Pumpkin seed cake antioxidant and nutritional value of selected samples
Аутори
Kukić-Marković, JelenaIvanović, Nevena
Đorđević, Brižita
Maksimović, Zoran
Dodevska, Margarita
Okuka, Nina
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pumpkin seed cake, which remains after cold pressing oil extraction, is a nutritionally valuable but inexpensive raw material that is also considered as a potentially rich source of biologically active substances. Thus, the aim of this study was to measure total phenolics content (TPC) of four samples of pumpkin seed cake flour, as well as their antiradical potency by means of DPPH radical scavenging. In order to determine the nutritional value of each sample, moisture, ash, cellulose, lipids, proteins, carbohydrates, mineral content and fatty acid composition were also investigated using conventional methods. Concerning food safety issues the amounts of heavy metals and pesticides were also determined. The results obtained, pointed out differences between samples in their TPC, anti-DPPH activity and nutritional characteristics. TPC, determined as gallic acid equivalents (GA) using the spectrophotometric method with FC reagent, ranged from 24.9-194.1 mg GA/100 g. Correlated with TPC, o...bserved anti-DPPH activity was modest with SC50 values ranged from 0.9-18.5 mg/ml, respectively. As for parameters of nutritional value, obtained results were in the line with previous findings, with protein content ca. 50%. Variations, mainly in the mineral (14.61-30.70 mg/100 g) and the carbohydrate content (9.38-21.86%), could be explained by the different geographical origin of the pumpkins. All tested samples complied with the approved health standards related to the content of heavy metals and pesticides. Nevertheless observed differences, it could be concluded that pumpkin seed cake could be considered as a naturally rich source of proteins, cellulose and minerals (Fe, Cu, Zn, Mg) with a reduced amount of oil, safe for human consumption. It is also a good source of polyphenols, thus its potential as a functional food ingredient should not be neglected.
Кључне речи:
pumpkin seed / polyphenols / DPPH / nutritional valueИзвор:
UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts, 2021, 171-171Издавач:
- University of Belgrade
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-MESTD-inst-2020-200161)
Напомена:
- UNIFood2021 Conference, 24th-25th September 2021 University of Belgrade, 2nd International UNIfood Conference
Институција/група
PharmacyTY - CONF AU - Kukić-Marković, Jelena AU - Ivanović, Nevena AU - Đorđević, Brižita AU - Maksimović, Zoran AU - Dodevska, Margarita AU - Okuka, Nina PY - 2021 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5095 AB - Pumpkin seed cake, which remains after cold pressing oil extraction, is a nutritionally valuable but inexpensive raw material that is also considered as a potentially rich source of biologically active substances. Thus, the aim of this study was to measure total phenolics content (TPC) of four samples of pumpkin seed cake flour, as well as their antiradical potency by means of DPPH radical scavenging. In order to determine the nutritional value of each sample, moisture, ash, cellulose, lipids, proteins, carbohydrates, mineral content and fatty acid composition were also investigated using conventional methods. Concerning food safety issues the amounts of heavy metals and pesticides were also determined. The results obtained, pointed out differences between samples in their TPC, anti-DPPH activity and nutritional characteristics. TPC, determined as gallic acid equivalents (GA) using the spectrophotometric method with FC reagent, ranged from 24.9-194.1 mg GA/100 g. Correlated with TPC, observed anti-DPPH activity was modest with SC50 values ranged from 0.9-18.5 mg/ml, respectively. As for parameters of nutritional value, obtained results were in the line with previous findings, with protein content ca. 50%. Variations, mainly in the mineral (14.61-30.70 mg/100 g) and the carbohydrate content (9.38-21.86%), could be explained by the different geographical origin of the pumpkins. All tested samples complied with the approved health standards related to the content of heavy metals and pesticides. Nevertheless observed differences, it could be concluded that pumpkin seed cake could be considered as a naturally rich source of proteins, cellulose and minerals (Fe, Cu, Zn, Mg) with a reduced amount of oil, safe for human consumption. It is also a good source of polyphenols, thus its potential as a functional food ingredient should not be neglected. PB - University of Belgrade C3 - UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts T1 - Pumpkin seed cake antioxidant and nutritional value of selected samples SP - 171 EP - 171 UR - https://hdl.handle.net/21.15107/rcub_farfar_5095 ER -
@conference{ author = "Kukić-Marković, Jelena and Ivanović, Nevena and Đorđević, Brižita and Maksimović, Zoran and Dodevska, Margarita and Okuka, Nina", year = "2021", abstract = "Pumpkin seed cake, which remains after cold pressing oil extraction, is a nutritionally valuable but inexpensive raw material that is also considered as a potentially rich source of biologically active substances. Thus, the aim of this study was to measure total phenolics content (TPC) of four samples of pumpkin seed cake flour, as well as their antiradical potency by means of DPPH radical scavenging. In order to determine the nutritional value of each sample, moisture, ash, cellulose, lipids, proteins, carbohydrates, mineral content and fatty acid composition were also investigated using conventional methods. Concerning food safety issues the amounts of heavy metals and pesticides were also determined. The results obtained, pointed out differences between samples in their TPC, anti-DPPH activity and nutritional characteristics. TPC, determined as gallic acid equivalents (GA) using the spectrophotometric method with FC reagent, ranged from 24.9-194.1 mg GA/100 g. Correlated with TPC, observed anti-DPPH activity was modest with SC50 values ranged from 0.9-18.5 mg/ml, respectively. As for parameters of nutritional value, obtained results were in the line with previous findings, with protein content ca. 50%. Variations, mainly in the mineral (14.61-30.70 mg/100 g) and the carbohydrate content (9.38-21.86%), could be explained by the different geographical origin of the pumpkins. All tested samples complied with the approved health standards related to the content of heavy metals and pesticides. Nevertheless observed differences, it could be concluded that pumpkin seed cake could be considered as a naturally rich source of proteins, cellulose and minerals (Fe, Cu, Zn, Mg) with a reduced amount of oil, safe for human consumption. It is also a good source of polyphenols, thus its potential as a functional food ingredient should not be neglected.", publisher = "University of Belgrade", journal = "UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts", title = "Pumpkin seed cake antioxidant and nutritional value of selected samples", pages = "171-171", url = "https://hdl.handle.net/21.15107/rcub_farfar_5095" }
Kukić-Marković, J., Ivanović, N., Đorđević, B., Maksimović, Z., Dodevska, M.,& Okuka, N.. (2021). Pumpkin seed cake antioxidant and nutritional value of selected samples. in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts University of Belgrade., 171-171. https://hdl.handle.net/21.15107/rcub_farfar_5095
Kukić-Marković J, Ivanović N, Đorđević B, Maksimović Z, Dodevska M, Okuka N. Pumpkin seed cake antioxidant and nutritional value of selected samples. in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts. 2021;:171-171. https://hdl.handle.net/21.15107/rcub_farfar_5095 .
Kukić-Marković, Jelena, Ivanović, Nevena, Đorđević, Brižita, Maksimović, Zoran, Dodevska, Margarita, Okuka, Nina, "Pumpkin seed cake antioxidant and nutritional value of selected samples" in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts (2021):171-171, https://hdl.handle.net/21.15107/rcub_farfar_5095 .