Scholarly record
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.
Publication Impact Profile
Publication details
References13
Kandlakunta B., Rajendran A., Thingnganing L., "Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin," Food Chemistry, p. 85–89, 2008.
Song J., Wei Q., Wang X., Li D., Liu C., Zhang M., Meng L., "Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions," Food Research International, vol. 107, pp. 130-136, 2018.
Nawirska-Olszanska A., Stepien B., Biesiada A., "Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars," LWT - Food Science and Technology, vol. 77, pp. 276-281, 2017.
Blanco-Díaz M.T., Font R., Martínez-Valdivieso D., Río-Celestino M., "Diversity of natural pigments and phytochemical compounds from exocarp and mesocarp of 27 Cucurbita pepo accessions," Scientia Horticulturae, vol. 197, p. 357–365, 2015.
AOAC (Association of Official Analytical Chemist), Official methods of analysis,association of official analytical chemists, Gaithersburg, USA: AOAC Press, 1990.
A.O.A.C. (Association of Official Analytical, Official methods of analysis, association of official analytical chemists, 18 ed., Maryland, USA: AOAC International, 2005.
Kurz C., Carle R., Schieber A., "HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity," Food Chemistry, vol. 110, pp. 522-530, 2008.
Singleton V.L., Rossi Jr.J.A., "Colorimetry of total phenolics with phosphomolybdic-phosphotingstic acid reagents," American Journal of Enology and Viticulture, vol. 16, pp. 144-158, 1965.
Mirhosseini H., Rashid N. F. A., Amid B. T., Cheong K. W., Kazem M., Zulkurnain M., "Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta," LWT - Food Science and Technology, vol. 63, pp. 184-190, 2015.
Wang S., Lu A., Zhang L., Shen M., Xu T., Zhan W., Jin H., Zhang Y., Wang W., "Extraction and purification of pumpkin polysaccharides and their hypoglycemic effect," International Journal of Biological Macromolecules, vol. 98, p. 182–187, 2017.
Tavakoli J., Rashidi M.J., Hashemi S.M.B., "Evaluating Antioxidative Activity of the Peel of Cucurbita Pepo Cultivated In Two Areas of Mazandaran, Iran," Current Nutrition and Food Science, vol. 13, pp. 319-322, 2017.
Altemimi A., Watson D.G., Choundhary R., Dasari M.R., Lightfoot D.A., "Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins," PLoS ONE, vol. 11, no. 2 , 2016.
Zdunić G.M., Menković N.R., Jadranin M.B., Novaković M.M., Šavikin K.P., Živković J.C., "Phenolic compounds and carotenoids in pumpkin fruit and related traditional products," Hemijska industrija, vol. 70, no. 4, p. 429–433, 2016.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
