NUTRITIONAL AND CAROTENOID CHARACTERIZATION OF YELLOW PUMPKIN (Cucurbita moschata) POWDER FOR POTENTIAL USE IN ORNAMENTAL FISH FEED
DOI:
https://doi.org/10.33019/joaa.v10i1.6363Keywords:
β-carotene, Cucurbita moschata, functional feed, ornamental fish, yellow pumpkinAbstract
Yellow pumpkin (Cucurbita moschata) is a natural plant source rich in carotenoids, particularly β-carotene, with promising potential as a functional ingredient in ornamental fish diets. This study aimed to evaluate the nutritional composition and carotenoid profile of yellow pumpkin powder as a preliminary step toward its application in enhancing fish coloration. Proximate analysis revealed high carbohydrate content (61.25%), crude fiber (10.48%), and moderate protein levels (13.26%). Furthermore, the β-carotene content reached 102.4 mg/kg, highlighting its value as a natural pigment source. Essential minerals such as potassium, calcium, and magnesium were also present in considerable amounts. These findings suggest that yellow pumpkin powder is a nutritious, sustainable, and pigment-rich feed ingredient suitable for use in ornamental aquaculture.
References
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Chatzifotis, S., Pavlidis, M., Jimeno, C. D., Vardanis, G., Sterioti, A., & Divanach, P. (2005). The Effect of Different Carotenoid Sources on Skin Coloration of Cultured Red Porgy (Pagrus Pagrus). Aquaculture Research. https://doi.org/10.1111/j.1365-2109.2005.01374.x
Davoudi, Z., Shahedi, M., & Kadivar, M. (2020). Effects of Pumpkin Powder Addition on the Rheological, Sensory, and Quality Attributes of Taftoon Bread. Cereal Chemistry. https://doi.org/10.1002/cche.10312
de Meleiro, C. H., & Rodriguez–Amaya, D. B. (2007). Qualitative and Quantitative Differences in Carotenoid Composition Among <i>Cucurbita Moschata</I>, <i>Cucurbita Maxima</I>, and <i>Cucurbita Pepo</I>. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf063413d
Dhiman, A. K., Negi, V., Attri, S., & Ramachandran, P. (2017). Development and Standardization of Instant Food Mixes From Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita Moschata Duch Ex Poir). International Journal of Bio-Resource and Stress Management. https://doi.org/10.23910/ijbsm/2017.8.2.1792
Dhiman, A., Vidiya, N., Attri, S., & Ramachandran, P. (2017). Studies on Development and Storage Stability of Dehydrated Pumpkin Based Instant Soup Mix. Journal of Applied and Natural Science. https://doi.org/10.31018/jans.v9i3.1444
Galasso, C., Corinaldesi, C., & Sansone, C. (2017). Carotenoids From Marine Organisms: Biological Functions and Industrial Applications. Antioxidants. https://doi.org/10.3390/antiox6040096
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Ishiguro, K., Yoshinaga, M., Kai, Y., Maoka, T., & Yoshimoto, M. (2010). Composition, Content and Antioxidative Activity of the Carotenoids in Yellow-Fleshed Sweetpotato (Ipomoea Batatas L.). Breeding Science. https://doi.org/10.1270/jsbbs.60.324
Islamy, R. A., Hasan, V., Mamat, N. B., Kilawati, Y., & Maimunah, Y. (2024). Immunostimulant evaluation of neem leaves againts Non-Specific immune of tilapia infected by A. hydrophila. Iraqi Journal of Agricultural Sciences, 55(3), 1194–1208. https://doi.org/10.36103/dywdqs57
Islamy, R. A., & Senas, P. (2023). Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata). Jurnal Penelitian Pendidikan IPA, 9(4), 1705–1712. https://doi.org/10.29303/jppipa.v9i4.3270
Islamy, R. A., Yanuhar, U., & Hertika, A. M. S. (2017). Assessing the Genotoxic Potentials of Methomyl-based Pesticide in Tilapia (Oreochromis niloticus) Using Micronucleus Assay. The Journal of Experimental Life Science, 7(2), 88–93. https://doi.org/10.21776/ub.jels.2017.007.02.05
Jaeger Carvalho, L. M., Gomes, P. B., de Godóy, R. L., Pacheco, S., Fernandes Monte, P. H., V. Carvalho, J. L., Nutti, M. R., Neves, A. C., Rodrigues Vieira, A. C., & R. Ramos, S. R. (2012). Total Carotenoid Content, Α-Carotene and Β-Carotene, of Landrace Pumpkins (Cucurbita Moschata Duch): A Preliminary Study. Food Research International. https://doi.org/10.1016/j.foodres.2011.07.040
Kampuse, S., Ozola, L., Straumīte, E., & Galoburda, R. (2015). Quality Parameters of Wheat Bread Enriched With Pumpkin (<i>Cucurbita Moschata</I>) by-Products. Acta Universitatis Cibiniensis Series E Food Technology. https://doi.org/10.1515/aucft-2015-0010
Kilawati, Y., & Islamy, R. A. (2019). The Antigenotoxic Activity of Brown Seaweed (Sargassum sp.) Extract Against Total Erythrocyte and Micronuclei of Tilapia Oreochromis niloticus Exposed by Methomyl-Base Pesticide. The Journal of Experimental Life Science. https://doi.org/10.21776/ub.jels.2019.009.03.11
Kim, M. Y., Kim, E. J., Kim, Y., Choi, C., & Lee, B. (2012). Comparison of the Chemical Compositions and Nutritive Values of Various Pumpkin (<i>Cucurbitaceae</I>) Species and Parts. Nutrition Research and Practice. https://doi.org/10.4162/nrp.2012.6.1.21
Laksono, K. T., Dewi, N. N., & Rahardja, B. S. (2023). The Effect of Squid Ink (Loligo Sp.) Utilization in Feed on Improvement Black Colour and Growth of Koi Fish (Cyprinus Carpio). Iop Conference Series Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1273/1/012065
Liu, Y., Lv, G., Chai, J., Yang, Y., Ma, F., & Liu, Z. (2021). The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit. Foods. https://doi.org/10.3390/foods10123017
Magnani Grassi, T. L., do Santo, E. F., de Marcos, M. T., Cavazzana, J. F., Oliveira, D. L., Carvalho Bossolani, I. L., & Giglio Ponsano, E. H. (2015). Bacterial Pigment for Nile Tilapia Feeding. Aquaculture International. https://doi.org/10.1007/s10499-015-9955-y
Mondal, K., Bhattacharyya, S. B., & Mitra, A. (2015). Improving the Quality of Tiger Shrimp Penaeus Monodon Through Dietary Incorporation of Algae as a Source of Natural Pigment. Journal of Agricultural and Marine Sciences [Jams]. https://doi.org/10.24200/jams.vol20iss0pp62-65
Mungofa, N., & Beswa, D. (2024). Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup. International Journal of Food Science. https://doi.org/10.1155/2024/3596783
Nogueira, M., A. Enfissi, E. M., Martinez, M. E., Ménard, G., Driller, R. L., Eastmond, P. J., Schuch, W., Sandmann, G., & Fraser, P. D. (2017). Engineering of Tomato for the Sustainable Production of Ketocarotenoids and Its Evaluation in Aquaculture Feed. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.1708349114
Noor Aziah, A. A., & Komathi, C. A. (2009). Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2009.01298.x
Pradel, P., Calisto, N., Navarro, L., Barriga, A., Vera, N., Aranda, C., Simpfendörfer, R., Valdés, N., Corsini, G., Tello, M., & González, A. (2021). Carotenoid Cocktail Produced by an Antarctic Soil Flavobacterium With Biotechnological Potential. Microorganisms. https://doi.org/10.3390/microorganisms9122419
Priori, D., Valduga, E., B. Villela, J. C., Mistura, C. C., Vizzotto, M., Valgas, R. A., & Barbieri, R. L. (2016). Characterization of Bioactive Compounds, Antioxidant Activity and Minerals in Landraces of Pumpkin (Cucurbita Moschata) Cultivated in Southern Brazil. Food Science and Technology. https://doi.org/10.1590/1678-457x.05016
Ramadan, A.-H., Abd El-Kader, A. A., & Abdalla, M. A. (2010). Producing Biscuits Enriched With Vitamin a and Iron by Using Sweet Potato and Pumpkin Powder for Primary School Children. Journal of Food and Dairy Sciences. https://doi.org/10.21608/jfds.2010.82476
Rebelo, B. A., Farrona, S., Ventura, M. R., & Abranches, R. (2020). Canthaxanthin, a Red-Hot Carotenoid: Applications, Synthesis, and Biosynthetic Evolution. Plants. https://doi.org/10.3390/plants9081039
Serdiati, N., Islamy, R. A., Mamat, N. B., Hasan, V., & Valen, F. S. (2024). Nutritional value of alligator weed (Alternanthera philoxeroides) and its application for herbivorous aquaculture feed. International Journal of Agriculture and Biosciences, 13(3), 318–324. https://doi.org/10.47278/journal.ijab/2024.124
Amin, A., Dewi, N. N., & Rahardja, B. S. (2023). Improvement of Red Color Quality in Koi Fish (Cyprinus Carpio) Through the Addition of Rosella Extract in Feed (Hibiscus Sabdariffa). Iop Conference Series Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1273/1/012040
Anitha, S., Hn, R., & Ashwini, A. (2020). Effect of Mixing Pumpkin Powder With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Cookies. International Journal of Chemical Studies. https://doi.org/10.22271/chemi.2020.v8.i4g.9737
Bergeijk, S. A. van, Paullada‐Salmerón, J. A., López Pérez, A. I., Moreno, J., Cañavate, J. P., & García‐González, M. (2012). Lutein Enrichment of the Rotifer Brachionus Sp. Using Freeze-Dried Muriellopsis Sp. Cells. Aquaculture Research. https://doi.org/10.1111/j.1365-2109.2012.03178.x
Chatzifotis, S., Pavlidis, M., Jimeno, C. D., Vardanis, G., Sterioti, A., & Divanach, P. (2005). The Effect of Different Carotenoid Sources on Skin Coloration of Cultured Red Porgy (Pagrus Pagrus). Aquaculture Research. https://doi.org/10.1111/j.1365-2109.2005.01374.x
Davoudi, Z., Shahedi, M., & Kadivar, M. (2020). Effects of Pumpkin Powder Addition on the Rheological, Sensory, and Quality Attributes of Taftoon Bread. Cereal Chemistry. https://doi.org/10.1002/cche.10312
de Meleiro, C. H., & Rodriguez–Amaya, D. B. (2007). Qualitative and Quantitative Differences in Carotenoid Composition Among <i>Cucurbita Moschata</I>, <i>Cucurbita Maxima</I>, and <i>Cucurbita Pepo</I>. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf063413d
Dhiman, A. K., Negi, V., Attri, S., & Ramachandran, P. (2017). Development and Standardization of Instant Food Mixes From Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita Moschata Duch Ex Poir). International Journal of Bio-Resource and Stress Management. https://doi.org/10.23910/ijbsm/2017.8.2.1792
Dhiman, A., Vidiya, N., Attri, S., & Ramachandran, P. (2017). Studies on Development and Storage Stability of Dehydrated Pumpkin Based Instant Soup Mix. Journal of Applied and Natural Science. https://doi.org/10.31018/jans.v9i3.1444
Galasso, C., Corinaldesi, C., & Sansone, C. (2017). Carotenoids From Marine Organisms: Biological Functions and Industrial Applications. Antioxidants. https://doi.org/10.3390/antiox6040096
Hussain, A., Kausar, T., Aslam, J., Quddoos, M. Y., Ali, A., Kauser, S., Zerlasht, M., Rafique, A., Noreen, S., Iftikhar, K., Iqbal, M. W., Shoaib, M., Refai, M. Y., Aqlan, F. M., & Korma, S. A. (2023). Physical and Rheological Studies of Biscuits Developed With Different Replacement Levels of Pumpkin (Cucurbita Maxima) Peel, Flesh, and Seed Powders. Journal of Food Quality. https://doi.org/10.1155/2023/4362094
Hussain, A., Kausar, T., Din, A., Murtaza, M. A., Jamil, M. A., Noreen, S., Rehman, H. ur, Shabbir, H., & Ramzan, M. A. (2021). Determination of Total Phenolic, Flavonoid, Carotenoid, and Mineral Contents in Peel, Flesh, and Seeds of Pumpkin (<i>Cucurbita Maxima</I>). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.15542
Hussain, A., Kausar, T., Jamil, M. A., Noreen, S., Iftikhar, K., Rafique, A., Iqbal, M. A., Majeed, M. A., Quddoos, M. Y., Aslam, J., & Ali, A. (2022). In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats. International Journal of Food Science. https://doi.org/10.1155/2022/4804408
Ishiguro, K., Yoshinaga, M., Kai, Y., Maoka, T., & Yoshimoto, M. (2010). Composition, Content and Antioxidative Activity of the Carotenoids in Yellow-Fleshed Sweetpotato (Ipomoea Batatas L.). Breeding Science. https://doi.org/10.1270/jsbbs.60.324
Islamy, R. A., Hasan, V., Mamat, N. B., Kilawati, Y., & Maimunah, Y. (2024). Immunostimulant evaluation of neem leaves againts Non-Specific immune of tilapia infected by A. hydrophila. Iraqi Journal of Agricultural Sciences, 55(3), 1194–1208. https://doi.org/10.36103/dywdqs57
Islamy, R. A., & Senas, P. (2023). Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata). Jurnal Penelitian Pendidikan IPA, 9(4), 1705–1712. https://doi.org/10.29303/jppipa.v9i4.3270
Islamy, R. A., Yanuhar, U., & Hertika, A. M. S. (2017). Assessing the Genotoxic Potentials of Methomyl-based Pesticide in Tilapia (Oreochromis niloticus) Using Micronucleus Assay. The Journal of Experimental Life Science, 7(2), 88–93. https://doi.org/10.21776/ub.jels.2017.007.02.05
Jaeger Carvalho, L. M., Gomes, P. B., de Godóy, R. L., Pacheco, S., Fernandes Monte, P. H., V. Carvalho, J. L., Nutti, M. R., Neves, A. C., Rodrigues Vieira, A. C., & R. Ramos, S. R. (2012). Total Carotenoid Content, Α-Carotene and Β-Carotene, of Landrace Pumpkins (Cucurbita Moschata Duch): A Preliminary Study. Food Research International. https://doi.org/10.1016/j.foodres.2011.07.040
Kampuse, S., Ozola, L., Straumīte, E., & Galoburda, R. (2015). Quality Parameters of Wheat Bread Enriched With Pumpkin (<i>Cucurbita Moschata</I>) by-Products. Acta Universitatis Cibiniensis Series E Food Technology. https://doi.org/10.1515/aucft-2015-0010
Kilawati, Y., & Islamy, R. A. (2019). The Antigenotoxic Activity of Brown Seaweed (Sargassum sp.) Extract Against Total Erythrocyte and Micronuclei of Tilapia Oreochromis niloticus Exposed by Methomyl-Base Pesticide. The Journal of Experimental Life Science. https://doi.org/10.21776/ub.jels.2019.009.03.11
Kim, M. Y., Kim, E. J., Kim, Y., Choi, C., & Lee, B. (2012). Comparison of the Chemical Compositions and Nutritive Values of Various Pumpkin (<i>Cucurbitaceae</I>) Species and Parts. Nutrition Research and Practice. https://doi.org/10.4162/nrp.2012.6.1.21
Laksono, K. T., Dewi, N. N., & Rahardja, B. S. (2023). The Effect of Squid Ink (Loligo Sp.) Utilization in Feed on Improvement Black Colour and Growth of Koi Fish (Cyprinus Carpio). Iop Conference Series Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1273/1/012065
Liu, Y., Lv, G., Chai, J., Yang, Y., Ma, F., & Liu, Z. (2021). The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit. Foods. https://doi.org/10.3390/foods10123017
Magnani Grassi, T. L., do Santo, E. F., de Marcos, M. T., Cavazzana, J. F., Oliveira, D. L., Carvalho Bossolani, I. L., & Giglio Ponsano, E. H. (2015). Bacterial Pigment for Nile Tilapia Feeding. Aquaculture International. https://doi.org/10.1007/s10499-015-9955-y
Mondal, K., Bhattacharyya, S. B., & Mitra, A. (2015). Improving the Quality of Tiger Shrimp Penaeus Monodon Through Dietary Incorporation of Algae as a Source of Natural Pigment. Journal of Agricultural and Marine Sciences [Jams]. https://doi.org/10.24200/jams.vol20iss0pp62-65
Mungofa, N., & Beswa, D. (2024). Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup. International Journal of Food Science. https://doi.org/10.1155/2024/3596783
Nogueira, M., A. Enfissi, E. M., Martinez, M. E., Ménard, G., Driller, R. L., Eastmond, P. J., Schuch, W., Sandmann, G., & Fraser, P. D. (2017). Engineering of Tomato for the Sustainable Production of Ketocarotenoids and Its Evaluation in Aquaculture Feed. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.1708349114
Noor Aziah, A. A., & Komathi, C. A. (2009). Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2009.01298.x
Pradel, P., Calisto, N., Navarro, L., Barriga, A., Vera, N., Aranda, C., Simpfendörfer, R., Valdés, N., Corsini, G., Tello, M., & González, A. (2021). Carotenoid Cocktail Produced by an Antarctic Soil Flavobacterium With Biotechnological Potential. Microorganisms. https://doi.org/10.3390/microorganisms9122419
Priori, D., Valduga, E., B. Villela, J. C., Mistura, C. C., Vizzotto, M., Valgas, R. A., & Barbieri, R. L. (2016). Characterization of Bioactive Compounds, Antioxidant Activity and Minerals in Landraces of Pumpkin (Cucurbita Moschata) Cultivated in Southern Brazil. Food Science and Technology. https://doi.org/10.1590/1678-457x.05016
Ramadan, A.-H., Abd El-Kader, A. A., & Abdalla, M. A. (2010). Producing Biscuits Enriched With Vitamin a and Iron by Using Sweet Potato and Pumpkin Powder for Primary School Children. Journal of Food and Dairy Sciences. https://doi.org/10.21608/jfds.2010.82476
Rebelo, B. A., Farrona, S., Ventura, M. R., & Abranches, R. (2020). Canthaxanthin, a Red-Hot Carotenoid: Applications, Synthesis, and Biosynthetic Evolution. Plants. https://doi.org/10.3390/plants9081039
Serdiati, N., Islamy, R. A., Mamat, N. B., Hasan, V., & Valen, F. S. (2024). Nutritional value of alligator weed (Alternanthera philoxeroides) and its application for herbivorous aquaculture feed. International Journal of Agriculture and Biosciences, 13(3), 318–324. https://doi.org/10.47278/journal.ijab/2024.124
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10.05.2025
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