Abstract
Pumpkin leaves (Cucurbita moschata Duchesne ex Poir.) are popularly consumed in Sub-Saharan Africa and Asia. Blanching the leaves before drying is a method of preservation during off-season. In this study, different blanching treatments and media are used to test the changes in non-targeted phenolic compounds, antioxidant capacity (FRAP and ABTS activity), in vitro α-glucosidase activity and cell cytotoxicity of pumpkin leaves. Steam blanching in plain water led to the highest retention of total phenolic content and reduced the loss of quercetin 3-glucoside 7-rhamnoside (Rutin), kaempferol 7-neohesperidoside, isoorientin 2″-O-rhamnoside, isorhamnetin-3-O-rutinoside, quercetin 3-galactoside, coumaroyl glucaric acid, isorhamnetin-3-galactoside-6″-rhamnoside, 2-caffeoylisocitric acid, quercetin 3-galactoside 7-rhamnoside by (3.04%), (7.37%), (10.65%), (10.97%), (14.88%), (16.1%), (16.73%), (18.88%), and (23.15%), respectively, and coumaroyl isocitrate increased by 14.92%. Candidate markers, 2-O-caffeoylglucaric acid, 2-(E)-O-feruloyl-D-galactaric acid, quercetin 3-galactoside 7-rhamnoside (rutin) and unidentified compounds ([(M-H) 677.28 and at RT 21.78] were responsible for the separation of the steam blanched samples in plain water from the other blanching treatments. Steam blanching in plain water increased the antioxidant capacity (FRAP and ABTS activity). There were no cytotoxic effect or inhibitory effect of α-glucosidase activity detected in the raw or blanched pumpkin leaves. Thus, this study recommends steam blanching in plain water for African cuisine, and confirms it is safe to consume pumpkin leaves frequently.
Highlights
Pumpkins (Cucurbita moschata Duchesne ex Poir.) belong to the Cucurbitaceae family
In the Southern African region, pumpkin leaves are eaten as part of a maizebased diet as a relish, or the leaves and the tender shoots are included in soups or stews [6]
The objective of this study was to investigate the effects of blanching methods such as (i) hot water dipping at 95◦C in 5 or 10% lemon juice as blanching medium plain water as control, or (ii) steaming for 5 min using lemon juice solutions (5 or 10%) and plain water as the control on changes in phenolic metabolite and antioxidant properties in pumpkin leaves
Summary
Pumpkins (Cucurbita moschata Duchesne ex Poir.) belong to the Cucurbitaceae family. Pumpkins are indigenous to Mexico and Central America, due to their naturalization they are regarded as indigenous vegetables in the African region [1]. One cup portion (39 g) of pumpkin leaves contain 15 mg of calcium (Ca), 170 mg of potassium (K), 41 mg of phosphorus (P), 0.87 mg of iron (Fe), and 14 μg of folate. Compared to a cup portion of pumpkin leaves, lettuce leaves contain lower amount of Ca (14.04 mg), Fe (0.34 mg), K (75.66 mg), and P (11.31 mg) [5]. In the Southern African region, pumpkin leaves are eaten as part of a maizebased diet as a relish, or the leaves and the tender shoots are included in soups or stews [6]. In Korean cuisine, the pumpkin leaves are used to wrap a piece of meat filling (pork or nay meat) (“ssam”) [7]
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