Analysis Of The Antioxidant Activity And Nutritional Value Of Pumpkin Or Ahuyama Seed (Cucurbita Moschata) For Its Utilization In The Caribbean Region Of Colombia
DOI:
https://doi.org/10.24054/limentech.v22i2.3623Keywords:
pumpkin seed, Cucurbita moschata, antioxidant activity, nutritional compositionAbstract
The study focused on analyzing the nutritional composition and antioxidant activity of pumpkin seeds (Cucurbita moschata) with the aim of establishing their potential nutritional value and possible inclusion in the diet and agro-industrial products. The results showed that the seeds without shell have a moisture content of 8,80 ± 0,34 g/100 g, lipids of 35,09 ± 0,74 g/100 g, and proteins of 37,36 ± 1,308 g/100 g, while the seeds with shell present a higher fiber content (39,5 ± 4,04 g/100 g) and a lower lipid content (9,24 ± 0,48 g/100 g). Regarding antioxidant activity, values of 22,38 mM Eq. Ascorbic Acid/100 g were obtained in iron-reducing capacity (FRAP) and 60,04 mM Eq. Trolox/100 ml using the ABTS+ method. These results exceeded those reported in previous studies for other pumpkin species, indicating that Cucurbita moschata seeds have high antioxidant potential. The study highlights the importance of optimizing harvesting and processing conditions to maximize the nutritional and antioxidant properties of the seeds, which could increase their value in the food and cosmetic industries.
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