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. 2022 Nov 30;27(23):8366.
doi: 10.3390/molecules27238366.

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Maria G Leichtweis  1   2 , Adriana K Molina  1   2 , Tânia C S Pires  1   2 , Maria Inês Dias  1   2 , Ricardo Calhelha  1   2 , Khaldoun Bachari  3 , Borhane E C Ziani  3 , M Beatriz P P Oliveira  4 , Carla Pereira  1   2 , Lillian Barros  1   2
Affiliations

Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties

Maria G Leichtweis et al. Molecules. .

Abstract

Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese 'Common Pumpkin' showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of 'Butternut Squash' from both countries stood out, while the fibrous strands of Portuguese 'Butternut Squash' and the seeds of Algerian 'Gold Nugget Pumpkin' revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers' health and promote a circular economy.

Keywords: antimicrobial activity; antioxidant activity; bio-based food preservatives; biologically active compounds; phenolic profile; pumpkin byproducts.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Portuguese ‘Common Pumpkin’ seeds chromatogram, recorded at 280 nm (A) and 370 nm (B).
Figure 2
Figure 2
Algerian ‘Gold Nugget Pumpkin’ peel chromatogram, recorded at 280 nm (A) and 370 nm (B).
See this image and copyright information in PMC

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