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   Articles with "pumpkin leaves" as a keyword



Changes in bioactive compounds and antioxidant activity during fermentation and in vitro digestion of melon and pumpkin leaves smoothies

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recommendations! Published in 2025 at "International Journal of Food Science and Technology"

DOI: 10.1093/ijfood/vvaf156

Abstract: This research investigated the effects of lactobacillus strains (LABs) Lactiplantibacillus plantarum (L75) or Bifidobacterium longum (BF) fermentation and subsequent in vitro digestion on bioactive compounds and antioxidant activity in smoothies made from the combination of… read more here.

Keywords: bioactive compounds; vitro digestion; pumpkin leaves; antioxidant activity ... See more keywords

Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves (Cucurbita moschata Duchesne ex Poir.) During Blanching

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recommendations! Published in 2021 at "Frontiers in Nutrition"

DOI: 10.3389/fnut.2021.641939

Abstract: Pumpkin leaves (Cucurbita moschata Duchesne ex Poir.) are popularly consumed in Sub-Saharan Africa and Asia. Blanching the leaves before drying is a method of preservation during off-season. In this study, different blanching treatments and media… read more here.

Keywords: leaves cucurbita; moschata duchesne; pumpkin leaves; blanching ... See more keywords

Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves

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recommendations! Published in 2023 at "Frontiers in Plant Science"

DOI: 10.3389/fpls.2023.1127032

Abstract: Introduction Fresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin. Element Zn can impact metabolite biosynthesis in… read more here.

Keywords: acetyl pyrroline; pumpkin leaves; taro like; pyrroline ... See more keywords

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

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recommendations! Published in 2022 at "Molecules"

DOI: 10.3390/molecules27061901

Abstract: Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory… read more here.

Keywords: pumpkin leaves; momordica balsamina; african pumpkin; bioactive metabolites ... See more keywords

Ultrasound as Green Technology for the Valorization of Pumpkin Leaves: Intensification of Protein Recovery

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recommendations! Published in 2024 at "Molecules"

DOI: 10.3390/molecules29174027

Abstract: The recovery of valuable nutritional compounds, like proteins, from waste streams and by-products is a key strategy for enhancing production sustainability and opening up new market potential. This research aimed to use high-intensity ultrasound as… read more here.

Keywords: technology; pumpkin leaves; ultrasound green; protein ... See more keywords