Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with Japanese quince, cornelian cherry, strawberry and apples
Agnieszka Nawirska-Olszańska , Anita Biesiada , Anna Sokół-Łętowska , Alicja Kucharska
AbstractBackground: When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence, it is recommended to blend pumpkin with other fruits, which are aromatic, have a defined taste, and contain a large quantity of active ingredients and organic acids to improve its palatibility. Material and methods: The pumpkin chosen for the experiments was of the variety Karowita, of species Cucurbita maxima. Ten different of compositions were prepared for the purpose of the study: 10, 20 and 30% (w/w) of Japanese quince and cornelian cherry each, or 20 and 30% (w/w) of strawberry and apple each. The puree was then analysed for dry matter, extract, viscosity, colour, vitamin C, total polyphenols, carotenoids and DPPH. Results: The highest content of vitamin C, which was in direct proportion to the quantity of the supplement added (17.88 to 23.43 mg·100 g-1), was detected in the quince-enriched puree. The lowest vitamin C content was determined in apple-enriched samples (1.36 to 1.6 mg·100 g-1). A similar pattern was observed with total polyphenols: the highest values were measured in quince-enriched puree, and the lowest in the puree supplemented with apple. Conclusion: Taking into account antioxidant properties of the samples, quince-enriched pumpkin puree was found to be the most attractive, and apple-enriched pumpkin puree the least attractive one. The results suggest a wide range of application for pumpkin puree enriched with various additives.
|Journal series||Acta Scientiarum Polonorum Technologia Alimentaria, [Acta Scientiarum Polonorum, Technologia Alimentaria, ACTA Scientiarum Polonorum Technologia Alimentaria], ISSN 1644-0730, e-ISSN 1898-9594, (B 9 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Antioxidant activity; Pumpkin puree; Total polyphenols; Vitamin C|
|Publication indicators||= 22; : 2011 = 0.449|
|Citation count*||39 (2020-08-09)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.