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标题：Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
其他标题：Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
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作者：MOREIRA, Lara de Azevedo Sarmet ; CARVALHO, Lucia Maria Jaeger de ; CARDOSO, Flávio da Silva e Souza Neves 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
期号：2
页码：302-306
DOI：10.1590/fst.39818
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and have polyphenols and carotenoids content compared. The cooking style affected the antioxidant activity. Pumpkins from genotype 1 showed high levels of carotenoids, α-carotene and all-E-β-carotene compared to samples from genotype 2. There was an increase of all carotenoids in both cooked pumpkins, and steam cooking showed the highest retention percentages. Steam cooking presented a higher percentage of carotenoid retention. Pumpkin consumption in developing countries, especially in the Northeast Brazil may be promoted to combat vitamin A deficiency..
关键词：pumpkin; antioxidant activity; carotenoids; cooking; biofortification.
其他关键词：pumpkin;antioxidant activity;carotenoids;cooking;biofortification