Fruits of chayote [Sechium edule (Jacq.) Swartz] are widely consumed in Mesoamerica, but little is known about the nutraceutical potential. This study aimed to determine the chemical compositions, antioxidant activities from the juice fruits from two commercial varieties of chayote cultivated in Mexico, as well as a proposal for the elaboration of chayote juices with stevia leaves and pineapple juice. The physicochemical properties of juice from virens levis (VL) and nigrum spinosum (NS) varieties were determined using standard methods. The juice of the two varieties differ significantly regarding the concentrations of total soluble solids, total sugars, but not vitamin C. The total concentration of phenolics in NS extracts was slightly higher than in VL (1005 and 856 mg 100 g⁻¹ dry-weight, respectively) but the total flavonoid contents were similar (27 and 26 mg 100 g⁻¹ dry-weight, respectively). Cucurbitacin D was predominant in both varieties. The radical scavenging capacities of VL and NS extracts varied slightly (IC50 = 0.45 to 0.65 mg mL⁻¹), while the antioxidant activities were similar (~80%). The NS variety is particularly promising regarding nutraceutical application. The chayote juice combined with stevia and pineapple maintain the original nutraceutical characteristics from the fruit, but enhanced the organoleptic characteristics like density and sugar/acidity balance.

Momordica charantia is a plant of the Cucurbitaceae family which is known as bitter gourd and grows widely in tropical and subtropical regions of the world. The various properties of bitter gourd are closely related to the substances or compounds they contain. Bitter gourd contains many secondary metabolites including alkaloids, terpenoids, steroids and flavonoids. These chemical compounds are spread in several parts of the plant such as roots, stems, leaves, and fruit. Apart from containing several organic compounds, bitter melon also contains the phytohormone gibberellin which is quite potential and useful as a biostimulant. The aim of the research was to isolate, purify, and determine the content of gibberellin (GA-3) contained in bitter gourd (M. charantia), and to determine its effect on the vegetative and generative growth of soybean plants, as well as the effect of GA-3 application on the nutritional content of soybean seeds. resulting from. Apart from that, it was also observed the effect of GA-3 application on the chlorophyll content of soybean plants, as well as the activity of the alpha-amylase enzyme in treated soybean seeds. The process of isolation and purification of GA-3 was carried out by thin layer chromatography and adsorption column chromatography on Silica Gel G-60. Characterization of GA-3 was carried out by Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC), Fourier Transform Infrared (FT-IR), and Mass Spectroscopy (MS). RP-HPLC and FTIR results from gibberellin GA-3 isolates showed retention times and wave numbers that were relatively the same as GA-3 standards. From the results of the study it was found that the content of the gibberellin GA-3 hormone in bitter gourd was 4.12 mg/g dry weight. The GA-3 isolate had a significant effect on the growth of soybean plants in both the vegetative and generative phases for each parameter observed compared to the control and 1% NPK fertilizer. The protein content in soybean seeds was 38.17%. The chlorophyll content at the end of the vegetative and generative phases were 33.34 and 11.5 CCI, respectively. The addition of GA-3 isolate increased the activity of the α-amylase enzyme in soybean seeds compared to the control with an average of 271.65 U/mL.

Bitter gourd is an important vegetable of the family Cucurbitaceae, cultivated mainly in humid and subtropical Asia. Bitter gourd is vegetable with immense health benefits due to the presence of medicinal compounds such as charatin, vicine, and polypeptide-p, which play an essential role in lessening the blood glucose levels. Moreover, bitter gourd fruits are particularly rich in vitamin C, minerals, and carotenes. Here, an effort has been made to critically evaluate the extent of achievements during the enhancement and enactment of bitter gourd breeding programs with the use of latest technologies. Broadening of the genetic base of cultivated bitter groud varieties as a result of enrichment of the existing resources by using the wild species in the breeding programs. Practical seed production technological know-how along with the use of the MS system (male sterility)/chemical-induced sterility procedure is nonetheless vital to cope up with the market demands. Superior yielding bitter gourd hybrids combining early maturity and resistance to biotic and abiotic stresses are regularly needed to cope up with the challenge of bitter gourd production.

Development of high nutritious bakery products with optimum utilization of food waste is a major challenge for food industries. Food waste is major challenge in an each country. The optimum utilization of food waste for sustainable development goal of country is important ant for growth of the nation. The aim of the present work is to prepare value-added composite flour mixed bread from wastes of fruit and vegetables. The composite flour was prepared in four formulations of Peel and Pomace Wheat Flour (PPWF), as PPWF1, PPWF2, PPWF3 and PPWF4. Compositing flour was blended by a mix of vegetable and fruits pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions as PPWF1, PPWF2, PPWF3 and PPWF4. Broadly this work was divided into three phases, first phase has conducted nutritional and functional analysis on peel and pomace powders individually, which shows the significance of using them for our research work. The second phase works in the creation of composite flours with different composition ratios as discussed above as PPWF. This phase shows the nutritional and functional analysis of four composite flours. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64mg/100g, and total phenolic compound 14.48(mg/GAE/g) which are maximum and acceptable range values as compared to other three composite flours and the wheat flour-control group flour. Then in the third phase, the PPWF3 is used as a partial replacement ratio of wheat flour in wheat flour due to its high phenolic content, Vitamin C, and the richness of fibers. This composite flour is used to make bread dough, two samples G1 and G2 are made; out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat four bread is taken as a control group. Thus, such utilization of food wastes in bread making can generate a value of wastes and can improve nutritional attributes of bread, which may improve an individual’s health.

This interdisciplinary work communicates identification and quantification of elements responsible for the bioactive potency of leaves from pointed gourd, trichosanthes dioica,using laser induced breakdown spectroscopy (LIBS). Calibration-free LIBS determines the presence of various trace and major elements, their concentrations, and ratios in which they are present in the leaves. The presence of specific elemental ratios of magnesium/sodium and magnesium/potassium could be promising for managing diabetes mellitus. Variable doses of 500, 750, 1000, and 1250 mg per kg body weight of aqueous extract from trichosanthes dioica leaves are administered. A dose of 1000 mg per kg body weight is found to be the most effective. Based on encouraging results, the extract could be harvested to serve as anti-diabetic medication for diabetes and associated symptoms.