Download O A RIGINAL RTICLE

2611
Advances in Environmental Biology, 6(10): 2611-2616, 2012
ISSN 1995-0756
ORIGINAL ARTICLE
This is a refereed journal and all articles are professionally screened and reviewed
Comparison Of Nutritional Value And Antioxidant Compounds Of Some Winter
Pumpkin (Cucurbita Sp) Species Fruits In Iran
1
Mohammad Javaherashti, 2Mahmood Ghasemnezhad,
Mohammad Ali Shiri
1
Habiballah Smizadeh Lahiji and
2
1
2
Department of AgronomyFaculty of Agriculture, University of Guilan, Rasht, Iran
Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran
Mohammad Javaherashti, Mahmood Ghasemnezhad, Habiballah Smizadeh Lahiji and Mohammad Ali
Shiri: Comparison Of Nutritional Value And Antioxidant Compounds Of Some Winter Pumpkin
(Cucurbita Sp) Species Fruits In Iran
ABSTRACT
Winter pumpkin is a seasonal crop that has been implicated in providing health benefits. Therefore, the aim
of this work was to investigate nutrition value and sensory characteristics of some different winter pumpkin
genotypes. The genotypes chosen were: ‘Astaneh Ashrafiyeh’, ‘Ziaber’, ‘Langrood’ and ‘Tallesh’ that were
grown in different regions of Guilan Provance, Iran. Some quality attributes including total soluble solids, fresh
weight, dry matter, antioxidant capacity (with DPPH method), total flavonoid and total phenolics content were
evaluated. The results showed a significant difference for nutritional quality in investifated genotypes. Ziaber
genotype had the highest fresh weight, dry matter, antioxidant capacity, total flavonoid and total phenolics
content as compared to the other genotypes. Furthermore, a significant relationship was found between
antioxidant capacity, total flavonoid and total phenolics content of fruits. Therefore, we found that Ziaber
pumpkin genotype is the most valuable from nutritional and sensory points of view.
Key words: dry matter, squash, total flavonoid, total phenolics content, total soluble solids.
Introduction
Pumpkin is one of the seasonal vegetables that
meet the requirements of healthy nutrition. Pumpkins
are widespread, because they can grow under
different climate conditions. The name ‘pumpkin’ is
commonly used for cucurbits of some species, similar in botanical characteristics. In general pumpkins
belonged to Cucurbita pepo L. (Called also
‘squash‘), Cucurbita maxima Duch. (Called ‘winter
squash‘) and Cucurbita moschata Duch [14]. Fruit
quality is significantly influenced by the conditions
of growing, fertilization and other factors such as
genotypes [25]. When growing pumpkins, it is very
important to select the suitable cultivars, which
genotype influences taste properties. Pumpkins
suitable for using should be completely ripen, with
hard skin and, with the exception of several striped
species, of uniform external colour. Moreover, the
flesh of the pumpkins, which are of good quality, is
brightly yellow or orange with excellent juicy
structure.
Pumpkin varieties, especially winter squash, are
tasty and promising sources of carotenoids, ascorbic
acid and polysaccharides, mineral compounds (K,
Ca, Mg and Fe), starch (1.5–20 %), pectin (4.8–12.8
%) and cellular tissue (0.7–0.95 %) and much dry
soluble [6,13,21]. Because of a low tendency to
accumulate heavy metals, winter squash can be
recommended for baby food products [19].
Depending on regional customs and resources,
pumpkin and winter squash are eaten cooked, baked,
roasted, stewed or microwaved, and as components
of salads, jams, cakes, pies or soups [32,24]. Since
pumpkin species and cultivars differ in nutritional
and technological value of fruits, breeders and scientists seek genotypes of the highest suitability for
human nutrition. Moreover, winter squash has been
reported for their use as traditional medicine with
anti-diabetic,
antihypertensive,
antitumor,
immunomodulation,
antibacterial,
anti-hypercholesterolemia and anti-inflammation activities
[12].
In recent years, consumer’s interest in the health
enhancement role of specific foods or physically
active food components, so-called nutraceuticals or
functional foods, has exploded [16]. The quality of
fruits and vegetables consists of some properties,
which can be evaluated using physical and chemical
methods [1]. One of important quality traits of food
is biological activity of a product, and especially its
antioxidative activity. Antioxidants are compounds
Corresponding Author
Mahmood Ghasemnezhad, Department of AgronomyFaculty of Agriculture, University of Guilan,
Rasht, Iran
E-mail: [email protected]; Fax: 98-131-6690281 2612
Adv. Environ. Biol., 6(10): 2611-2616, 2012
that protect cells against the damaging effects of
reactive oxygen species.
Phenolic compounds are widely distributed in
plant foods and therefore are important constituents
of the human diet. Phenolic compounds may act as
an antioxidant and protect foods from oxidative
deterioration. In recent years, the numbers of studies
which are conducted to determine antioxidant
activity of phenolic compounds have increased due
to the possible role of reactive oxygen species in the
pathogenesis of degenerative diseases such as
atherosclerosis, cancer and chronic inflammation
[16].
Flavonoids are the most common group of poly
phenolic compounds in the human diet and are found
ubiquitously in plants. These compounds have been
intensively investigated during the past years due to
their possible protective effects against chronic
diseases. Moreover, flavonoids might induce
mechanisms that affect cancer cells and inhibit tumor
invasion [9]. Consumers and food manufacturers
have become interested in flavonoids for their
possible medicinal properties, especially their
putative role in inhibiting cancer or cardiovascular
disease. Taking into consideration the high
antioxidant activity and nutritional properties of
Cucurbita, any activities leading to the launching of
new attractive products based on this species are
advisable [4].
For the effective utilization of pumpkin fruit and
its parts as a functional food component or medicinal
herb, qualitative and quantitative information on the
nutritional is essential. Therefore, the aim of this
study was to determine nutritional and technological
value of pumpkin genotypes which grown in
different region of Iran to find the most valuable
genotypes from nutritional and sensory points of
view.
Materials and Methods
Plant material:
In this study, the fruits of four major genotypes
of winter squash (Cucurbita sp) which grown in
different regions of Guilan province, Iran (Astaneh
Ashrafiyeh, Langrood, Ziaber and Tallesh) were
harvested at the similar stage of physiological
maturity, at the beginning of October 2010.
Blemished, damaged or diseased fruits were
discarded carefully. For each genotype, three
replicates were prepared, each consisting of the pulp
and the peel of three fruits of similar size. Then,
fruits were transferred to the laboratory for
evaluation. The characteristics of fruits were
evaluated after one-month storage at 4°C and 70±5%
relative humidity.
Total soluble solid (TSS), fresh weight and dry
matter:
Total soluble solid (TSS) contents were
determined by a desktop digital refractometer (CETIBelgium) for 3-6 juice for each genotype. Fruits were
weighed and then dry matter content was determined
using the standard mention the AOAC 2001.12 [3].
The method entails drying at defined pressure and
temperature until the sample attains a constant mass.
Antioxidant capacity:
The antioxidant capacity was measured by the
scavenging of 2, 2-diphenyl-2-picrylhydrazyl hydrate
(DPPH) radicals according to Ghasemnezhad et al.
[15] with minor modifications. Two ml of a 0.15 mM
of DPPH solved in methanol was added to 1 ml of
pumpkins extracts and then mixed well. Absorbance
of the mixture was measured at 517 nm after 30
minutes. Inhibition percentage for each sample was
calculated as follows and expressed as antioxidant
capacity:
%inhibition = [(Acont– Asamp) /Acont] × 100
Where Acont is the absorbance of the control, and
Asamp is the absorbance of the sample.
Total phenolic content (TPC):
Total phenolic content (TPC) were determined
using Folin – Cicalteau method as described by Shiri
et al. [28], with minor modifications. Polyphenols
extraction was carried out by 10 mL acidic methanol
added to one gram fine powder of specimen and kept
in 4°C then filtered through ordinary filter paper.
One hundred fifty μL of this extract was diluted with
350 μL of distilled water. 2.5 mL of Folin–Cicalteau
reagent and 2 mL of 7.5% sodium carbonate were
added to the mixture. This reaction solution was
shaken in a shaker and kept in dark for 2 hours. The
absorbance of samples was measured at 765 nm in
UV/VIS spectrophotometer (model PG Instrument
+80, Leicester, United Kingdom). Gallic acid was
used as standard for getting calibration curve. Data
were expressed as milligram gallic acid equivalent
(mg GAE) per one gram of fruit fresh weight.
Total flavonoids:
The total flavonoids contents were determined
according to the aluminium chloride colourimetric
method described by Bor et al. [7]. Briefly, 50 μL of
fruit pulp extract were mixed with 10 μL aluminum
chloride (10%), 10 μL potassium acetate (1 M), and
deionized water (280 μL). Samples vortexes
vigorously and then incubated at room temperature
for 40 min at 25°C. The absorbance of the reaction
mixture was measured at 415 nm against a deionized
water blank using an UV/VIS spectrophotometer.
The total flavonoid content was quantified according
to the standard curve using a six point’s
-1
concentration (0.016-0.5 mg mL ) of quercetin. The
2613
Adv. Environ. Biol., 6(10): 2611-2616, 2012
data were expressed as mg quercetin equivalents
(QE) per one gram of fruit fresh weight.
Statistical analyses:
Results of the experiment were statistically
evaluated with ANOVA (Statgraphics Plus software), using singe-factor variance analysis. Tukey’s
HSD test was used to show which values differ
significantly at P = 0.01.
Results and Discussion
TSS, fresh weight and dry matter:
The total amounts of TSS, fresh weight and dry
matter of four winter squash genotypes are given in
Table 1. As the table 1 showed, there is no
significant different among genotypes for TSS (P ≤
0.01). TSS determined in this study was 7.0-8.7°Brix
are in agreement with founding of Noseworthy and
Loy [23].
The highest fresh weight and dry matter was
observed in Ziaber species. As the table 1 showed,
the highest and the lowest proportion of dry matter
were measured in the species with 11.67 grams and
7.21 grams by Ziaber and Tallesh genotypes,
respectively.
TSS, fresh weight and dry matter are important
technological indices of pumpkin fruits [8]. The
results which are a continuation of previous studies
[29,13,27] which showed pumpkin cultivars differed
greatly in respect of physical, chemical and sensory
attributes.
Table 1: Fresh weight, dry matter and TSS content of four different winter pumpkin genotypes.
TSS
Fresh weight
Dry matter
Astaneh Ashrafiyeh
7.32 a
32.62 b
9.82 ab
Ziaber
6.83 a
42.14 a
11.67 a
Tallesh
7.53 a
40.18 a
7.21 b
Langrood
8.47 a
32.95 b
10.76 ab
Means in columns followed by the same letters not significantly differs at P≤0.01, according to Tukey’s test
The antioxidant activities of winter pumpkin
genotypes extracts were determined using the DPPH
free radical assay. Scavenging activity on DPPH
radicals assay provides information about the
antiradical activity of extracts. Pumpkin extracts’
radical scavenging activities, expressed as %DPPHsc
values, are presented in fig. 1. As it shown, the
highest level of antioxidant capacity was found in the
Ziaber genotypes (54.41 % DPPHsc).
Yu et al., [31] reported significant effects of
growing conditions, including the number of hours
exceeding 32 °C, on the antioxidant properties of
wheat varieties. The average temperature at growing
locations was shown to have effects on the
antioxidant properties of strawberries [30].
Moreover, Emmons and Peterson [11] found
significant cultivar effects for antioxidant activities
in oats.
Antioxidant activity of vegetables is very
important quality charecterestics from nutritional
attitude, so differences in the antioxidant activity
among the samples are attributable to the fruits and
vegetables varieties used as additives.
that significant cultivar, location, and interaction
effects of cultivar and location for the concentration
of total phenolic contents in oats.
It is worth commenting the relationship between
the TPC and scavenging activity against DPPH, since
phenolics contribute to the antiradical activity. A plot
correlating these two characteristics is presented in
figure 4. High TPC in Ziaber could be the reason of
its high antioxidant activity. The correlation between
TPC and antioxidant activity of vegetables are
reported in literature [28,18]. The bioactivity of
phenolic compounds could be related to their
antioxidant capacity, which is attributed to their
ability to chelate metals, inhibit lipoxygenase and
scavenge free radicals [22]. The mechanism by
which phenolic compounds are able to scavenge free
radicals is yet to be exactly established. The
molecular structure of phenols is important for their
antioxidant activity, as this activity is enhanced by
the presence of a second hydroxyl or a methoxy
group in the ortho- or para-position [20] As reported
by Heijnen et al., [17], the aromatic OH groups are
the reactive centers; primarily 3´, 4´-dihydroxy
catechol group, and their activity can be enhanced by
electron donating effects of other substituents.
Total phenolic content:
Total flavonoid:
The TPC significantly differed depending on
winter pumpkin species (Fig. 2). The highest TPC
was found in the Ziaber species that had significantly
different with others, while the lowest value was
measured in the Langrood and Tallesh genotypes
respectively. These results are in compatible with
those of Emmons and Peterson [11] who’s reported
The content of total flavonoid in winter pumpkin
genotypes are shown in Fig. 3. As results of TPC, the
highest total flavonoid was found in the Ziaber
species. The phenolic and flavonoids content of
plants whether organically or conventionally
cultivated is influenced by several factors such as
variety, seasonal variation, light and climate, degree
Antioxidant capacity:
2614
Adv. Environ. Biol., 6(10): 2611-2616, 2012
of ripeness, and food preparation and processing [2].
Synthesis by plants of phytochemicals is also partly
related to insect and microorganism pressures [10].
The differential use of pesticides and fungicides may
therefore influence phenolic compound and
flavonoid content [10]. As the fig 5 illustrated, there
was a positive correlation between total flavonoid
content and antioxidant capacity. Interestingly, there
was a significant correlation between antioxidant
capacity and flavonoids (R2 = 0.86). Beninger and
Hosfield [5] were found a positive correlation
between antioxidant activity and flavonoids
compositions. Flavonoids are also a kind of natural
antioxidant substances capable of scavenging free
superoxide radicals, thus displaying anti-aging
properties and reducing the risk of cancer. Moreover,
Pinelo et al., [26] were reported that antioxidant
capacity of flavonoid is in agreement with variations
in their antiradical activity.
Fig. 1: Total phenolics content of four winter pumpkin genotypes. The values are means of three replicates ±
standard error (S.E.). The means with the same letter are not significantly different (P < 0.01).
Fig. 2: Total flavonoid content of four winter pumpkin genotypes. The values are means of three replicates ±
standard error (S.E.). The means with the same letter are not significantly different (P < 0.01).
Fig. 3: Antioxidant capacity of four winter pumpkin genotypes. The values are means of three replicates ±
standard error (S.E.). The means with the same letter are not significantly different (P < 0.01).
2615
Adv. Environ. Biol., 6(10): 2611-2616, 2012
Fig. 4: Relationship between total phenolics content and antioxidant capacity of four winter pumpkin genotypes.
Fig. 5: Relationship between total flavonoid content and antioxidant capacity of four winter pumpkin genotypes.
Conclusions:
Chosen winter pumpkin genotypes showed a
great variability in nutritional and functional values.
The most valuable species was Ziaber, however the
high nutritional and functional content (as
antioxidant capacity, total flavonoid and total
phenolics content) in Ziaber is reason to recommend
the production and consumption of this genotypes.
Moreover, a positive significantly relationship
between antioxidant capacity, total flavonoid and
total phenolics content of winter pumpkin species
exists.
5.
6.
7.
References
8.
1.
2.
3.
4.
Abbott, J., 1999. Quality measurements of fruits
and vegetables. Postharvest Biology and
Technology,15: 207-225.
Aherne, S.A. and N.M. O'Brien, 2002. Dietary
flavonols: chemistry, food content, and
metabolism. Nutrition, 18: 75-81.
AOAC, 2001. Official methods of analysis.
Association of official analytical chemists
arlington, VA. 2001.
Arevalo-Pinedo, A. and F.E.X. Murr, 2006.
Kinetics of vacuum drying of pumpkin
9.
(Cucurbita maxima): modeling with shrinkage.
Journal of Food Engineering, 76: 562-576.
Beninger, C.W. and G.L. Hosfield, 2003.
Antioxidant activity extracts, condensed tannin
fractions, and pure flavonoids from Phaseolus
vulgaris L. seed coat color genotypes. Journal of
Agricultural and Food Chemistry, 51: 7879-83.
Bognar, A., 2006. Nutritive value of some
varieties of pumpkin and winter squash grown in
Germany. Ernahrungs Umschau, 53: 298-308.
Bor, J.Y., H.Y. Chen and G.C. Yen, 2006.
Evaluation of antioxidant activity and inhibitory
effect on nitric oxide production of some
common vegetables. Journal of Agricultural and
Food Chemistry, 54: 1680-1686.
Danilcenko, H., E. Jariene, A. Paulauskiene and
M.
Gajewski,
2007.
Nutritional
and
technological value of different cultivars of
pumpkin. In: P. Nowaczyk (ed.): Spontaneous
and Induced Variation for the Genetic
Improvement of Horticultural Products, Univ.
Press University of Technology and Life Science
in Bydgoszcz, 89-94.
David, S., 2007. Studies force new view on
biology of flavonoids. BioMed Central, 541:
737- 787.
2616
Adv. Environ. Biol., 6(10): 2611-2616, 2012
10. Dixon Raa P.N.L., 1995. Stress-induced
phenylpropanoid metabolism. The Plant cell, 7:
1085-1097.
11. Emmons, C.L. and D.M. Peterson, 2001.
Antioxidant activity and phenolic content of oat
as affected by cultivar and location. Crop
Science, 41: 1676-1681.
12. Fu, C., H. Shi and Q. Li, 2006. A review on
pharmacological activities and utilization
technologies of pumpkin. Plant Foods Human
Nutrition, 61: 73-80.
13. Gajc-Wolska, J., M. Gajewski, J. Radzanowska,
K. Niemirowicz-Szczytt and A. Korzeniewska,
2005. The fruit quality assessment of the chosen
hybrids and cultivars of pumpkin (Cucurbita
maxima Duch.). Vegetable Crops Research
Bulletin, 63: 33-43.
14. Gajewski, M., J. Radzanowska, H. Danilcenko,
E. Jariene and J. Cerniauskiene, 2008. Quality of
pumpkin cultivars in relation to sensory
characteristics. Notulae Botanicae Horti
Agrobotanici Cluj, 36(1): 73-79.
15. Ghasemnezhad, M., M. Sherafati and G.A.
Payvast,
2011.
Variation
in
phenolic
compounds, ascorbic acid and antioxidant
activity of five coloured bell pepper (Capsicum
annum) fruits at two different harvest times.
Journal of Functional Foods, 3: 44-49
16. Hasler, C.M., 1998. Functional foods: their role
in disease prevention and health promotion.
Food Technology, 52: 63-70.
17. Heijnen, C.G.M., G.R. Haenen, J.A.J. Vekemans
and A. Bast, 2001. Peroxynitrite scavenging of
flavonoids: structure activity relationship.
Environmental Toxicology and Pharmacology,
10: 199-206.
18. Ismail, A., Z.M. Marjan and C.W. Foong, 2004.
Total antioxidant activity and phenolic content
in selected vegetables. Food Chemistry, 87: 581586.
19. Konopacka,
D.,
A.
Seroczynska,
A.
Korzeniewska,
K.
Jesionkowska,
K.
Niemirowicz- Szczytt and W. Plocharski, 2010.
Studies on the usefulness of Cucurbita maxima
for the production of ready-to-eat dried
vegetable snacks with a high carotenoid content.
LWT – Food Science and Technology, 43: 302309.
20. Laranijinha, J. 2002. Caffeic acid and related
antioxidant compounds: Biochemical and
cellular effects. In Handbook of Antioxidants (E.
Cadenas and L. Packer, eds.), Marcel Dekker,
New York, NY. pp: 279-302.
21. Murkovic, M., U. Muelleder and H. Neunteufl,
2002. Carotenoid content in different varieties of
pumpkins. Journal of Food Composition and
Analysis, 15: 633-638.
22. Noelia, J., M.M. Roberto, Z.J. de Jesus and G.J.
Alberto, 2011. Chemical and physicochemical
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
characterization of winter squash (Cucurbita
moschata D). Notulae Botanicae Horti
Agrobotanici Cluj, 39(1): 34-40.
Noseworthy, J. and B. Loy, 2008. Improving
eating quality and carotenoid content of squash.
Cucurbitaceae. Pitrat M (Ed.). Proceedings of
the IXth EUCARPIA meeting on genetics and
breeding of Cucurbitaceae INRA, Avignon.
Paris, H.S. 1994. Genetic analysis and breeding
of pumpkins and squash for high carotene
content. In H. F. Linskens, and J. F. Jackson
(Eds.), Vegetables and vegetable products.
Modern methods of plants analysis, Berlin,
Heidelberg: Springer-Verlag. 16: 93-115
Paulauskiene, A., H. Danilcenko, V. Rutkoviene
and J. Kuraitiene, 2005. The influence of various
fertilizers on electrochemical properties of
pumpkin fruits. Sodininkyste ir darzininkyste,
24(3): 78-86.
Pinelo, M., M. Lara, J. Maria and C.N. Maria,
2004. Interaction among phenols in food
fortification: negative synergism on antioxidant
capacity. Journal of Agricultural and Food
Chemistry, 52: 1177-1180.
Seroczynska, A., A. Korzeniewska, J. SztangretWisniewska K. Niemirowicz-Szczytt and M.
Gajewski.
2006.
Relationship
between
carotenoids content and flower or fruit flesh
colour of winter squash (Cucurbita maxima
Duch.). Folia Horticulturae, 18(2): 51-61.
Shiri, M.A., M. Ghasemnezhad, D. Bakhshi and
M. Dadi. 2011. Changes in phenolic compounds
and antioxidant capacity of fresh-cut table grape
(Vitis vinifera) cultivar ‘Shahaneh’ as influence
by fruit preparation methods and packagings.
Australian Journal of Crop Science, 5(12):
1515-1520.
Sztangret, J., A. Korzeniewska, M. Horbowicz
and K. Niemirowicz-Szczytt, 2004. Comparison
of fruit yields and carotenoids content in new
winter squash hybrids (Cucurbita maxima
Duch.). Vegetable Crops Research Bulletin, 61:
51-60.
Wang, S.Y. and W. Zheng, 2001. Effect of plant
growth temperature on antioxidant capacity in
strawberry. Journal of Agricultural and Food
Chemistry, 49: 4977-4982.
Yu, L., J. Perret, M. Harris, J. Wilson, and S.
Haley. 2003. Antioxidant properties of bran
extracts from “Akron” wheat grown at different
locations. Journal of Agricultural and Food
Chemistry, 51: 1566-1570.
Zawirska, A., A. Figiel, A.Z. Kucharska, A.
Soko-Eetowska and A. Biesiada. 2009. Drying
kinetics and quality parameters of pumpkin
slices dehydrated using different methods.
Journal of Food Engineering, 94: 14-20.