• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.172-178
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• 2010

This study was conducted to investigate total polyphenol contents and antioxidative effects of the enzymatic hydrolysates digested by several kinds of carbohydrases from the powder of ripened pumpkin (Cucurbita moschata), sweet pumpkin (C. maxima) and green pumpkin (C. moschata). The total polyphenol contents of all enzymatic hydrolysates from green pumpkin powder were higher than those of ripened and sweet pumpkins. DPPH radical scavenging activities of the enzymatic hydrolysates digested by AMG and Termamyl from green pumpkin were also very strong compared to ripened and sweet pumpkins. However, the most enzymatic hydrolysates of ripened and sweet pumpkin powders, except Viscozyme digestion, were higher superoxide anion scavenging activities than green pumpkin powder. Hydrogen peroxide scavenging activities in the enzymatic digests (not Ultroflo) of green pumpkin were potent compared to other pumpkin powders whereas hydroxyl radical scavenging activities were low at less than 14% in hydrolysates of all pumpkin species. Nitric oxide scavenging activities were very effective in Viscozyme digests of sweet and green pumpkin, and other enzymatic hydrolysates also showed higher activity than $\alpha$-tocopherol control (not BHT).

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.466-470
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• 2001

Response surface methodology was used for monitoring extraction conditions, based on quality properties of old pumpkin extracts. Hunter's color L value of extracts was maximized at 101℃, 2.6 hr and decreased gradually after maximum point. The polynomial equation for Hunter's color L value showed 10% of significance level and 0.8799 of R². Hunter's color a value was minimized at 117℃, 3.9 hr and R² of polynomial equation was 0.9852 within 1% significance level. Hunter's color b value and ΔE value increased as the extracting temperature and time increased. Extraction yield of old pumpkin was maximized at 110℃, 4 hr and increased in proportional to the extracting temperature and time, but decreased after 113℃ and 2 hr. Viscosity of pumpkin extracts were maximized at 120℃, nearly 3 hr. R² of polynomial equations for yield, viscosity and sugar content were 0.9532, 0.9812 and 0.8869, respectively. Optimum ranges of extraction conditions for quality properties of old pumpkin were 102∼109℃, 2.5∼3.5 hr, respectively. Predicted values at the optimum extraction condition agreed with experimental values.

• Journal of Crop Science and Biotechnology
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• v.11 no.3
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• pp.187-192
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• 2008

The effects of some coumarins(coumarin, 7-hydroxycoumarin, scopoletin and esculetin) were investigated on pumpkin(Cucurbita maxima Duch.) seedlings and on pumpkin glutathione S-transferases(GSTs). Coumarin and esculetin suppressed the growth of seedlings, especially the elongation of roots as well as hypocotyls. Among the compounds tested, only esculetin inhibited the activity of a particular pumpkin GST by 50%, CmGSTU3 toward 1-chloro-2, 4- dinitrobenzene(CDNB) and at a concentration of 22 ${\mu}M$. Both ethylacetae(EtOAc) and water fractions in pumpkin seedlings and different organs of one-month-old pumpkin plants contained esculetin or similar hydrophobic fluorescent substances as well as hydrophilic substances, which showed different degrees of inhibitory effects on CmGSTU3 activity.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• Herbal Formula Science
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• v.17 no.2
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• pp.39-51
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• 2009

Objectives : In Korea the practice of folk remedies is widely spread. One of the main uses is the utilization of pumpkin in postpartum edema. While this practice is widely propagated no one could exactly define the evidence of its uses. Therefore we aimed to provide literature evidence of correct prescription in postpartum edema. Methods : As the use of pumpkin in postpartum edema is particular to korea, we revised all the medical book published from the 17th century, the time supposed to have been introduced pumpkin in Korean peninsula. We also researched the prescription mainly used in postpartum edema, and the common main herbal component, succium. As pumpkin and succium is homophony to 'Ho bak' in korean it had the possibility of being misinterpreted. Results : On our literature research we found the precautions of pumpkin to provoke gi-stagnatio and dampness obstruction and that it was restricted while the recovery of all kind of diseases as well as in puerperium. The main reason of postpartum edema is caused by blood stasis which when the blood gains its normal circulation, edema is dispersed by itself. For this propose main prescription was Jogyeongsan調經散 type with its main component succium which medical properties are cited in all medical classics consistently. From the literature of "Juchonsinbang" and "Uibanghapbu" we found three different prescriptions, Hobakgo琥珀膏, Hobakgo胡朴膏, and Namgwago南瓜膏 which contents and their medical proposes were equal. Conclusions : By these finding we could refer that the use of pumpkin in postpartum edema was caused by homophonic reasonal misinterpretation of succinum in korean. This research provides the literature evidence to correct pumpkin's misuse and also the necessity of restriction of the use of even most common products for medical proposes and/or at least the importance of being guided by the experts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1108-1114
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• 2001

This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter\`s L, a, b values, $\beta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter\`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.95-99
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• 1994

In order to investigate the fatty acid composition of Korean pumpkins, this study was designed. Three samples of Korean pumpkins, A(yellowish ripe), B(unripe, 30 days old) and C(unripe, 20 days old) were used for fatty acid analysis by gas chromatography. The results were as follows : Pumkin C, B and A showed 10, 12 and 15 kinds of fatty acids, respectively. In case of palmitic acid(C16:0), pumpkin C, B and A showed 22.5%, 22.9% and 26.6%, respectively. In case of u linolenic acid(C18:3), pumpkin C, B and A showed 22.6%, 23.6% and 44.8%, respectively. In case of palmitoleic acid(Cl6:1), pumpkin C. B and A showed 12.4%, 10.1% and 0.5%, respectively. In case of oleic acid(C18:1), pumpkin C. B and A showed 9.2%, 7.7% and 2.8%, respectively, In case of stearic acid(C18:0), pumpkin C, B and A showed B.S%, 3.7% and 3.5%, respectively. The ratio of P/S was 1.4, 1.6 and 1.9 for sample C, B and A, respectively. The ratio of w-3/w-6 was 1.1, 0.9 and 2.6 for sample C, B and A, respectively. Through this study, the ripe pumpkin(sample A) was thought to be good enough in nutritional aspects of fatty acids, particularly a-linoleic acid, Cl8 : 3(u-3) series.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.