Cucurbita pepo

Chenopodium quinoa (quinoa) Citrullus vulgaris (watermelon) Cucurbita pepo (pumpkin)... 

Azevedo-Meleiro CH and Rodriguez-Amaya DB. 2007. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo. J Agric Food Chem 55 4027 1033. 

Figure 3. Transmission electron micrographs of mesophyll cells of dormant cotyledons of A, Cucurbita foetidissima B, Cucurbita pepo C, Cucurbita palmata D, Cucurbita digitata E, Apodanthera undulata" Note cell wall (W), protein body (P), spherosome (S), globoid (G), and crystalloid (X). In each micrograph, the bar represents five microns. Reproduced from reference 14.

Zucchini, marrow, summer squash Cucurbita pepo)... 

The fruit of pumpkin (Cucurbita pepo) is eaten boiled or baked. About 30 compounds have been identified in the volatile extracts of raw pumpkin, with the major classes of compounds being aliphatic alcohols and carbonyl compounds, furan derivatives and sulfur-containing compounds. Hexanal, ( )-2-hexenal, (Z)-3-hexen-l-ol and 2,3-butanedione have been identified as important for the flavour of freshly cooked pumpkins (Table 7.7) [35] however, studies using GC-O techniques are needed to get a better understanding of the character-impact compounds of pumpkins. 

To construct and apply a biosensor based on Nujol/graphite powder modified with zucchini tissue (Cucurbita pepo) as the source of peroxidase to determine paracetamol in pharmaceutical formulations by linear sweep voltammetry (LSV). 

Wash, hand-peel, chop and lyophilize 500 mg of zucchini (Cucurbita pepo) for 3-4 h at 25°C. Grind the dry tissue to obtain fine powder and select the particle size by passing them through sieves with a known mesh lower than 200 pm. Store the dry powder in a desiccator at 25°C and use as the enzymatic source of peroxidase (POD EC 1.11.1.7) in the preparation of biosensor. Determine enzymatic activity and total protein content as described in details in Procedure 23. 

A biosensor based on carbon paste modified with zucchini (Cucurbita pepo) tissue is reliable, simple and quick to prepare, of low cost, sensitive, precise and accurate. These characteristics make this biosensor attractive for the determination of paracetamol in pharmaceutical products. 

Pumpkin (Cucurbita pepo L.) honey granulates easily, possesses a golden-yellow color, and an agreeable flavor. 

The enzyme obtained from summer crookneck squash (Cucurbita pepo condensa) is blue green in colour and has a molecular weight of ca. 150000. When a small amount of L-ascorbic acid is added to the blue solution of the enzyme in 0.1 m acetate buffer at pH 5.6, the colour is rapidly bleached to light yellow (Cu(II) - Cu(I) Fig. 5-14). Admission of dioxygen to the system slowly restores the blue colour due to reoxidation to Cu(II). 

Table 7-10. Relative leachability of isotopes from young leaves of squash (Cucurbita pepo) (from Hikey et al., 1958).

Cucurbita pepo Leaf discs sinking disc technique115... 

Vietnamese squash) which are cyclic peptides (cyclotides) [541]. The small size, exceptional stability and protease inhibitor potency of these cyclic squash family PIPs make them potentially very useful lead compounds and structural scaffolds for pharmaceutical development [541], The structures of various squash family PIPs have been determined, namely those of Cucurbita maxima CMTI-I [544, 545], Cucurbita pepo CPTI-n [545], Momordica charantia MCTI-A [556, 557] and the cyclotide Momordica cochinchinensis McoTI-U [541]. The linear squash PIP structures involve anti-parallel P-strand elements beneath a loop which contains the protease binding site [544, 545, 556, 557]. 

CAA76680 Cucurbita pepo - CAH69281 Oryza sativa... 

Cucurbita pepo (calabaza-semillas) GROUP3 Herbal resources for skin and traumatisms problems ... 

Cucurbita Pepocin Cucurbita pepo (Cucurbitaceae) PAG (rat, wheat, E. coll 28S rRNA)... 

Cucurbita CPTI-I Cucurbita pepo (marrow, TRY (bovine) (at nM)... 

Phytic acid Widespread Cucurbita pepo 4- Starch digestion, sequesters... 

Ascorbate oxidase is found in higher plants, but cucumber, Cucumis sativus, and green zucchini squash, Cucurbita pepo medullosa, are the most common sources (29). The immunohistochemical localization of ascorbate oxidase in green zucchini reveals that ascorbate oxidase is distributed ubiquitously over vegetative and reproductive organs in all specimens examined (50). Primary structures of ascorbate oxidase from cucumber, C. sativus (51), pumpkin, Cucurbita sp. Ebisu Nankin (52), and zucchini, C.pepo medullosa (53), have recently been reported. 

Cucurbitacin B (99) biosynthesis has been studied in Cucurbita pepo. When [2- " C,3/ ,4/ - H]mevalonate was used, four tritium atoms were incorporated, of which one was at C-10. Using [2- C,2- H2]mevalonate, ten tritium atoms were incorporated. Thus only the expected losses from C-3, C-20, and C-22 occurred. The presence of tritium at C-8 excludes lanosterol as an intermediate. Either cycloartenol (which is present in this plant) or parkeol may be intermediates. 

The seed oils from African pumpkin (squash) (Cucurbita pepo L.) were evaluated for their fatty acid profiles and the presence of other phytochemicals (53). The seed oils contained 28-36% oleic acid. The primary fatty acid was linoleic acid, along with palmitic and stearic acids, with a total unsaturated fatty acid concentration of 77-83%. Alpha-tocopherol was determined at a concentration up to 3.0 mg/ 100 g. These data suggest that pumpkin seed oil may be a better choice for consumers who prefer high unsaturation, or both linoleic and oleic acids. Seed oils from species of Cucurbita with minimal pericarp, called naked seed squash, are discussed below. 

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