BACKGROUND: Currently available hemostatic agents have important limitations, including high cost, adverse effects, and limited accessibility. Vernonanthura tweedieana (Baker) H.Rob. is traditionally used in Paraguayan folk medicine as a topical hemostatic agent; however, its hemostatic activity has not been experimentally validated. OBJECTIVE: To evaluate the hemostatic activity, preliminary phytochemical composition, and safety of the ethanolic leaf extract of V. tweedieana (EEVt) in a murine model. METHODS: Acute oral toxicity was evaluated in accordance with OECD Guideline 423. Mice were orally treated with EEVt (50, 100, or 200 mg/kg) for 14 days. Hemostatic activity was assessed by measuring bleeding time, coagulation time, platelet count, prothrombin time (PT), activated partial thromboplastin time (APTT), fibrinogen levels, erythrocyte morphology, and body weight. A preliminary phytochemical screening of the extract was also performed. RESULTS: Oral administration of V. tweedieana extract in mice promoted primary hemostasis by reducing bleeding time by 48–56% and coagulation time by 29–36% compared with the control group. In contrast, no significant effects were observed on platelet count, prothrombin time, activated partial thromboplastin time, fibrinogen levels, erythrocyte morphology, or body weight, suggesting no detectable effect on secondary hemostasis. EEVt exhibited low acute oral toxicity and produced no behavioral alterations or changes in body weight. Preliminary phytochemical screening revealed the presence of steroids/triterpenoids and terpene lactones. CONCLUSIONS: This study provides the first experimental evidence supporting the traditional hemostatic use of V. tweedieana. Oral administration of EEVt to mice promoted primary hemostasis without affecting coagulation parameters associated with secondary hemostasis. Although preliminary phytochemical analysis identified steroids/triterpenoids and terpene lactones, further bioassay-guided fractionation and mechanistic studies are required to identify the active(s) constituent(s) and elucidate the mechanism underlying its hemostatic activity.
Background: Amazonian fruits stand out as promising resources. Beyond their nutritional properties, which classify them as superfoods, they contain bioactive compounds with significant added-value potential for various industries. However, these biocompounds should be extracted using sustainable and user-friendly alternatives for local communities. Objectives: A proposed extraction approach combining simple methods such as maceration with advanced user-friendly techniques like ultrasound and centrifugation—tested under different fruit-to-solvent and temperature–time conditions for Colombian Amazonian fruits—enables the analysis and selection of an useful alternative for the bioactive compound recovery. Methods: Extracts of annatto (Bixa orellana), Amazonian chili (Capsicum chinense var. A. charapita), and açaí (Euterpe oleracea) from the Colombian Amazon region were obtained through a process combining ultrasound, maceration, and centrifugation. For each fruit, three fruit-to-solvent ratios (0.01, 0.05, and 0.1 g mL⁻¹) and two extraction temperature–time conditions were tested, resulting in a total of 54 trials. The parameters measured included extraction efficiency, antioxidant activity, total phenols, total flavonoids, and UV-Vis spectral scanning. Results: The highest extraction efficiency (19.34 ± 2.02 g extract 100 g⁻¹ dry fruit) was obtained from açaí at a fruit-to-solvent ratio of 0.01 g mL⁻¹. The annatto extract under conditions of 0.01 g mL⁻¹ at 50°C showed promissory antioxidant activity (572.14 ± 17.62 µmol TE g⁻¹ extract DW), total phenols (121.06 ± 3.86 mg GAE g⁻¹ extract DW), and Area Under the Curve index (AUC) (AU · nm) by UV-VIS scanning for flavonoids (250–430 nm) and carotenoids (410–510 nm), at a concentration of 100 µg mL⁻¹ of extract. The outstanding total flavonoid content was recorded for the açaí extract at a ratio of 0.1 g mL⁻¹ (196.08 ± 4.8 mg CE g⁻¹ extract). The relationship between the fruit-to-solvent ratio (x) and the extraction parameters was predominantly negative, showing a high efficiency of extraction at low fruit ratio. Conclusions: Considering consistency across more than three measured parameters and shorter extraction times, the order of optimal configuration for extraction was: annatto0.01-1h > chili0.05-3h > açaí0.01-3h.
Background: Mammea americana L. (“mamey”) is a tropical plant traditionally used in South America for its therapeutic, antimicrobial, and insect-repellent properties. Its ethnopharmacological relevance and reported in vitro antibacterial activity support its potential application in topical pharmaceutical formulations with anti-infective properties. However, additional studies are needed to characterize the physicochemical behavior of its extracts. Objective: This study aimed to evaluate the physicochemical and phytochemical properties of an ethanolic extract obtained from the endosperm of M. americana and assess its suitability for topical antimicrobial formulations. Methods: Two ethanolic extracts (EMa01 and EMa02) were prepared from dried and ground plant material with different particle size distributions determined by laser diffraction analysis to evaluate the effect of granulometry on the extraction process. The extracts were characterized by TLC, HPLC-PDA, and UV-Vis spectroscopy. Solubility studies for EMa01 were conducted according to OECD guidelines using 18 formulation excipients, including solvents of different polarities, essential oils, surfactants, and pH conditions, in order to identify suitable components for topical formulations. In addition, Shinoda and ferric chloride assays and accelerated stability studies were performed. Results: EMa01 showed a higher extraction yield (7.75%) than EMa02 (4.83%), indicating that particle size influenced extraction efficiency, although TLC profiles revealed similar chemical compositions. HPLC analysis confirmed the presence of the coumarins mammea B/BA and mammea B/BC, compounds previously associated with antibacterial activity, which were selected as markers of extract quality and biological activity. Flavonoids and tannins were also detected in the extract. Among the evaluated excipients, Span 80 and rosemary oil exhibited the best solubility and compatibility with EMa01. Conclusions: These findings demonstrate that particle size affects extraction yield but not the chromatographic profile of the extract. Although the antibacterial activity of the extract was not evaluated in the present study, the detection of the coumarin mammea B/BA may serve as an indicator of potential pharmacological activity. The preformulation studies provide preliminary information supporting the future development of topical antimicrobial or insect-repellent formulations based on M. americana extract.
Background: Ononis vaginalis belongs to the Fabaceae family and is distributed in the Mediterranean region. Objectives: This study focuses on the phytochemical elucidation, anticancer, and antimicrobial activities of O. vaginalis. Methods: The phytochemical profile was characterized by LC-ESI-MS/MS. The MTT assay and disk diffusion technique were used to investigate the anticancer and antimicrobial properties, respectively. Results: 3,5,7-trihydroxy-4'-methoxy flavone, apigenin, formononetin, daidzein, and hesperidin were the major identified anticancer and antimicrobial constituents in methanolic O. vaginalis extract. The plant showed moderate anticancer effects against breast cancer (MCF7) (IC50 = 46.3 ± 5.2 µg/mL), human lung adenocarcinomas (A549) (IC50 = 56.7 ± 8.8 µg/mL), glioma cell lines (U87) (IC50 = 95.5 ± 10.3 µg/mL) and colorectal adenocarcinoma (DLD-1) (IC50 = 76.7 ± 0.2µg/mL), relative to cisplatin. However, selectivity indices were below 3 for all tested cancer cell lines, indicating limited selectivity toward cancer cells relative to normal human dermal fibroblasts. It also showed antibacterial activity against five pathogenic strains: four Escherichia coli spp, and Proteus mirabilis. Conclusion: O. vaginalis contained constituents that may be responsible for moderate anticancer and antimicrobial activities. Nevertheless, the low selectivity indices observed for the crude extract indicate limited cancer-cell specificity, highlighting the need for further fractionation, isolation, and characterization of the active constituents before their therapeutic potential can be fully assessed.
Background: The high cost of conventional protein sources and the environmental impacts resulting from improper management of agro-industrial waste have driven the search for sustainable alternatives for protein production. In this context, Hermetia illucens larvae stand out for their ability to bioconvert organic waste into nutrient-rich biomass. Objective: In this study, the fish silage (FS) of red-bellied Pacu (Piaractus brachypomus) viscera and corn bran (CB) was optimized as a substrate for feeding larvae of H. illucens. Methods: The silage was prepared by controlled fermentation with acidified yogurt, molasses, butylated hydroxytoluene (BHT), and potassium sorbate, while the corn bran underwent aerobic fermentation prior to the formulation of the mixtures. An experimental mixture design was employed, and ANOVA was used to identify the optimal component proportions to maximize larval performance. The zootechnical parameters evaluated included bioconversion (BC), substrate reduction (SR), survival ratio (SB), and feed conversion ratio (FCR). Results: Both FS and CB substrates have significant effects on zootechnical parameters. For SB, it depends linearly on these substrates, whereas the others depend quadratically on them. The models were optimized to maximize SB, BC, and SR and minimize FCR. The best results were obtained with a diet containing 80% silage and 20% corn bran, which produced larvae with 54.6% lipid and 34.9% crude protein. Conclusion: FS appears to be a promising substrate alternative for BSF rearing. CB, on the other hand, positively affects lipid production. In general, the diet optimized with FS and CB favors lipid production at the expense of crude protein in the larvae.
Background: Snacks are highly appreciated by consumers of all ages; however, most commercial products are high in calories and low in nutritional value. This has generated interest in developing more nutritious and functional snacks by combining ingredients rich in protein and bioactive compounds with technologies such as germination and extrusion. Objective: The main goal of this study was to develop nutritionally enhanced and functional extruded snacks from germinated Andean grains and freeze-dried Cavia porcellus meat (FCPM). Methods: Three formulations were studied with rice flour (20%), germinated quinoa flour (48% to 44%), germinated amaranth flour (30%), and FCPM (2% to 6%). The formulations with 16% moisture were processed in a twin-screw extruder at 150 °C and 300 rpm. The extruded snacks were characterized by their protein content, total phenolic content (TPC), apparent density (DA), expansion index (EI), water absorption index (WAI), and water solubility index (WSI). Results: The results showed that the addition of FCPM significantly increased (p < 0.05) the protein content (from 10.93 to 15.93 g/100g), DA (0.11 to 0.28 g/cm³), and decreased the EI (2.97 to 2.29) and WAI (5.47 to 3.91 g/g) compared to the control sample. Likewise, the TPC of extruded snacks (115.93 to 136.54 mg GAE/100g) was 4.5 times higher than the control. Conclusions: These findings emphasized the potential of incorporating plant- and animal-based products to develop more nutritious and functional extruded snacks that help address food and nutritional insecurity.
BACKGROUND: In Latin America, approximately 4,732 native potato varieties have been recorded, representing an autochthonous product that plays a crucial role in food security and nutrition for the population. However, there remains a need to explore new forms of consumption, such as native potato flour, and to recognize its technological potential and antioxidant capacity, positioning it as an alternative and innovative ingredient for the food industry. OBJECTIVE: This research evaluated the technofunctional properties, color, and antioxidant capacity of six varieties of native potato flours. METHODS: Six native potato varieties (Solanum tuberosum): Yana Shungo, Puca Shungo, Alcarrosa, Quincha, Valvanera, and Sangre de Toro, were studied. For analysis, the samples were dried and ground. Water and oil absorption capacities, swelling power, color parameters, total phenolic content, and antioxidant capacity (DPPH, ABTS, and FRAP) were determined. RESULTS: The Puca Shungo variety exhibited the highest water absorption capacity (4.61 ± 0.28 g/g), while Valvanera showed the greatest swelling power (5.45 ± 0.40 mL/g). Sangre de Toro presented the highest oil absorption capacity (2.75 ± 0.03 g/g). Regarding color parameters, Valvanera displayed the highest lightness (L* = 78.91 ± 0.81), whereas Puca Shungo and Alcarrosa exhibited intense yellow coloration (b* = 21.25 ± 2.77 and 22.76 ± 2.67, respectively). In contrast, Sangre de Toro showed an intense red coloration (a* = 21.65 ± 1.32) and lower lightness (L* = 48.57 ± 1.73). Furthermore, the Sangre de Toro variety demonstrated significantly high antioxidant properties, with antioxidant capacities of 5.386 ± 0.209 µmol TE/g DM (ABTS), 3.528 ± 0.153 µmol TE/g DM (DPPH), and 5.104 ± 0.144 µmol TE/g DM (FRAP), as well as a total phenolic content of 1.442 ± 0.06 mg GAE/g DM. The Yana Shungo variety ranked second in terms of antioxidant capacity. CONCLUSION: The flours obtained from the evaluated varieties exhibit high antioxidant content and high water and oil absorption capacities. This study contributes to the recognition and characterization of native potatoes cultivated in the Cundiboyacense region of Colombia for their use as ingredients in the food industry.
Background: Patients are exposed to medication errors throughout health care. The automation of drug distribution processes has been proposed as an alternative to reduce errors. Automated Distribution Equipment (ADE) has advantages but its impact on safety is not conclusive. This study seeks to evaluate the safety in the use of medications dispensed through ADE in hospital services in Colombia. Methodology: Qualitative study of phenomenological design. Interviews were conducted with pharmaceutical chemists in charge of the pharmaceutical services of hospitals with ADE equipment implemented. The "Questionnaire for the Evaluation of the Safety of Automated Drug Dispensing Systems" of the Institute for the Safe Use of Medicines (ISMP) of Spain was followed. The data were analyzed and categorized by two researchers independently. The risks and safety barriers in the use of this equipment were identified, and these were classified according to the processes to which they were associated, either around the use of the equipment or specific to its use. Results: The three institutions analyzed presented a compliance of 74,9% of the aspects evaluated by the ISMP questionnaire. However, opportunities for improvement were evident. Regarding the processes around the use of ADEs, it was observed that there is a risk of violation of restricted access to products, and that there is a lack of pharmaceutical validation of prescriptions. Regarding the processes of the use of ADEs, the information on the prescription provided by the equipment at the time of distribution is scarce, and there are risks of confusion derived from storage limitations. Conclusions: The institutions studied have a good degree of compliance in the implementation and safe use of ADE, which is favored by the participation and commitment of actors such as the Pharmaceutical Service, Technology Office, and nursing. Future research is recommended to delve into the effectiveness of the safety barriers implemented and the impact of the risks.
BACKGROUND: A rapid and cost-effective HPLC-UV method was developed and validated for the quantification of acetaminophen in human plasma. OBJECTIVE: To develop and validate a simple and rapid assay for acetaminophen quantification in human plasma, aimed at strengthening clinical monitoring, particularly in overdose scenarios. METHODS: The method utilizes isocratic elution with ultraviolet detection and a simple one-step protein precipitation using acetonitrile. This approach yields a short run time of approximately 8 minutes and requires a minimal injection volume of 20 μL. The assay provides a broad dynamic range (2–250 μg/mL), covering both therapeutic and toxic concentrations. RESULTS: The calibration curve exhibited excellent linearity (R² = 0.999), and method validation demonstrated acceptable precision (CV ≤ 15% for quality control samples and ≤ 20% at the lower limit of quantification) and accuracy (within ±15%, or ±20% at the LLOQ). Its clinical applicability was confirmed by successfully quantifying acetaminophen in 55 plasma samples from healthy volunteers receiving a therapeutic oral dose of a 1000 mg. Although no internal standard was used, the method’s rigorous validation and minimal matrix effects support its omission, in accordance with FDA, EMA, and ICH guidelines. CONCLUSION: This method offers a reliable and accessible alternative to more complex analytical techniques, with significant potential to support patient care in both therapeutic drug monitoring and overdose management. Further validation in overdose settings is required and will be pursued as part of future work.
Background: In the Colombian Amazonian Piedmont, a highly biodiverse ecosystem, local communities practice meliponiculture using various species of stingless bees. The honeys produced are traditionally used as food and medicine, and in many cases, they can be empirically differentiated by origin, sensory properties, and therapeutic applications. However, the comprehensive characterization of these honeys remains too limited. Objective: The physicochemical and bioactive properties of honey produced by stingless bee species from the Colombian Amazonian Piedmont were investigated, as well as its chemical and microbiological safety and its behavior when subjected to heat treatments. Methods: Twenty-eight honey samples were taken from seven species of stingless bees. The following were determined: moisture, pH, total acidity, electrical conductivity, diastase activity, hydroxymethylfurfural, ash, minerals (Mg, Mn, K, Na, Zn), insoluble solids, reducing sugars, and color. In addition, antioxidant activity, total phenols, and organic acid profile were evaluated. Safety was assessed for heavy metals (Cu, Cr, Cd, Pb, As, and Hg) and microbiologically. Selected groups of samples were heat-treated to evaluate the effect on chemical and microbiological properties. Results: The honeys showed high variability within and between bee species. Apis mellifera honey presented higher moisture content (26.6 ± 3.01%), higher acidity (49.59 ± 15.68 meq/kg; pH 3.68 ± 0.27), higher insoluble solids content, and a similar total sugar content (62.85% ± 4.32%), but a lower reducing sugar content (50.77% ± 4.21%). The organic acid profile revealed a notable ascorbic acid content in all honeys (47.1–233.7 mg/100g), related to the observed antioxidant activity. Lactic acid was also found, consistent with the presence of lactic acid bacteria and their potential probiotic properties. No contamination with lead, arsenic, cadmium, or mercury was detected, and the absence of pathogenic microorganisms was confirmed. Heat treatments differentially affected lactic acid bacteria and ascorbic acid, and therefore the functional potential. Conclusion: This first comprehensive evaluation of the quality of stingless bee honey from the Colombian Amazonian Piedmont highlights its unique bioactive profile and safety, thus contributing to the sustainable development of the region.
Background: During the winemaking process, the presence of lactic acid bacteria (LABs), principally Lentilactobacillus genera, can contribute to the formation of biogenic amines. Phenolic compounds (PCs) are important wine compounds due to their biological activities. Objectives: This study qualitatively and quantitatively characterized the low molecular weight fraction of phenolic compounds (LMF) obtained from commercial young (Y) and aged (A) Tannat wines produced in Argentina and evaluated the effect of the LMF on the viability of oenological LABs. Methods: The LMF was obtained from dealcoholized wine by liquid-liquid extraction with ethyl acetate. The phenolic profile was determined by LC-DAD-FLD. The effect of the LMF on the viability of three spoilage LABs strains of Lentilactobacillus hilgardii (5w, 6F and X1B), that inoculated at concentration of 104 or 107 cfu/mL, was examined in a synthetic wine-like medium (SWLM) added with LMF-Y and LMF-A. Results: The concentrations of the different PCs determined by LC-DAD-FLD showed significant differences, with higher values in LMF-Y (95.1 mg/L) than in LMF-A (61.4 mg/L). LMF-Y and LMF-A inhibited spoilage LAB, reducing viability to “A” values between −0.70 and −0.98 Log cfu/mL. At high inoculum levels, both fractions caused growth arrest, with viability remaining close to initial values. Conclusions: The phenolic characterization of LMF-Y and LMF-A was reported for the first time in Argentinean red wine. Additionally, these results provide evidence of the potential applicability of LMF as an antimicrobial agent in winemaking.
Background: Post-harvest losses and nutritional deficiencies remain significant challenges in food production, requiring innovative strategies for sustainable ingredient utilization. Solar drying offers a low-cost and eco-friendly method to extend the shelf life of perishable crops, such as plantain, while supporting functional food development. Objectives: This study aimed to evaluate the impact of incorporating solar-dried plantain flour as a partial replacement for wheat flour in cookies, focusing on nutritional enhancement, sensory acceptability, and sustainability. Methods: Cookies were prepared with four substitution levels of plantain flour (0%, 50%, 75%, and 100%). Physicochemical, structural, and sensory properties were assessed, and a combination of Principal Component Analysis (PCA) and the Total Order Ranking Test was applied to identify the optimal formulation. Results: Higher substitution with plantain flour increased dietary fiber content but decreased protein levels and reduced Maillard reaction-driven browning, influencing texture and color. Among the formulations, the 50% wheat–50% plantain flour blend (T50P50) provided the best balance of nutritional quality, texture, flavor, and consumer acceptance. Conclusions: Solar-dried plantain flour is a viable functional ingredient for cookie production, offering nutritional and sustainability benefits while reducing post-harvest losses. The use of solar drying demonstrates potential as an accessible, eco-friendly processing technique. Future research should explore strategies to enhance protein content, optimize sensory attributes, and extend applications of plantain flour in bakery and gluten-free products for broader market adoption.
Background: Fresh and minimally processed fruits and vegetables are one of the major growth segments in the food retail industry. Fresh-cut fruits are physically altered from their original state (trimmed, peeled, washed, and/or cut), but remain in a fresh state, and maintaining fresh like keeping quality is a tough task. Edible coatings are a new promising technology that helps in maintaining the quality and extending the shelf-life of minimally processed fresh-cut fruits. Objectives In the Present study various physicochemical and nutritional, sensory characteristics, microbial quality analysis, and micro-structural studies were tested on fresh-cut papaya fruits to evaluate the impact of coatings on freshness and their shelf-life progress during storage. Methods: Fresh-cut papaya cubes were coated by brushing with different concentrations of zein protein biopolymer (5% and 10%) along with ascorbic acid as a fortifying agent. Ascorbic acid (10%) was added as a fortifying external agent into the zein coating solution to improve the nutritional importance of vitamin C. All the experimental and control sample analyses were carried out in triplicates and stored at refrigerated conditions (5±1°C). The experimental data output was subjected to a one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test and Tukey’s test for comparing the mean values between pair of samples. Differences were calculated to compare significant effects at p≤0.05 level with the use of IBM SPSS statistic version 22 software. Results: The findings of the study revealed that the results showed significant differences (P<0.05) in the overall acceptability of the zein-coated samples compared with the control sample and delayed the decline in sensory quality and extended the shelf life. The addition of ascorbic acid to the coatings helped to preserve the natural ascorbic acid content in fresh-cut papaya fruits and found retention in fruits. Conclusions: Zein coatings delayed the color change, lower weight loss, and firmness retention, maintained the carotenoids content, and inhibited the growth of microorganisms as well as showed a potential impact as commercial coatings in preserving and extending the shelf-life of minimally processed fresh-cut papaya fruits for 12 days of storage period.
BACKGROUND: Guava (Psidium guajava L.) is a nutritionally rich fruit widely consumed fresh or processed. In the Santander-Boyacá region of Colombia, guava is used to produce bocadillo, a traditional confection made by concentrating guava pulp with sugar, with annual production reaching approximately 24,300 tons. Despite its economic and cultural relevance, there is a lack of up-to-date information on this agri-food model, particularly regarding the current characterization of raw materials and the microbiological safety of the final product. Furthermore, there is no available information regarding pesticide residues that may persist in bocadillo due to the use of agrochemicals in guava production. OBJECTIVE: This study aimed to update the agri-food model for bocadillo production in the Santander-Boyacá region, Colombia, and evaluate the safety and quality of the product from physicochemical, microbiological, and pesticide residue perspectives. METHODS: Fifteen bocadillo factories in the municipalities of Barbosa, Guavatá, Moniquirá, and Vélez were analyzed. Raw materials (guava), intermediate products (pulp and jelly), and the final product (bocadillo) were characterized using 15 physicochemical parameters. Microbiological analyses and pesticide residue screenings were conducted on bocadillo samples. Data were analyzed for variability and compliance with national/international standards. RESULTS: Most physicochemical parameters showed no significant differences between factories, indicating high standardization in raw materials and final product. The updated agri-food model allowed the identification of critical factors along the supply chain, from primary guava production to marketing of the final product (bocadillo). Microbiological quality met safety thresholds in all samples, but 53.3% contained pesticide residues, with some exceeding regulatory limits. CONCLUSIONS: The study demonstrated that bocadillo factories in the Santander-Boyacá region follow standardized production practices. The updated agri-food model identified production processes, operating methods (modus operandi), and interactions between supply chain actors. The final product was microbiologically suitable; however, the presence of pesticide residues in some samples highlights the need for stricter agricultural controls. These findings lay the groundwork for improving food safety and sustainability in the traditional guava-processing agroindustry.
Background: This study evaluated the effect of replacing traditional cassava and maize starches with starches from arracacha, yam, and malanga on the sensory texture profile, instrumental texture parameters (TPA), color, and microstructure of four Colombian baked products: pandebono, pandeyuca, dusty cookies, and panderos. Objective: The aim was to determine how these alternative starches modified texture attributes and product appearance while maintaining acceptable sensory quality through adjustments in formulation and processing. A trained panel evaluated hardness, adhesiveness, fracturability, springiness, cohesiveness, gumminess, and chewiness; color was measured using the CIELAB system; texture was analyzed instrumentally; and microstructure was studied by scanning electron microscopy (SEM). Results: arracacha starch increased cohesiveness, adhesiveness, and chewiness in pandebonos and panderos, yam starch produced higher hardness and changes in gumminess and cohesiveness in pandeyuca, and malanga starch yielded softer and less brittle textures in dusty cookies, consistent with its lower gelatinization temperature. SEM analyses confirmed variations in starch granule distribution and size that explained the observed differences in texture. Conclusions: incorporation of Andean tuber starches makes it possible to diversify traditional recipes, expand the range of naturally gluten-free products, and add value to Colombian gastronomy.
Background: Cucurbit seeds, present in pumpkins and squashes, are part of the discarded material and contribute to the increase of solid waste in the industry, homes and points of sale, when they are separated from the edible part of the fresh fruit during its processing for consumption and marketing. However, these seeds have nutritional properties that can be used for the benefit of the population. Objectives: The objective of this research was to characterize the pumpkin seeds of the macre variety, Cucurbita maxima Duchesne species, extract their oil using the expeller method and determine the quality indicators for human consumption. Methods: The pumpkin seeds were selected, discarding the unusable material. They were then dried until reaching an approximate humidity of 13.25% and peeled, to then characterize them. The oil was extracted using the continuous flow expeller method, evaluating the influence of humidity and granulometry on the yield. The oil obtained was subjected to a quality analysis, determining the iodine, saponification, refraction and acidity indices, in order to evaluate its quality and compare it with other commercially available edible oils. Results: Pumpkin seeds had a fat content of 48.88% and a protein content of 41.94%. Regarding oil extraction, the best yield of 41.50% was obtained at a humidity of 5.0%. Likewise, an optimal yield of 41.88% was achieved using whole seeds with the same humidity, indicating that reducing humidity positively influenced yield, but granulometry had no significant effect, since it was not necessary to reduce the size of the seeds. The quality attributes of the oil yielded the following indices: iodine 116.02 g/100 g, saponification 184.45 mg KOH/g, refraction 1.471 and acidity 0.912 mg KOH/g. Conclusions: It is concluded that pumpkin seeds of the macre variety contain a high fat content, obtaining an optimal oil yield with low humidity and whole seeds. In addition, the quality indicators obtained accredit the oil as an ideal ingredient for human consumption
