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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2025

Autores

Leichtweis, MG (Autor) Outra; Molina, AK (Autor) Outra; Dias, MI (Autor) Outra; Calhelha, RC (Autor) Outra; Pires, TCSP (Autor) Outra; Pavli, O (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Ferreira, ICFR (Autor) Outra; Petropoulos, SA (Autor) Outra; Barros, L (Autor) Outra; Pereira, C (Autor) Outra

Revista

Título: Food Chemistry

Vol. 475

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 1 Citação

Outras Informações

ID Authenticus: P-018-2A1

DOI: 10.1016/j.foodchem.2025.143306

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13