Understanding traditional usage of bottle gourd (Lagenaria siceraria) peel as vegetable in comparison to pulp

SWATI  SHARMA; SK Singh; ANANT  BAHADUR; HARE  KRISHNA; BASUDEV  KOLE; KALYAN  BARMAN; T K  BEHERA

doi:10.56093/ijas.v95i7.156411

Authors

SWATI SHARMA ICAR-Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh 221 305, India
SK Singh ICAR-Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh 221 305, India
ANANT BAHADUR ICAR-Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh 221 305, India
HARE KRISHNA ICAR-Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh 221 305, India
BASUDEV KOLE Bihar Agricultural University, Sabour, Bihar
KALYAN BARMAN Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh
T K BEHERA ICAR-Indian Institute of Horticultural Research, Bengaluru, Karnataka

https://doi.org/10.56093/ijas.v95i7.156411

Keywords:

Antioxidant, Bioactive, Browning, Lagenaria siceraria, Peel, Pulp

Abstract

The present study was carried out during 2021 and 2022 at ICAR-Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh to evaluate bioactive compounds, antioxidant and browning enzymes activity in peel of bottle gourd (Lagenaria siceraria Stand.) fruit “Kashi Ganga” over pulp. Notably, it was observed that bottle gourd peel showed significantly higher bioactives and antioxidant capacity over fruit pulp, which is generally consumed. Two-fold stronger antioxidant capacity was observed in peel (91%) over pulp (43%). Antioxidant enzyme activities were 2.84 (catalase) and 5.67 (ascorbate peroxidase) fold higher in peel over pulp. The chlorophyll content in peel (48 µg/g FW) was 4-fold higher over pulp (12 µg/g FW). No significant difference in browning enzyme activity polyphenol oxidase and peroxidase were recorded. Higher cellulose content in peel (1.15 g/100 g FW) over pulp (0.5 g/100 g FW) was found. This indicated that health benefits can be enhanced by including peel along with pulp in diet.

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