Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

Main Article Content

Aleem Waheed Oyeleke
David Timilehin Oluwajuyitan
Olusola Matthew Oluwamukomi
Ndigwe Victor Enujiugha

Abstract

The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima fruit were processed into flour as; Pa: Cucurbita maxima pulp flour, Pi: Cucurbita mixta pulp flour, Sa: Cucurbita maxima seed flour and Si: Cucurbita mixta seed flour and were evaluated for amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities. Triplicate data were analysed and means were separated using New Duncan Multiple Range Test (NDMRT) at p<0.05. The protein content of the fruit pulps and seeds flour samples were 12.77 g/100 g (Pi), 13.22 g/100 g (Pa), 15.37 g/100 g (Sa) and 16.86 g/100 g (Si). Total essential amino acid was 5.33 mg/100 g of protein (Pa) 6.62 mg/100 g of protein (Pi), 9.85 mg/100 g of protein (Sa) and 14.61 mg/100 g of protein (Si). Total essential amino acid of Pi and Si are significantly higher (p>0.05) than Pa and Sa. Statistically, saturated fatty acid and polyunsaturated fatty acid of the Pi and Si were significantly lower (p<0.05) than Pa and Sa respectively. Antioxidant activities against ABTS* (Pi) is significantly higher (p>0.05) than Pa and with no significant differences (p<0.05) between ABTS values of Si and Sa. While there is a significant difference (p<0.05) between Si and Sa as well as Pi and Pa antioxidant activities against DPPH* respectively. In conclusion, Cucurbita seeds and pulps flour contains high protein content, appreciable amount of essential minerals, lower Na/K molar ratio of less than one and they also exhibit a good free radical scavenging abilities against DPPH*, ABTS* and ability to reduce Fe3+ to Fe2+ with high content of total phenol and flavonoid.

Keywords:
Cucurbita, amino acid profile, fatty acid profile, anti-nutrient factor, antioxidant.

Article Details

How to Cite
Oyeleke, A., Oluwajuyitan, D., Oluwamukomi, O., & Enujiugha, N. (2019). Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds. European Journal of Nutrition & Food Safety, 10(4), 224-241. https://doi.org/10.9734/ejnfs/2019/v10i430117
Section
Original Research Article

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