The pharmaceutical and nutraceutical industries face the challenge of optimizing resources and reducing waste. In this context, the valorization of by-products from agro-industrial fruit and vegetable processing represents a sustainable and economically relevant strategy. Inadequate disposal of these co-products generates significant environmental and economic impacts, threatening food security.

This study aimed to evaluate the nutritional and bioactive potential of pumpkin peel to propose a valorization strategy as a food additive. We conducted a comprehensive characterization of its chemical composition, including the quantification of total sugars, lipids, vitamins, mineral salts, and ash. Simultaneously, the content of bioactive compounds (phenolic compounds, carotenoids, and flavonoids) was determined. Antioxidant activity was assessed by a battery of in vitro tests, including total antioxidant capacity (TAC), DPPH and ABTS radical scavenging tests, ferric reducing antioxidant power (FRAP), and the β-carotene bleaching test. Furthermore, antidiabetic activity was explored.

The obtained results demonstrate that pumpkin peel is a substantial source of vitamins, mineral salts, and bioactive phytochemicals, notably carotenoids and phenolic compounds. This richness confers significant antioxidant and antidiabetic properties to this by-product. These findings suggest a high potential for integrating pumpkin peel into food formulations, particularly those intended for nutritional enrichment and the prevention or management of diabetes, thereby contributing to a circular and sustainable approach in the agro-industry.