Total phenolics, carotenoids and radical scavenging activity of cooked pumpkin
Abdul Hamid, Azizah and Kerk, Chai Wee and Osman, Azizah and Misran, Azizah (2009) Total phenolics, carotenoids and radical scavenging activity of cooked pumpkin. International Food Research Journal, 16 (2). pp. 45-51. ISSN 1985-4668
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Effect of various cooking methods on antioxidant content and radical scavenging activity of pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and 6 minutes respectively. Beta-carotene and lycopene were determined using HPLC and total phenolics measured using Folin-Ciocalteu method. The free radical scavenging activity of the samples was determined using 1, 1-diphenyl-2-picrylhydrazyl assay. Interestingly, result of the study showed an increase in both beta-carotene (2 to 4 times) and lycopene (17 to 40 times) content of pumpkin after cooking for 2, 4 and 6 minutes. However, the treatment resulted in 18 to 54% losses of total phenolics content of the pumpkin. Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 81.1% to 94.6% with IC50 of 1.41 to 1.62 mg ml-1.
|Keyword:||Antioxidant activity; Beta-carotene; Boiling; Lycopene; Pumpkin; Stir-frying|
|Subject:||Pumpkin - Antioxidants.|
|Subject:||Pumpkin - Beta carotene.|
|Faculty or Institute:||Faculty of Environmental Studies|
|Publisher:||Faculty of Food Science and Technology|
|Deposited By:||Khairil Ridzuan Khahirullah|
|Deposited On:||05 Jan 2012 07:08|
|Last Modified:||05 Jan 2012 07:08|
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