Events The 4th International Electronic Conference on Foods

Event submissions

Published

10.3390/Foods2023-14969

This submission belongs to the session S9. Functional Foods, Nutrition and Health of the event The 4th International Electronic Conference on Foods

Published date

13 Oct, 2023

Academic Editor

Antonello Santini

Citation

Roxana E. Gonzalez, María B. Botella, Pamela Y. Quintas, Bioactive compounds and antioxidant activity of selected pumpkin cultivars: Impact of cooking treatments., in Proceedings of The 4th International Electronic Conference on Foods, 15 October–30 October 2023, MDPI: Basel, Switzerland, doi: 10.3390/Foods2023-14969

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Bioactive compounds and antioxidant activity of selected pumpkin cultivars: Impact of cooking treatments.

Roxana E. Gonzalez ^1,2

María B. Botella ^3,4

Pamela Y. Quintas ^3,4

1. EEA La Consulta, CRMza-SJ, Instituto Nacional de Tecnología Agropecuaria (INTA). Ex ruta 40 km 96, La Consulta, 5567 Mendoza, Argentina

2. Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (uncuyo). Padre J. Contreras 1300, 5500 Mendoza, Argentina

3. Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (uncuyo). Padre J. Contreras 1300, 5500 Mendoza, Argentina, Argentina

4. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID), Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo / Instituto Interdisciplinario de Ciencias Básicas (ICB), CONICET UNCUYO, Padre J. Contreras 1300, 5500 Mend

Abstract

Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p<0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype x cooking treatment interaction dependent (p<0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g^-1 fw.

Keywords

Cucurbita mostacha

cooking methods

phytochemicals

biological properties

Manuscript

sciforum-076227.pdf

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