Physico-chemical and Antioxidant Properties of Different Pumpkin Cultivars Grown in China

To obtain more detailed knowledge of the differences among major pumpkin species grown in China, physico-chemical and antioxidant properties of four pumpkin cultivars (Miben, Hongli, Lvli, Xihulu) were characterized and compared. Dry matter, total soluble solids, titratable acidity, fruit color, protein, fat, sugars, minerals, amino acids, &beta-carotene, L-ascorbic acid, total phenols and antioxidant activities (DPPH and FRAP) were measured in the studied cultivars. The results showed great differences in the composition and characteristics of the pumpkin cultivars. Miben exhibited the highest concentration of dry matter, fat, Total Soluble Solid (TSS), Titratable Acidity (TA), sucrose, &beta-carotene, K, P, Fe, Zn and aspartic acid. Hongli had the highest concentration protein, L-ascorbic acid, Na, Ca, Mg and all individual amino acids except for asparitic acid. Lvli exhibited significantly (p<0.05) higher antioxidant activities (DPPH and FRAP), which are highly related to total phenols content in pumpkin fruits (r = 0.94 and r = 0.98, respectively). Principal Component Analysis (PCA) allowed the four pumpkin cultivars to be differentiated clearly based on all these physico-chemical and antioxidant properties determined in the study.

[1]  D. Tonelli,et al.  Analysis of total phenols using the Prussian Blue method , 1980 .

[2]  Quanhong Li,et al.  A Review on Pharmacological Activities and Utilization Technologies of Pumpkin , 2006, Plant foods for human nutrition.

[3]  X. Liao,et al.  Changes of tomato powder qualities during storage , 2010 .

[4]  V. Raj,et al.  Analysis of mineral and heavy metals in some medicinal plants collected from local market , 2012 .

[5]  M. Petriccione,et al.  A reappraisal of traditional apple cultivars from Southern Italy as a rich source of phenols with superior antioxidant activity. , 2013, Food chemistry.

[6]  G. Viacava,et al.  Determination of Phytochemicals and Antioxidant Activity in Butterhead Lettuce Related to Leaf Age and Position , 2014 .

[7]  S. Harding,et al.  The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines , 2011 .

[8]  Studies on Selected Physico-chemical Properties of Pumpkin , 2013 .

[9]  Tadapaneni Venkata Ramana Rao,et al.  Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis , 2013 .

[10]  L. D. Carvalho,et al.  Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study , 2012 .

[11]  Dong Chen,et al.  The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage , 2014 .

[12]  G. C. Yencho,et al.  Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours , 2007 .

[13]  P. Cunniff.  Official Methods of Analysis of AOAC International , 2019 .

[14]  A. Kucharska,et al.  Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. , 2013, Food chemistry.

[15]  G. Tenore,et al.  Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp , 2013 .

[16]  M. Murkovic,et al.  Carotenoid Content in Different Varieties of Pumpkins , 2002 .

[17]  Jihong Wu,et al.  Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. , 2013, Food chemistry.

[18]  E. Amante,et al.  Changes in carotenoids during processing and storage of pumpkin puree. , 2011, Food chemistry.

[19]  Xiaosong Hu,et al.  Effect of acetylation on antioxidant and cytoprotective activity of polysaccharides isolated from pumpkin (Cucurbita pepo, lady godiva). , 2013, Carbohydrate polymers.

[20]  L. Hoffmann,et al.  Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity. , 2014, Food chemistry.

[21]  Peter C. H. Hollman,et al.  Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits , 1992 .

[22]  C. E. Valle,et al.  CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE , 2007 .

[23]  B. Paulsen,et al.  Polysaccharides from the Styrian oil-pumpkin with antioxidant and complement-fixing activity , 2013 .

[24]  Abhishek Dutta,et al.  Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree , 2006 .

[25]  N. Jacobo-Valenzuela,et al.  Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review , 2011 .

[26]  M. Y. Kim,et al.  Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts , 2012, Nutrition research and practice.

[27]  Hao Wu,et al.  Effect of modifier on the composition and antioxidant activity of carotenoid extracts from pumpkin (Cucurbita maxima) by supercritical CO2 , 2013 .

[28]  J J Strain,et al.  The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. , 1996, Analytical biochemistry.

[29]  K. Woldetsadik,et al.  Effect of accessions on the chemical quality of fresh pumpkin , 2013 .

[30]  M. S. Blois,et al.  Antioxidant Determinations by the Use of a Stable Free Radical , 1958, Nature.

[31]  V. Khader,et al.  Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material , 2005 .