Table 2.
Overview of extraction processes for pumpkin by-products.
| Pumpkin By-Products | Process Conditions | Compounds | Yield | References |
|---|---|---|---|---|
| Pumpkin peels | CE Methanol 80% 1:33 w/v |
Phenolic compounds | 319–529 mg GAE/100 g D.W. | [12] |
| Pumpkin peels | CE 70 °C/0.5 h Water/70% ethanol/70% methanol 1:25 w/v |
Phenolic compounds | 200–1069 mg GAE/100 g D.W. | [2] |
| Pumpkin peels | CE, on ice until colorless THF:methanol (1:1 v/v) containing 0.1% BHT, 1:1.5 w/v |
Carotenoids | 40–130 mg/kg F.W. | [9] |
| Pumpkin peels | CE, until colorless acetone:hexane (1:1 v/v) |
Carotenoids | 12–1751 mg/kg D.W. | [89] |
| Pumpkin peels | UAE, hexane:acetone (3:1 v/v) Central composite design extraction temperature (6.25–98.75 °C), extraction duration (13.98–128.98 min), and solvent ratio (0.23–50.23 mL) |
Carotenoids and antioxidant activity | 0.53 to 1.06 mg/g D.W. and 0.34 to 7.28 µM TE/g D.W. | [78] |
| Pumpkin peels | UAE 20 °C/0.5–0.83 h, Ethanol:petroleum ether 1:30–1:40 w/v |
Carotenoids | 98–239 μg trans-lutein/g D.W. | [90] |
| Pumpkin peels | UAE 25 °C/30 min corn oil as an alternative solvent, amplitude-20%, |
Carotenoids and phenolic compounds | 38.03 ± 4.21 µg/g of Oil Extracts 588.68 ± 7.26 mg GAE/g of Extract |
[3] |
| Pumpkin peel extract | Subcritical water extraction (SWE) and SFE, SWE-Water, and SFE–SC–CO2 120 °C/3 h/5 MPa (SWE) 60 °C/3 h/25 MPa (SFE) |
Carotenoids | 15.22 mg/100 g extract (SWE) and 11.48 mg/100 g extract (SFE) | [91] |
| Pumpkin peels | SFE 59 °C/0.5 h CO2, 15.5% Ethanol |
Carotenoids | 85% total carotenoid recovery | [92] |
| Pumpkin peels | CE, on ice until colorless Hexane containing 0.1% BHT, 1:1.5 w/v |
Tocopherols | 5–13 mg/kg F.W. | [9] |
| Pumpkin seeds | CE 70 °C/0.5 h Water/70% ethanol/70% methanol, 1:25 w/v |
Phenolic compounds | 95–343 mg GAE/100 g D.W. | [2] |
| Pumpkin seed | CE 20 °C/16 h 70% acetone/100% dichloromethane, 1:25 w/v |
Phenolic compounds | 132–612 mg GAE/g D.W. | [2] |
| Pumpkin seeds | CE Ethanol–hexane 80 °C, 4 h |
Phenolic compounds | 3.5–42.4 mg GAE/g D.W. | [93] |
| Pumpkin seeds | MAE, hexane, 5–30 min/200 W, 1:10 (g/mL), 20 kHz |
Oil | 51–62.5% | [94] |
| Pumpkin seeds | MAE Ethanol–water 100–150 °C, 20 min, 2.45 GHz |
Phenolic compounds | 35–84 mg GAE/g D.W. | [95] |
| Pumpkin seeds | UAE Ethanol–water 40 °C/20 min, 1:10 (g/mL), 100 W, 20 kHz |
Phenolic compounds | 34.2 mg GAE/g D.W. | [93] |
| Pumpkin seeds | CE 0.05 h 0.1% HCOOH in methanol 70% 1:10 w/v |
Phenolic compounds | 379 mg GAE/100 g D.W. | [47] |
| Pumpkin seeds | UAE, 0.25 h Ethanol 50%/Methanol 80%/Acetone 1:5 w/v/1:15 w/v |
Phenolic compounds | 34–113 mg GAE/ 100 g F.W. |
[48] |
| Pumpkin seeds | CE on ice until colorless THF:methanol (1:1 v/v) containing 0.1% BHT, 1:1.5 w/v |
Carotenoids | 7–32 mg/kg F.W. | [9] |
| Pumpkin seeds | CE on ice, until colorless Hexane containing 0.1% BHT, 1:1.5 w/v |
Tocopherols | 49–93 mg/kg F.W. | [9] |
| Pumpkin seeds | UAE 0.17 h Dichloromethane:Methanol (1:4 v/v) 1:50 w/v |
Tocopherols | 29–71 mg/100 g D.W. | [14] |
| Pumpkin seeds | CE Chloroform:methanol (2:1 v/v) 1:20 w/v |
Fatty acids/oil | 440–524 g/kg F.W. | [9] |
| Pumpkin Peels | MAE 45 °C/130 W/30 min corn oil, 1:10 ratio |
Carotenoids and phenolic compounds | 34.94 ± 3.60 µg/g of Oil Extracts 554.54 ± 10.25 mg GAE/g |
[3] |
| Pumpkin by-products | UAE, Caprylic acid:Capric acid (3:1) 50 °C,/52.5 W/cm3 ultrasonic power/7 mL/g ratio/10 min |
β-carotene | 15,141 mg/100 g | [95] |
GAE, gallic acid equivalents; D.W., dry weight; BHT, 2,6-di-tert-butyl-4-methylphenol; PVP, polyvinyl-pyrolidone; RME, reverse micelle extraction; CTAB, cetyltrimethylammoniumbromide; ATPS, aqueous two-phase system; FPU, filter paper unit; SFE, supercritical fluid extraction; UAE, ultrasound-assisted extraction; CAE, chlorogenic acid equivalents; EAE, enzyme assisted extraction; F.W., fresh weight; MAE, microwave-assisted extraction; CE, conventional extraction; r.m. raw material; THF, tetrahydrofuran; PLE, pressurized liquid extraction.