Physicochemical, nutritional, bioactive compounds and fatty acid profiling of Pumpkin flower (Cucurbita maxima), as a potential functional food

Payel Ghosh,Sandeep Singh Rana

doi:10.1007/s42452-020-04092-0

Payel Ghosh, Sandeep Singh Rana

Open Access

https://doi.org/10.1007/s42452-020-04092-0

Copy DOI

Abstract

The edible flowers and its several products gaining its importance as functional food. Pumpkin flower mainly consumed in India and Mexico but due to lack of scientific research there is a neophobia among people. The objective of the paper is to analyse the physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content and fatty acid profiling. The fresh pumpkin flower was having an average moisture content of 85% (wb) with a dimension of 90 × 51 x 22 mm (l x w x t). The (L, a*, b*) value signifies the bright yellow color having gumminess (26 g) and chewiness (4.70 mJ). In this study the nutritional properties of the pumpkin flower were also determined and significant amount of Sodium (11.5 mg/100 g), Potassium (18.2 mg/100 g), Calcium (17.6 mg/100 g), phenol (17.39 µg/ml), flavonoid (17.13 µg/ml), antioxidant (51.65%DPPH) and anthocyanin (10.3 mg/100 g) was present. Among several fatty acids’ oleic acid (21%), myristic acid (15.99%) and stearic acid (15.19%) was maximum. The presence of several phytonutrients and fatty acids makes pumpkin flower a potential source of functional food in near future.Graphical abstract

Highlights

IntroductionThe consumers are more attracted towards the micronutrient’s rich food [1]
There is a change in the food habit of the consumer for the last decade
Researches are its peak for high pigmented fruits, vegetables, herbs and flowers due to the presence of high amount of anthocyanin and antioxidant properties which are helpful for chronic diseases Due to proper research and marketing, the idea of eating flowers is still viewed with suspension

Summary

Introduction

The consumers are more attracted towards the micronutrient’s rich food [1]. Due to this change in food habit, edible flowers are getting importance in the global market [2]. Pumpkin flower considered as one of the traditional edible flowers in Mexico, India and different parts of USA. According to the FAOSTAT production of pumpkin in India was estimated over 5.1 million tons for the year 2017–2018. Almost every part of the plant is popularly consumed in the rural communities. It is a high yield vegetable, inexpensive and easy to grow. The popularity of pumpkin flower increases as it is a cost effective and nutrient rich source

Objectives

Methods

Results

Conclusion