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Ash gourd and its applications in the food, pharmacological and biomedical industries
Article in International Journal of Vegetable Science · December 2019
DOI: 10.1080/19315260.2019.1699222
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Ash gourd and its applications in the food, pharmacological and biomedical industries
Prerna Gupta, Sivanand Chikkala & Priyanka Kundu
To cite this article: Prerna Gupta, Sivanand Chikkala & Priyanka Kundu (2019): Ash gourd and its applications in the food, pharmacological and biomedical industries, International Journal of Vegetable Science, DOI: 10.1080/19315260.2019.1699222
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REVIEW
Ash gourd and its applications in the food, pharmacological and biomedical industries
Prerna Gupta , Sivanand Chikkala, and Priyanka Kundu
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, India
ABSTRACT
Ash gourd [Benincasa hispida(Thunb.)] is a vegetable used in many countries. More frequently vegetables are being sought to be more than just a source of nourishment; consumers are looking for functional and nutritionally active foods. Normally the entire ash gourd plant, including fruit peel, flower, seed, and leaves are used. Biochemical activity of the fruit includes anti- oxidative, anti-inflammatory, anti-angiogenic, detoxificant, and curvative effects in treating various ailments. The essential minerals Ca, Mg, Fe, Cu, Zn and Se are present. The review examines the use of ash gourd as a food and for medicinal uses.
KEYWORDS
Benincasa hispida; bioactive peptides; hypoglycemic;
hypolipidemic; nutraceutical;
pharmacological;
phytochemicals
Ash gourd [Benincasa hispida (Thunb.)] is a unique melon consumed by people which also has medicinal and functional properties. It is used as an antimercur- ial, antidote for alcoholic poisoning, laxative, diuretic and to cure internal hemorrhages and constipation (Majumdar et al., 2008). According to place of origin ash gourd can be called as Petha (Hindi), Kundur (Malay), Bhuru Kolu or Safed Kolu (Gujarati), Kushmanda (Sanskrit), Donggua (Chinese) and Beligo (Indonesia) or winter melon/wax gourd (English) (Bimakar et al., 2012).
Fruit development and biometric characteristics
Benincasa hispida [synonym; B. cerifera (Savi); Sew et al. (2010)] is an annual growing as a trailing vine reaching 80 cm in length. Its solitary yellow flowers are 8 to 10 cm wide and unisexual. Hairy leaves are heart-shaped at the base and typically palmately lobed (Pandey et al., 2007). Round, or oblong, fruit can reach up to 40 cm in length and are often covered by a white, chalky, wax which deters microorganisms and helps impart longevity to the gourd. Mature fruit is green containing flat white seed about 1 cm long (Haque et al., 2008). The taste is bland.
Warm, humid, conditions with an optimum temperature of 24–30°C and a soil pH of 6.0–7.5 is required for growth (Zaman, 2006). The fruit forms different shapes, color and sizes. Average weight of fruit varies from 0.5 to 3 kg, length of 18–35 cm,
CONTACTPrerna Gupta [email protected] Lovely Professional University, Jalandhar-Delhi G.T.
Road, Phagwara, Punjab (India)-144411 INTERNATIONAL JOURNAL OF VEGETABLE SCIENCE https://doi.org/10.1080/19315260.2019.1699222
© 2019 Taylor & Francis Group, LLC
width 15–33 cm, and circumference 30–37 cm. Harvesting generally starts 90–100 days after sowing and is complete in about 140–160 days. Mature fruit is harvested when the ashy/waxy bloom on the surface disappears. Average yield is ~25–30 tonnes/ha (Dewan et al., 2014). On average the edible portion of mature gourds contain about 96.3% moisture (Total soluble Solids) 3.5°Brix, 0.12% acidity, and 0.5% minerals (Parmeshwar, 2015; Shinde et al., 2016). The trend of the mineral content in gourd fruit follows the order: Na>Ca>Fe>Zn>K> Mn with ranges of 268.00 ± 0.02 > 99.40 ± 0.1 > 3.20 ± 0.02 > 1.30 ± 0.01 > 1.10 ± 0.05 > 1.10 ± 0.01 mg∙kg
−1. Minerals are important for performing vital functions and main- taining water balance in the body (Rumezan et al., 2006). Sodium helps in main- taining body fluid balance. Calcium and potassium help to maintain healthy blood pressure (Bello et al., 2014). Iron helps to transport oxygen to brain deficiency of which causes mental problems and harms the memory (Kim and Resnick, 2014).
Zinc deficiency is associated with malnourishment and has a catalytic, structural and regulatory function in the body (Roohani et al., 2013) and manganese is required for intracellular activities (Chen et al., 2018). Drinking one glass of ash gourd juice helps in weight loss management. The plant contains high amounts of vitamins B
10.04 mg (4.42%), B
20.145 mg (11.15%), B
30.528 (3.30%), B
5(0.176 mg) (3.52%), B
60.046 mg (3.54%) and Vit. C, 17.2 mg (19.11%) per 100 g of edible portion (Morton, 1971). Seed of ash gourd contains small amounts of triterpenoid (isomultiflorenol and cucurbitacin), proteins (trigonelline, coffearin, and osmotin), steroids (β-sitosterol and stigmast-5-ene-3-beta-ol) and alkaloids (5-methylcytosine) (Lee et al., 2005). The rich energy, high dietary fiber, vitamin C, mineral content, and low levels of anti-nutrients in gourd fruit indicate their qualities as food sources with health benefits (Bello et al., 2014). The proximate composition of pulp, peel and the seed from local ash gourd values is higher, than reported for other melons (Tables 1 and 2).
Phytochemistry of ash gourd
Phenolic and flavonoid compounds play a role in ash gourd bioaccessibility and bioavailability (Table 3). Numerous phenolic compounds in plant-based food exhibit an array of chemical properties, large diversity in structural formation and can be extracted, isolated and identified with aqueous mixes of acetone, ethanol, methanol and ethyl acetate (Dai and Umper, 2010;
Tripathi et al., 2013). Ash gourd has high amounts of dietary fiber and lipids, which causes an interaction between polyphenols associated with dietary fiber and sugar, making them more bioaccessible (Palamthodi et al., 2019).
Dietary fibers from ash gourd have excellent prebiotic activity (Sreenivas and
Lele, 2013). The functionally important bioactive and therapeutic compounds
phenolics, sterols, and glycosides of ash gourd can be used for treatment of
epilepsy, ulcers and other nervous disorders. The antacid action of ash gourd
helps maintain body pH and counteracts acidity caused by some foods.
Curcubitin B found in ash gourd has cytotoxic and anti-inflammatory activ- ity. The triterpens alnusenol and multiflorenol from ash gourd are active histamine release inhibitors (Grubben and Denton, 2004).
The anti-nutrients oxalates, phytates and tannins are present, and of con- cern due to negative effects on mineral availability. An oxalate-rich diet can increase risk of calcium absorption and has been implicated as a source of kidney stones (Gul and Monga, 2014). A safe limit of 4–9 mg/100 g of phytates and oxalates may not inhibit mineral inhibition in the body when consumed and is safer if the plant products are used with other food (Table 4).
Volatile composition of ash gourd
The major volatiles in ash gourd are (E)-2-hexenal, n-hexanal and n-hexyl formate. The (E)-2-hexenal has a powerful green fruity, pungent vegetable like odor. The compounds 2 S-dimethylpyrazine, 2, 6-dimethylpyrazine, 2, 3, Strimethyl-pyrazine, 2-methylpyrazine and 2-ethyl-S-methylpyrazine occur in ash gourd. Pyrazine is a volatile compound providing flavors to beverages.
The flavors are released because of the Millard reaction during extraction of juice for value-added products (Maarse, 1991). Pyrazines are contributors to unique flavors and aromas associated with food preparation (Wu et al., 1987). Naturally occurring pyrazines have been isolated from food systems that have not undergone heat treatment to prevent flavor degradation (Maga and Sizer, 1975). Other volatile compounds of low concentrations present in ash gourd are (Z)-3-hexenal, (E)-2-heptenal, and 1-octen-3-ol (Sikorski, 2006) that helps maintain flavor in beverages.
Food use
Ash gourd is generally preferred either boiled alone, or with meat, but is also eaten raw like sliced cucumbers (Doshi et al., 2013). It can be used as a value-added product in jam, ketchup, beverages, cakes and ice cream (Palamthodi et al., 2019).
Table 1.Physico-chemical composition of the pulp and peel and total fruit of ash gourd (g/100 g).
Fruit parta
Moisture (%)
Protein (g)
Fat (g)
Carbohydrate (g)
Zinc (mg)
Iron (mg)
Calcium (mg)
Fiber
(g) Reference
Pulp 92.5 0.50 0.1 2.3 0.14 0.4 19 0.6 Grover et al.,2001;
Rahman et al.,2008;
Kapaleshwar,2010
Peel 3.70 3.6 ± 0.08 -b - 0.16 1.01 - 1.1 Sirsat et al.,2013;
Nagarajaiah and Prakash,2014
Total fruit 96.20 12 - 3.96 0.6 11.8 30 2.9 Bimakar et al.,2012
avalues in each fruit part category tested separately and do to test conditions vary from the value for total fruit.
b–indicates not reported in the cited study.
INTERNATIONAL JOURNAL OF VEGETABLE SCIENCE 3
Table2.Proximatecompositionofashgourdseed,wetbasis. Moisturecontent(%)TotaldietaryfiberCrudeprotein(%)Crudefat(%)Crudefiber(%)Ash (%)Energy (Kcal/100g)Reference 4.90.62±0.0224.89±0.92811.63±1.072.41±10.1211.86±0.57253.38±3.67Mariodetal.,2009;Pallavietal.,2018
Peeled, immature fruit, free from seed and fiber is stir-fried (Singh et al., 2016) braised or steamed, and used in preparation of highly spiced foods (Kumar et al., 2012).
Medicinal and industrial uses
All essential nutrients required for maintaining good health are present in ash gourd. The pulp, leaves, seed and flowers have medicinal properties (Table 5). The high content of total dietary fiber is associated with lowering blood cholesterol level and incidence of coronary heart diseases and bowel
Table 3.Percent composition of some compounds present in ash gourd fruit.
Compound Percent Reference
Total phenol 28.36 Devaki and Premavalli,2012;
Nadhiya and Vijayalakshmi,2014
Antioxidant 12.60
Acidity 0.210
Total volatiles 0.002
Alcohol 4.60
Total Flavonoid 1.67
Table 4.Level of some anti-nutrients present in ash gourd fruit.
Compound Concentration (mg/100 g) Reference
Oxalate 3.303 ± 0.01 Siddhuraja and Beckers,2001
Phytate 0.45 ± 0.01
Tannin 10.4 ± 0.02
Table 5.Functional and therapeutic properties of different parts of ash gourd fruit.
Fruit
part Preventive activity and/or property Reference
Pulp Anti-inflammatory, anti-ulcer, anti-depressant, anti-histaminic, muscle relaxant anxiolytic nephroprotective, muscle antioxidant, anti-compulsive, anti-diarrheal and anti-obesity activities; beneficial effects in allergic inflammation, insanity and epilepsy; preventive and curative effects in nervous disorder, intestinal worms, jaundice, diabetic, leukorrhea, stomach and bile problems; potential uses as diuretic, laxative, aphrodisiac, clearing heat (body fluid protection) and detoxificant; for Alzheimer disease treatment, facial eruption, inhibition of angiotensin converting enzyme (ACE);
nootropic effects, blood related disease,astma,and urinary diseases like kidney stone.
Grover et al.,2001;
Churiyah and Darusman,2009;
Al-Snafi,2013;
Ming et al.,2013
Seed Anti-angiogenic, anti-tumor, antioxidant, anti-nociceptive, and anti-pyretic activities; soporific potential, and beneficial effects for brain and liver; used for the treatment of syphilis, cardiovascular diseases, inhibition of angiotensin converting enzyme (ACE), expel intestinal worm and softening or soothing skin.
Ash made from burning the rind and seeds are mixed with coconut oil and used to promote hair growth and to treat dandruff.
The nitrite and free radical scavenging effects of the extract would be useful to improve human health.
Bimakar et al., 2012;
Chidan Kumar et al.,2012
Peel Antioxidant activity; inhibition of angiotensin converting enzyme (ACE). Rayees et al.,2013 INTERNATIONAL JOURNAL OF VEGETABLE SCIENCE 5
disorders (Palamthodi et al., 2019). Low carbohydrate content in ash gourd allows it to be a source for diabetic and hypertensive patients requiring low sugar diets (Bello et al., 2014). The vitamins help in treating common cold, flu, pneumonia, and migraines. The peel can be used as a substrate for growth of various microorganism used to produce industrially important products by fermentation (Mitra et al., 2017) and can be used as an alter- native for primary packaging material when extracted and separated from its wax (Fatariah et al., 2014).
The leaves are used as a source of traditional medicine to treat wound healing, management of peptic ulcer, hemorrhages from internal organs, epilepsy and other nervous disorders (Table 4). Ash gourd has a curative effect as an antidiabetic, hypolipidemic, hypoglycemic, and antioxidative (Table 6). Phytochemicals in ash gourd are carotenoids, peptides, hispin, phenolics, sterols, lupeol, lupeol acetate, triterpenes, multiflorenol, isomulti- florenol uronic acid, which can be used as an antibiotic and purgative
Table 6.Health-promoting potential of ash gourd fruit.
Effect Utilization or reference
Antidiabetic Majumdar et al. (2010) applied ash gourd juice to type II diabetic subjects for 21 days and observed a reduction of 42% in levels of blood glucose.
Hypoglycemic and hypolipidemic
Use of of ash gourd extract produced a 60% reduction in blood glucose, plasma TGs and free fatty acids in rats (Lim,2007). The alcoholic extract of ash gourd at 200 mgkg−1body weight for 45 days reduced the blood glucose levels from 195 to 118 mgdL−1) in alloxan-induced diabetic rats than in normal rats (Battu et al.,2007).
A small increase in HDL, decrease in VLDL, and an increase in the serum cholesterol/HDLC ratio and a decrease in the TG/HDLC ratio occurred (Majumdar et al., 2010) when ash gourd supplemented juice was given to dyslipidemic subjects for 45 days.
Antioxidant In vitroandin vivostudies indicated ash gourd fruit juice and extract have antioxidant activity, especially in the human liver and brain (Huang et al.,2004;
Rao et al.,2007).
Ash gourd tends to reduce renal damage after ischemia or reperfusion injury of the kidney in albino rat (Bhalodia et al.,2009).
Anti-inflammatory Free radical scavenging activity of ash gourd seed might have been responsible for reduction of inflammation in carrageenan-induced paw edema in rats (Grover and Rathi,1994).
Anti-compulsive effect Methanolic extract of ash gourd exhibits anti-compulsive effect in marble- burying behavior in mice. The presence of tryptophan in ash gourd may be responsible for enhancing biosynthesis of serotonin to facilitate anti- compulsive effect (Girdhar et al.,2010).
Alzheimer’s disease
A dose of 400 mgkg−1body weight of rat seemed to have a protective effect on colchicine induced experimental rat model of Alzheimer’s disease, possibly through presence of vitamin E andβ-carotene protecting rat neurons against oxidative stress (Roy et al.,2008).
General health Supplementation of ash gourd juice reduced gastritis from 50 to 29.7%, urinary tract infection from 34.7 to 16%, over breathing from 25 to 5% and thirstiness from 97 to 81% (Bhalodia et al.,2009).
Allergic inflammation Effects of an extract of ash gourd on allergic inflammation in mice was effective against allergic inflammation (Park et al.,2009).
Ash gourd had antiulcerogenic effect by lowering peptic ulcers (Grover et al., 2001; Kumar and Ramu,2002; Rachchh and Jain,2009).
vermifuge, for treating common cold and cough, fever, liver and heart malfunction (Dhiman et al., 2012; Gill et al., 2010).
Future prospects
The nutritional quality of ash gourd, its health benefits, and nutrient composition makes it a valuable plant. Because of the multifunctional nature there is a great need for ash gourd in formulation of products of food and pharmaceutical importance. This will require development of innovative uses of ash gourd for food formulations and medicinal, and industrial applications.
ORCID
Prerna Gupta http://orcid.org/0000-0001-7585-1633
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