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The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

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Abstract

While the oil result of pumpkin seeds increased with sprouting, it decreased with roasting. The phenolic and flavonoid results of pumpkin seeds were reported between 24.16 (control) and 215.01 mgGAE/100 g (germinated) to 57.14 (control) and 185.72 mg/100 g (germinated), respectively. Antioxidant capacity values of two different methods (DPPH and ABTS) were defined between 0.77 (control) and 4.34 mmol/kg (germinated) to 0.72 (roasted) and 1.90 mmol/kg (germinated), respectively. The results of the obtained phenolic component amounts showed significant differences depending on the treatments applied to the seeds (p < 0.05). The main dominant phenolic components detected in raw, sprouted and roasted pumpkin seeds were catechin, rutin, 3,4-dihydroxybenzoic acid and gallic acid. In general, phenolic component results of pumpkin seeds increased as a result of germination and roasting compared to control. The oils extracted from pumpkin seeds are rich in linoleic and oleic acids. While oleic acid results of the oils extracted from pumpkin seeds are reported between 31.22 (control) and 32.92% (germinated), linoleic acid results of pumpkin seed oils were recorded between 45.66 (germinated) and 48.81% (control). P and K results of pumpkin seeds were reported between 5938.44 (control) and 6788.28 mg/kg (roasted) to 2598.24 (germinated) and 2838.96 mg/kg (roasted), respectively.

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Acknowledgements

The authors extend their appreciation to the Deputyship for Research and Innovation, Ministry of Education in Saudi Arabia for funding this research work through the project no. (IFKSUOR3–096–2).

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Authors and Affiliations

  1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    Isam A. Mohamed Ahmed & Belal M. Mohammed

  2. Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031, Konya, Turkey

    Mehmet Musa Özcan & Nurhan Uslu

  3. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China

    Zainab Albakry

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  1. Isam A. Mohamed Ahmed
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Correspondence to Mehmet Musa Özcan.

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Ahmed, I.A.M., Özcan, M.M., Uslu, N. et al. The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds. Food Measure 18, 464–473 (2024). https://doi.org/10.1007/s11694-023-02195-x

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