Pumpkin Seeds in Every Aspect: Evaluation of Pumpkin Seeds and Its Waste in the Food Industry
DOI:
https://doi.org/10.24925/turjaf.v13i7.1784-1799.7563Keywords:
Pumpkin Seed, food waste, Functional food, Vegetable, Bioactive, HealthAbstract
Pumpkin (Cucurbitaceae) is a good raw material for the food industry because it can be processed cheaply in broad usage areas. One of its important sides is its seeds, which are gaining importance due to their high protein and oil content and rich bioactive component composition. The functional properties of the seeds can ensure high demand, and they can adapt to different processing methods and product formulations. Due to the increasing protein consumption related to the increasing world population and changing eating habits, there has been an increasing demand for edible proteins from plant sources. On the other hand, some concerns, such as limited availability and increasing concerns about animal-based proteins' health benefits and safety, can make pumpkin seeds an alternative, which stand out with their rich composition among plant protein sources. This review examines the nutritional profile, bioactive components, functional properties and potential uses of pumpkin seeds in the food industry. In addition to their nutritional and health importance, a sustainable management strategy for pumpkin seed waste should be considered in the food industry. It is emphasized that the by-products of pumpkin seeds, which can be consumed as functional foods, should be prevented from being wasted as waste and that it is important to evaluate them considering their potential health benefits.
References
Abarikwu, S. O., Oleribe, A. L., Mgbudom-Okah, C. J., Onuah, C. L., Chikwendu, C. S., & Onyeike, E. N. (2022). The protective effect of fluted pumpkin seeds against atrazine-induced testicular injury. Drug and Chemical Toxicology, 45(2), 799-809.
Abd El-Aziz, A., & Abd El-Kalek, H. (2011). Antimicrobial proteins and oil seeds from pumpkin (Cucurbita moschata). Nature and Science, 9(3), 105-119.
Abdel-Rahman, M. K. (2006). Effect of pumpkin seed (Cucurbita pepo L.) diets on benign prostatic hyperplasia (BPH): chemical and morphometric evaluation in rats. World J Chem, 1(1), 33-40.
Abed, H. M., & Khairy, H. L. (2023). The effect of adding Pumpkin seed oil on physicochemical and sensory properties of the mayonnaise. Paper presented at the IOP Conference Series: Earth and Environmental Science.
Abushal, S. A. (2021). Adherence to COVID-19 prevention control and healthy eating habits among infected and uninfected residents of Saudi Arabia. Microbial Biosystems, 6(2), 1-10.
AC, A. (2010). Nutritional and Sensory Guality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour. Pakistan Journal of Nutrition, 9(7), 672-677.
Acorda, J. A., Mangubat, I. Y. E. C., & Divina, B. P. (2019). Evaluation of the in vivo efficacy of pumpkin (Cucurbita pepo) seeds against gastrointestinal helminths of chickens. Turkish Journal of Veterinary & Animal Sciences, 43(2), 206-211.
Adams, G. G., Imran, S., Wang, S., Mohammad, A., Kok, S., Gray, D. A., . . . Harding, S. E. (2011). The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines. Food Research International, 44(4), 862-867.
Adelerin, R., Ifesan, B., & Awolu, O. (2022). Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour. Ceylon Journal of Science, 51(1), 43-50. doi:http://doi.org/10.4038/cjs.v51i1.7978
Adnan, M., Gul, S., Batool, S., Fatima, B., Rehman, A., Yaqoob, S., . . . Ali, N. (2017). A review on the ethnobotany, phytochemistry, pharmacology and nutritional composition of Cucurbita pepo L. The Journal of Phytopharmacology, 6(2), 133-139.
Agrawal, K., & Shahani, L. (2021). Pumpkin seeds and oil as sources of bioactive compounds and their therapeutic uses: A review. Bull. Env. Pharmacol. Life Sci, 10, 01-08.
Ahire, E. D., Surana, K. R., Patil, C. D., Shah, H. S., Sonwane, G. B., & Talele, S. G. (2020). Role of omega-3 fatty acids in different neurodegenerative disorders. In Applied Pharmaceutical Science and Microbiology (pp. 173-194): Apple Academic Press.
Ahmed, H. H., Abdel-Rahman, M., Ali, R. S., & Abdel Moniem, A. (2009). Protective effect of Ginkgo biloba extract and pumpkin seed oil against neurotoxicity of rotenone in adult male rats. J Appl Sci Res, 5(6), 622e635.
Al Zuhair, H., Abd El-Fattah, A. A., & El-Sayed, M. I. (2000). Pumpkin-seed oil modulates the effect of felodipine and captopril in spontaneously hypertensive rats. Pharmacological Research, 41(5), 555-563.
Alfawaz, M. A. (2004). Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels. Food Science and Agriculture, 2(1), 5-18.
Ammar, A. S. M., El-Hady, E., & El-Razik, M. (2014). Quality characteristics of low-fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition. Pakistan Journal of Food Sciences, 24(4s), 175-185.
Arslanbaş, E., Kara, H., Karayiğit, M. Ö., Doğan, H. O., & Yildiz, Ş. N. (2020). Anti-inflammatory activity of Turkey source pumpkin seed oil in rat oedema model. Acta Poloniae Pharmaceutica-Drug Research, 77(2), 305-312. doi: 10.32383/appdr/118962
Ayyildiz, H. F., Topkafa, M., & Kara, H. (2019). Pumpkin (Cucurbita pepo L.) seed oil. Fruit Oils: Chemistry and Functionality, 765-788.
Aziz, A., Noreen, S., Khalid, W., Ejaz, A., Faiz ul Rasool, I., Maham, . . . Ercisli, S. (2023). Pumpkin and pumpkin byproducts: phytochemical constitutes, food application and health benefits. ACS omega, 8(26), 23346-23357. doi:DOI10.1021/acsomega.3c02176
Aziz, A. R. A., AbouLaila, M. R., Aziz, M., Omar, M. A., & Sultan, K. (2018). In vitro and in vivo anthelmintic activity of pumpkin seeds and pomegranate peels extracts against Ascaridia galli. Beni-Suef University Journal of Basic and Applied Sciences, 7(2), 231-234.
Bai, Y., Zhang, M., Atluri, S. C., Chen, J., & Gilbert, R. G. (2020). Relations between digestibility and structures of pumpkin starches and pectins. Food Hydrocolloids, 106, 105894.
Baradaran Rahimi, V., Askari, V. R., Tajani, A. S., Hosseini, A., & Rakhshandeh, H. (2018). Evaluation of the sleep-prolonging effect of Lagenaria vulgaris and Cucurbita pepo extracts on pentobarbital-induced sleep and possible mechanisms of action. Medicina, 54(4), 55. doi:https://doi.org/10.3390/medicina54040055
Batool, M., Ranjha, M. M. A. N., Roobab, U., Manzoor, M. F., Farooq, U., Nadeem, H. R., . . . Al Jaouni, S. K. (2022). Nutritional value, phytochemical potential, and therapeutic benefits of pumpkin (Cucurbita sp.). Plants, 11(11), 1394. doi:https://doi.org/10.3390/plants11111394
Bayram, Ş. B. (2020). Kabak Çekirdeği Zarının Gıda Takviyesi Olarak Kullanılabilirliğinin Belirlenmesi. Necmettin Erbakan University (Turkey),
Becerra-Tomás, N., Blanco Mejía, S., Viguiliouk, E., Khan, T., Kendall, C. W., Kahleova, H., . . . Salas-Salvadó, J. (2020). Mediterranean diet, cardiovascular disease and mortality in diabetes: A systematic review and meta-analysis of prospective cohort studies and randomized clinical trials. Critical reviews in food science and nutrition, 60(7), 1207-1227. doi:https://doi.org/10.1080/10408398.2019.1565281
Betancur-Ancona, D., Segura-Campos, M., Rosado-Rubio, J., Franco, L. S., & Chel-Guerrero, L. (2012). Chemical composition and anti-nutritional factors in five tropical legume seeds. Nutr Consum Health, Beans, 117-141.
Bhat, M. A., & Bhat, A. (2013). Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing & Technology, 4(9), 4-9.
Białek, M., Rutkowska, J., Adamska, A., & Bajdalow, E. (2016). Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA-Journal of Food, 14(3), 391-398.
Bisognin, D. A. (2002). Origin and evolution of cultivated cucurbits. Ciência Rural, 32, 715-723. doi:https://doi.org/10.1590/S0103-84782002000400028
Borriello, A., Masi, P., & Cavella, S. (2021). Novel pumpkin seed oil-based oleogels: Development and physical characterization. Lwt, 152, 112165.
Chonoko, U., & Rufai, A. (2011). Phytochemical screening and antibacterial activity of Cucurbita pepo (Pumpkin) against Staphylococcus aureus and Salmonella typhi. Bayero Journal of Pure and Applied Sciences, 4(1), 145-147. doi:10.4314/bajopas.v4i1.30
Chudzik, M., Korzonek-Szlacheta, I., & Król, W. (2015). Triterpenes as potentially cytotoxic compounds. Molecules, 20(1), 1610-1625. doi:https://doi.org/10.3390/molecules20011610
Dabija, A., Codină, G. G., Gâtlan, A.-M., Sănduleac, E. T., & Rusu, L. (2018). Effects of some vegetable proteins addition on yogurt quality. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 19(2), 181-192.
Dang, C. (2004). Effect of pumpkin distillable subject on lipid peroxidation and the activity of antioxidative enzyme induced by Plumbum in mouse. Chin J Clin Rehabil, 8, 4378-4379.
de Farias, L. M., da Silva Brito, A. K., Oliveira, A. S. d. S. S., de Morais Lima, G., Rodrigues, L. A. R. L., de Carvalho, V. B. L., . . . Nunes, P. H. M. (2022). Hypotriglyceridemic and hepatoprotective effect of pumpkin (Cucurbita moschata) seed flour in an experimental model of dyslipidemia. South African Journal of Botany, 151, 484-492.
Demıral, I., & Şamdan, C. A. (2016). Preparation and characterisation of activated carbon from pumpkin seed shell using H3PO4. Anadolu University Journal of Science and Technology A-Applied Sciences and Engineering, 17(1), 125-138. doi:https://doi.org/10.18038/btda.64281
Devi, N. M., Prasad, R., & Palmei, G. (2018). Physico-chemical characterisation of pumpkin seeds. International Journal of Chemical Studies, 6(5), 828-831.
Dotto, J. M., & Chacha, J. S. (2020). The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African, 10, e00575. doi:https://doi.org/10.1016/j.sciaf.2020.e00575
Dubey, A., Mishra, N., & Singh, N. (2010). Antimicrobial activity of some selected vegetables. International Journal of applied biology and pharmaceutical technology, 1(3), 994-999.
Düzelti̇r, B. (2004). Çekirdek kabağı (Cucurbita pepo L.) hatlarında morfolojik özelliklere göre tanımlama ve seleksiyon çalışmaları. Ankara Universitesi (Turkey),
Erçetin, H. K., Güneş, E., & Büşra, A. (2019). Atıkların Değerlendirilmesinde Karpuz Çekirdeği Katkısı. SSD Journal, 4(17), 776-781.
George, S., & Nazni, P. (2012). Antidepressive activity of processed pumpkin (Cucurbita maxima) seeds on rats. International Journal of Pharma Medicine and Biological Sciences, 1(2), 225-231.
Giraldi, T. (2017). Unhappiness, sadness and ‘depression’. Unhappiness, Sadness and “Depression.” https://doi. org/10.1007/978-3-319-57657-2.
Gossell-Williams, M., Davis, A., & O'connor, N. (2006). Inhibition of testosterone-induced hyperplasia of the prostate of sprague-dawley rats by pumpkin seed oil. Journal of Medicinal Food, 9(2), 284-286. doi:https://doi.org/10.1089/jmf.2006.9.284
Gossell-Williams, M., Hyde, C., Hunter, T., Simms-Stewart, D., Fletcher, H., McGrowder, D., & Walters, C. (2011). Improvement in HDL cholesterol in postmenopausal women supplemented with pumpkin seed oil: pilot study. Climacteric, 14(5), 558-564.
Grzybek, M., Kukula-Koch, W., Strachecka, A., Jaworska, A., Phiri, A. M., Paleolog, J., & Tomczuk, K. (2016). Evaluation of anthelmintic activity and composition of pumpkin (Cucurbita pepo L.) seed extracts—in vitro and in vivo studies. International journal of molecular sciences, 17(9), 1456.
Gülşen, O., Demirkaya, M., & Aslan, F. (2022). Çerezlik Kabak (Cucurbita pepo L.) Hatlarının Düşük Sıcaklıkta Çimlenme Özelliklerinin Belirlenmesi. Erciyes Tarım ve Hayvan Bilimleri Dergisi, 5(2), 20-25. doi:https://doi.org/10.55257/ethabd.1101820
Hamid, H. A., Ramli, A. N., & Yusoff, M. M. (2017). Indole alkaloids from plants as potential leads for antidepressant drugs: A mini review. Frontiers in Pharmacology, 8, 96.
Hashemi, A., & Razzaghzadeh, S. (2007). Investigation on the possibility of ensiling cucurbit (Cucurbita pepo) residues and determination of best silage formula.
Hong, H., Kim, C.-S., & Maeng, S. (2009). Effects of pumpkin seed oil and saw palmetto oil in Korean men with symptomatic benign prostatic hyperplasia. Nutrition research and practice, 3(4), 323-327. doi:10.4162/nrp.2009.3.4.323
Hu, Z., Hu, C., Li, Y., Jiang, Q., Li, Q., & Fang, C. (2024). Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits. Journal of the Science of Food and Agriculture, 104(2), 572-582.
Hussain, A., Kausar, T., Sehar, S., Sarwar, A., Ashraf, A. H., Jamil, M. A., . . . Aslam, J. (2022). Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. Applied Food Research, 2(2), 100241.
Hussain, A., Kausar, T., Sehar, S., Sarwar, A., Quddoos, M. Y., Aslam, J., . . . Kauser, S. (2023). A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period. Food Production, Processing and Nutrition, 5(1), 22. doi:https://doi.org/10.1186/s43014-023-00138-z
Jahan, F., Islam, M. B., Moulick, S. P., Al Bashera, M., Hasan, M. S., Tasnim, N., . . . Saha, A. K. (2023). Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals. Heliyon, 9(6). doi:10.1016/j.heliyon.2023.e16628
Jaiswal, N., Srivastava, S., Bhatia, V., Mishra, A., Sonkar, A., Narender, T., . . . Tamrakar, A. (2012). Inhibition of Alpha-Glucosidase by Acacia niloticaPrevents Hyperglycemia along with Improvement of Diabetic Complications via Aldose Reductase Inhibition. J Diabetes Metab S, 6, 004. doi:10.4172/2155-6156.S6-004
Jeffrey, C. (1990). An outline classification of the Cucurbitaceae.
Jukić, M., Lukinac, J., Čuljak, J., Pavlović, M., Šubarić, D., & Koceva Komlenić, D. (2019). Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour. International journal of food science and technology, 54(3), 602-609.
Kanareikina, S., Kanareikin, V., Ganieva, E., Burakovskaya, N., Shadrin, M., Khalepo, O., . . . Voskanyan, O. (2019). The structure development of yogurt with vegetable ingredients. International Journal of Recent Technology and Engineering, 8(2), 1587-1592.
Khalid, W., Gill, P., Arshad, M. S., Ali, A., Ranjha, M. M. A. N., Mukhtar, S., . . . Maqbool, Z. (2022). Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases. International journal of food properties, 25(1), 1021-1044. doi:https://doi.org/10.1080/10942912.2022.2070642
Kim, M. Y., Kim, E. J., Kim, Y.-N., Choi, C., & Lee, B.-H. (2012). Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition research and practice, 6(1), 21-27. doi:https://doi.org/10.4162/nrp.2012.6.1.21
Kushawaha, D., Yadav, M., Chatterji, S., Srivastava, A., & Watal, G. (2016). α-Amylase and α-glucosidase inhibitory activity assessment of Cucurbita maxima seeds–a LIBS based study. International Journal of Phytomedicine, 8(3), 312-318.
LaChance, L. R., & Ramsey, D. (2018). Antidepressant foods: An evidence-based nutrient profiling system for depression. World journal of psychiatry, 8(3), 97.
Leibbrand, M., Siefer, S., Schön, C., Perrinjaquet-Moccetti, T., Kompek, A., Csernich, A., . . . Kreuter, M. H. (2019). Effects of an oil-free hydroethanolic pumpkin seed extract on symptom frequency and severity in men with benign prostatic hyperplasia: a pilot study in humans. Journal of Medicinal Food, 22(6), 551-559.
Lestari, B., & Meiyanto, E. (2018). A review: The emerging nutraceutical potential of pumpkin seeds. Indonesian Journal of Cancer Chemoprevention, 9(2), 92-101.
Litvynchuk, S., Galenko, O., Cavicchi, A., Ceccanti, C., Mignani, C., Guidi, L., & Shevchenko, A. (2022). Conformational changes in the structure of dough and bread enriched with pumpkin seed flour. Plants, 11(20), 2762. doi:https://doi.org/10.3390/plants11202762
Longato, E., Lucas-González, R., Peiretti, P. G., Meineri, G., Pérez-Alvarez, J. A., Viuda-Martos, M., & Fernández-López, J. (2017). The effect of natural ingredients (amaranth and pumpkin seeds) on the quality properties of chicken burgers. Food and Bioprocess Technology, 10, 2060-2068.
Maheshwari, P., Prasad, N., & Batra, E. (2014). Papitas-the underutilized byproduct and the future cash crop-A. Am. Int. J. Res. Formal, Appl. Natl. Sci, 6, 31-33.
Majid, A. K., Ahmed, Z., & Khan, R. (2020). Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure. Food Science and Technology, 40, 769-777.
Makni, M., Fetoui, H., Gargouri, N., Garoui, E. M., Jaber, H., Makni, J., . . . Zeghal, N. (2008). Hypolipidemic and hepatoprotective effects of flax and pumpkin seed mixture rich in ω-3 and ω-6 fatty acids in hypercholesterolemic rats. Food and Chemical Toxicology, 46(12), 3714-3720.
Martínez, E., Pardo, J. E., Rabadán, A., & Álvarez-Ortí, M. (2023). Effects of animal fat replacement by emulsified melon and pumpkin seed oils in deer burgers. Foods, 12(6), 1279.
Massironi, A., Biella, S., de Moura Pereira, P. F., Scibona, F., Feni, L., Sindaco, M., . . . Verotta, L. (2023). Valorization of pumpkin seed hulls, cucurbitin extraction strategies and their comparative life cycle assessment. Journal of Cleaner Production, 427, 139267. doi:https://doi.org/10.1016/j.jclepro.2023.139267
Moral, E., Bayram, O., Köksal, E., Danaş, F., & Göde, F. (2021). Kabak Çekirdeği Yağının Kompleks Koaservasyon Yöntemi ile Mikroenkapsülasyonu. Karaelmas Fen ve Mühendislik Dergisi, 11(2), 91-97.
Murkovic, M., Piironen, V., Lampi, A. M., Kraushofer, T., & Sontag, G. (2004). Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds). Food Chemistry, 84(3), 359-365.
Nadeem, H. R., Akhtar, S., Ismail, T., Sestili, P., Lorenzo, J. M., Ranjha, M. M. A. N., . . . Aadil, R. M. (2021). Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment, and inhibitory effect of plant extracts. Foods, 10(7), 1466. doi:https://doi.org/10.3390/foods10071466
Navarro-Cortez, R., Hernández-Santos, B., Gómez-Aldapa, C., Castro-Rosas, J., Herman-Lara, E., Martínez-Sánchez, C., . . . Rodríguez-Miranda, J. (2016). Development of extruded ready-to-eat snacks using pumpkin seed (Cucurbita pepo) and nixtamalized maize (Zea mays) flour blends. Revista Mexicana de Ingeniería Química, 15(2), 409-422.
Nikolić, I., Dokić, L., Krstonošić, V., Šereš, Z., & Šoronja–Simović, D. (2014). Possibility of the production of functional low‐fat food spread of hull‐less pumpkin seed flour from rheological and textural aspect. Journal of Texture Studies, 45(4), 324-333.
Nkosi, C., Opoku, A., & Terblanche, S. (2006). In vitro antioxidative activity of pumpkin seed (Cucurbita pepo) protein isolate and its in vivo effect on alanine transaminase and aspartate transaminase in acetaminophen‐induced liver injury in low protein fed rats. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 20(9), 780-783. doi:https://doi.org/10.1002/ptr.1958
Norfezah, M., Hardacre, A., & Brennan, C. (2011). Comparison of waste pumpkin material and its potential use in extruded snack foods. Food Science and Technology International, 17(4), 367-373.
Nyam, K., Lau, M., & Tan, C. (2013). Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malaysian Journal of Nutrition, 19(1).
Okasha, E. F. (2016). Effect of long term-administration of aspartame on the ultrastructure of sciatic nerve. Journal of microscopy and ultrastructure, 4(4), 175-183. doi:10.1016/j.jmau.2016.02.001
Özer, E. D., Güneş, R. H., & Yılmaz, M. F. (2022). Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties. Turkish Journal of Agriculture-Food Science and Technology, 10(5), 893-898. doi:https://doi.org/10.24925/turjaf.v10i5.893-898.5156
Öztürk, T., & Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. Journal of Food Processing and Preservation, 44(9), e14695.
Patel, K., Soni, A., & Tripathi, R. (2023). Pumpkin seed: Nutritional composition, health benefits. Magnesium, 3(12), 190.192.
Polyzos, N., Fernandes, Â., Calhelha, R. C., Petrović, J., Soković, M., Ferreira, I. C., . . . Petropoulos, S. A. (2024). Biochemical composition of pumpkin seeds and seed by-products. Plants, 13(17), 2395. doi:https://doi.org/10.3390/plants13172395
Proboningsih, J., Wirjatmadi, B., Kuntoro, K., & Adriani, M. (2018). Expression of VCAM in Male Wistar Rats (Rattus norvegicus) with Hypercholesterolemia Supplemented with Pumpkin Seeds (Cucurbita moschata Duch) Extract. Health Notions, 2(6), 648-654.
Ramadan, M. F., Zayed, R., Abozid, M., & Asker, M. (2011). Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet. Grasas y aceites, 62(4), 443-452.
Rasheeda, K., Bharathy, H., & Fathima, N. N. (2018). Vanillic acid and syringic acid: Exceptionally robust aromatic moieties for inhibiting in vitro self-assembly of type I collagen. International Journal of Biological Macromolecules, 113, 952-960. doi:https://doi.org/10.1016/j.ijbiomac.2018.03.015
Ravishankar, K., Kiranmayi, G., Reddy, G. A., Sowjanya, V., Sainadh, V. B., Durga, V. L., . . . Prasad, T. (2012). Preliminary phytochemical screening and In-vitro antibacterial activity of Cucurbita maxima seed extract.
Rees, K., Takeda, A., Martin, N., Ellis, L., Wijesekara, D., Vepa, A., . . . Stranges, S. (2019). Mediterranean‐style diet for the primary and secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews(3). doi:https://doi.org/10.1002/14651858.CD009825.pub3
Rezig, L., Harzalli, Z., Gharsallah, K., Mahfoudhi, N., Chouaibi, M., Majdoub, H., & Oueslati, I. (2022). Microwave and roasting impact on pumpkin seed oil and its application in full-fat mayonnaise formula. Foods, 11(18), 2732.
Rolnik, A., & Olas, B. (2020). Vegetables from the Cucurbitaceae family and their products: Positive effect on human health. Nutrition, 78, 110788. doi:https://doi.org/10.1016/j.nut.2020.110788
Rouag, M., Berrouague, S., Djaber, N., Khaldi, T., Boumendjel, M., Taibi, F., . . . Messarah, M. (2020). Pumpkin seed oil alleviates oxidative stress and liver damage induced by sodium nitrate in adult rats: biochemical and histological approach. African Health Sciences, 20(1), 413-425.
Rössel Kipping, D., Ortiz Laurel, H., Amante Orozco, A., Durán García, H. M., & López Martínez, L. (2018). Características físicas y químicas de la semilla de calabaza para mecanización y procesamiento. Nova scientia, 10(21), 61-77.
Ryan, E., Galvin, K., O’Connor, T. P., Maguire, A. R., & O’Brien, N. M. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods for Human Nutrition, 62, 85-91. doi:https://doi.org/10.1007/s11130-007-0046-8
Saavedra, M., Aires, A., Dias, C., Almeida, J., De Vasconcelos, M., Santos, P., & Rosa, E. (2015). Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds. Journal of food science and technology, 52, 1008-1015. doi:https://doi.org/10.1007/s13197-013-1089-5
Salehi, B., Quispe, C., Sharifi‐Rad, J., Giri, L., Suyal, R., Jugran, A. K., . . . Bobiş, O. (2021). Antioxidant potential of family Cucurbitaceae with special emphasis on Cucurbita genus: a key to alleviate oxidative stress‐mediated disorders. Phytotherapy Research, 35(7), 3533-3557.
Šamec, D., Loizzo, M. R., Gortzi, O., Çankaya, İ. T., Tundis, R., Suntar, İ., . . . Reboredo‐Rodríguez, P. (2022). The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety. Comprehensive Reviews in Food Science and Food Safety, 21(5), 4422-4446.
Sedigheh, A., Jamal, M. S., Mahbubeh, S., Somayeh, K., Mahmoud, R., Azadeh, A., & Fatemeh, S. (2011). Hypoglycaemic and hypolipidemic effects of pumpkin (Cucurbita pepo L.) on alloxan-induced diabetic rats. African Journal of Pharmacy and Pharmacology, 5(23), 2620-2626.
Sengupta, R., & Banik, J. (2013). COMPARATIVE STUDIES ON ANTHELMINTIC POTENTIAL OF CUCURBITA MAXIMA (PUMPKIN) SEEDS AND CARICA PAPAYA (PAPAYA) SEEDS. International Journal of Research in Ayurveda & Pharmacy, 4(4).
Serdaroğlu, M., Kavuşan, H., İpek, G., & Öztürk, B. (2018). Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean journal for food science of animal resources, 38(1), 1.
Sharma, P., Kaur, G., Kehinde, B. A., Chhikara, N., Panghal, A., & Kaur, H. (2020). Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review. International Journal of Vegetable Science, 26(1), 79-95.
Silva, J. S., Marques, T. R., Simão, A. A., Corrêa, A. D., Pinheiro, A. C. M., & Silva, R. L. (2014). Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars. Food Science and Technology, 34, 346-352.
Singh, A., & Kumar, V. (2024). Pumpkin seeds as nutraceutical and functional food ingredient for future: A review. Grain & Oil Science and Technology, 7(1), 12-29. doi:https://doi.org/10.1016/j.gaost.2023.12.002
Soleimanian, Y., Sanou, I., Turgeon, S. L., Canizares, D., & Khalloufi, S. (2022). Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), 371-415.
Stajić, S., Kalušević, A., Tomašević, I., Rabrenović, B., Božić, A., Radović, P., . . . Živković, D. (2020). Technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder. Polish journal of food and nutrition sciences, 70(2), 159-168.
Suresh, S., & Sisodia, S. (2018). Phytochemical and Pharmacological Aspects of Cucurbita moschata and Moringa oleifera. Pharmaceutical and Biosciences Journal, 45-53. doi:https://doi.org/10.20510/ukjpb/6/i6/179239
Syed, Q. A., Akram, M., & Shukat, R. (2019). Nutritional and therapeutic importance of the pumpkin seeds. Seed, 21(2), 15798-15803.
Şahi̇n Fi̇dan, Ç. ğ. (2024). Bal kabağı çekirdeği yağı üretim atıklarının makarna üretiminde kullanım olanaklarının araştırılması. Pamukkale University,
Şengün, İ. Y., Yücel, E., Kılıç, G., & Öztürk, B. (2021). Kabak Ve Kayisi Çekİrdeğİ Yağlarinin Yağ Asİdİ Kompozİsyonu, Bİyoaktİf Özellİklerİnİn Belİrlenmesİ. GIDA: The Journal of Food, 46(3). doi:10.15237/gida.GD21024
Tekin-Cakmak, Z. H., Atik, I., & Karasu, S. (2021). The potential use of cold-pressed pumpkin seed oil by-products in a low-fat salad dressing: the effect on rheological, microstructural, recoverable properties, and emulsion and oxidative stability. Foods, 10(11), 2759.
TÜİK. (2022). Ölüm ve Ölüm Nedeni İstatistikleri, Türkiye İstatistik Kurumu. Retrieved from https://www.tuik.gov.tr/
TÜİK. (2024, 2022/12/30/). Bitkisel Üretim İstatistikleri, Türkiye İstatistik Kurumu. Retrieved from https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr
Ulusay, N., & Çoban, S. (2019). Çerezlik kabak ve atıklarının kullanım alanları ve ekonomik etkisi: Nevşehir örneği. Nevşehir Hacı Bektaş Veli Üniversitesi,
Ülkücü, Ş., Yüksel, E., & Canhilal, R. (2022). Kayseri ilinde çerezlik kabak (Cucurbita pepo L. var. pepo) ekim alanlarındaki böcek ve akar faunasının belirlenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2), 193-201. doi:https://doi.org/10.29050/harranziraat.1058820
Valdez-Arjona, L. P., & Ramírez-Mella, M. (2019). Pumpkin waste as livestock feed: Impact on nutrition and animal health and on quality of meat, milk, and egg. Animals, 9(10), 769. doi:https://doi.org/10.3390/ani9100769
Villamil, R.-A., Escobar, N., Romero, L. N., Huesa, R., Plazas, A. V., Gutiérrez, C., & Robelto, G. E. (2023). Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation. Nutrition & Food Science, 53(2), 459-473. doi:https://doi.org/10.1108/NFS-04-2022-0126
Wang, H., & Ng, T. (2003). Isolation of cucurmoschin, a novel antifungal peptide abundant in arginine, glutamate and glycine residues from black pumpkin seeds. Peptides, 24(7), 969-972. doi:https://doi.org/10.1016/S0196-9781(03)00191-8
Wongsagonsup, R., Kittisuban, P., Yaowalak, A., & Suphantharika, M. (2015). Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids. International Food Research Journal, 22(2).
Xia, H. C., Li, F., Li, Z., & Zhang, Z. C. (2003). Purification and characterization of Moschatin, a novel type I ribosome-inactivating protein from the mature seeds of pumpkin (Cucurbita moschata), and preparation of its immunotoxin against human melanoma cells. Cell Research, 13(5), 369-374.
Yadav, M., Jain, S., Tomar, R., Prasad, G., & Yadav, H. (2010). Medicinal and biological potential of pumpkin: an updated review. Nutrition research reviews, 23(2), 184-190.
Yolcu, B. (2020). Çeşit özellikleri ve farklı kurutma yöntemlerinin kabak çekirdeğinin antimikrobiyal, antioksidan ve bazı kalite özelliklerine etkisi. Sakarya Üniversitesi,
Zaineddin, A. K., Buck, K., Vrieling, A., Heinz, J., Flesch-Janys, D., Linseisen, J., & Chang-Claude, J. (2012). The association between dietary lignans, phytoestrogen-rich foods, and fiber intake and postmenopausal breast cancer risk: a German case-control study. Nutrition and cancer, 64(5), 652-665.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
