Effects of Technological Processes on Functional Bioactive Compounds, Antioxidants, and Nutrients Levels of Summer Squash (Cucurbita pepo) Seeds

O. E. Tadros¹, M. K. Khalil¹, M. A. Attia¹ and M. S. Tawfik^1,

¹Department of Food Sciences and Technology, Faculty of Agriculture, Al-Shatby, PO Box 21454, Alexandria University, Alexandria, Egypt

Cite this paper:
O. E. Tadros, M. K. Khalil, M. A. Attia and M. S. Tawfik. Effects of Technological Processes on Functional Bioactive Compounds, Antioxidants, and Nutrients Levels of Summer Squash (Cucurbita pepo) Seeds. American Journal of Food Science and Technology. 2023; 11(4):131-140. doi: 10.12691/ajfst-11-4-2

Abstract

Summer squash seeds are highly nutritious functional food, rich in tocopherols, carotenoids, total phenolic compounds, flavonoids, and antioxidants. Egypt is a major producer of pumpkins, squash, and gourds, with pumpkin seeds being the main part consumed. The present study investigated the effect of all local manufacturing parameters, including soaking, roasting, and soaking followed by roasting, on the concentration of these compounds. The findings showed that the total concentration of tocopherols was highest in raw hulled seeds, with alpha-tocopherol being the most abundant. However, all processed seeds had lower tocopherol levels than raw seeds, with soaked roasted seeds having the lowest levels. The total carotenoid content varied significantly in soaked seeds, while the rind had lower carotenoid levels compared to raw hulled seeds. The rind also had higher levels of total phenolic content (TF) and flavonoids, showing greater antioxidant activity compared to raw hulled seeds. The combination of soaking and roasting led to the highest TF content, while it resulted in the lowest level of flavonoids. All the treated seeds exhibited higher antioxidant activity compared to raw hulled seeds, with the greatest antioxidant activity found in soaked seeds. Overall, the study highlights the importance of processing methods in determining the nutritional value of summer squash.

Keywords:
summer squas tocopherols carotenoids total phenolic compounds flavonoids functional foods technological treatments

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