Effect of germination on the nutritional properties of three pumpkin seeds varieties

Abstract

The objective of this research was to investigate the influence of germination time on the nutritional properties of three Cucurbita seeds varieties: Cucurbita máxima (variety Crown), Cucurbita moschata (var. Jacarezinho) and Cucurbita pepo (var. Italian). To determine the ideal seed germination time, the germination kinetics were performed at times 0, 24, 48, 72 and 96 h. During the kinetics, the seeds were evaluated, with and without radicle, as to water content, proteins, lipids, starch, total sugars, total phenolic compounds and tannins. In seeds with and without radicles, with the germination process there was an increase in the water content varied from 41.45 to 73.90%, the contents of total phenolic compounds from 129.66 to 281.43 mg/100 g and tannins, 155.77 to 462.07 mg/100 g, with emphasis on seeds without radicles. The germination promoted a degradation in the content of lipids, proteins and starch in the all seeds as a source of energy for seed growth, with less degradation in seeds without radicles. Germination has proven effective to increase the bioactive potential of pumpkin seeds, with positive variations in the content of total phenolic compounds, with higher values in the Italian and Crown varieties and progressively higher with germination time. The germination time of 96 hours was the best to increase the bioactive potential of pumpkin seeds and the best variety was the Italian one, for germinated seeds without radicles. Given the results obtained, it was found that the germinated pumpkin seeds can be used in the development of new functional foods.