Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits.

This study investigates the compositional differences among pumpkin (Cucurbita spp.) parts—seed, peel, and pulp—focusing on oil content, bioactive compounds (total phenols, flavonoids, carotenoids), antioxidant capacity, phenolic profiles, fatty acid composition, and mineral content. Results indicate that pumpkin seeds exhibit the highest total flavonoid content and antioxidant activity, while the peel contains the greatest amounts of total carotenoids and phenolic compounds, including catechin. Pumpkin seed oil is rich in oleic and linoleic acids, whereas peel and pulp oils have higher myristic acid levels. Mineral analysis shows that pumpkin peel is particularly abundant in calcium, magnesium, sodium, iron, and nickel, with minerals generally concentrated in the peel, followed by seeds and pulp. These findings highlight the distinct nutritional and bioactive profiles of pumpkin parts, which may inform their targeted use in food and health applications.