STUDY OF SOME DIFFERENT BIOLOGICAL ACTIVITIES FOR RIND, FLESH AND SEEDS OF PUMPKIN RIPE FRUITS (Cucurbita pepo L.) AND CHARACTERIZE THEIR NATURAL ORGANIC COMPOUNDS | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 2, Issue 12, December 2011, Pages 709-727 PDF (625 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2011.82000 | ||
| Authors | ||
| Sh. E. A. Badr* ; Hanan M. A. El Ghandour; W. H. M. El-Reffaei; Gehan M. El- Moghazy | ||
| Regional Center for Food and Feed (RCFF), Agricultural Researches Center, Giza, Egypt. | ||
| Abstract | ||
| GC-MS analysis of the extract’s unpolar fraction revealed the existence of dodecane and tetradecane. Structures of the isolated compounds (1~6) were fixed by NMR & EI- MS spectroscopy, and GC-MS analysis. Chemical analysis of fiber, protein, β-carotene, carbohydrates, minerals and amino acids present in rind, flesh and Defatted Seeds Meal "DSM", were investigated. Extracts of the two constituted fractions of pumpkin (Rind and flesh) were consequently examined for In vitro cytotoxicity against the tumor cell lines each of Cervical carcinoma (HELA), Colon carcinoma (HCT116) and Intestinal carcinoma (CACO). The amino acids score for DSM of Pumpkin where; the phenylalanine and lysine were the first limiting amino acids, Tryptophan was the second limiting amino acid and phenylalanine was the third limiting amino acid. In vivo the protein quality of the Pumpkin DSM was assayed by animal feeding experiments and the data of the nitrogen balance is reported. Mixing Pumpkin Rind, Flesh and Seeds extracts with pan bread raw materials showed a positive effects as antifungal as it could increase the shelf life of the pan bread before the onset of fungal spoilage. | ||
| Keywords | ||
| GC-MS; NMR and EI- MS spectroscopy; Chemical composition; In vitro cytotoxicity; In vivo animal feeding; Amino acids score; shelf life; Ban bread; Fungal spoilage | ||
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