Physicochemical, nutritional, bioactive compounds and fatty acid profiling of Pumpkin flower (Cucurbita maxima), as a potential functional food

Abstract The edible flowers and its several products gaining importance as functional food. Pumpkin flower mainly consumed in India Mexico but due to lack of scientific research there is a neophobia among people. objective the paper analyse physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content fatty acid profiling. fresh pumpkin was having an average moisture 85% (wb) with dimension 90 × 51 x 22 mm (l w t). (L, a*, b*) value signifies bright yellow color gumminess (26 g) chewiness (4.70 mJ). In this study nutritional properties were also determined significant amount Sodium (11.5 mg/100 g), Potassium (18.2 Calcium (17.6 phenol (17.39 µg/ml), flavonoid (17.13 (51.65%DPPH) (10.3 present. Among acids’ oleic (21%), myristic (15.99%) stearic (15.19%) maximum. presence phytonutrients acids makes potential source food near future. Graphical abstract