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首页> 美国卫生研究院文献>Molecules >The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars
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The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars

机译：南瓜和南瓜南瓜品种的次生代谢产物和其他生物活性化合物的概况

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摘要

Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar
机译：植物和动物是各种生物活性化合物的来源，这些生物活性化合物具有广泛的健康促进作用。科学家继续研究许多产品的化学成分，以寻找具有高营养价值的食品。南瓜（Cucurbita sp。）无疑是宝贵营养素的来源。这种蔬菜享誉全球，因其类胡萝卜素含量高而受到赞赏，但在加工工业中仍很少使用。本研究的目的是根据生物活性化合物含量（类胡萝卜素，酚酸，黄酮醇，矿物质和维生素）比较属于南瓜属和南瓜种的15个南瓜品种的果肉，并证明该品种是否具有对化学成分的影响。迄今为止，在这一领域还没有进行过如此广泛的研究。研究表明，南瓜果肉中类胡萝卜素含量高。在几乎所有情况下，叶黄素都是最丰富的类胡萝卜素。还鉴定了许多酚酸和黄酮醇。所有品种都含有没食子酸，原儿茶酸，4-羟基苯甲酸，香草酸，绿原酸，咖啡酸和芦丁。南瓜果肉还含有α-和γ-生育酚。没有发现β-或δ-生育酚。钾，钙和钠是最丰富的矿物质。研究还证明，南瓜果肉中生物活性化合物的组成非常多样化，并取决于物种和品种

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