Dynamics of changes in total carotenoids and antioixdant activity in fruits of selected varieties of Cucurbita moschata Duch. during storage
DOI:
https://doi.org/10.5219/1187Keywords:
Cucurbita moschata Duch, storage, total carotenoids content, antioxidant activity, varietyAbstract
Cucurbita moschata Duch. is a vegetable, native to the Central America and the northern parts of South America, not very well known in Slovak republic. It is a seasonal crop which is appreciated for its nutrimental and bioactive components providing human health benefits and its option of relatively long period of storage. The aim of this study was to assess the dynamics of changes of total carotenoids content and antioxidant activity in the pulp of the fruit of Cucurbita moschata Duch. after the harvest and during the storage, as well as the effect of the variety on total carotenoids content and antioxidant activity. The experiment was realised in 2018 in the experimental fields of the Botanical Garden of Slovak University of Agriculture (SUA) in Nitra. Six different varieties of Cucurbita moschata Duch. – Liscia, Matilda, Orange, Serpentine, UG 205 F1 and Waltham were examined. The harvest was was held in the second week of September 2018. The storage took place in the hall of Departmet of Vegetable. The analysis were realised after the harvest (day 0), after the storage (day 60 and day 120). Total carotenoids content after the harvest ranged from 3.80 to 8.42 mg.100g-1 FM. In the DM the content ranged from 49.66 to 91.32 mg.100g-1 .The period of 60 days of storage had positive influence on total carotenoids content in FM, as we have recorded an increase of TCC in the case of all observed varieties. After the period of 120 days of storage we have recorded both increase and decrease, depending on the variety. The increase of the total carotenoids content during the whole period of storage was by 15%. The values of the antioxidant activity after the harvest ranged from 2.76% to 10.31%. After the 60 days of storage, we have recorded both increase in ̔ Liscia, Serpentine, Waltham ̓ and decrease in the ̔ Matilda, Orange, UG 205 F1 ̓ variety. During the following 60 days of storage significant differences were found for all the varieties in all observed variants (storage period), except for the ̔ Matilda ̓ variety. Antioxidant activity significantly decreased after 60 days of storage (by 15%), but it was followed by statstically significant increase (by 25%) after 120 days of storage. The increase of the antioxidant activity during the whole period of storage was by 6.5%, but this change was not statistically significant. The variety of Cucurbita moschata Duch. had stastically proven effect both on the total carotenoids content and the antioxidant actvity.
Downloads
Metrics
References
Andrejiová, A., Hegedűsová, A., Šlosár, M., Barátová, S. 2016. Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 64, no. 2, p. 387-393. https://doi.org/10.11118/actaun201664020387 DOI: https://doi.org/10.11118/actaun201664020387
Biehler, E., Mayer, F., Hoffmann, L., Krause, E., Bohn, T. 2010. Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and Vegetables. Journal of food science, vol.75, no.1, p. 55-61. https://doi.org/10.1111/j.1750-3841.2009.01417.x DOI: https://doi.org/10.1111/j.1750-3841.2009.01417.x
Bonina-Noseworthy, J., Loy, J. B., Curran-Celentano, J., Sideman, R., Kopsell, D. A. 2016. Carotenoid concentration and composition in winter squash: variability associated with different cultigens, harvest maturities, and storage times. Horticultural Science, vol. 51, no.5, p. 472-480. https://doi.org/10.21273/HORTSCI.51.5.472 DOI: https://doi.org/10.21273/HORTSCI.51.5.472
Bouamar, S., Mokhtar, M., Bouziane, N., Boukazzoula, K., Riazi, A. 2017. Anti-inflammatory properties of the carotenoids and polyphenols of pumpkin (Cucurbita moschata Duchesne). South Asian Journal of Experimental Biology, vol. 7, no. 3, p. 100-106. DOI: https://doi.org/10.38150/sajeb.7(3).p100-106
Carvalho, L. D., De Carvalho, J. L. V., Borges, R., Kaser, I. M., Lima, V. G., Sousa, D. D. 2015. Variability of total carotenoids in C. Moschata genotypes. Embrapa Semiárido-Artigo em periódico indexado (ALICE), vol. 44, no.1, p. 247-252. https://doi.org/10.3303/CET1544042
Conti, S., Villari, G., Amico, E., Caruso, G. 2015. Effects of production system and transplanting time on yield, quality and antioxidant content of organic winter squash (Cucurbita moschata Duch.). Scientia Horticulturae, vol. 183, p. 136-143. https://doi.org/10.1016/j.scienta.2014.12.003 DOI: https://doi.org/10.1016/j.scienta.2014.12.003
Darrudi, R., Nazeri, V., Soltani, F., Shokrpour, M., Ercolano, M. R. 2018. Evaluation of combining ability in Cucurbita pepo L. and Cucurbita moschata Duchesne accessions for fruit and seed quantitative traits. Journal of applied research on medicinal and aromatic plants, vol. 9, p. 70-77. https://doi.org/10.1016/j.jarmap.2018.02.006 DOI: https://doi.org/10.1016/j.jarmap.2018.02.006
Eggersdorfer, M., Wyss, A. 2018. Carotenoids in human nutrition and health. Archives of biochemistry and biophysics, vol. 652, p. 18-26. https://doi.org/10.1016/j.abb.2018.06.001 DOI: https://doi.org/10.1016/j.abb.2018.06.001
Gliemmo, M. F., Latorre, M. E., Gerschenson, L. N., Campos, C. A. 2009. Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material. LWT-Food Science and Technology, vol. 42, no.1, p. 196-201. https://doi.org/10.1016/j.lwt.2008.05.011 DOI: https://doi.org/10.1016/j.lwt.2008.05.011
Gülçin, İ. 2012. Antioxidant activity of food constituents: an overview. Archives of toxicology, vol. 86, no. 3, p. 345-391. https://doi.org/10.1007/s00204-011-0774-2 DOI: https://doi.org/10.1007/s00204-011-0774-2
Hegedűs, O., Hegedűsová, A., Szarka, K., Šlosár, M., Maťová, A. 2019. Antioxidant activity determination of horticultural crops. In 19th International Multidisciplinary Scientific GeoConference SGEM 2019: proceedings, vol. 19. Albena, Bulgaria : SGEM, p. 543-550. ISBN 978-619-7408-88-1. https://doi.org/10.5593/sgem2019/6.1/S25.070 DOI: https://doi.org/10.5593/sgem2019/6.1/S25.070
Hegedűsová, A., Mezeyová, I., Andrejiová, A. 2015. Metódy stanovenia vybraných biologicky aktívnych látok (Determination methods of selected biologically active substances). Nitra : Slovenská poľnohospodárska univerzita. p. 72. ISBN 978-80-552-1420-7. (In Slovak)
Indrianingsih, A. W., Apriyana, W., Nisa, K., Rosyida, V. T., Hayati, S. N., Darsih, C., Kusumaningrum, A. 2019. Antiradical activity and physico-chemical analysis of crackers from Cucurbita moschata and modified cassava flour. Food Research, vol. 3, no. 5, p. 484-490. https://doi.org/10.26656/fr.2017.3(5).093 DOI: https://doi.org/10.26656/fr.2017.3(5).093
Jacobo-Valenzuela, N., Maróstica-Junior, M. R., de Jesús Zazueta-Morales, J., Gallegos-Infante, J. A. 2011. Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review. Food Research Internationa, vol. 44, no. 9, p. 2587-2593. https://doi.org/10.1016/j.foodres.2011.04.039 DOI: https://doi.org/10.1016/j.foodres.2011.04.039
Jaswir, I., Shahidan, N., Othman, R., Hashim, Y. Z. H. Y., Octavianti, F., Bin Salleh, M. N. 2014. Effects of season and storage period on accumulation of individual carotenoids in pumpkin flesh (Cucurbita moschata). Journal of oleo science, vol. 63, no. 8, p. 761-767. https://doi.org/10.5650/jos.ess13186 DOI: https://doi.org/10.5650/jos.ess13186
Kaur, M. 2017. Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products > dissertation thesis. Ludhiana, India : Punjab Agricultural University. DOI: https://doi.org/10.15740/HAS/FSRJ/8.2/310-318
Li, H., Tsao, R., Deng, Z. 2012. Factors affecting the antioxidant potential and health benefits of plant foods. Canadian journal of plant science, vol. 92, no. 6, p. 1101-1111. https://doi.org/10.4141/cjps2011-239 DOI: https://doi.org/10.4141/cjps2011-239
Oroian, M., Escriche, I. 2015. Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, vol. 74, p. 10-36 https://doi.org/10.1016/j.foodres.2015.04.018 DOI: https://doi.org/10.1016/j.foodres.2015.04.018
Priori, D., Valduga, E., Villela, J. C. B., Mistura, C. C., Vizzotto, M., Valgas, R. A., Barbieri, R. L. 2017. Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil. Food Science and Technology, vol. 37, no. 1, p. 33-40. https://doi.org/10.1590/1678-457x.05016 DOI: https://doi.org/10.1590/1678-457x.05016
Provesi, J. G., Amante, E. R. 2015. Carotenoids in pumpkin and impact of processing treatments and storage. Processing and Impact on Active Components in Food, p. 71-80. https://doi.org/10.1016/B978-0-12-404699-3.00009-3 DOI: https://doi.org/10.1016/B978-0-12-404699-3.00009-3
Provesi, J. G., Dias, C. O., Amante, E. R. 2011. Changes in carotenoids during processing and storage of pumpkin puree. Food Chemistry, vol. 128, no. 1, p. 195-202. https://doi.org/10.1016/j.foodchem.2011.03.027 DOI: https://doi.org/10.1016/j.foodchem.2011.03.027
Rodriguez-Amaya, D. B. 1997. Carotenoids and food preparation: the retention of provitamin A carotenoids in prepared, processed and stored foods: Universidade Estadual de Campinas. Arlington, VA : John Snow Incorporated/OMNI Project. 93 p.
Šlosár, M., Mezeyová, I., Hegedűsová, A., Hegedűs, O. 2018. Quantitative and qualitative parameters in Acorn squash cultivar in the conditions of the Slovak Republic. Potravinárstvo Slovak Journal of Food Sciences, vol. 12, no.1, p. 91-98. https://doi.org/10.5219/851 DOI: https://doi.org/10.5219/851
Wibowo, S., Vervoort, L., Tomic, J., Santiago, J. S., Lemmens, L., Panozzo, A., Van Loey, A. 2015. Colour and carotenoid changes of pasteurised orange juice during storage. Food chemistry, vol. 171, p. 330-340. https://doi.org/10.1016/j.foodchem.2014.09.007 DOI: https://doi.org/10.1016/j.foodchem.2014.09.007
Young, A., Lowe, G. 2018. Carotenoids—antioxidant properties. Antioxidants, vol. 7, no. 2, p. 28. https://doi.org/10.3390/antiox7020028 DOI: https://doi.org/10.3390/antiox7020028
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
