Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments

Autores
González, Roxana Elizabeth; Botella Arenas, María Belén; Quintas, Pamela Yanina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA, and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p < 0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype × cooking treatment interaction dependent (p < 0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g−1 fw.
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Botella Arenas, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina
Fil: Quintas, Pamela Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina
Materia
CUCURBITA MOSCHATA
COOKING METHODS
PHYTOCHEMICALS
BIOLOGICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/230472
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/230472
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking TreatmentsGonzález, Roxana ElizabethBotella Arenas, María BelénQuintas, Pamela YaninaCUCURBITA MOSCHATACOOKING METHODSPHYTOCHEMICALSBIOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA, and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p < 0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype × cooking treatment interaction dependent (p < 0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g−1 fw.Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Botella Arenas, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; ArgentinaFil: Quintas, Pamela Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; ArgentinaMDPI2023-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/230472González, Roxana Elizabeth; Botella Arenas, María Belén; Quintas, Pamela Yanina; Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments; MDPI; Biology and Life Sciences Forum; 26; 10-2023; 1-72673-9976CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/26/1/112info:eu-repo/semantics/altIdentifier/doi/10.3390/Foods2023-14969info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:43Zoai:ri.conicet.gov.ar:11336/230472instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:46:43.748CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
title Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
spellingShingle Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
González, Roxana Elizabeth
CUCURBITA MOSCHATA
COOKING METHODS
PHYTOCHEMICALS
BIOLOGICAL PROPERTIES
title_short Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
title_full Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
title_fullStr Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
title_full_unstemmed Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
title_sort Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments
dc.creator.none.fl_str_mv González, Roxana Elizabeth
Botella Arenas, María Belén
Quintas, Pamela Yanina
author González, Roxana Elizabeth
author_facet González, Roxana Elizabeth
Botella Arenas, María Belén
Quintas, Pamela Yanina
author_role author
author2 Botella Arenas, María Belén
Quintas, Pamela Yanina
author2_role author
author
dc.subject.none.fl_str_mv CUCURBITA MOSCHATA
COOKING METHODS
PHYTOCHEMICALS
BIOLOGICAL PROPERTIES
topic CUCURBITA MOSCHATA
COOKING METHODS
PHYTOCHEMICALS
BIOLOGICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA, and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p < 0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype × cooking treatment interaction dependent (p < 0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g−1 fw.
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Botella Arenas, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina
Fil: Quintas, Pamela Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Interdisciplinario de Ciencias Básicas. - Universidad Nacional de Cuyo. Instituto Interdisciplinario de Ciencias Básicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina
description Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA, and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p < 0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype × cooking treatment interaction dependent (p < 0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g−1 fw.
publishDate 2023
dc.date.none.fl_str_mv 2023-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/230472
González, Roxana Elizabeth; Botella Arenas, María Belén; Quintas, Pamela Yanina; Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments; MDPI; Biology and Life Sciences Forum; 26; 10-2023; 1-7
2673-9976
CONICET Digital
CONICET
url http://hdl.handle.net/11336/230472
identifier_str_mv González, Roxana Elizabeth; Botella Arenas, María Belén; Quintas, Pamela Yanina; Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments; MDPI; Biology and Life Sciences Forum; 26; 10-2023; 1-7
2673-9976
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/26/1/112
info:eu-repo/semantics/altIdentifier/doi/10.3390/Foods2023-14969
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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