## 4 _Cucurbita_ Plants Phytochemical Composition
### Phenolic Compounds in Cucurbita  
Table 4 presents the main phenolic compounds found in _Cucurbita_ species and their structures. _C. moschata_ fruit seems to have a low total phenolic content in comparison with other fruits [57]. No flavonoids were found in either the fruit nor seeds of _C. moschata_ in the study of [PERSON] et al. [80]. However, [PERSON] et al. [81] have previously discovered five novel phenolic glycosides from _C. moschata_ \begin{table}
\begin{tabular}{c c c c c} \hline \hline _Cucurbita Species_ & **Variety** & \(\alpha\)**-Carotene** & \(\beta\)**-Carotene** & **Lutein+Zaxanthin** & **References** \\  & & **(mg/100 g)** & **(mg/100 g)** & **(mg/100 g)** & **(mg/100 g)** \\ \hline \multirow{8}{*}{_Cucurbita proo_} & Acorn Table & 0.15 & 2.1 & 1.8 & \\  & Acorn Tay Bell & 0.17 & 0.94 & 0.37 & \\  & Tonda Padana & 0.12 & 2.3 & 1.5 & [70] \\  & (American) & 0.12 & 2.3 & 1.5 & \\  & Cameval di Venezia & 0.03 & 0.06 & ND & \\  & Melonette Jaspe Verde & 0.05 & 1.3 & 0.43 & \\  & Acorn Table & ND & 0.36 & 0.09 & \\  & Table King Bush & ND & 0.09 & 0.02 & \\  & Thelma Sander’s Sweet & & ND & 0.06 & 0.01 & \\  & Potaot & ND & 0.04 & 0.01 & \\  & Fordhook Acorn & ND & 0.04 & 0.01 & \\  & P1314806 & ND & ND & ND & \\  & Sweet Lightning & NQ & 0.7 & 0.13 & [76] \\ \hline \multirow{8}{*}{_Cucurbita maxima_} & Uchiki Kuri & 1.4 & 2.5 & 3 & \\  & Flat White Boer & 7.5 & 6.2 & 7.5 & \\  & Umber Cup & 0.79 & 3.7 & 11 & \\  & Hyvita & 0.99 & 2.5 & 17 & \\  & Buen Gusto & 1 & 3.3 & 6.3 & \\  & Geber Zentner & ND & 2.2 & 0.8 & \\  & Mini Green Hubbard & 0.42 & 1.4 & 5.6 & \\  & Autumn Cup & 0.8 & 5.2 & 2.7 & \\  & Imperial Eile & 1.1 & 7.4 & 7.1 & \\  & Snow Delite & 1.5 & 6.4 & 1.6 & \\  & Walfish & 0.9 & 4.3 & 3.9 & \\  & Japan 117 & 1 & 7.2 & 1.8 & \\  & Bamboo & NQ & 4.2 & NQ & \\  & Amazuka & NQ & 13.1 & NQ & \\  & Justynka F1 & NQ & 13.1 & NQ & [77] \\  & Karowita & NQ & 4.2 & NQ & \\  & Otylia F1 & NQ & 0.6 & NQ & \\  & Bischofsmotze & NQ & 0.5 & 0.03 & \\  & Golden Nuggets & NQ & 1.9 & 2.6 & \\  & Halloween & NQ & 0.8 & 0.87 & [76] \\  & Hokkaido I & NQ & 0.27 & 3.6 & \\  & Hokkaido II & NQ & 7.1 & 6.1 & \\ \hline \multirow{8}{*}{_Cucurbita proo_} & Burpe Butterbush & 0.98 & 3.1 & 0.08 & \\  & Long Island Cheese & 5.9 & 7 & 0.14 & \\  & Mousquée de Provence & 2.8 & 4.9 & 1.1 & \\  & Marriatica & 1.6 & 5.4 & 0.41 & \\  & Butterbush & 1.5 & 1.5 & 0.09 & \\  & Pona Butternut & 0.21 & 0.03 & 0.06 & \\  & Waltham Buttermut & 0.3 & 0.38 & 0.12 & [74] \\  & Sucine DuBerry & 0.26 & 0.21 & 0.03 & \\  & P1 458728 & 0.04 & 0.06 & 0.03 & \\  & Tennessee Sweet Potato & ND & 0.2 & 0.03 & \\  & Muscade de Provence & 1.1 & 0.9 & NQ & \\  & Butternuts & 0.06 & 1.14 & 0.14 & [76] \\ \hline \hline \end{tabular} \({}^{\star}\) Results expressed in dry base of edible flesh part; NQ: Not quantified; ND: Not detected.  
\end{table} 
Table 3: Content of major carotenoid present in the edible flesh of _Cucurbita_ spp. varieties \({}^{\star}\). seeds, named cucurbitosides A-E. Other new phenolic glycosides were discovered later from the same source [81; 82]. In another work, [PERSON] et al. [83] isolated eight different cucurbitoside compounds (F-M).