ArticleFrontiers in nutrition2021
Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Phenolic Acid Composition and In Vitro Antioxidant Capacity in the Flesh of Thirty-ThreeFoods (Basel, Switzerland) · 2026Article
- Article
- The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process.Molecules (Basel, Switzerland) · 2026Article
- Dose-response toxicity and locomotor effects ofFrontiers in toxicology · 2026Article
- Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics.Frontiers in nutrition · 2026Article
- Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting.Journal of the science of food and agriculture · 2025Article
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars.Journal of food science · 2025Article
- Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram.Foods (Basel, Switzerland) · 2025Article
- Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile ofFoods (Basel, Switzerland) · 2024Article
- Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Foods (Basel, Switzerland) · 2024Article
- Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements.Molecules (Basel, Switzerland) · 2024Article
- Evaluation of Antioxidant Effects of Pumpkin (Antioxidants (Basel, Switzerland) · 2024Article
- Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Foods (Basel, Switzerland) · 2023Article
- Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk.Foods (Basel, Switzerland) · 2023Article
- Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties.Foods (Basel, Switzerland) · 2022Article
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5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.
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