Pumpkin Chemistry!

 Pumpkins are a popular fall fruit that is enjoyed in a variety of ways, from carving jack-o'-lanterns to making pumpkin pie and pumpkin spiced lattes. Pumpkin fruits are a type of berry known as pepo. Pumpkins are gourd squashes of the genus Cucurbita and the family Cucurbitaceae. The pumpkin species available include C. pepo, C. moschata, and C. maxima. These three species are cultivated worldwide and have high production yields. Characteristics commonly used to define pumpkin include smooth and slightly ribbed skin and deep yellow to orange color, although white, green, and other pumpkin colors also exist. The pumpkin plant is also mostly edible, and almost every part of it could be utilized into various things, such as cooking, carving or even just decorating to make your culinary pieces look even nicer! But, have you ever wondered, what’s the chemistry behind this versatile gourd? Well, you’re just about to find out!

Chemical  Composition of Pumpkins:

The main component of pumpkins is water, which accounts for about 85% of their weight. Since the water is mostly utilized in nutrient absorption and transport, pumpkins offer a range of nutrients and other compounds. The remaining 15% is composed of a variety of chemical compounds, including:

• Carbohydrates and Fibres

Pumpkin is a starchy vegetable, providing carbohydrate and the energy needed to fuel our body. As pumpkin is also rich in fibre, it keeps you feeling full for longer and reduces your urge to snack between meals. The high fibre content further promotes more regular bowel movements.

Even though pumpkins may be filling, they are low in calories – a cup of pumpkin contains only about 50 calories or the equivalent of one slice of white bread.

• Proteins

You can get 18 grams of plant-based protein from 1 ounce (28 grams) of pumpkin seed powder.

Protein is made up of amino acids. There are nine essential amino acids that the human body cannot make on its own. Because of this, it’s crucial to eat high quality protein foods that contain essential amino acids. Pumpkin seeds contain all nine.

The seeds are chock-full of lysine, leucine, and arginine — essential amino acids effective for muscle building. That is why pumpkin seeds are now a very popular ingredient in vegetarian and vegan recipes, they’re a great source of plant protein!

• Vitamins

Pumpkin is a rich source of carotenoids (beta-carotene, alpha-carotene and beta-cryptoxanthin), which contribute to their orange colour and are converted to vitamin A in our body.

Vitamin A is essential in protecting the cornea, maintaining the function of the retina and preventing night blindness. The large boost of vitamin A you get from pumpkin isn’t just good for your eyes; it also helps to improve your immunity against infections and viruses. 

The cooking and chewing of well-cooked pumpkin helps to release carotenoids. Since carotenoids are fat-soluble, cooking pumpkin with healthy oils or adding healthier fat will help in its absorption.

 Pumpkin is also high in vitamin C, which is an antioxidant, and, has been shown to increase white blood cell production and also aid immune cells work more effectively and make wounds heal faster.

Aside from the two vitamins mentioned above, pumpkin is also a good source of vitamin E, Vitamin K and iron — all of which have been shown to aid the immune system as well.

• Minerals.

Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.

Carotenoids in Pumpkins

One of the most important chemical compounds in pumpkins is beta-carotene, a carotenoid that is responsible for the pumpkin's orange color. Beta-carotene is a precursor to vitamin A, which is essential for vision, immune function, and cell growth.

In addition to serving as a dietary source of pro-vitamin A, beta carotene functions as an antioxidant.

Antioxidants are compounds that neutralize unstable molecules called free radicals. When free-radical numbers get too high in the body, causing an imbalance, it leads to cellular and tissue damage, known as oxidative stress.

Oxidative stress is a known contributor to the development of certain chronic diseases. Antioxidants like beta carotene help reduce or prevent oxidative stress in the body.

Plenty of research shows that diets rich in antioxidants can boost health, so adding pumpkin to your diet will get you all the benefits!

Pumpkins also contain other carotenoids, such as lutein and zeaxanthin. These carotenoids are important for eye health and may help to protect against age-related macular degeneration. 

Aroma  and  Flavor  of  Pumpkin:

The chemistry of pumpkins also plays a role in their flavor and aroma. The pumpkin's sweetness is due to its high sugar content, while its earthy flavor is due to the presence of volatile compounds.

Volatile compounds are compounds that have a low boiling point and evaporate easily. These compounds are responsible for the characteristic aroma of pumpkins. Some of the most common volatile compounds in pumpkins include

 1-octen-3-ol, cis-3-hexen-1-ol, and 2-hexenal. They have that strong earthy odor that you get when you slice open a pumpkin.

Canned vs Fresh: Which Pumpkin Puree to Use?

During baking and cooking, you would often find yourself with the option to choose between using either fresh or canned pumpkin puree. Many get thrown into a dilemma, as they are not sure which one would be suitable for use in that specific recipe, whereas some think there is no significant difference. Many are also not sure if making puree from scratch would even be worth it at all! So let’s get some insight into the earthy pureed goodness!

• There isn’t much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree., though many companies could use different kinds of pumpkins in one can.

However, the difference mostly stems during the production process.

When you make fresh pumpkin puree, usually only one kind of pumpkin is used. The insides are removed, and then the pumpkin is carefully roasted. This breaks the bonds in the pumpkins and allows it to lose its stringiness and create that liquid goodness. It is then blended and sometimes strained over cheese cloth to produce that silky smooth mouth-watering puree.

But, when it comes to canned puree, the pumpkins are steamed rather than roasted, so there is a lot of moisture in the puree. Canned could also have multiple different kinds of pumpkins in one can and its texture also differ from fresh puree.

Fresh pure has a silky smooth texture and is thinner than canned puree. Whereas. canned puree has a more thicker and stringy texture, and way darker in color, but it also has a lot of moisture than the fresh one.

Now, comes the real question: Is there any significant difference in the end products?

The answer really is, it depends. When you’re debating what kind of puree you should use, it’s best to look at what type of recipe it is. If you’re making recipes like baking a pumpkin cheesecake, it may be better to use fresh puree as it has way less moisture than canned and also has no stringy pieces in it. And if you use to control the taste of your recipe even more, fresh puree is the way to go. Otherwise, usually no significant difference could be seen between using fresh and canned pumpkin puree.

One thing to be careful when making fresh puree is to use the smaller sweeter kinds of pumpkins, as the bigger ones have a very starchy and stringy texture, which is why they’re used for making jack-o-lanterns.

Conclusion:

Indeed, pumpkins are one of the most versatile fruits out there, which also provides us so many benefits and uses due to its chemical composition. The chemistry of pumpkins is complex and fascinating, so, now that we understand the different chemical compounds in pumpkins better and how they interact with each other, we can better appreciate the many benefits of this versatile gourd. So the next time you’re carving jack-o-lanterns, or enjoying a mouthwatering pumpkin pie, remember the many constituents that came together to so we could utilize this spectacular gourd, and enjoy the fall!