Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 3, Volume 14, Issue 2, November and December 2017, Page 17-24 PDF (705.75 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2017.16282 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Tesby Lotfy1; Marwa Mahfouz1; M. Youssef2 | ||||
| 1Home Economics Dept., Fac. of Specific Education,University of Alexandria ,Egypt. | ||||
| 2Food Science and Technology Dept., Fac. of Agric., University of Alexandria,El-Shatby, | ||||
| Abstract | ||||
| 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. | ||||
| Keywords | ||||
| Natural antioxidants; Antioxidant activity; cooked pumpkins; blanching; stir-frying; juicie; soup; roasting | ||||
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