Physicochemical and nutritional analysis of flour made of pumpkin co-products (Cucurbita moschata)
Co-products such as pumpkin peel and seeds are agro-industrial residues generally discarded by vegetable processing industries. Current research demonstrates the importance of flours with a high content of nutrients, significantly higher than pulp from by-products. The present work aimed to determin...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Brasil |
| Institución: | Universidade do Oeste de Santa Catarina (UNOESC) |
| Repositorio: | Evidência - Ciência e Biotecnologia - Interdisciplinar |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.unoesc.edu.br:article/32775 |
| Acceso en línea: | https://periodicos.unoesc.edu.br/evidencia/article/view/32775 |
| Access Level: | acceso abierto |
| Palabra clave: | Resíduos Alimentares Farinha Cucurbita moschata Compostos Bioativos Plant Co-products Flour Phytochemicals |
| Sumario: | Co-products such as pumpkin peel and seeds are agro-industrial residues generally discarded by vegetable processing industries. Current research demonstrates the importance of flours with a high content of nutrients, significantly higher than pulp from by-products. The present work aimed to determine the proximate, nutritional and antioxidant characteristics of flours derived from by-products of pumpkin (Cucurbita moschata). Moisture, ash, pH, proteins, lipids, carbohydrates, damaged starch, phenolic compounds, flavonoids, total antioxidant capacity (TAC) by reduction of phosphomolybdenum and scavenging capacity of the radical 1,1-diphenyl-2-picryhydrazyl (DPPH). All flours had similar moisture content and within the stipulated by ANVISA. The in vitro results express a greater amount of ashes, proteins and lipids in Pumpkin Seed Flour (FSA) in relation to Pumpkin Peel Flour (FCA) and Pumpkin Pulp Flour (PPF), in contrast to FCA and PPF presented higher carbohydrate contents and the PPF obtained a relevant modified starch content in relation to the other flours. FCA had a higher total phenolic content in all concentrations, in terms of flavonoids, FSA was higher than the others at a concentration of 1% and lower than FCA+FSA at 5%. The FCA obtained higher TAC in the concentrations in all concentrations and in 10% the results were similar for FCA and FCA+FSA. The FCA and FSA extracts showed a greater DPPH radical scavenging capacity in the 5% contraction and the lowest antioxidant action was presented by the FSA in all extract concentrations. The flours had a high content of ash, proteins, lipids and carbohydrates, in addition to relevant antioxidant potential, which may contribute to the reduction of oxidative stress caused by free radicals and it is suggested that its use as a food ingredient is an interesting possibility given the alternative of adding value to waste. |
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