Antioxidant and Antimicrobial Properties of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

Abstract

This research work was designed to investigate and utilize all three parts (peel, flesh and seeds) of pumpkin for their antioxidant and antimicrobial activities. Pumpkin parts were separated, dried, grinded to powder and extracted by using 80% methanol. Percentage yield of pumpkin peel, flesh and seeds extracts, was found 12.37±0.10, 8.84±0.07 and 3.53±0.06% respectively. DPPH free radical scavenging activity (mg AAE/100 g) of pumpkin peel, flesh and seeds extracts was found 13.00±0.08, 10.58:0.06 and 16.53±0.09 respectively. All three types of extracts exhibited prominent antifungal activities against four fungal strains Candida albicans, Fusarium oxysporum, Mucor miehei and Trichoderma spp. Pumpkin seeds extracts exhibited greater zone of inhibition against these fungal strains as compared to pumpkin peel and flesh extracts. For antibacterial study four bacterial strains Salmonella typhi, Escherichia coli, Bacillus subtilis and Streptococcus aureus were used. Pumpkin flesh extracts exhibited greater antibacterial activities as compared to pumpkin peel and seeds extracts.

Keywords: Pumpkin, Extracts, Antibacterial, Antifungal, Zone of inhibition, Free radicals

DOI: 10.7176/JBAH/11-6-05

Publication date:March 31^st 2021