Antioxidant activity and total phenolic content of raw, cooked (by boiling, steaming, microwaving, marinating with vinegar, cooking with white wine, grilling, frying) and lyophilized pumpkin (Cucurbita maxima Duch.) pulp were evaluated to determine the impact of processing on its potential health benefits. Phenols were measured by using the FolineCiocalteu reagent with gallic acid as standard. Antioxidant capacities were measured by two different analytical assays for the evaluation of the free radical scavenging ability (DPPH test) and the ferric reducing antioxidant power (FRAP test). The processing conditions markedly increased total phenolic content and antioxidant properties of pumpkin

Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp / Dini, Irene; Tenore, GIAN CARLO; Dini, Antonio. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - Volume 53:Issue 1(2013), pp. 382-385. [10.1016/j.lwt.2013.01.005]

Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

DINI, IRENE
;
TENORE, GIAN CARLO;DINI, ANTONIO
2013

Abstract

Antioxidant activity and total phenolic content of raw, cooked (by boiling, steaming, microwaving, marinating with vinegar, cooking with white wine, grilling, frying) and lyophilized pumpkin (Cucurbita maxima Duch.) pulp were evaluated to determine the impact of processing on its potential health benefits. Phenols were measured by using the FolineCiocalteu reagent with gallic acid as standard. Antioxidant capacities were measured by two different analytical assays for the evaluation of the free radical scavenging ability (DPPH test) and the ferric reducing antioxidant power (FRAP test). The processing conditions markedly increased total phenolic content and antioxidant properties of pumpkin
2013
Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp / Dini, Irene; Tenore, GIAN CARLO; Dini, Antonio. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - Volume 53:Issue 1(2013), pp. 382-385. [10.1016/j.lwt.2013.01.005]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/537274
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