Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment

Authors

  • Andrea Mendelova Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Mendel National Agricultural and Food Centre, Plant Production Research Center Piešťany, Bratislavská 122, 921 68 Piešťany
  • Martina Fikselová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ján Mareček Slovak University of Agriculture in Nitra, Department of Plant Processing and Storage, A. Hlinku 2, 949 76 Nitra
  • Alena Vollmannová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/788

Keywords:

winter squash, total carotenoid, total polyphenols, antioxidant activity

Abstract

To one of the most valuable pumpkin fruit belongs winter squash (Cucurbita moschata Duch). The aim of this work was to assess the quality of C. moschata fruit and to assess the dynamics of compositional changes after the heat treatment of the pulp. We used six varieties Liscia, Orange, Hannah, UG 201 F1, Waltham, Serpentine. In the samples were analyzed carbohydrate content (glucose, fructose and sucrose), total polyphenols, total carotenoids and antioxidant activity. The fresh pulp and pulp after the heat treatment were observed. Content of carbohydrates was determined by FTIR infrared spectroscopy. Content of total carotenoids, polyphenols and antioxidant activity was determined by spectrophotometry. As the dominant sugar was found to be sucrose. The lowest content of all carbohydrates was found in the variety Serpentine. Fructose content ranged from 7.59 to 12.32 g.100 g-1 dry matter, glucose content from 7.23 to 9.79 g.100 g-1 dry matter and sucrose content 38.67 to 55.94 g.100 g-1 dry matter. After processing there was found a decrease in the sucrose and the slight increase in glucose and fructose content. Total carotenoid content in fruits ranged from 39.01 to 97.67 g mg.100 g-1 dry matter, the content of total polyphenols from 443.98 to 565.44 mg GAE.100 g-1 dry matter and antioxidant activity from 680.18 to 851.87 mg AA.100 g-1 dry matter. After the heat treatment, there was found some decrease in total carotenoids, polyphenols and antioxidant activity as well.

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Published

2017-07-04

How to Cite

Mendelova, A. ., Mendel, Ľubomí­r ., Fikselová, M. ., Mareček, J. ., & Vollmannová, A. . (2017). Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 489–495. https://doi.org/10.5219/788

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