• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.124-127
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• 2009

The aim of this study is to evaluate the estrogenic activity of Cucurbita pepo seed extract which includes ${\beta}-sitosterol$ and other phytosterols. Sample was extracted from Cucurbita pepo seed by supercritical carbondioxide method and resuspended with ethanol. Estrogenic activity was measured by recombinant yeast assay which detects estrogenic activity using recombinant yeast with high level of estrogenic receptor. However, estrogenic activity of pumpkin seed extract was not found in this study. Based on this data, pumpkin seed extract will not cause estrogenic disturbance.

• 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.

• The Korean Journal of Pesticide Science
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• v.20 no.1
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• pp.47-55
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• 2016

The purpose of this study was to control root-knot nematode, Meloidogyne incognita on pumpkin seedling with 10%, 20% coffee ground compost and 1% plant velvet bean powder (plain skin bean, leopard skin bean, hole plant, bean pod). Among the root-knot nematode insecticide treatments, the velvet bean plant powder was the highest mortality rate with 83.2% in greenhouse condition. In addition, the root-knot nematode second juvenile mortality significantly increased with the lapse of processing time for each concentration of leopard skin velvet bean extract in vivo. After 24 hours, the mortality rate of root-knot nematode showed the highest at 1.2% and 2.4% of leopard skin velvet bean extract. The growth promoting effect of seedlings pumpkin, 20% of coffee ground compost treatments inhibited the growth of pumpkin seedlings and 1% the tiger pattern velvet beans powder was the most to promote the growth of pumpkin seedlings. However, the results indicated that the organic materials of velvet beans and coffee ground compost are expected to be able to effectively control the root-knot nematode and further studies will be needed for the concentration and application methods.

• The Korean Journal of Soil Zoology
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• v.7 no.1_2
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• pp.1-5
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• 2002

The pumpkin fruit fly [Bactrocera (paradacus) depressa Shiraki] was first trapped on June 1st with ground and Mcphail traps in Jinan and Iksan drea, Chonbuk Province and was found to have single generation during the grow-ing season in 2002. Not much difference existed in the number of B. (paradacus) depressa flies attracted to various colors but Bactrocera (zugodacus) scurellatus Hendal came to yellow and green more than to blue color. In a study of the effect of diets on the degree of attraction by the flies, it turned out that B. (paradacus) depressa came more to yeast hydrolysate (YH) and in June i.e, the early period of adult emergence of the year. However, more individuals of B. (zugodacus) scutellatus are attracted to the extract of young pumpkin fruits. More B. (paradacus) depressa was caught with McPhail traps while more B. (zugodacus) scurellatus was caught with sticky traps and accordingly, species specific traps are recommended when yearly population trends of fruit flies are studied.

• 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.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.519-526
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• 2003

Pancreatic lipase and ${\alpha}$-amylase inhibitory activities in purified extracts of pumpkin and job's tear were studied. Pancreatic lipase inhibitory activity was determined by measuring the rate of releasing oleic acid from triolein, and ${\alpha}$-amylase inhibitory activity was determined by iodometric method. The extracts of pumpkin and job's tear were purified using silica gel and C-18 gel column chromatographies. Treatment of pumpkin extract $(120\;{\mu}g/mL)$ in 3T3-L1 preadipocyte decreased differentiation about 95% and blocked accumulation of lipid. Body weights of rats fed high-fat diet containing dietary supplement decreased about 13% as compared with those fed only highfat diet. These results revealed dietary supplement is a good obesity-reducing material for decreasing lipid and carbohydrate absorptions.

• 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.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.602-606
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• 2014

BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at $60^{\circ}C$, and evaluated for their inhibitory effects against ${\alpha}$-amylase and ${\alpha}$-glucosidase and for total phenolic and flavonoid contents. RESULTS: All ingredients inhibited ${\alpha}$-amylase activity except cabbage. Strong inhibitory activity of ${\alpha}$-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of ${\alpha}$-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed ${\alpha}$-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract. CONCLUSIONS: Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

• Korean Journal of Medicinal Crop Science
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• v.9 no.4
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• pp.280-283
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• 2001

The effects of the water extracts from autumn pumpkin (Cucurbita maxima Duchesne, Cucurbitaceae) were evaluated on inflammation induced by carrageenan and hyperlipidemia induced by lipid rich diet, respectively in rats. The water extracts, when administered orally showed significant anti-inflammatory activity in rats treated with 1%-carrageenan and also anti-hyperlipidemia in rats treated with lipid rich diet(15% cholesterol, 1% sodium cholate and 84% corn oil).

• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.