• Journal of Korean Medicine for Obesity Research
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• v.9 no.2
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• pp.57-63
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• 2009

In recent year, We are concerned about anti-aging, disease-protection, long-life, many methods are used in solving this problem. And Those are related with antioxidative ability. Recently, We heard that Cucurbita moschata Duch. has anti-hypertensive effect and good for health. So I let made a experiment for this result of the anti-oxidant effect of Cucurbita moschata Duch. used for 3 methods, those are DPPH radical scavenging activity, Nitric oxide(NO) radical scavenging activity and Bovine serum albumin(BSA). The results of this study were as follows: We measured level of DPPH radical scavenging activity. And we obtained results that the ability of DPPH radical's elimination was increased when concentration of Cucurbita moschata Duch. was to $20\;mg/m{\ell}$. We measured level of Nitric oxide(NO) radical scavenging activity. And we founded that the ability of NO radical's elimination was increased when concentration of Cucurbita moschata Duch. was to $10\;mg/m{\ell}$. When we inspected antioxidation with Bovine serum albumin(BSA). And we obtained that antioxidative ability was increased after$2.5\;mg/m{\ell}$ of Cucurbita moschata Duch.. So I guess that Cucurbita moschata Duch. has effect of antioxidative ability. Hereafter we need differential experimental methods for evidence of antioxidative effect on Cucurbita moschata Duch.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.133-135
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• 2001

The edible part of cucurbita moschata Duch, which is commonly used as a Korean traditional medicine as well as a popular food source, was studied to isolate anti-complementary substance. Extracts of Cucurbita moschata Duch showed significant anti-complementary activities on the classical pathway of the complement system. Especially, the ripe Cucurbita moschata Duch had more activity than that of the complement system. Especially, the ripe Cucurbita moschata Duch had more activity than that of the green one in terms of the overall anti-complementary activity. Among the extracts of various organic solvents of the ripe Cucurbita moschata Duch, chloroform and ethyl-acetate extracts, which are non-polar solvent extracts, showed the strongest activities. These results suggest that the major difference in the solvent extraction for the anti-complementary substances depends on the change in the chemical composition such as the fatty acid with the degree of ripening.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.244-246
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• 2001

Angiotensin converting enzyme (ACE) inhibitor acts on the inhibition of ACE and causes a decrease in blood pressure. There have been several reports on screening of ACE inhibitors from natural food products and protein hydrolysates of various food sources. Ripe Cucurbita moschata Duch has been used as an oriental medicine in Korea. To isolate ACE inhibitors, crude water extracts of the edible portion of ripe Cucurbita moschata Duch were obtained after heating in water at 95$^{\circ}C$ for 2 h. Crude extracts were then filtered using PM-10 and YM-1 membranes. The membrane-filtered solution was loaded onto Sephadex G-15 column equlibrated with a phosphate buffer. Among the four major fractions of gel permeation chromatography, the second fraction had the highest inhibitory activity of 65%. Further purification of the fraction using reversed-phase HPLC with a $C_{18}$ column produced ACE inhibitors, which were identified as a mixture having molecular mass of 222 and 273 by Tandem mass spectrometry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.165-171
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• 2010

This study was to investigate physiological activities of Cucurbita moschata Duch. extracts by various extraction conditions. Electron donating ability of 50% ethanol extract was 52.37% at 50 mL/g, which was higher than those of 1.0% and 0.1% L-ascorbate solutions. SOD-like activities were the most effective in all of the samples at 50 mL/g, which were barely detectable. Total polyphenol contents were the highest at 50 mL/g for all fiber extracts. The nitrite scavenging effects were the most effective in pH 1.2 at more than 80%. Tyrosinase-inhibitory activities ranged at fewer than 19%. The results will be useful for understanding of the physiological activities of Cucurbita moschata Duch. extracts.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.195-199
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• 2011

This study investigated the antioxidant effects and physiological activities of extract from various parts of pumpkin (Cucurbita moschata Duch.) such as leaf, flesh, skin and seed. Different dried parts of C. moschata were boiled in ethanol for three hours, evaporated, and lyophilized with a freeze-dryer. Total polyphenol contents were the highest in leaf ($29.62{\pm}0.88mg$ GAE/g DM). The same result was observed in the measurement of the flavonoid content. The leaf extract of C. moschata had stronger DPPH radical-scavenging activities and ABTS-radical scavenging activities than any other part. Leaf extract of C. moschata was found to have the highest ferric-reducing antioxidant power (FRAP) value. Meanwhile, at 0.1 mg/mL of all extracts higher degree of tyrosinase inhibitory effects than kojic acid was observed (leaf; 49.58%, flesh; 40.20%, skin; 41.30%, seed; 36.79% and kojic acid; 20.70%). The glycation inhibitory activity decreased in the order leaf>skin>flesh>seed. The ${\alpha}$-glucosidase inhibitory activity of seed extract was the highest with a value of 63.58% at the concentration of 1 mg/mL.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.933-939
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• 2018

The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally ($25^{\circ}C$), hot-air drying ($60^{\circ}C$), and throgh freeze drying ($-40^{\circ}C$) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.

• Food Science and Preservation
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• v.24 no.8
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• pp.1122-1128
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• 2017

Pumpkin has long been used as traditional health materials in oriental medicine, pharmacy, medicine, and food industries in many countries. In this study, the water extract and two active components from tendril of young C. moschata Duch. were investigated on inflammation inhibitory activity. The water extract of young C. moschata Duch. showed high cell viability over 95% and it decreased the production of interlukin 6 (IL-6) and tumor necrosis factor (TNF-${\alpha}$) in the capacity of mouse bone marrow-derived macrophages (BMDM) upon lipopolysaccharide (LPS) stimulation. Also, isolated fraction (B4) suppressed the secretion of IL-6 and TNF-${\alpha}$. Among the domestically cultivated pumpkins, B4 fraction contained in the tendril part of them and it comprised of the order of tendril from Cucurbita pepo var. cylindrica, old of C. moschata Duch., and young of C. moschata Duch. These results suggest that water extracts of C. moschata Duch. and purified active compound, rutin, show anti-inflammation activity by suppression of the secretion of IL-6 and TNF-${\alpha}$. It can be applicable as pharmaceutical materials.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.304.1-304
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• 2001

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.