Nutrient evaluation of the seed, pulp, flesh, and peel of spaghetti squash

LI, Yang; S RAMASWAMY, Hosahalli; LI, Jiajia; GAO, Yuexia; YANG, Chenyu; ZHANG, Xiaorong; IRSHAD, Ahmad; REN, Yamei

doi:10.1590/fst.70920

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.70920 copy

Nutrient evaluation of the seed, pulp, flesh, and peel of spaghetti squash

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to evaluate the chemical composition of the seed, pulp, flesh, and peel of spaghetti squash (SS) in order to assess its nutritional and health benefits. Results showed that several of the following nutrients were found in significant amounts in different parts of SS: fat, protein, amino acids like cystine, vitamins, and mineral elements like selenium in the seeds; vitamin C and trigonelline in the flesh; and calcium and tartronic acid in the peel. Analysis of the index of nutritional quality for Ca, P, K, Na, Fe, Zn, V_A, V_B1, V_B2, V_C, non-fiber carbohydrate, protein, fat, and dietary fiber revealed that the SS seed, pulp, flesh, and peel are excellent sources of protein, dietary fiber, vitamin C, and minerals. The seed was a source of several nutritional components that could improve the growth and development in children, the flesh contained components that help to maintain blood glucose stability and assist hypoglycemic function, and the peel contributes calcium and weight-loss products to help increase bone density and reduce weigh respectively. These results suggest that spaghetti squash makes a source of valuable nutraceuticals.

Keywords:
spaghetti squash; nutritional composition; nutritional value; index of nutritional quality; nutraceutical

Position	Trigonelline (dry basis)	Tartronic acid (fresh basis)
Seed	12.8 ± 0.275^c	0.283 ± 0.048^d
Pulp	18.6 ± 0.486^b	6.10 ± 0.202^b
Flesh	23.0 ± 0.639^a	4.11 ± 0.225^c
Peel	14.5 ± 0.224^b	8.54 ± 0.123^a

Position	Moisture	Non-fiber carbohydrate	Soluble sugars	Reducing sugars	Fat	Protein	Dietary fiber
Seed	43.4 ± 0.326^c	3.66 ± 0.003^b	1.50 ± 0.003^b	1.01 ± 0.003^d	18.5 ± 0.889^a	21.9 ± 0.107^a	26.5 ± 0.997^a
Pulp	95.9 ± 0.386^a	3.45 ± 0.001^c	0.783 ± 0.002^d	1.10 ± 0.003^c	0.330 ± 0.020^b	1.30 ± 0.014^b	0.630 ± 0.020^c
Flesh	96.0 ± 0.344^a	4.05 ± 0.003^a	1.58 ± 0.003^a	3.35 ± 0.002^a	0.460 ± 0.020^b	0.524 ± 0.005^c	1.59 ± 0.010^bc
Peel	94.6 ± 0.363^b	3.05 ± 0.003^d	1.14 ± 0.002^c	2.58 ± 0.002^b	0.253 ± 0.015^b	1.41 ± 0.008^b	2.50 ± 0.066^b

Position	V_A	V_B1	V_B2	V_C
Seed	0.283 ± 0.001^a	0.154 ± 0.000^b	0.087 ± 0.000^a	13.8 ± 0.055^b
Pulp	0.083 ± 0.000^c	0.166 ± 0.006^a	0.026 ± 0.000^c	6.43 ± 0.002^c
Flesh	0.084 ± 0.001^c	0.020 ± 0.000^c	0.011 ± 0.000^d	15.1 ± 0.483^a
Peel	0.089 ± 0.001^b	0.023 ± 0.001^c	0.031 ± 0.000^b	15.1 ± 0.075^a

	Seed	Pulp	Flesh	Peel
Essential and semi-essential amino acids
Lysine	0.390 ± 0.010^a	0.038 ± 0.002^b	0.012 ± 0.001^c	0.049 ± 0.001^b
Methionine	0.167 ± 0.006^a	0.005 ± 0.001^b	0.001 ± 0.001^b	0.005 ± 0.001^b
Threonine	0.290 ± 0.010^a	0.021 ± 0.001^bc	0.009 ± 0.001^c	0.028 ± 0.001^b
Isoleucine	0.323 ± 0.006^a	0.023 ± 0.001^c	0.008 ± 0.001^d	0.032 ± 0.001^b
Leucine	0.653 ± 0.006^a	0.036 ± 0.001^c	0.012 ± 0.001^d	0.044 ± 0.001^b
Phenylalanine	0.513 ± 0.001^a	0.031 ± 0.000^c	0.011 ± 0.001^d	0.041 ± 0.001^b
Valine	0.403 ± 0.006^a	0.027 ± 0.001^c	0.010 ± 0.001^d	0.038 ± 0.001^b
Histidine	0.213 ± 0.006^a	0.015 ± 0.001^b	0.005 ± 0.001^c	0.020 ± 0.001^b
Arginine	1.40 ± 0.025^a	0.095 ± 0.003^b	0.027 ± 0.001^c	0.093 ± 0.002^b
Nonessential amino acids
Glutamic acid	1.54 ± 0.030^a	0.229 ± 0.004^b	0.071 ± 0.001^c	0.198 ± 0.003^b
Alanine	0.417 ± 0.006^a	0.025 ± 0.001^c	0.010 ± 0.001^d	0.038 ± 0.001^b
Glycine	0.473 ± 0.006^a	0.028 ± 0.001^b	0.009 ± 0.001^c	0.034 ± 0.001^b
Aspartic acid	0.780 ± 0.010^a	0.166 ± 0.001^b	0.105 ± 0.001^c	0.164 ± 0.001^b
Cystine	0.120 ± 0.006	ND	ND	ND
Proline	0.700 ± 0.010^a	0.049 ± 0.001^c	0.016 ± 0.001^d	0.064 ± 0.004^b
Tyrosine	0.337 ± 0.012^a	0.024 ± 0.001^bc	0.012 ± 0.001^c	0.033 ± 0.001^b
Serine	0.440 ± 0.010^a	0.033 ± 0.001^c	0.020 ± 0.001^c	0.048 ± 0.001^b
Total amino acids	9.159	0.845	0.338	0.926
AAS (mg/g)
Valine	0.368	0.414	0.382	0.538
Methionine + Cystine	0.374	0.111	0.054	0.101
Isoleucine	0.368	0.440	0.383	0.565
Leucine	0.426	0.394	0.09	0.444
Phenylalanine+Tyrosine	0.645	0.702	0.732	0.872
Lysine	0.324	0.529	0.416	0.631
Threonine	0.330	0.403	0.430	0.495
AAS (%)	2.835	2.993	2.487	3.646
Delicate taste class	2.32 ± 0.036^a	0.396 ± 0.003^b	0.176 ± 0.003^c	0.362 ± 0.001^b
Sweet taste class	2.03 ± 0.010^a	0.135 ± 0.002^c	0.056 ± 0.001^d	0.181 ± 0.002^b
Aromatic	0.847 ± 0.010^a	0.055 ± 0.001^bc	0.023 ± 0.001^c	0.074 ± 0.001^b

Position	K	Ca	P	Na	Fe	Zn	Se
Seed	470 ± 15.05 ^a	35.3 ± 1.14^b	589 ± 1.61^a	0.419 ± 0.0210^a	2.70 ± 0.0950^a	5.02 ± 0.166^a	0.0033 ± 0.0003
Pulp	237 ± 11.4^b	13.0 ± 0.188^d	16.0 ± 0.383^c	0.260 ± 0.0015^b	0.192 ± 0.001^c	0.129 ± 0.006^bc	ND
Flesh	181 ± 12.0^c	17.3 ± 0.0351^c	9.95 ± 0.145^d	0.163 ± 0.0045^d	0.0447 ± 0.003^d	0.0541 ± 0.000^c	ND
Peel	168 ± 5.84^c	51.9 ± 0.393^a	43.1 ± 0.305^b	0.201 ± 0.0035^c	0.353 ± 0.003^b	0.274 ± 0.009^b	ND

Position	Ca	P	K	Na	Fe	Zn	V_A	V_B1	V_B2	V_C	Cao	Pro	Fat	DF
Seed	33	6.3	175	0.21	134	373	0.003	0.88	0.5	1	0.09	2.7	2.3	8
Pulp	147	2	1072	1.6	116	116	0.01	11	1.8	6	1	2	0.5	2.3
Flesh	196	1.3	777	1	27	49	0.01	1.4	0.8	13.8	1.2	0.8	0.7	5.8
Peel	648	6	835	1.3	234	273	0.011	1.8	2.4	15	1	2.4	0.4	10

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