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Pumpkin Bio-Wastes as Source of Functional Ingredients

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Mediterranean Fruits Bio-wastes

Abstract

A large amount of wastes and by-products are generated during the vegetables and fruits production and food industry. These wastes create increasing disposal and severe environmental problems or discarded with a loss of valuable biomass and nutrients. However, these wastes contain bioactive compounds of great potential and value-added compounds. These wastes or by-products can be incorporated as food additives and/or used as nutraceuticals. Therefore, the valorization of agro wastes or by-products from the food industry significantly contributing to a sustainable food chain from an environmental and economic point of view. Pumpkin is a gourd-like fruit of the genus Cucurbita (family Cucurbitaceae), indigenous to the tropical and sub-tropical countries. Worldwide, three common pumpkin species are grown, namely Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata, which economically represent the most important species. Globally, China, India, Ukraine, Egypt, and the United States are the major pumpkin-producing countries. Pumpkins are a rich source of important natural bioactive compounds such as carotenoids, tocopherols, phytosterols, phenolics, antidiabetic polysaccharides, minerals, vitamins, antifungal proteins, essential and nonessential amino acids, pectin, and fibers. Besides, the pumpkin seed oil is rich in unsaturated fatty acids (omega-6 and omega-9). The bioactive compounds found in pumpkin exhibit a wide range of biological activities such as antioxidant, anti-inflammatory, cardio protective, antiaging, antimicrobial anticancer, and prebiotic activities. The wastes from pumpkin fruits and biomass from seed oil production retained great amounts of these bioactive compounds, representing a potential for their use as a nutraceutical or dietary supplement. The present chapter describes the economic values, chemical composition, bioactive compounds, health benefits, and pumpkin fruits’ biological activity. In addition, the current status of the use, recovery, food, and non-food applications of pumpkin processing by-products, including peels, pulp, and seeds. The technologies employed to obtain and isolate the highly value-added components from these by-products will also be discussed.

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Abbreviations

ANN :

Artificial Neural Networks

CSE:

Conventional Solvent Extraction

DLQI:

Dermatology Life Quality Index

DM:

Diabetes mellitus

DPP-IV :

dipeptidyl peptidase IV

DPS:

Defatted Pumpkin Seeds

G-6-P DH:

Glucose-6-phosphate dehydrogenase

GSH:

Glutathione

HECSI:

Hand Eczema Severity Index

MDA :

malondialdehyde

NO:

Nitric oxide

NSAID :

Nonsteroidal anti-inflammatory drug

PP:

Pumpkin Peel

PPAR-γ :

Peroxisome proliferator-activated receptor gamma

PPE:

Pumpkin Peel Extract

PPF:

Pumpkin Peel Flour

PPP:

Pumpkin Peel Powder

PS:

Pumpkin Seeds

PSC:

Pumpkin Seed Cake

PSCF:

Pumpkin Seed cake Flour

PSO:

Pumpkin Seed Oil

PSP-1:

Protein Bound Polysaccharide-I

PTP-1B:

Protein-tyrosine Phosphatase

RSM:

Response Surface Methodology

SFE:

Supercritical Fluid Extraction

SWE:

Subcritical Water Extraction

TBHQ:

tert-butyl hydroquinone

UAE:

Ultrasound-assisted Extraction

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Authors and Affiliations

  1. Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt

    Shahira M. Ezzat, Riham Adel & Essam Abdel-Sattar

  2. Department of Pharmacognosy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Cairo, Egypt

    Shahira M. Ezzat

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  1. Deanship of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia

    Mohamed Fawzy Ramadan

  2. Pharmacognosy Department, Cairo University, Cairo, Egypt

    Mohamed A. Farag

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Ezzat, S.M., Adel, R., Abdel-Sattar, E. (2022). Pumpkin Bio-Wastes as Source of Functional Ingredients. In: Ramadan, M.F., Farag, M.A. (eds) Mediterranean Fruits Bio-wastes. Springer, Cham. https://doi.org/10.1007/978-3-030-84436-3_29

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