Evaluation of bioactivity of butternut squash (Cucurbita moschata D.) seeds and skin

• Main Author: Haoxin Li
• Format: Article
• Language: English
• Published: Wiley 2020-07-01
• Series: Food Science & Nutrition
• Subjects: ACE inhibition; antioxidant activity; bioactive peptides; butternut squash; waste; α‐amylase inhibition
• Online Access: https://doi.org/10.1002/fsn3.1602

Abstract Butternut squash is greatly consumed in United Kingdom and as by‐products of its processing are produced large amounts of skin and seeds. However, little research has been reported on the antioxidant properties and bioactive peptides from butternut squash seeds and skin. This study focused on assessing the potential of these wastes as sources of beneficial and bioactive compounds. The results indicated that the squash skin phenolic extract showed higher values of antioxidant activity and phenolic content compared with the values of phenolic for the seed material (3.20 mg GAE/g, 1.82 mg GAE/g, respectively). Furthermore, both squash seed protein hydrolysate and skin phenolic extract inhibited α‐amylase activity in a dose‐dependent manner (5–20 mg/ml). Hydrolyzed peptides from squash seeds possess antihypertensive ability (which was significantly different from the control group p < .05). Therefore, it can be demonstrated that these squash residues are potentially good sources of bioactive compounds with health benefits.