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INFLUENCE OF PRETREATMENT CONDITIONS ON THE CONTENT OF ANTIOXIDANT COMPOUNDS EXTRACTED FROM CUCURBITA MAXIMA
Abstract
Winter pumpkin represents a seasonal crop of health and food interest due to its nutritional composition. The aim of the present study was to comparatively evaluate the content of the main antioxidant compounds, carotenoids and phenolics, from pumpkin (Cucurbita maxima) pulp as related to different pretreatment conditions. Samples of pumpkin pulp were subjected to three pre-extraction methods, as follow: freeze-drying, oven-drying at 60oC and freezing at -70oC. Conventional extraction of carotenoids and polyphenolic-based compounds was performed. Macronutrients composition was also evaluated in the selected pumpkin variety. The results showed high levels of total carotenoids and phenolics in freeze-dried samples. The lowest content of total carotenoids was found in frozen pumpkin samples, while low levels of total phenolics were recovered from oven-dried samples, probably due to the degradation reactions during the pretreatment. Pumpkin extracts may constitute valuable products as such or as ingredients intended for different applications, such as food, pharmaceutical, dietary supplements or cosmetics.
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