071 Granada, Spain.
| | - Dolores Garrido
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 18071 Granada, Spain.
| | - Manuel Jamilena
- Departamento de Biología y Geología, Campus of International Excellence (ceiA3), CIAIMBITAL, Universidad de Almería, 04120 Almería, Spain.
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Physical and chemical characterization in fruit from 22 summer squash (Cucurbita pepo L.) cultivars. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rahmadi A, Puspita Y, Agustin S, Rohmah M. PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.2.201] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.). POL J FOOD NUTR SCI 2014. [DOI: 10.2478/pjfns-2013-0006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Nawirska-Olszańska A, Biesiada A, Sokół-Łętowska A, Kucharska AZ. Characteristics of organic acids in the fruit of different pumpkin species. Food Chem 2014; 148:415-9. [DOI: 10.1016/j.foodchem.2013.10.080] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Revised: 10/14/2013] [Accepted: 10/17/2013] [Indexed: 11/25/2022]
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Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rivas M, Vignale D, Ordoñez RM, Zampini IC, Alberto MR, Sayago JE, Isla MI. Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48a007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Mayor L, Moreira R, Sereno A. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.08.031] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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