ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025
Effect of Polyphenols and Flavonoids of Red Sugar Apple (Annona squamosa L.) Peel Extracts on the Inhibition of Lipid Peroxidation in Pumpkin (Cucurbita argyrosperma) Seed Oil.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cucurbita argyrosperma (CA) is a pumpkin species widely valued in Yucatecan-Mexican gastronomy for its nutritional and organoleptic properties. In many production systems, pumpkins are cultivated primarily for their flesh, while the seeds are discarded or only partially consumed, representing a valuable by-product and an excellent source for extracting vegetable oil. Pumpkin seed oil is recognized as a functional food rich in bioactive antioxidant compounds that provide beneficial effects on human health. In this study, the chemical composition and antioxidant activity of polyphenols and flavonoids from red sugar apple (Annona squamosa L.) Peel (RSAP) extracts were evaluated, along with the efficacy of RSAP extracts in protecting CA seed oil against oxidative deterioration. The total phenolic and flavonoid contents were 64.5 ± 5.84 mg GAE/100 g and 53.92 ± 0.97 mg QE/100 g of RSAP extract, respectively. The DPPH, ABTS, and FRAP assays showed antioxidant activity values of 67.05 ± 2.16 g BHT/100 g extract, 64.42 ± 5.00 g BHT/100 g extract, and 2.68 ± 0.72 g BHT/100 g extract, respectively. Catechin, chlorogenic acid, and epicatechin were found to be significantly present. A concentration of 1000 ppm of RSAP extract exhibited a significantly higher antioxidant capacity (P < 0.05), compared to the synthetic antioxidant butylated hydroxytoluene, in controlling the formation of secondary oxidation products during the 28-day storage period. Due to their high antioxidant capacity, RSAP extracts can be considered a promising natural alternative for preserving the quality of CA seed oil, making them attractive to the nutritional and food industries.
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