ArticleFood chemistry: X2024
Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
9 authors.
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Abstract
Ultrasound-assisted extraction of (poly)phenols from pumpkin pulp was optimized using response surface methodology. Time, solvent-to-sample ratio and percentage of water in ethanol were considered and a full factorial design was applied. The optimized conditions (10 min; 30 mL/g; 50% water in ethanol) were used to isolate (poly)phenols from five pumpkin varieties (Hokkaido, Lunga di Napoli, Mantovana, Moscata di Provenza, Violina rugosa), collected for two successive years. Phenolic acids were the most abundant phenolic class (gallic acid up to 413.50 μg/g), even if differences were observed among varieties and harvesting years. Generally, Violina rugosa harvested in 2021 showed the highest total phenol content (7.59 mg gallic acid equivalents/g) and antioxidant properties (16.93 mg Trolox equivalents/g). All pumpkin variety exhibited antimicrobial activity within a concentration range of 1.95 to 250 μg/mL. In conclusion, the pumpkin pulp can be considered a promising natural source of (poly)phenols for the development of health-promoting products.
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Registered trials
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