Skip to main content
SpringerLink
Log in

Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

E-nose:

Electronic nose

FRAP:

Ferric reducing antioxidant power

FW:

Fresh weight

SPME-GC–MS:

Solid phase micro-extraction-gas chromatography–mass spectrometry

TSS:

Total soluble solids

PCA:

Principal component analysis

POD:

Peroxidase

PPO:

Polyphenol oxidase

References

  • Applequist WL, Avula B, Schaneberg BT, Wang YH, Khan IA (2006) Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden. J Food Compos Anal 19(6–7):606–611

    Article  CAS  Google Scholar 

  • Biesiada A, Nawirska A, Kucharska A, Sokół-Łętowska A (2009) The effect of nitrogen fertilization methods on yield and chemical composition of pumpkin (Cucurbita maxima) fruits before and after storage. Veg Crops Res Bull 70(1):203–211

    Google Scholar 

  • Cheng H, Chen J, Chen SG, Wu D, Liu DH, Ye XQ (2015) Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis. Food Res Int 72:8–15

    Article  CAS  Google Scholar 

  • Chisari MR, Barbagallo N, Spagna G (2008) Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. J Agric Food Chem 56:132–138

    Article  CAS  Google Scholar 

  • Conti S, Villari G, Amico E, Caruso G (2015) Effects of production system and transplanting time on yield, quality and antioxidant content of organic winter squash (Cucurbita moschata Duch.). Sci Hortic Amst 183:136–143

    Article  Google Scholar 

  • Di Marco G, Gismondi A, Canuti L, Scimeca M, Volpe A, Canini A (2014) Tetracycline accumulates in Iberis sempervirens L. through apoplastic transport inducing oxidative stress and growth inhibition. Plant Biol 16(4):792–800

    Article  Google Scholar 

  • Dini I, Tenore GC, Dini I (2013) Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT-Food Sci Technol 53(1):382–385

    Article  CAS  Google Scholar 

  • Dutta D, Dutta A, Raychaudhuri U, Chakraborty R (2006) Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J Food Eng 76(4):538–546

    Article  CAS  Google Scholar 

  • Gonçalves EM, Pinheiro J, Abreu M, Brandão TRS, Silva CLM (2007) Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J Food Eng 81(4):693–701

    Article  Google Scholar 

  • Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV (2005) Inhibition of polyphenol oxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT-Food Sci Technol 38(6):625–630

    Article  Google Scholar 

  • Hu WZ, Jiang AI, Chen C, Tian MX, Liu CH, Jia L (2013) Effects of 2,5-norbornadiene(NBD)on physiological and biochemical responses of fresh-cut winter squash. J Food Sci Eng 3:123–130

    CAS  Google Scholar 

  • Impei S, Gismondi A, Canuti L, Canini A (2015) Metabolic and biological profile of autochthonous Vitis vinifera L. ecotypes. Food Funct 6(5):1526–1538

    Article  CAS  Google Scholar 

  • Itle RA, Kabelka EA (2009) Correlation between L*a*b* color space values and carotenoid content in pumpkins and squash (Cucurbita spp.). HortScience 44(3):633–637

    Google Scholar 

  • Jacobo-Valenzuela N, Maróstica-Junior MR, Zazueta-MoralesJDJ Gallegos-Infante JA (2011) Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs Cehualca. Food Res Int 44(9):2587–2593

    Article  CAS  Google Scholar 

  • Jiao J, Li ZG, Gai QY, Li XJ, Wei FY, Fu YJ, Ma W (2014) Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities. Food Chem 147:17–24

    Article  CAS  Google Scholar 

  • Kafkas E, Koşar M, Türemiş N, Başer KHC (2006) Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey. Food Chem 97(4):732–736

    Article  CAS  Google Scholar 

  • Kim MY, Kim EJ, Kim YN, Choi C, Lee BH (2012) Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract 6(1):21–27

    Article  CAS  Google Scholar 

  • Kourkoutas D, Elmore JS, Mottram DS (2006) Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chem 97(1):95–102

    Article  CAS  Google Scholar 

  • Kreck M, Kürbel P, Ludwig M, Paschold PJ, Dietrich H (2006) Identification and quantification of carotenoids in pumpkin species (Cucurbita maxima L.) and their juices by liquid chromatography with ultraviolet-diode array detection. J Appl Bot Food Qual 80:93–99

    CAS  Google Scholar 

  • Laureati M, Buratti S, Bassoli A, Borgonovo G, Pagliarini E (2010) Discrimination and characterisation of three species of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis. Food Res Int 43(4):959–964

    Article  Google Scholar 

  • Leffingwell JC, Alford ED, Leffingwell D (2015) Identification of the volatile constituents of raw pumpkin (Cucurbita pepo L.) by dynamic headspace analyses. Leffingwell Rep 9(1):1–14

    Google Scholar 

  • Leizerson S, Shimoni E (2005) Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. J Agric Food Chem 53(9):3519–3524

    Article  CAS  Google Scholar 

  • Liu FX, Fu SF, Bi XF, Chen F, Liao XJ, Hu XS, Wu JH (2013) Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) species in China. Food Chem 138(1):396–405

    Article  CAS  Google Scholar 

  • LópezdeLerma N, Moreno J, Peinado RA (2013) Determination of the optimum sun-drying time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose analysis and characterization of their volatile composition. Food Bioprocess Tech 7(3):732–740

    Article  Google Scholar 

  • MacDonald L, Schaschke CJ (2000) Combined effect of high pressure, temperature and holding time on polyphenol oxidase and peroxidase activity in banana (Musa acuminata). J Sci Food Agric 80:719–724

    Article  CAS  Google Scholar 

  • Murkovic M, Mülleder U, Neunteufl H (2002) Carotenoid content in different varieties of pumpkins. J Food Compos Anal 15(6):633–638

    Article  CAS  Google Scholar 

  • Nawirska-Olszanska A, Kita A, Biesiada A, Sokol-Letowska A, Kucharska AZ (2013) Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 species. Food Chem 139(1–4):155–161

    Article  CAS  Google Scholar 

  • Neves FIG, Vieira MC, Silva CLM (2012) Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation. Innov Food Sci Emerg 13:158–162

    Article  CAS  Google Scholar 

  • Oloyede FM, Agbaje GO, Obuotor EM, Obisesan IO (2012) Nutritional and antioxidant profiles of pumpkin (Cucurbita pepo Linn.) immature and mature fruits as influenced by NPK fertilizer. Food Chem 135(2):460–463

    Article  CAS  Google Scholar 

  • Perry L, Wang Y, Lin J (2009) Analysis of honeydew melon (Cucumis melovar. inodorus) flavour and GC–MS/MS identification of (E, Z)-2,6-nonadienyl acetate. Flavour Frag J 24:341–347

    Article  CAS  Google Scholar 

  • Provesi JG, Dias CO, Amante ER (2011) Changes in carotenoids during processing and storage of pumpkin puree. Food Chem 128(1):195–202

    Article  CAS  Google Scholar 

  • Qin ZH, Pang XL, Chen D, Cheng H, Hu XS, Wu JH (2013) Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: correlation with sensory properties and classification according to grade level. Food Res Int 53(2):864–874

    Article  CAS  Google Scholar 

  • Rezig L, Chouaibi M, Msaada K, Hamdi S (2012) Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil. Ind Crop Prod 37(1):82–87

    Article  CAS  Google Scholar 

  • Roura SI, Del Valle CE, Aguero L, Davidovich LA (2007) Changes in apparent viscosity and vitamin retention during thermal treatment of butternut squash (Cucurbita moschata DUCH) pulp: effect of ripening stage. J Food Qual 30:538–551

    Article  CAS  Google Scholar 

  • Sampedro F, Phillips J, Fan X (2014) Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes. LWT-Food Sci Technol 55(1):189–196

    Article  CAS  Google Scholar 

  • Shahdadi F, Mirzaei HO, Daraei GA (2015) Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. J Food Sci Tech 52(3):1814–1819

    Article  CAS  Google Scholar 

  • Stevenson DG, Eller J, Wang LP, Jane J, Wang T, Inglett GE (2007) Oil and tocopherol content and composition of pumpkin seed oil in 12 species. J Agric Food Chem 55:4005–4103

    Article  CAS  Google Scholar 

  • Tyagi G, Jangir DK, Singh P, Mehrotra R, Ganesan R, Gopal ESR (2014) Rapid determination of main constituents of packed juices by reverse phase-high performance liquid chromatography: an insight into commercial fruit drinks. J Food Sci Tech 51(3):476–484

    Article  CAS  Google Scholar 

  • Verzera A, Dima G, Tripodi G, Ziino M, Lanza CM, Mazzaglia A (2010) Fast quantitative determination of aroma volatile constituents in melon fruits by headspace–solid-phase microextraction and gas chromatography-ass spectrometry. Food Anal Method 4(2):141–149

    Article  Google Scholar 

  • Zhou CL, Liu W, Zhao J, Yuan C, Song Y, Chen D, Ni YY, Li QH (2014) The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage. Innov Food Sci Emerg 21:24–34

    Article  CAS  Google Scholar 

  • Zinash A, WorknehTS Woldetsadik K (2013) Effect of accessions on the chemical quality of fresh pumpkin. Afr J Biotechnol 12(51):7092–7098

    Google Scholar 

Download references

Acknowledgements

This work was supported by the Natural Science Foundation of Jiangxi Province, China (Grant No. 20151BAB204039), Doctoral Research Startup Fund Project of Jiangxi Science and Technology Normal University (3000990310), and Quality engineering projects of Jiangxi province (Biological chemistry curriculums, 2015).

Author information

Authors and Affiliations

  1. Jiangxi Science & Technology Normal University, Fenglin West Street No. 605, Fenglin Campus, Nanchang, 330013, China

    Chun-Li Zhou

  2. Jiangxi Technical College of Manufacturing, Nanchang, 330095, China

    Li Mi

  3. School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China

    Xue-Yan Hu & Bi-Hua Zhu

Authors
  1. Chun-Li Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Li Mi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xue-Yan Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bi-Hua Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Chun-Li Zhou.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhou, CL., Mi, L., Hu, XY. et al. Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods. J Food Sci Technol 54, 3118–3131 (2017). https://doi.org/10.1007/s13197-017-2748-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2748-8

Keywords

Search

Navigation