| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403176 | LWT - Food Science and Technology | 2013 | 4 Pages |
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 Folin-Ciocalteu 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 pulp.
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Authors
Irene Dini, Gian Carlo Tenore, Antonio Dini,