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1 – 10 of 28Anna Czech, Anna Stępniowska, Dariusz Wiącek, Agnieszka Sujak and Eugeniusz Ryszard Grela
The purpose of this paper is to compare the content of nutrients and minerals in various cultivars of Cucurbita maxima.
Abstract
Purpose
The purpose of this paper is to compare the content of nutrients and minerals in various cultivars of Cucurbita maxima.
Design/methodology/approach
This is preliminary study, so eight samples from each cultivar of pumpkin used in this study were obtained from local farms from Poland. The following pumpkin cultivars were used: Australian butter, Flat white boer, Garbo, Golden delicious, Golden nugget, Hokkaido, Solor and Zapallito de tronco. In pumpkins elements, dry matter, ash and crude protein were determined. All elements were determined using Inductively Coupled Plasma Optical Emission Spectrometer. Content of dry matter, ash and crude protein according to AOAC methods.
Findings
The fruit of Cucurbita maxima, irrespective of cultivar, is a good means of supplementing the diet with highly beneficial fibre, and minerals such as potassium, calcium, phosphorus, magnesium, sulphur, silicon, iron and zinc. The pumpkins richest in minerals are those of the Australian butter cultivar (calcium, manganese, iron), Flat white boer (sodium, silicon, chromium, nickel), Hokkaido (potassium, phosphorus, zinc, chromium) and Solor (magnesium, sulphur, copper), while the Garbo, Golden Delicious and Zapallito de tronco cultivars had the lowest concentrations of minerals.
Originality/value
The results obtained indicate that depending on the consumer’s expectations, pumpkins of various cultivars can be a dietary component that corrects deficiencies in the diet. Pumpkins grown in Poland have been characterised in terms of the content of mineral elements. These vegetables have become an important component of local food in Poland.
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Simran Kaur, Anil Panghal, M.K. Garg, Sandeep Mann, Sunil K. Khatkar, Poorva Sharma and Navnidhi Chhikara
The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member…
Abstract
Purpose
The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.
Design/methodology/approach
Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.
Findings
The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.
Originality/value
This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.
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Anshu Sharma, Anju Kumari Dhiman and Surekha Attri
This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to…
Abstract
Purpose
This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.
Design/methodology/approach
This paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.
Findings
Maximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.
Originality/value
Even though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.
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This paper aims to examine the influence of leaves of Cucurbita maxima (LCM) extract on the corrosion of mild steel (MS) in 1N H2SO4 by gravimetric measurement and electrochemical…
Abstract
Purpose
This paper aims to examine the influence of leaves of Cucurbita maxima (LCM) extract on the corrosion of mild steel (MS) in 1N H2SO4 by gravimetric measurement and electrochemical study. The inhibition efficiency increased with increase in concentration of LCM. The corrosion rate increased with increase in temperature and decreased with increase in concentration of inhibitor compared to blank. The maximum inhibition efficiency of 96 per cent was obtained at 3 per cent v/v LCM at 343K for 1 h. The inhibitory action was explained on the basis of adsorption of secondary metabolites in the plant extract on the mild steel surface. The adsorption process obeys Langmuir, El-Awady, Temkin and Freundlich adsorption isotherms and was best fitted by Langmuir adsorption isotherm. Some kinetic and thermodynamic parameters are also discussed.
Design/methodology/approach
Weight loss measurements were conducted under total immersion of already weighed mild steel coupons in 100 ml of the test solution containing 0.05, 0.5, 1, 1.5, 2, 2.5 and 3 per cent of LCM extract and in blank solution at different temperature range (303, 313, 323, 333 and 343 K) for 1h. The electrochemical experiments were conducted at room temperature and at various concentrations of LCM extract. The electrochemical experiments were performed using a potentiostat. A three-electrode cell was used for the impedance measurements conducted at open circuit potential.
Findings
The inhibitor (LCM) shows good inhibition performance for the corrosion of mild steel in 1N H2SO4 solution. The inhibition efficiency increased and the corrosion rate decreased with increasing concentrations of inhibitor.
Originality/value
The studied plant material is a new one in mild steel corrosion. The influence of the plant material is clearly explained in the submitted paper.
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Carolina Médici Veronezi and Neuza Jorge
This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (…
Abstract
Purpose
This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles.
Design/methodology/approach
The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined.
Findings
About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did.
Practical implications
These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded.
Originality/value
This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.
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Anshu Sharma, Anju Kumari Dhiman and Surekha Attri
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The…
Abstract
Purpose
Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The purpose of this paper is to use the leftover fluffy portion of ripe pumpkin (Cucurbita maxima) after the use of its flesh for the purpose of processing.
Design/methodology/approach
The data were analyzed statistically by following a complete randomized design (CRD). All analysis were performed using the software OPSTAT.
Findings
One hour pre-enzymatic treatment before solvent extraction showed significant improvement in extraction yield in comparison to the isolation of ß-carotene pigment through solvent only. Temperature time combination was optimized as 40°C for 2 h during solvent extraction to obtain maximum yield irrespective of the type of extraction method used.
Practical implications
Extracted carotene pigment can further be used as a natural food colorant in processed food products not only to enhance the color appeal but also it improves the nutritional value of the product as ß-carotene acts as a precursor of vitamin A.
Social implications
Coloring agents of natural origin are becoming famous among society due to their health benefits. Consumers are becoming reluctant to use synthetic colors because of the undesirable allergic reactions caused by them, so carotene bio-pigment produced is a natural coloring compound with wide application in the food sector.
Originality/value
Even though few researchers have worked on the extraction of carotene pigment from pumpkin, but no researcher has reported the use of a waste fluffy portion of C. maxima for extraction of ß-carotene pigment.
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Patience Mlongo Mshenga, Mwanarusi Saidi, Agnes O. Nkurumwa, Juma Riziki Magogo and Shem Ipomai Oradu
The purpose of this paper is to determine the factors influencing adoption of African indigenous vegetables (AIVs) into the agro-pastoral farming systems aiming at improving…
Abstract
Purpose
The purpose of this paper is to determine the factors influencing adoption of African indigenous vegetables (AIVs) into the agro-pastoral farming systems aiming at improving livelihoods.
Design/methodology/approach
The paper is based upon the diffusion theory which is linked to the random utility theory. A survey of 205 agro-pastoral households obtained through multistage sampling technique was used. Factors influencing adoption of AIVs were estimated using a logit model.
Findings
Findings indicate that the acreage under AIVs was still very low compared to other crop enterprises with the most common types of AIVs grown being Solanum nigrum, Amaranthus spp., Cucurbita maxima, Vigna unguiculata, Basella alba and Cleome gynandra. Factors influencing adoption were found to be gender, age, farm size, education level, off-farm income and number of visits to extension officer.
Research limitations/implications
Limitations include reliance on respondents’ willingness to provide correct information.
Originality/value
This paper adds value in its contribution to literature on diversifying agro-pastoral livelihoods through production of AIVs for income and food security.
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Amani AlJahani and Rana Cheikhousman
Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to…
Abstract
Purpose
Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis.
Methodology
Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes.
Findings
The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers.
Originality value
This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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Md. Sajjad Alam, Farahnaaz Feroz, Hasibur Rahman, Kamal Kanta Das and Rashed Noor
The purpose of the paper is to emphasize on contamination sources of freshly cultivated vegetables commonly consumed by the Bangladeshi people. Several local studies have been…
Abstract
Purpose
The purpose of the paper is to emphasize on contamination sources of freshly cultivated vegetables commonly consumed by the Bangladeshi people. Several local studies have been conducted to detect the microbial contamination within fresh vegetables, plantation lands and the irrigation waters separately; however, the correlation of microbial contamination between the fresh produces and the surrounding environment has not been clarified.
Design/methodology/approach
Bottle gourd (Lagenaria siceraria), pumpkin (Cucurbita pepo), radish (Raphanus sativus) and eggplant (Solanum melongena); their plantations soils and the fertilizers applied across the agricultural lands; and, finally, the irrigation waters used were analyzed from nine districts of Bangladesh using conventional microbiological and biochemical methods.
Findings
Almost all vegetable samples studied were found to be immensely contaminated with bacteria and fungi. Among the pathogens, Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were found to be dominant. Besides, massive microbial growth was also observed in the plantation soils and fertilizers, including Klebsiella spp., Pseudomonas spp., Bacillus spp., Listeria spp., Escherichia coli and Vibrio spp. Existence of the fecal coliforms, E. coli, Klebsiella spp., Salmonella spp. and Listeria spp., was noticed in the irrigation waters.
Research limitations/implications
Although the present study revealed the combined results connecting the vegetable contamination aspect with the knowledge on microbiology ultimately in the food chain, implementation of molecular studies detecting the virulence genes both in the fresh produces and the plantation soils, fertilizers and the irrigation waters would further clarify the microbial dissemination mechanism.
Practical implications
Earlier studies demonstrated the ability of water bodies to disseminate numerous microorganisms into the plantation soils, and to some extent unraveled the ability of organic fertilizers to propagate pathogenic bacteria into the vegetation objects. These microorganisms may pose as a threat to vegetables, particularly by limiting crop production as well as the shelf life of the fresh produces.
Social implications
The scenario of microbial divergence not only in the vegetables but also within the surroundings is gradually being heightened in Bangladesh principally due to the malpractice of sanitation, dumping the agricultural lands with feces, improperly controlled septic systems, waste water runoff across the agricultural lands, etc. Therefore, the preliminary and replicable experimental approach described in the current study would be feasible for all other developing countries to maintain the public health safety.
Originality/value
Growth and proliferation of microorganisms both in the vegetable samples and the environmental samples nearly to a similar extent indeed projected for the first time in Bangladesh, the agricultural perspective of the contamination sources of vegetables. Such knowledge would aid in the existing knowledge on the hygienic processing during crop production and harvesting for the sake of better consumer safety management.
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Mustafa Gülfen and Abdil Özdemir
Seeds and nuts include many dietary minerals as well as trace metals. It is very important to determine the nutritional mineral values in seeds and nuts. Many minerals can be…
Abstract
Purpose
Seeds and nuts include many dietary minerals as well as trace metals. It is very important to determine the nutritional mineral values in seeds and nuts. Many minerals can be analyzed simultaneously in low concentrations by using inductively coupled plasma-atomic emission spectroscopy. This paper aims to evaluate nutritional values of dietary and trace minerals in selected seeds and nuts.
Design/methodology/approach
Dietary minerals in the sunflower seed (Helianthus annuus), pumpkin seed (Cucurbita pepo L.), peanut (Arachis hypogaea) and corn (Zea mays L.) samples collected from the markets in Sakarya city of Turkey have been analyzed. Two digestion procedures were applied by using hydrochloric acid solution and the mixture of nitric acid and hydrogen peroxide solution.
Findings
In the evaluation of the mineral contributions of the nuts, the micro-mineral contributions (Cu, Fe, Zn, Mn and Se) were found at higher values than the macro-minerals (Ca, Mg, K and Na). Potassium was determined as the most abundant mineral, and sodium was found at lower levels. The results showed that nuts are trace mineral suppliers and possible Na-K regulator foods in human nutrition.
Social/implications
The obtained results for the mineral profile and daily intake values provide useful information that could sensitize the people on the consumption of seeds and nuts.
Originality/value
Findings from the digestion procedures and the assessments based on the recommended daily intakes have got valuable impact.
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