Pumpkin, Cucurbita

Key flavour compounds Cucumber Cucumis sativus) Pumpkin 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. 

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

Yamaguchi, S., Saito, T., Abe, H., Yamane, H., Murofushi, N. and Kamiya, Y. (1996) Molecular cloning and characterization of a cDNA encoding the gibberellin biosynthetic enzyme ent-kaurene synthase B from pumpkin (Cucurbita maxima L). Plant., 10, 203-13. 

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. 

Fatty Acid Pumpkin Pumpkin (C. Pepo) > Pumpkin Pumpkin (Cucurbita sp) African Pumpkin Pumpkin Squash > Squash >... 

Saffron (Crocus sativus) flowers Pumpkin (Cucurbita maxima) flesh Lettuce (Lactuca saliva) leaves Green fruits, vegetables, and flowers Vegetables and fruits processed under acid conditions and fermentation Rose hips (Rosa spp.)... 

Pumpkin (Cucurbita pepo) Orange (Citrus sineosis)... 

Pumpkins (Cucurbita pepo) are a member of the family Cucurbitaceae which includes squashes, melons, pumpkins and cucumbers. Pun kins are of New World origin and are believed to have been important in the diet of aboriginal Americans. The flavor composition of the Cucurbits has received little attention though other members of the Cucurbitaceae have been investigated. For exan le, the carbonyl compounds of fresh cucumbers (Cucumis sativus) were studied almost 20 years ago ( ). 

Common potato, Solanum tuberosum, 596 Sweet potato, Ipomea batatas, 297 Pumpkin, Cucurbita pepo, 108 Pyrethrum flower. Chrysanthemum cinariaefolium, 293... 

C oHsftO, Mr 552.88. C. occurs as xanthophyll in yellow com Zea mays, Poaceae), egg yolk, butter, pumpkins (Cucurbita species, Cucurbitaceae), and in the frait of ground cherry (Physalis species, Solanaceae). The all-E-C. forms red crystals, mp. 158-159°C (racemate) or 169 °C (natural product), uv 452,480 nm, well soluble in chloroform, poorly soluble in methanol and ethanol. 

Cucumis sativus Cucumis sativus extract. See Cucumber (Cucumis sativus) extract Cucurbita pepo Cucurbita pepo extract Cucurbita pepo seed extract. See Pumpkin (Cucurbita pepo) seed extract CuDC CuDD. See Copper dimethyidithiocarbamate Cuirol RZ 80. See Sulfated castor oil Cuivridone . See Copper PCA Culinox 999 Chemical Grade Salt, Culinox 999 Food Grade Salt. See Sodium chloride Cullen earth. See Manganese oxide (ic)... 

Pumice powd.. See Pumice Pumpkin (Cucurbita pepo) seed extract CAS 89998-03-8 EINECS/ELINCS 289-741-0 Synonyms Cucurbita pepo Cucurbita pepo extract Cucurbita pepo seed extract Pumpkin seed extract... 

Uses Emollient in cosmetics Manuf./Distrib. Arista Ind. http //www. aristaindustries. com Pumpkin (Cucurbita pepo) seed oil CAS 8016-49-7... 

Definition Oil expressed from seeds of the pumpkin Cucurbita pepo... 

Pumpkin seed extract. See Pumpkin (Cucurbita pepo) seed extract... 

Propylene glycol ricinoleate Propylene glycol soyate Propylene glycol stearate Pumpkin (Cucurbita pepo) seed extract Pumpkin (Cucurbita pepo) seed oil PVM/MA decadiene crosspolymer Quaternium-22 Quaternium-26 Quaternium-45 Rapeseed glyceride... 

Attached leaves of pumpkin (Cucurbita pepo L.) were photoinhibited at 750, 1500 or 2500 umol PAR m 2s either at room temperature (RT) or at 1 0, in saturated humidity. After the treatment, different photosynthetic parameters were measured either from leaf discs (fluorescence induction at 77 K, apparent quantum yield of oxygen evolution), or from thylakoids isolated from treated leaves (electron transfer activities, fluorescence induction in the presence of DCMU or FeCN, atrazine binding). 

The biosynthesis of sesquiterpenes in plants appears to be isolated from that of either monoterpenes or diterpenes. A prenyl transferase isolated from pumpkin Cucurbita pepo, Cucurbitaceae) converts C5 units into FPP, but not into gera-nylgeranyl pyrophosphate (the precursor to diterpenes). Another enzyme from the same source forms C20 terpenoids from C5 units, but does not accumulate lower homologs (also see Chapters 19 and 22). However, because famesyl pyrophosphate synthetase is a branch-point metabolite for the synthesis of sesquiterpenes, triterpenes, and sterols, this enzyme is ubiquitous in plants (Croteau and Johnson, 1985). 

Heteropolysaecharide Lady Godiva pumpkins (Cucurbita pepo Lady 155... 

Gao XY, Zhang JS, Zhang LD (2002) Hollow sphere selenium nanoparticles their in vitro anti hydroxyl radical effect. Adv Mater 14 290-293 Germ M, Stibilj V (2007) Selenium and plants. Acta Agric Slov 89-1 65-71 Germ M, Kreft I, Osvald J (2005) Influence of UV-B exclusion and selenium treatment on photochemical efficiency of photosystem II, yield and respiratory potential in pumpkins (Cucurbita pepo L.). Plant Physiol Biochem 43 445-448 Germ M, Stibilj V, Kreft I (2007) Metabolic importance of selenium for plants. Eur J Plant Sd Biotechnol l(l) 91-97... 

The same FIA system is employed by Arruda and coworkers to determine MSG in food samples [21]. As a difference, the GIAD enzyme is obtained from pumpkin [Cucurbita maxima), and the enzymatic reactor is prepared in a completely different way. As the preparation of enzymatic reactors based on enzyme extracts is known to be a laborious procedure, the authors propose to prepare the reactor with a naturally immobilized enzyme. For this purpose, a polyethylene column is filled with 200 mg of square pieces of the outer layer of Cm. maxima. A piece of the fruit is first cut and rinsed with distilled water. Then the outer layer is cut in square pieces with 2-mm sides and 1-mm thick and washed with phosphate buffer solution. This column is incorporated into the FIA system. The obtained linear range with the optimized FIA system is 10-100 mmol L and the analytical frequency is 40 h h The method is applied to the analysis of real samples (meat softener, meat soup, and spices), and the results are compared with those obtained applying the conventional spectrophotometric method to the same samples. The implemented procedure has a comparable precision to the conventional method (deviation values lower than 5%). This enzymatic reactor can be used for 21 days (200 determinations) without significant changes. 

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