VEGETOS: An International Journal of Plant Research & Biotechnology
(Society For Plant Research)

Research Articles

A SOCIETY FOR PLANT RESEARCH PUBLICATION


Volume: 34, Issue: 3, September 2021


Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Views: 69

Doi: 10.1007/s42535-021-00226-w
Doi Link: https://doi.org/10.1007/s42535-021-00226-w
First Page: 505
Last Page: 514
Published: 24 June, 2021

Effects of roasting on the phenolic phytochemicals and antioxidant activities of pumpkin seed


Abstract:

Pumpkin seed (Cucurbita pepo) otherwise known as pepitas serves as food and has several medicinal uses in many parts of the world. This study investigated the effect of roasting on the phenolic phytochemicals and antioxidant activities of pumpkin seeds. Reverse-phase HPLC analysis revealed that the seed had appreciable levels of caffeic acid, quinine, rutin, quercetin, and chlorogenic acid. Roasting caused a significant (P < 0.05) increase in the polyphenolic content; reducing power, iron-chelating ability, DPPH* (2,2 diphenyl-1-picrylhydrazyl radical), ABTS*+ [2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation], NO* (nitric oxide radical), OH* (hydroxyl radical) scavenging abilities; and SNP- (sodium nitroprusside) and Fe2+-induced lipid peroxidation inhibitory capacity of the seed extract. Thus, roasting enhanced the levels of these functional attributes of the seeds due to the release of phenolic phytochemicals, hence contributing to the health-promoting and disease preventing abilities of pepitas.

Vegetos

Keywords:


Pepitas, Phenolic phytochemicals, Antioxidant, Roasting treatment


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Acknowledgements :




Author Information:



Seun Funmilola Akomolafe
Biochemistry Department, Ekiti State University, Ado Ekiti, Nigeria
purposefulseun@yahoo.co.uk




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