کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563355 1628524 2016 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of radiation processing on the stability of cucurbitacin glycosides in ready-to-cook (RTC) pumpkin during storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Impact of radiation processing on the stability of cucurbitacin glycosides in ready-to-cook (RTC) pumpkin during storage
چکیده انگلیسی


• Presence of Cucurbitacin C and E was demonstrated in Cucurbita pepo.
• Cucurbitacin glycosides were stable during irradiation.
• Irradiation did not modify sensory quality.

Effect of gamma irradiation on the stability of cucurbitacins, in pumpkin (Cucurbita pepo), during storage was investigated. At the optimum dose of 1 kGy, earlier demonstrated by us to extend the shelf life of ready-to-cook (RTC) pumpkin, no effect on the content of major cucurbitacins identified namely cucurbitacin C and E glycosides was noted. During storage up to 21 day a reduction of 96–97% in the glycoside content was observed in non-irradiated and irradiated pumpkin thereby demonstrating a high stability of cucurbitacins during radiation processing. The decreased cucurbitacin glycoside content during storage also had no impact on the sensory quality of the vegetable. The presence of cucurbitacin C and E glycosides in Cucurbita pepo fruit is reported here for the first time.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 73, November 2016, Pages 239–242
نویسندگان
, , , ,