| Title | Bioactivity profiling of native and hybrid varieties of pumpkin peel (Cucurbita maxima Linn.) |
|---|---|
| ID_Doc | 14818 |
| Authors | Susmi, TF; Khan, MR; Hasan, N; Aktar, A; Amin, MZ |
| Title | Bioactivity profiling of native and hybrid varieties of pumpkin peel (Cucurbita maxima Linn.) |
| Year | 2023 |
| Published | |
| Abstract | The peel part of the two varieties (native and hybrid) of pumpkin are nutritionally enrich, so to make it economically viable it could be an important component in food and pharmaceutical industries. For this purpose, this study focus on to assess the various biological activities of two varieties of pumpkin peel. To evaluate the phytochemical potentiality of the peel of two varieties of pumpkin as a wide-ranging bioactivity profiling, in vitro anti-hyperglycemic activity, anti-inflammatory activity, anti-hemolytic activity and in vitro antioxidant activity along with total phenolic and flavonoid contents were evaluated. The peel of the native variety showed more phenolic contents than that of hybrid one and the values of the phenolic contents of the native and hybrid varieties were 74.76 +/- 1.7 and 68.76 +/- 0.87 mg GAEs/g respectively. In contrast, the peel of the hybrid variety showed more flavonoid content compared to native one and the values of the flavonoid contents of the native and hybrid varieties were 34.11 +/- 0.13 and3 6.66 +/- 1.29 mg QEs/g respectively. The two varieties exhibited concentration-dependent moderate antioxidant activity along with intermediate inhibitory activity against two enzymes. These activities were in order: native peel > hybrid peel. In the case of in vitro anti-hemolytic activity, both extracts showed intermediate erythrocyte membrane stabilization activities in order: hybrid peel > native peel. This research presented some supporting evidence for analyzing the comparative biological activities, and the findings could be helpful in enhancing a better understanding of these varieties as well as other pumpkin species. Finally, in this study, the bioactive compounds in the pumpkin peel may validate their enormous potential as a source of bio-based preservatives, an emergent component of functional food in food industries and in pharmaceutical industries as therapeutic agents that may enhance consumers' health and promote a circular economy. |
| https://doi.org/10.1016/j.jafr.2023.100813 |
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