Work

Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)

Year: 2009

Type: article

Abstract: Effect of various cooking methods on antioxidant content and radical scavenging activity of pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and 6 minutes respectively. Beta-carotene and lycopene were determined using HPLC and total phenolics measured using Folin-Ciocalteu method. The free radical scavenging activity of the samples was determined using 1, 1-diphenyl-2-picrylhydrazyl assay. Interestingly, result of the study showed an increase in both beta-carotene (2 to 4 times) and lycopene (17 to 40 times) content of pumpkin after cooking for 2, 4 and 6 minutes. However, the treatment resulted in 18 to 54% losses of total phenolics content of the pumpkin. Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 81.1% to 94.6% with IC50 of 1.41 to 1.62mg ml-1.

Source: Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia)

Authors: Azizah Abdul Hamid, Chai Wee Kerk, Azizah Osman, Azizah Misran

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Ministério da Ciência, Tecnologia e Inovação, Universiti Putra Malaysia

OpenAlex ID: W2290011530

FWCI: 2.953

Cites: 25

Cited by: 99

Related to: 10