• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Reviewers
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Alexandria Journal of Food Science and Technology
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 17 (2020)
Volume Volume 16 (2019)
Volume Volume 15 (2018)
Volume Volume 14 (2017)
Issue Issue 2
Issue Issue 1
Volume Volume 13 (2016)
Volume Volume 12 (2015)
Volume Volume 11 (2014)
Volume Volume 9 (2012)
Volume Volume 8 (2011)
Volume Volume 7 (2010)
Volume Volume 6 (2009)
Volume Volume 5 (2008)
Volume Volume 4 (2007)
Volume Volume 3 (2006)
Volume Volume 2 (2005)
Volume Volume 1 (2004)
Lotfy, T., Mahfouz, M., Youssef, M. (2017). Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products. Alexandria Journal of Food Science and Technology, 14(2), 17-24. doi: 10.12816/ajfs.2017.16282
Tesby Lotfy; Marwa Mahfouz; M. Youssef. "Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products". Alexandria Journal of Food Science and Technology, 14, 2, 2017, 17-24. doi: 10.12816/ajfs.2017.16282
Lotfy, T., Mahfouz, M., Youssef, M. (2017). 'Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products', Alexandria Journal of Food Science and Technology, 14(2), pp. 17-24. doi: 10.12816/ajfs.2017.16282
Lotfy, T., Mahfouz, M., Youssef, M. Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products. Alexandria Journal of Food Science and Technology, 2017; 14(2): 17-24. doi: 10.12816/ajfs.2017.16282

Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

Article 3, Volume 14, Issue 2, November and December 2017, Page 17-24  XML PDF (705.75 K)
Document Type: Original Article
DOI: 10.12816/ajfs.2017.16282
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
Statistics
Article View: 55
PDF Download: 172
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.