ArticleFoods (Basel, Switzerland)2022
Antioxidant Effect of Pumpkin Flower (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Valorization of flowers and their role in circular bioeconomy and sustainable development goals.Bioresources and bioprocessing · 2025Review
- Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient.Antioxidants (Basel, Switzerland) · 2025Article
- Edible flowers' flavor, safety and their utilization as functional ingredients: a review.Journal of food science and technology · 2025Review
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.Foods (Basel, Switzerland) · 2023Article
- A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.