Pumpkin byproducts exhibit antioxidant and antimicrobial activity ipbraganca MDPIOpenAccess Pumpkin Byproduct Antioxidants Antimicrobial
By Tarun Sai LomteDec 2 2022Reviewed by Aimee Molineux In a recent study published in Molecules, researchers characterized the bioactive agents in the food industry byproducts of pumpkins.
The production of formulations from pumpkin pulp is common in the food industry, generating a high quantity of peels, fibers, and seeds as byproducts. Although the pumpkin pulp is appreciated, its byproducts, which may contain polyphenols, polyunsaturated fatty acids, minerals, and carotenoids, are under-utilized or discarded.
The antioxidant potential was assessed using the oxidative hemolysis inhibition assay in sheep red blood cells and the thiobarbituric acid reactive substance assay in porcine brain homogenates. Antimicrobial activity was investigated against bacteria and fungi by the p-iodonitrotetrazolium chloride method. Cytotoxicity was tested by sulforhodamine B colorimetric assay in primary non-tumor porcine liver cells.
The extracts from Portuguese kabocha and butternut squash seeds showed the best antioxidant activity in the TBARS assay, with half-maximal inhibitory concentration values of 164 μg/mL and 185 μg/mL, respectively. The antioxidant activity was not significantly different from that of Trolox with an IC50 of 139 μg/mL.
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