Search

Abstract Background Multiple sclerosis (MS) is a chronic inflammatory condition that can impair the body’s physiological functions. Although many diseases have been successfully treated with herbal treatments for a long time, the majority of the herbs utilized have unclear mechanisms. Therefore, this study aimed to examine the modulation effects of green tea oil (GTO) and pumpkin oil (PO) on hyperlipidemia, oxidative stress, and hematological abnormalities in an experimental multiple sclerosis rat model. Methods Forty albino male Wistar rats (weighing 120–140 g) were divided into four groups of six each: group 1, the control group; group 2, the myelin oligodendrocyte glycoprotein (MOG)-injected group; and groups 3 and 4, the MOG-injected groups treated with GTO and PO at 5 mg/kg b.w., respectively. At the end of the experiments, animals were anesthetized with diethyl ether inhalation, and blood samples were collected from the jugular vein. A Beckman Coulter was then used to determine the differential complete blood counts. The obtained serum was rapidly collected and stored at 20 °C to assess the lipid profile and oxidative stress and antioxidant biomarkers. Results Our findings showed that GTO and PO treatment produced a significant reduction in total cholesterol (TC), triglycerides (TG), high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C), and very low-density lipoprotein-cholesterol (VLDL-C) levels. Furthermore, GTO and PO treatment alleviated the elevated cardiovascular risk indices 1 and 2. Thiobarbituric acid reactive substance (TBARS) concentration significantly decreased and glutathione (GSH), superoxide dismutase (SOD), and glutathione peroxidase (GPx) levels significantly increased in rats injected with MOG and treated with GTO and PO. Furthermore, after GTO and PO treatment, the reduced red blood cells (RBCs) count, hemoglobin content (Hb%), lymphocyte percentage, and hematocrit (HCT) of MOG-injected rats increased, while the elevated white blood cells (WBCs), platelet, and neutrophil percentage substantially declined. Conclusion Collectively, our research revealed that GTO and PO may be capable of modulating hyperlipidemia, oxidative stress, and hematological abnormalities in the MS rat model.

Background: Multiple sclerosis (MS) is a chronic inflammatory condition that can impair the body's physiological functions. Although many diseases have been successfully treated with herbal treatments for a long time, the majority of the herbs utilized have unclear mechanisms. Therefore, this study aimed to examine the modulation effects of green tea oil (GTO) and pumpkin oil (PO) on hyperlipidemia, oxidative stress, and hematological abnormalities in an experimental multiple sclerosis rat model. Methods: Forty albino male Wistar rats (weighing 120–140 g) were divided into four groups of six each: group 1, the control group; group 2, the myelin oligodendrocyte glycoprotein (MOG)-injected group; and groups 3 and 4, the MOG-injected groups treated with GTO and PO at 5 mg/kg b.w., respectively. At the end of the experiments, animals were anesthetized with diethyl ether inhalation, and blood samples were collected from the jugular vein. A Beckman Coulter was then used to determine the differential complete blood counts. The obtained serum was rapidly collected and stored at 20 °C to assess the lipid profile and oxidative stress and antioxidant biomarkers. Results: Our findings showed that GTO and PO treatment produced a significant reduction in total cholesterol (TC), triglycerides (TG), high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C), and very low-density lipoprotein-cholesterol (VLDL-C) levels. Furthermore, GTO and PO treatment alleviated the elevated cardiovascular risk indices 1 and 2. Thiobarbituric acid reactive substance (TBARS) concentration significantly decreased and glutathione (GSH), superoxide dismutase (SOD), and glutathione peroxidase (GPx) levels significantly increased in rats injected with MOG and treated with GTO and PO. Furthermore, after GTO and PO treatment, the reduced red blood cells (RBCs) count, hemoglobin content (Hb%), lymphocyte percentage, and hematocrit (HCT) of MOG-injected rats increased, while the elevated white blood cells (WBCs), platelet, and neutrophil percentage substantially declined. Conclusion: Collectively, our research revealed that GTO and PO may be capable of modulating hyperlipidemia, oxidative stress, and hematological abnormalities in the MS rat model. [ABSTRACT FROM AUTHOR]

Multiple sclerosis (MS) is a demyelinating disorder of the central nervous system (CNS) associated with significant progressive neurodegeneration. There is a lot of interest in the use of plant-based essential oils in traditional medicine to treat and prevent human illnesses, including MS. This research aimed to assess the neuroprotective effects of green tea oil (GTO) and pumpkin oil (PO) against myelin oligodendrocyte glycoprotein (MOG)-induced MS in Wistar rats as well as investigate the underlying molecular mechanisms. The Wistar rats were divided into four groups: group 1, normal control; group 2, MOG-injected; and groups 3 and 4, MOG-injected groups treated with 5 ml/kg body weight each of GTO and PO, respectively. The chemical profiles of components within a GTO and PO were identified using gas chromatography-mass spectrometry (GC–MS). Treatment with GTO and PO substantially improved the decreased dopamine, serotonin, norepinephrine, and acetylcholine levels in the brain of the MOG-injected rats. It also suppressed the elevated epinephrine levels. The histological injuries in the brain cortical tissue of the MOG-injected group were notably improved after supplementing with GTO and PO. Furthermore, brain lipid peroxidation and serum INF-β concentration were significantly lower in the MOG-injected rats treated with GTO and PO. The brain GSH, SOD, GPx, as well as serum coenzyme Q10, and α-tocopherol levels were significantly enhanced by GTO and PO supplementaion. Additionally, GTO and PO administration into MOG-injected rats significantly upregulated Nrf2, Bcl-2, and PCNA while significantly downregulated TNF-α, NF-κB, iNOS, p53, and Bax expression levels. Taken together, these findings suggest that GTO and PO efficiently ameliorate MOG-induced MS via enhancing the antioxidant, anti-inflammatory, and anti-apoptotic effects.

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages. [ABSTRACT FROM AUTHOR]

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages.

Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguished: Delta, Golosemyanno-kustovaya, Line 2-3, Line 2-5. The biochemical composition of seed samples with high seed yields was studied in terms of the content of proteins, fats, carbohydrates, amino acids, fatty acids, vitamins and minerals. A biochemical analysis of pumpkin seed oil for fatty acids, sterols and minerals was carried out. Seeds of hard-barked pumpkin of Belarusian selection are sources of high protein content (34-35%) with a wide range of essential amino acids, fats (43-45.8%), unsaturated and saturated fatty acids, as well as carbohydrates (9.6-11.9%) , a number of vitamins, macro- and microelements.

The study was conducted in the animal house at the Faculty of Veterinary Medicine/ Tikrit University to investigate the effect of different concentrations of four types obtained from Al-Emad oil production company, which is grape seed oil, pumpkin oil, black seed oil and olive oil, with two types of commercial oils obtained from local markets, namely sunflower oil and corn oil, on some physiological characteristics of adult male rats with a number of 28 animal which had been divided in to 7 Groups , each one contained 4 animals. Animals underwent a lightening cycle which has been divided into 12 light hour and 12 dark hour, with a fixed temperature at 25± 2 º C. Animals had been left for one week to be adapted with the new conditions and to be sure of diseases privation. Food and water had been given continuously by oral dosing with sufficient quantities along the period of the process. The results have shown a significant increase in the gained weight of laboratory animals. There is also an increase in the total number of red blood cells, hemoglobin, granulosa cells, lymphocytes and platelets when adding grape seed oil, nigella oil, pumpkin oil and olive oil. And a decrease in the number of white blood cells compared to the addition of sunflower oil and corn oil. There is also an increase in the values of immunoglobulins IgA, IgM, IgE and IgG When adding grape seed oil, pumpkin seed oil, black seed oil and olive oil and a decrease in the values of the liver enzymes (ALT) and (AST) compared to the addition of sunflower oil and corn oil.

Copyright of Journal of Chemistry & Technologies is the property of Oles Honchar Dnipro National University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsatu-rated(MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA:omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composi-tion of the milk-fat base with a balanced fatty acid composition using natural vegetable oils.The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsatu-rated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA:MUFA:PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA:MUFA:PUFA – 0.442:0.403:0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2:70.5:9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price. [ABSTRACT FROM AUTHOR]

The present work evaluated the influence of extraction method and species on the physicochemical properties, oxidative stability, fatty acid profiles, and rheological behaviour of pumpkin seed oils. The seeds of two pumpkin species (Cucurbita argyrosperma Huber [CA] and Cucurbita moschata Duchesne [CM]) were obtained from small-scale pumpkin processors in Yucatán, Mexico. The oils were extracted by two methods: mechanical pressing (MP) and organic solvent (OS). It was found that the oil extraction method, species, and their interaction significantly influenced the physicochemical properties and oxidative stability of the seed oils. The composition and fatty acid content of the oils were comparable to those of other pumpkin species. The oil yield from the MP method was lower than that from the OS method. Also, CA oil extracted by MP had an olive-green colour as compared to the reddish-yellow colour of CM oil, and also had a higher oxidative stability. The viscosity of CA oil extracted by MP was superior to that extracted by OS. Also, CA oil had a higher content of iron, monounsaturated fatty acids (MUFA), stearic acid, and oleic acid as well as viscosity in comparison to CM oil, although CM oil had a higher content of linoleic acid. This information can be used to obtain more stable pumpkin oils with enhanced properties that would benefit both producers and processors. [ABSTRACT FROM AUTHOR]

The purpose of this study is to develop a statistical method, based on Raman spectroscopy results, to quickly identify the adulteration of pumpkin and walnut oils. For this purpose, pure pumpkin and walnut oils from Cluj County, Romania were studied with Raman techniques. They were adulterated with sunflower oil at 14 levels of concentration, ranging from 2.5 to 50%. The areas under the significant peaks were quantified and compared. A statistical method using the partial least square methodology was developed and used as a prediction tool in order to establish the adulteration percentage for pumpkin and walnut oils. 4 components were used to model the equation, the peak areas from ~1264, ~1300, ~1441 and respectively ~1659 cm-1. The final model equations take into account only the peak areas that had a high impact on the prediction values, statistically proven using the p-value. The level of prediction obtained with the final model equation was A 95%. [ABSTRACT FROM AUTHOR]

Cold-pressed pumpkin and safflower seeds oils were stored at 2 ± 1 °C, 20 ± 1 °C and 40 ± 1 °C for 8 weeks. Measurements of lipid quality parameters were performed every 2 weeks. Throughout storage the emission and synchronous fluorimetric spectra of investigated oils were registered and colour L*, a*, b* parameters were determined. It was found that pumpkin oil, regardless of storage temperature, maintains high quality over the entire examined period. Safflower oil demonstrated relatively low oxidative stability, especially when stored at 20 and 40 °C. Evaluated activation energy of oxidation was 82.9 and 36.5 kJ/mol for pumpkin seed and safflower oil, respectively. Emission spectra determined the nature of changes occurring in investigated oils at all storage temperatures. Registered synchronous spectra connected with the principal component analysis (PCA) allowed the crucial factors influencing the oil quality to be identified. In addition, regression models were used to determine the parameters causing the observed colour changes of the examined products. [ABSTRACT FROM AUTHOR]

The aim of study was to analyse the dietary effect of pumpkin and flaxseed oils on quality and mineral composition of laying hens eggshell. At 38 weeks of age, Lohmann Brown Lite hens were housed in three-floor cages, divided into three dietary groups (C-control, E1-pumpkin oil (3 %), E2-flaxseed oil (3 %)). There were housed six hens in one cage. A total 18 hens were monitored. In the control group hens were fed with standard complete feed mixture for laying hens and in the experimental groups by feed mixtures with supplementation of pumpkin or flaxseed oils. Vitamin E was added into feed mixture in the experimental groups. The experiment lasted 52 days. Twelve eggs from each dietary treatment were randomly selected and analyzed. Significant (P < 0.05) differences between control and both experimental groups in eggshell strength and eggshell thickness were found. Pumpkin and flaxseed oil supplementations in feed ratio of layers had positive impact on quality of eggshell. As regards the mineral composition of eggshell, significantly (P ˂ 0.05) lower contents of magnesium, sodium, potassium and copper in experimental groups compared to the control were observed in eggshell. Significant (P ˂ 0.05) differences in content of calcium were detected only between E1 (pumpkin addition) and E2 (flaxseed addition).

The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples-both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions. [ABSTRACT FROM AUTHOR]

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2 % (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect® UF, Rohament® CL and Colorase® 7089). The optimization procedure utilized response surface methodology based on Box-Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64 %. Among these variables, the impact of pH was crucial (above 73 % of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30 % in relation to the cold-pressed oil.

Effect of organic and mineral fertilizers on pumpkin seeds lipids accumulation and their fatty acids com position is investigated. The influence of nutrition's composition on the seeds size, lipids content and concentration of polyunsaturated fatty acids was shown.

This paper presents the results from examination on impact of cold-pressed sunflower and pumpkin oil on the chemical composition and microbiological quality of Bacon Folk sausages. For this purpose, eight groups of Bacon Folk sausages have been produced. The first group was produced without addition of sunflower oil (control group), the second one with addition of 3g/kg, and the third one with addition of 4g/kg and the fourth group with addition of 5g/kg olive oil. According to the same order were produced the sausage groups with the addition of pumpkin oil. Sausage groups with cold pressed sunflower oil and pumpkin, have a slight decrease in the water content on the sixtieth day of production compared to the first day of production. The water content of the first day of production was (52.86% to 54.73% for sunflower sausages group; 52.24% to 54.61% for sausages with addition of pumpkin oil) and (52.71% up to 54.48%; 51.59% to 53.58%) on the sixtieth day of production. Protein content in cold pressed sunflower oil and pumpkin sausages group ranged from (10.85 to 11.54%; 11.65 to 11.95) on the first day and (11.52% to 12.01%; 11.52% to 12.01%) sixtieth day of production. The content of fats and minerals in both produced sausage groups were increasing to the end of production. Pathogenic bacteria were not detected. Used concentrations of cold-pressed sunflower and pumpkin oil in the groups of sausages do not have statistically significant impact on the chemical composition and microbiological quality of the sausages. [ABSTRACT FROM AUTHOR]

[Display omitted] Multiple sclerosis (MS) is a demyelinating disorder of the central nervous system (CNS) associated with significant progressive neurodegeneration. There is a lot of interest in the use of plant-based essential oils in traditional medicine to treat and prevent human illnesses, including MS. This research aimed to assess the neuroprotective effects of green tea oil (GTO) and pumpkin oil (PO) against myelin oligodendrocyte glycoprotein (MOG)-induced MS in Wistar rats as well as investigate the underlying molecular mechanisms. The Wistar rats were divided into four groups: group 1, normal control; group 2, MOG-injected; and groups 3 and 4, MOG-injected groups treated with 5 ml/kg body weight each of GTO and PO, respectively. The chemical profiles of components within a GTO and PO were identified using gas chromatography-mass spectrometry (GC–MS). Treatment with GTO and PO substantially improved the decreased dopamine, serotonin, norepinephrine, and acetylcholine levels in the brain of the MOG-injected rats. It also suppressed the elevated epinephrine levels. The histological injuries in the brain cortical tissue of the MOG-injected group were notably improved after supplementing with GTO and PO. Furthermore, brain lipid peroxidation and serum INF-β concentration were significantly lower in the MOG-injected rats treated with GTO and PO. The brain GSH, SOD, GPx, as well as serum coenzyme Q10, and α-tocopherol levels were significantly enhanced by GTO and PO supplementaion. Additionally, GTO and PO administration into MOG-injected rats significantly upregulated Nrf2, Bcl-2, and PCNA while significantly downregulated TNF-α, NF-κB, iNOS, p53, and Bax expression levels. Taken together, these findings suggest that GTO and PO efficiently ameliorate MOG-induced MS via enhancing the antioxidant, anti-inflammatory, and anti-apoptotic effects. [ABSTRACT FROM AUTHOR]

This study was designed to assess the effectiveness of herbal mixture extracts of pumpkin seed oil, peanuts shell and Orlistat on brain, testes functions, oxidative stress biomarkers and histopathological changes in male albino rats administered high fat diet. Fifty male rats were divided into four groups: 1st administered normal diet, 2nd administered high fat diet, 3rd administered high fat diet with Orlistat and 4th administered high fat diet with herbal mix. A group of rats were fed with a standard control diet (1st control group was 12 rats for 22 weeks) and another group of rats were fed a diet containing 35% fat (2nd high fat diet) for 16 weeks. Then, this group of high fat diet was divided into 3 groups for the following 6 weeks: 1st group administered high fat diet only (13 rats), 2nd group administered high fat diet plus 2 mg/kg bw/day Orlistat (12 rats) and 3rd group administered high fat diet plus 5 mg/kg bw/day pumpkins and 2 mg/kg bw/day peanut shell extract (13 rats). Blood samples, brain and testes tissues were collected for biochemical assays and histopathological studies. High fat diet group showed a high significant increase (P

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2% (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect UF, Rohament® CL and Colorase® 7089). The optimization procedure utilized response surface methodology based on Box- -Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64%. Among these variables, the impact of pH was crucial (above 73% of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30% in relation to the cold-pressed oil. [ABSTRACT FROM AUTHOR]

Forty New Zealand White (NZW) rabbit males aged 12 weeks and weighing 1540.80±22.16 g were equally and randomly divided into four groups (10 in each). All groups were fed a commercial pelleted diet and the first group was served as a control, while diet of the second group was supplemented with 5 g pumpkin seed oil/kg diet (PSO), the third group received 5 g black seed oil/kg diet (BSO), however the fourth group received 5 g from both PSO and BSO/kg diet (PSO+BSO). Results showed that male rabbits in PSO+BSO group showed the heaviest (P<0.05) live body weight (LBW), total weight gain (TWG), average daily gain (ADG), feed conversion ratio and performance index, followed by those in PSO or BSO groups, while males in control group had the light values. Male rabbits received diet supplemented with PSO+BSO combination reached puberty significantly (P<0.05) faster compared with control group, while PSO or BSO groups were intermediate with insignificant differences. Moreover, buck rabbits in PSO+BSO group showed the highest (P<0.05) scrotal circumference, testicular index, weights of testes, epididymis and sexual accessory glands (included seminal vesicles, prostate and the paired bulbourethral (Cowper's gland), plasma testosterone concentration at puberty and the short reaction time and latency period, followed by those in either PSO or BSO groups, however bucks in control group had the lowest values. Semen volume and gel, pH value and semen color score were significantly (P<0.05) higher in PSO+BSO group than that in control group, PSO or BSO groups had intermediate values with insignificant differences. Semen color tended to be milky in PSO+BSO and BSO groups and heavy watery in PSO and control groups. All semen characteristics differ significantly (P<0.05) among the different collection weeks with a tendency to improve with advancing age. The PSO+BSO group showed highly (P<0.001) significant of percentages of sperm motility, livability, sperm cell concentration and the lowest sperm abnormality percentage, followed by PSO or BSO groups, however the control group had the lowest values. All sperm characteristics were significantly (P<0.05) differ among the different collection weeks and improved with age progress. Bucks in PSO+BSO group recorded the highly (P<0.001) significant of total count, total motile, total live and total normal per ejaculate, followed by those in PSO or BSO groups, however, the lowest in control group. Also, all counts of spermatozoa were significantly (P<0.05) differ among the different collection weeks and tended to increase with age. [ABSTRACT FROM AUTHOR]

Lead poisoning has been recognized as a major public health risk particularly in developing countries. So the principal aim of this study was occurred to evaluate the protective effect of pumpkin oil and vitamin E on lead induced testicular toxicity in male rats. Forty Sprague Dawley strain rats weighting 165±5g were divided into five groups (8 rats each). Groups 1 and 2 acted as negative -ve and positive control +ve, while groups 3, 4 and 5 were administered pumpkin oil, vitamin-E and pumpkin oil plus vitamin E respectively, throughout the study period of the experiment (45 days). After 21 days of the beginning of the experiment, the negative control group -ve was injected with normal saline (1cc) intraperitoneally daily, but control +ve, pumpkin oil and vitamin E groups received lead chloride at a dose 12 mg/kg intraperitoneally daily for twenty four days. Results revealed that lead evoked prominent testicular toxicity, deterioration of sperm characters, and disruption of serum gonad/ pituitary hormone levels luteinizing hormone (LH), follicle stimulating hormone (FSH) and (testosterone). Further, lead markedly raised testicular oxidative-stress (lipid-peroxides), while reduced activity of the antioxidant-enzymes, superoxide dismutase (SOD), glutathione peroxidase (GPX) and catalase. These changes were also accompanied by a significant body weight gain along with a rise in food efficiency ratio (FER). Treatment with either or both of vitamin-E and pumpkin-seed oil appreciably ameliorated the Pb-induced anomalies as showed a significantly increased in body weight gain, weigh gain% and FER. Also it showed significant improvement of sperm characters, a significant increase in serum LH, FSH and testosterone hormones and increase in antioxidant enzymes. Combined treatment with both showed a superior testicular protection than their individual responses. These results were agreement with that demonstrated by (Kutlubay et al., 2006 and Jamilah 2013) who reported that the improvement of reproductive efficiency of male rats by vitamin E is attributed to its powerful antioxidant property. It is concluded that pumpkin oil plus vitamin-E administration could reduce the testicular toxicity of lead in male rats. The adverse effects due to its antioxidant properties [ABSTRACT FROM AUTHOR]

Highlights: [•] Soft and functional nanocarriers based on Pumpkin and Amaranth oils are achieved. [•] In vitro antioxidant activity was superior for nanocarriers based on Amaranth oil. [•] Co-loaded vegetable nanocarriers have greatly improved the photoprotective effect. [•] Avobenzone and Octocrylen were co-released from nanocarriers in a prolonged manner. [•] The co-loaded nanocarriers have been formulated into advanced cosmetic prototype. [ABSTRACT FROM AUTHOR]

Abstract: In this study, SSR markers were used to detect genetic diversity among and within accessions of Cucurbita pepo L. 26 landraces, belonging to four groups, were studied using 14 primers SSR, to investigate the genetic structure between accessions for different part of regions in Iran. Percentage of polymorphic loci, estimated using Nei's genetic diversity index and Shannon's information index revealed moderate or high levels of genetic variations within each landraces. Biochemical characters, including seed oil, protein, sitosterol, β-sitosterol, potassium and zinc content were evaluated among accessions. Results showed a great genetic variation for biochemical traits. Seed oil and protein content were from 26.5 to 45.8% and 21.0 to 28.6% respectively. β-Sitosterol content had a high positive correlation (r = 0.97) with oil content. It ranged from 15.1 to 26.5 mg/100 g oil. There was no significant difference for biochemical traits between naked seed pumpkin and vegetable marrow morphotypes. [Copyright &y& Elsevier]

Antioxidant (AO) activity of cold pressed pumpkin ( Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of δ-tocopherol (0.87), squalene (0.67) and color CIE a* (−0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil. [ABSTRACT FROM AUTHOR]

The main product of naked seeded oil pumpkin (C. pepo) is the fruit, which is separated during the process of harvesting into flesh and seed. The most important ingredient of the seed is oil (42-51%) which is obtained from the seed by pressing. The main ingredients of the oil (Fig. 1) are linoleic (44-46%) and oleic acids (36-37%). The content of palmitic (11%) and stearic acids (6-7%) is lower and there are negligable amonuts of capric (0,6%) and arachidic acids (0,4-0,5%) in the oil. Compared to other vegetable oils, pumpkin seed oil is distinguished by high amount of tocopherol (the ratio of ã-tocopherol being around 90%) and tocotrienol. Proteins are important ingredients of pumpkin seed (35-45%) and are characterized by specific amino acid composition (Fig. 2). During the process of oil pressing the proteins remain in the oil cake. The question of maximum residue level of pesticides (tab. 1) in the seed is in the focus of rigorous control. Seed cake and sediments as by-products of pressing and filtration of the oil are rich in proteins and oil. Pumpkin seed (Cucurbitae semen) is consumed raw or roasted, in tact or grinded. The nutraceutical and pharmaceutical value of the pumpkin seed oil (Oleum cucurbitae) is mainly based of phytosterols (of which delta-7-sterol is the most frequently mentioned), specific fatty acid composition and vitamin E. It is beneficial for the cases od benign hyphertrophy of prostate gland (BPH). To copherols contribute to blockade of demaging ef fects of free radicals. Butter produced from the sediment and the seed cake as animal feed are very rich in proteins. The fruit flesh is not yet utilized properly. However, it has a high potential as cattle feed when row or prepared for silage. For the full utilization of the flesh it is necessary to solve the problem of hygiene. i.e. to remove the dirtiness from the fruit surface. [ABSTRACT FROM AUTHOR]

Although seafood is an important part of a healthy and balanced diet, many humans do not consume the recommended amounts of fish or other marine products possibly due to the fishy smell and taste of the products. The aim of this study was to compare the sensory properties and oxidative stability of capsules made of fish liver oil rich in eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic (DHA, 22:6n-3) acids with capsules made of blend of fish liver oil and thick and dark green pumpkin oil with a nutty aroma and high content of native antioxidants. Sensory quality and oxidative stability of capsules prepared using different coating materials (maltodextrin, whey, sunflower and rice proteins and guar gum) were compared. Blending fish liver oil with pumpkin oil diminished the share of EPA and DHA in the prepared blend, but enriched it in tocopherols, carotenoids, squalene and enhanced almost to 2-fold the oxidative stability. Further growth of oxidative stability (by almost 5-fold) was observed after encapsulation process. Blended oil encapsulated with rice proteins had the least intense fishy and rancid odours and fishy flavour. • Sensory properties of fish oil limit its possible application into functional foods. • Encapsulation of fish oil with pumpkin oil enhances it oxidative stability. • Pumpkin oil brings tocopherols, squalene, phytosterols and carotenoids to the blend. • Rice protein use to blend oil coating significantly reduces fishy odour and flavour. [ABSTRACT FROM AUTHOR]