Preliminary exploration of phytochemical profiles, antioxidant and hepatoprotective activities of non-oil extracts of pumpkin seeds treated by four different processing methods
2020
Sun, Zijian | Qi, Fengqin | Gao, Huan | Liu, Lijuan
Nowadays, pumpkin seeds have been accepted as a popular snack food around the world due to their delicious taste and richness in nutrients. Because most studies on pumpkin seeds focused on the oil soluble ingredients at present, this paper evaluated the antioxidant activities of the non-oil soluble fractions of pumpkin seeds by 2,2-diphenyl-1picrylhydrazyl radical-scavenging assay and ferric reducing power assay. Pumpkin seeds of various collection dates and origins were processed by four different methods and hepatoprotective activity against d-galactosamine-induced toxicity in human hepatoma HepG2 cells was evaluated in vitro. High performance liquid chromatographic analysis was performed and 11 compounds, represented by characteristic peaks, related closely to antioxidant activity were deduced by multiple correlation analysis. Total phenolic content, flavonoid content and nuclear magnetic resonance spectra were also determined. The results showed that raw pumpkin seeds with most phenolic constituents possessed the strongest antioxidant activity, effective concentration values providing 50 % of radical-scavenging capacity (EC50) being 35.75 µg∙ml-1, and the highest hepatoprotective activity, cell survival rate being 79.2 %, in comparison with baked pumpkin seeds, shelled pumpkin seeds, and shelled and baked pumpkin seeds. Shelling and baking negatively influenced the activities of pumpkin seeds.
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