Effect of different cooking methods on natural antioxidants in pumpkin (Cucurbita moschata) products
Other Title(s)
تأثير طرق الطهو المختلفة على مضادات الأكسدة الطبيعية في منتجات القرع العسلي
Joint Authors
Lutfi, Tsbi Muhammad Rashad
Ali, Marwah Zaki Mahfuz
Yusuf, Muhammad Mahmud
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 14, Issue 2 (31 Dec. 2017), pp.17-24, 8 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2017-12-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The present study aimed to investigate the effects of various cooking methods on antioxidant content and radical scavenging activity of pumpkin.
Three heat treatments were applied, namely,blanching, and stir frying for cubes(1.5 × 1.5 × 1.5 cm) and roasting for slices (0.5mm) to produce soup, juice and roasted pumpkin.
The results indicated that carotenoids content ranged between 11,07 IU/100g (soup) and 892 IU/100g (juice).Roasted product exhibited significantly (P≤0.05) the least flavoniod content (12.09g / kg), while soup possessed significantly (P≤0.05) the highest content(17.96 g/Kg).
Lycopene content (0.15 mg/100g) was found to be significantly(P≤0.05)the least (in soup produced from cubes blanched for 4 mins).
In contrast, the counterpart raw juice had significantly (P≤0.05) the highest lycopene content (0.70mg /100g).
Total polyphenols content of stir fried product was significantly (P≤0.05) the least(406.25 g / kg), while roasted product exhibited significantly (P≤0.05) the highest polyphenols content (670.18g/ kg).
It was obvious that raw juice possessed significantly (P≤0.05) the highest DPPH (63.79 %), on contrary to roasted product being significantly (P≤0.05) the least antioxidant activity as assessed by DPPH method (30.31 %).The H2O2 scavenging (2.85 %) was found to be significantly (P≤0.05) the highest ( in soup produced from cubes blanched for 4 min) .While, the raw juice has significantly(P≤0.05)the least H2O2 scavenging (0.32%).So, It is necessary to apply the most proper cooking conditions (temperature and cooking time) to avoid any degradation of the bioactive compounds present in pumpkin.
The results revealed the superiority of blanching process since it maintained the bioactive compounds in pumpkin without any deteriorative effects.
American Psychological Association (APA)
Lutfi, Tsbi Muhammad Rashad& Ali, Marwah Zaki Mahfuz& Yusuf, Muhammad Mahmud. 2017. Effect of different cooking methods on natural antioxidants in pumpkin (Cucurbita moschata) products. Alexandria Journal of Food Science and Technology،Vol. 14, no. 2, pp.17-24.
https://search.emarefa.net/detail/BIM-956144
Modern Language Association (MLA)
Lutfi, Tsbi Muhammad Rashad…[et al.]. Effect of different cooking methods on natural antioxidants in pumpkin (Cucurbita moschata) products. Alexandria Journal of Food Science and Technology Vol. 14, no. 2 (2017), pp.17-24.
https://search.emarefa.net/detail/BIM-956144
American Medical Association (AMA)
Lutfi, Tsbi Muhammad Rashad& Ali, Marwah Zaki Mahfuz& Yusuf, Muhammad Mahmud. Effect of different cooking methods on natural antioxidants in pumpkin (Cucurbita moschata) products. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 2, pp.17-24.
https://search.emarefa.net/detail/BIM-956144
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 22-23
Record ID
BIM-956144