Chemical and nutritional characterization of seed oil from Cucurbita maxima L. (Var. Berrettina) pumpkin

Foods

Volumn 7, Issue 3, 2018, Pages

  Montesano, Domenico ^a   Blasi, Francesca ^a   Simonetti, Maria Stella ^a   Santini, Antonello ^b   Cossignani, Lina ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Alcohols; Fatty acids; Pumpkin seed oil; Stereospecific analysis; Sterols

Indexed keywords

EID: 85058567584     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods7030030     Document Type: Article

References (54)

1. Adams, G.G.; Imran, S.; Wang, S.; Mohammad, A.; Kok, S.; Gray, D.A.; Channell, G.A.; Morris, G.A.; Harding, S.E. The hypoglycemic effect of pumpkins as anti-diabetic and functional medicines. Food Res. Int. 2011, 44, 862-867. [CrossRef]
2. Rózyło, R.; Gawlik-Dziki, U.; Dziki, D.; Jakubczyk, A.; Karas, M.; Rózyło, K. Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product. Food Technol. Biotechnol. 2014, 52, 430-438. [CrossRef] [PubMed]
3. AlJahani, A.; Cheikhousman, R. Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice. Nutr. Food Sci. 2017, 47, 346-356. [CrossRef]
4. Patel, S. Pumpkin (Cucurbita sp.) seeds as nutraceutic: A review on status quo and scopes. Mediterr. J. Nutr. Metab. 2013, 6, 183-189. [CrossRef]
5. Bardaa, S.; Halima, N.B.; Aloui, F.; Mansour, R.B.; Jabeur, H.; Bouaziz, M.; Sahnoun, Z. Oil from pumpkin (Cucurbita pepo L.) seeds: Evaluation of its functional properties on wound healing in rats. Lipids Health Dis. 2016, 15, 73-84. [CrossRef] [PubMed]
6. Medjakovic, S.; Hobiger, S.; Ardjomand-Woelkart, K.; Bucar, F.; Jungbauer, A. Pumpkin seed extract: Cell growth inhibition of hyperplastic and cancer cells, independent of steroid hormone receptors. Fitoterapia 2016, 110, 150-156. [CrossRef] [PubMed]
7. Wang, S.; Lu, A.; Zhang, L.; Shen, M.; Xu, T.; Zhan, W.; Jin, H.; Zhang, Y.; Wang, W. Extraction and purification of pumpkin polysaccharides and their hypoglycemic effect. Int. J. Biol. Macromol. 2017, 98, 182-187. [CrossRef] [PubMed]
8. Yadav, M.; Jain, S.; Tomar, R.; Prasad, G.B.K.S.; Yadav, H. Medicinal and biological potential of pumpkin: An updated review. Nutr. Res. Rev. 2010, 23, 184-190. [CrossRef] [PubMed]
9. Gutierrez, R.M.P. Review of Cucurbita pepo (pumpkin) its phytochemistry and pharmacology. Med. Chem. 2016, 6, 12-21. [CrossRef]
10. Dyshlyuk, L.; Babich, O.; Prosekov, A.; Ivanova, S.; Pavskya, V.; Yang, Y. In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioact. Carbohydr. Diet. Fibre 2017, 12, 20-24. [CrossRef]
11. Romano, R.; Santini, A.; Le Grottaglie, L.; Manzo, N.; Visconti, A.; Ritieni, A. Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures. J. Food Compos. Anal. 2014, 35, 1-9. [CrossRef]
12. Cimmino, A.; Andolfi, A.; Troise, C.; Zonno, M.C.; Santini, A.; Tuzi, A.; Vurro, M.; Ash, G.; Evidente, A. Phomentrioloxin: A Novel Phytotoxic Pentasubstituted Geranylcyclohexentriol Produced by Phomopsis sp., a Potential Mycoherbicide for Carthamus lanathus Biocontrol. J. Nat. Prod. 2012, 75, 1130-1137. [CrossRef] [PubMed]
13. Mikušová, P.; Šrobárová, A.; Sulyok, M.; Santini, A. Fusarium fungi and associated metabolites presence on grapes from Slovakia. Mycotoxin Res. 2013, 29, 97-102. [CrossRef] [PubMed]
14. Stevenson, D.G.; Eller, F.J.; Wang, L.; Jane, J.L.; Wang, T.; Inglett, G.E. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J. Agric. Food Chem. 2007, 55, 4005-4013. [CrossRef] [PubMed]
15. Rezig, L.; Chouaibi, M.; Msaada, K.; Hamdi, S. Chemical composition and profile characterization of pumpkin (Cucurbita maxima) seed oil. Ind. Crops Prod. 2012, 37, 82-87. [CrossRef]
16. Siano, F.; Straccia, M.C.; Paolucci, M.; Fasulo, G.; Boscaino, F.; Volpe, M.G. Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. J. Sci. Food Agric. 2016, 96, 1730-1735. [CrossRef] [PubMed]
17. Habib, A.; Biswas, S.; Siddique, A.H.; Manirujjaman, M.; Uddin, B.; Hasan, S.; Khan, M.M.H.; Uddin, M.; Islam, M.; Hasan, M.; et al. Nutritional and lipid composition analysis of pumpkin seed (Cucurbita maxima Linn.). J. Nutr. Food Sci. 2015, 5, 374-379.
18. Younis, Y.M.H.; Ghirmay, S.; Al-Shihry, S.S. African Cucurbita pepo L.: Properties of seed and variability in fatty acid composition of seed oil. Phytochemistry 2000, 54, 71-75. [CrossRef]
19. Ardabili, G.; Farhoosh, R.; Haddad Khodaparast, M.H. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) grown in Iran. J. Agric. Sci. Technol. 2011, 13, 1053-1063.
20. Procida, G.; Stancher, B.; Catenia, F.; Zacchigna, M. Chemical composition and functional characterisation of commercial pumpkin seed oil. J. Sci. Food Agric. 2013, 93, 1035-1041. [CrossRef] [PubMed]
21. Hernández-Santos, B.; Rodríguez-Miranda, J.; Herman-Lara, E.; Torruco-Uco, J.G.; Carmona-García, R.; Juárez-Barrientos, J.M.; Chávez-Zamudio, R.; Martínez-Sánchez, C.E. Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo). Ultrason. Sonochem. 2016, 31, 429-436. [CrossRef] [PubMed]
22. Butinar, B.; Bučar-Miklavčič, M.; Valenčič, V.; Raspor, P. Stereospecific analysis of triacylglycerols as a useful means to evaluate genuineness of pumpkin seed oils: Lesson from virgin olive oil analyses. J. Agric. Food Chem. 2010, 58, 5227-5234. [CrossRef] [PubMed]
23. AOAC. Official Methods of Analysis, 18th ed.; Association of Official Analytical Chemists: Washington, DC, USA, 2010.
24. Cossignani, L.; Montesano, D.; Simonetti, M.S.; Blasi, F. Authentication of Coffea arabica according to triacylglycerol stereospecific composition. J. Anal. Meth. Chem. 2016, 2016, 7482620. [CrossRef] [PubMed]
25. Blasi, F.; Montesano, D.; De Angelis, M.; Maurizi, A.; Ventura, F.; Cossignani, L.; Simonetti, M.S.; Damiani, P. Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk. J. Food Comp. Anal. 2008, 21, 1-7. [CrossRef]
26. Commissione Tecnica Governativa per gli Oli Minerali i Grassi i Colori le Vernici e i Detersive. NGD: Norme Italiane per il Controllo dei Grassi e Derivati; Official Method C72; Stazione Sperimentale per le Industrie Degli Olii e Dei Grassi: Milano, Italy, 1989; pp. 1-5.
27. Cossignani, L.; Blasi, F.; Simonetti, M.S.; Montesano, D. Fatty acids and phytosterols to discriminate geographic origin of Lycium barbarum berry. Food Anal. Methods 2017. [CrossRef]
28. AOCS. AOCS Official Method Ch 6-91: Composition of the Sterol Fraction of Animal and Vegetable Oils and Fats by TLC and Capillary GLC; American Oil Chemists' Society: Urbana, IL, USA, 1997.
29. Lombardi, G.; Cossignani, L.; Giua, L.; Simonetti, M.S.; Maurizi, A.; Burini, G.; Coli, R.; Blasi, F. Phenol composition and antioxidant capacity of red wines produced in Central Italy changes after one-year storage. J. Appl. Bot. Food Qual. 2017, 90, 197-204.
30. Laakso, P. Analysis of sterols from various food matrices. Eur. J. Lipid Sci. Technol. 2005, 107, 402-410. [CrossRef]
31. Blasi, F.; Rocchetti, G.; Montesano, D.; Lucini, L.; Chiodelli, G.; Ghisoni, S.; Baccolo, G.; Simonetti, M.S.; Cossignani, L. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomics approach. Food Res. Int. 2018, 105, 507-516. [CrossRef] [PubMed]
32. Kim, M.Y.; Kim, E.J.; Kim, Y.N.; Choi, C.; Lee, B.H. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr. Res. Pract. 2012, 6, 21-27. [CrossRef] [PubMed]
33. Blessing, A.C.; Ifeanyi, U.M.; Chijioke, O.B. Nutritional evaluation of some Nigerian pumpkins (Cucurbita spp.). Fruit Veg. Cereal Sci. Biotechnol. 2012, 5, 64-71.
34. Sharma, S.; Ramana Rao, T.V. Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis. Int. Food Res. J. 2013, 20, 2309-2316.
35. BDA. Food Composition Database for Epidemiological Studies in Italy. Available online: http://www.bdaieo.it/ (accessed on 10 January 2018).
36. US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015, Slightly Revised May 2016. Available online: https://ndb.nal.usda.gov/ndb/ (accessed on 10 January 2018).
37. Tsaknis, J.; Lalas, S.; Lazos, E.S. Characterization of crude and purified pumpkin seed oil. Grasas y Aceites 1997, 48, 267-272. [CrossRef]
38. Orsavova, J.; Misurcova, L.; Ambrozova, J.V.; Vicha, R.; Mlcek, J. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. Int. J. Mol. Sci. 2015, 16, 12871-12890. [CrossRef] [PubMed]
39. Kaur, N.; Chugh, V.; Gupta, A.K. Essential fatty acids as functional components of foods-A review. J. Food Sci. Technol. 2014, 51, 2289-2303. [CrossRef] [PubMed]
40. Fruhwirth, G.O.; Hermetter, A. Seeds and oil of the Styrian oil pumpkin: Components and biological activities. Eur. J. Lipid Sci. Technol. 2007, 109, 1128-1140. [CrossRef]
41. Ulbricht, T.L.V.; Southgate, D.A.T. Coronary heart disease: Seven dietary factors. Lancet 1991, 338, 985-992. [CrossRef]
42. Simonetti, M.S.; Blasi, F.; Bosi, A.; Maurizi, A.; Cossignani, L.; Damiani, P. Stereospecific analysis of triacylglycerol and phospholipid fractions of four freshwater fish species: Salmo trutta, Ictalurus punctatus, Ictalurus melas and Micropterus salmoides. Food Chem. 2008, 110, 199-206. [CrossRef] [PubMed]
43. D'Arco, G.; Blasi, F.; Cossignani, L.; Di Giacomo, F.; Ciavardelli, D.; Ventura, F.; Scipioni, S.; Simonetti, M.S.; Damiani, P. Composition of meat and offal from weaned and fattened rabbits and results of stereospecific analysis of triacylglycerols and phosphatidylcholines. J. Sci. Food Agric. 2011, 92, 952-959. [CrossRef] [PubMed]
44. Berger, A.; Jones, P.H.; Abumweis, S.S. Plant sterols: Factors affecting their efficacy and safety as functional food ingredients. Lipids Health Dis. 2004, 3, 1-19.
45. Wenzl, T.; Prettner, E.; Schweiger, K.; Wagner, F.S. An improved method to discover adulteration of Styrian pumpkin seed oil. J. Biochem. Biophys. Methods 2002, 53, 193-202. [CrossRef]
46. Tsai, Y.S.; Tong, Y.C.; Cheng, J.T.; Lee, C.H.; Yang, F.S.; Lee, H.Y. Pumpkin seed oil and phytosterol-F can block testosterone/prazosin-induced prostate growth in rats. Urol. Int. 2006, 77, 269-274. [CrossRef] [PubMed]
47. Naviglio, D.; Gallo, M.; Le Grottaglie, L.; Scala, C.; Ferrara, L.; Santini, A. Determination of cholesterol in Italian chicken eggs. Food Chem. 2013, 132, 701-708. [CrossRef]
48. Srbinoska, M.; Hrabovski, N.; Rafajlovska, V.; Sinadinović-Fišer, S. Characterization of the seed and seed extracts of the pumpkins Cucurbita maxima D. and Cucurbita pepo L. from Macedonia. Maced. J. Chem. Chem. Eng. 2012, 31, 65-78.
49. Montesano, D.; Gennari, O.; Seccia, S.; Albrizio, S. A simple and selective analytical procedure for the extraction and quantification of lutein from tomato by-products by HPLC-DAD. Food Anal. Methods 2012, 5, 710-715. [CrossRef]
50. Fattore, M.; Montesano, D.; Pagano, E.; Teta, R.; Borrelli, F.; Mangoni, A.; Seccia, S.; Albrizio, S. Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatoes. J. Food Comp. Anal. 2016, 53, 61-68. [CrossRef]
51. Montesano, D.; Fallarino, F.; Cossignani, L.; Bosi, A.; Simonetti, M.S.; Puccetti, P.; Damiani, P. Innovative extraction procedure for obtaining high pure lycopene from tomato. Eur. Food Res. Technol. 2008, 226, 327-335. [CrossRef]
52. Stahl, W.; Sies, H. Bioactivity and protective effects of natural carotenoids. Biochim. Biophys. Acta 2005, 1740, 101-107. [CrossRef] [PubMed]
53. Rao, A.V.; Rao, L.G. Carotenoids and humane health. Pharmacol. Res. 2007, 55, 207-217. [CrossRef] [PubMed]
54. Wu, W.; Li, Y.; Wu, Y.; Zhang, Y.; Wang, Z.; Liu, X. Lutein suppresses inflammatory responses through Nrf2 activation and NF-B inactivation in lipopolysaccharide-stimulated BV-2 microglia. Mol. Nutr. Food Res. 2015, 59, 1663-1673. [CrossRef] [PubMed]