scholarly journals Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Adriána Maťová ◽  
Alžbeta Hegedűsová ◽  
Alena Andrejiová ◽  
Ondrej Hegedűs ◽  
Marcel Golian ◽  
...  
Keyword(s):  
Total Content ◽  
Heat Treatments ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Edible Plant ◽  
Total Carotenoids ◽  
Fresh Matter ◽  
Total Carotenoid Content ◽  
Cooking Water

Cucurbita moschata Duch. is a seasonal crop, appreciated for its nutrimental and bioactive components especially carotenoids. From the whole edible plant, fruit is most often consumed which can be stored and also processed. Six varieties—Liscia, Matilda, Orange, Serpentine, UG 205 F1, and Waltham—of Cucurbita moschata Duch. were investigated, in order to analyze and evaluate the changes in total carotenoids content in the pulp during storage and after the effect of heat treatments—freezing, baking, and cooking (water boiling). The average total carotenoids content ranged from 3.32 mg/100 g (Serpentine) to 9.35 mg/100 g fresh matter (FM) (Orange). After 60 days of storage, a slight increase in the total carotenoids content of all analyzed varieties was observed. The values of the monitored varieties ranged from 4.18 mg/100 g FM (Serpentine), which represents a 26% increase to 10.96 mg/100 g FM (Orange), where a 17% increase was observed. After 120 days of storage, the results were mixed. In some varieties (Liscia and Matilda), the total carotenoid content decreased, while in the varieties Serpentine, UG 205 F1, and Waltham, its content increased slightly (11%, 3%, and 11%), but the content of the Orange variety remained unchanged. The total carotenoids increment after 60 and 120 days of storage in the dry matter (DM) was statistically significant, as well as the effect of the variety. The total carotenoid content of cooked samples of all varieties increased, from 119.78 mg/100 g DM (Waltham) to 255.19 mg/100 g DM (Orange). After baking, an average of 12% increase in the total content of carotenoids was recorded, after freezing, a decrease in its level of 5% was indicated. The findings of this work show that Cucurbita moschata Duch. is a good source of carotenoids, even after several weeks of storage and after exposure to heat treatments.

scholarly journals Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

2016 ◽  
Vol 64 (2) ◽  
pp. 387-393
Author(s):  
Alena Andrejiová ◽  
Alžbeta Hegedűsová ◽  
Miroslav Šlosár ◽  
Silvia Barátová
Keyword(s):  
Vitamin C ◽  
Positive Impact ◽  
Research Work ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Technological Processing ◽  
Winter Squash

The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.

scholarly journals Effects of selected agronomical factors on the content of health-promoting compounds in spaghetti squash (Cucurbita pepo L. subsp. pepo)

2012 ◽  
Vol 24 (1) ◽  
pp. 33-39
Author(s):  
Wanda Wadas ◽  
Halina Mioduszewska ◽  
Krzysztof Kalinowski
Keyword(s):  
Ascorbic Acid ◽  
Cucurbita Pepo ◽  
Sowing Date ◽  
Carotenoid Content ◽  
Plant Spacing ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Health Promoting ◽  
Β Carotene

Effects of selected agronomical factors on the content of health-promoting compounds in spaghetti squash (Cucurbita pepoL. subsp.pepo)The study examined the effects of the sowing date (5, 15 and 25 May) and plant spacing (1 × 0.6 m, 1 × 0.8 m and 1 × 1 m) on the content of carotenoids and L-ascorbic acid in the fruits of two cultivars of spaghetti squash (‘Makaronowa Warszawska' and ‘Pyza’). The field experiment was carried out in central-eastern Poland. Fully mature spaghetti squash fruits were harvested from the beginning of September to the beginning of October. The content of total carotenoids and β-carotene was the greatest in the fruits of plants sown on 15 May. The sowing date did not affect the content of L-ascorbic acid. Increasing the plant spacing from 1 × 0.6 m to 1 × 1 m resulted in an increase of total carotenoid content, particularly for the spaghetti squash sown on 25 May. Plant spacing did not have a significant effect on the content of β-carotene and L-ascorbic acid. Fruits of the ‘Makaronowa Warszawska’ with light orange flesh contained more total carotenoids and β-carotene than fruits of the ‘Pyza’ with cream-coloured flesh. The content of L-ascorbic acid in the fruits of both cultivars did not differ significantly.

scholarly journals Germplasm of Brazilian winter squash (Cucurbita moschata D.) displays vast genetic variability, allowing identification of promising genotypes for agro-morphological traits

2020 ◽  
Author(s):  
Ronaldo Silva Gomes ◽  
Ronaldo Machado Júnior ◽  
Cleverson Freitas de Almeida ◽  
Rafael Ravaneli Chagas ◽  
Rebeca Lourenço de Oliveira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Genetic Variability ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Fruit Pulp ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Winter Squash

ABSTRACTWinter squash fruits (Cucurbita moschata D.) are among the best sources of vitamin A precursors and constitute sources of bioactive components such as phenolic compounds and flavonoids. Approximately 70% of C. moschata seed oil is made up of unsaturated fatty acids, with high levels of monounsaturated fatty acids and components such as vitamin E and carotenoids, which represent a promising nutritional aspect in the production of this vegetable. C. moschata germplasm expresses high genetic variability, especially in Brazil. We assessed 91 C. moschata accessions, from different regions of Brazil, and maintained at the UFV Vegetable Germplasm Bank, to identify early-flowering accessions with high levels of carotenoids in the fruit pulp and high yields of seed and seed oil. Results showed that the accessions have high variability in the number and mass of seeds per fruit, number of accumulated degree-days for flowering, total carotenoid content, and fruit productivity, which allowed selection for considerable gains in these characteristics. Analysis of the correlation between these characteristics provided information that will assist in selection to improve this crop. Cluster analysis resulted in the formation of 16 groups, confirming the variability of the accessions. Per se analysis identified accessions BGH-6749, BGH-5639, and BGH-219 as those with the earliest flowering. Accessions BGH-5455A and BGH-5598A had the highest carotenoid content, with averages greater than 170.00 μg g-1 of fresh mass. With a productivity of 0.13 t ha-1, accessions BGH-5485A, BGH-4610A, and BGH-5472A were the most promising for seed oil production. These last two accessions corresponded to those with higher seed productivity, averaging 0.58 and 0.54 t ha-1, respectively. This study confirms the high potential of this germplasm for use in breeding for promotion of earlier flowering and increase in total carotenoid content of the fruit pulp and in seed and seed oil productivity.

scholarly journals Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

2015 ◽  
Vol 43 (3) ◽  
pp. 255-260
Author(s):  
Gyanendra Kumar Rai ◽  
Rajesh Kumar ◽  
Ranjeet Ranjan Kumar ◽  
Sheetal Dogra
Keyword(s):  
Vitamin C ◽  
Water Soluble ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Cherry Tomato ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Maximum Acidity ◽  
Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

scholarly journals Mucosal Immune Responses and Total Carotenoid Content of Juvenile Male Guppy Fish (Poecilia Reticulata) Fed With Different Herbal Supplements ​

2021 ◽  
Author(s):  
Seyed Nesa Mousavi ◽  
Hamid Mohammadiazarm ◽  
Fatemeh Azadbakht
Keyword(s):  
Growth Performance ◽  
Poecilia Reticulata ◽  
Red Pepper ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Herbal Supplements ◽  
Total Carotenoids ◽  
Immunological Parameters ◽  
Total Carotenoid Content ◽  
Guppy Fish

Abstract In this experiment, the influences of dietary garlic, onion, and sweet red pepper meals as herbal supplements were studied on some immunological parameters, total carotenoid content, and growth performance of male guppy fish (Poecilia reticulata) in the juvenile stage. The experimental diets were fed to fish as a control (0), and three other diets contained 20 g kg− 1 garlic, or 20 g kg− 1 red onion, and or 20 g kg− 1 sweet red pepper powders. The male guppies with the early weight of 0.642g ± 0.07 were stocked in twelve circular tanks (40 L capacity) at density of 30 fish per tank. Fish were fed to satiation the diets thrice daily. The results showed that dietary herbal additives induced a significant increase (P < 0.05) in some mucosal immunological parameters contained alternative complement (ACH50), total immunoglobulin (Ig), lysozyme, and total protein compared to control, which were the highest in the group with 20 g kg− 1 garlic powder. Also, various dietary herbal additives resulted in higher (P < 0.05) total carotenoids levels of lateral skin body and caudal fin of fish than control, which were the highest in the group with 20 g kg− 1 sweet red pepper. The growth performance and feeding indices enhanced significantly (P < 0.05) in experimental groups compared to the control. As a result, used herbal supplements had beneficial effects on immunological parameters and total carotenoid content of fish. So, the highest immunity and coloration was obtained separately at 20 g kg− 1 respectively with garlic and sweet red pepper meals.

scholarly journals Drying Optimisation to Obtain Carotenoid-Enriched Extracts from Industrial Peach Processing Waste (Pomace)

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 43
Author(s):  
Stavros Lalas ◽  
Aggeliki Alibade ◽  
Eleni Bozinou ◽  
Dimitris P. Makris
Keyword(s):  
Antiradical Activity ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Processing Waste ◽  
Total Carotenoids ◽  
Drying Time ◽  
Total Carotenoid Content ◽  
Major Process ◽  
Negative Effect ◽  
Drying Conditions

In this study, peach pomace (PP) moisture reduction using conventional oven-drying was investigated by implementing the Box-Behnken experimental design, considering two major process variables, time—t and temperature—T. The purpose was the optimisation of the process to obtain PP extracts as rich as possible in total carotenoids (TCn). It was shown that effective moisture removal up to a final level of approximately 24%, could be achieved after 8.27 h (496 min) at 70 °C. Under these optimised drying conditions, the maximum carotenoid yield was 84.57 ± 8.56 μg CtE g−1 dm. This yield was by almost 63% lower than that achieved using fresh (non-dried) samples. Temperatures higher than 70 °C were demonstrated to be even more detrimental in this regard, yet from the model built, it was made clear that prolonged drying time may bring about a more pronounced negative effect on the total carotenoid yield. The drop in total carotenoid content of PP as a result of drying was accompanied by a significant decline in the antiradical activity of PP extracts.

scholarly journals Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

2012 ◽  
Vol 47 (2) ◽  
pp. 337-340 ◽  
Author(s):  
Lucia Maria Jaeger de Carvalho ◽  
Patrícia Barros Gomes ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidney Pacheco ◽  
Pedro Henrique Fernandes do Monte ◽  
...  
Keyword(s):  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Preliminary Study ◽  
Β Carotene

scholarly journals Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 196
Author(s):  
Ancuta Nartea ◽  
Benedetta Fanesi ◽  
Pasquale Massimiliano Falcone ◽  
Deborah Pacetti ◽  
Natale Giuseppe Frega ◽  
...  
Keyword(s):  
Dry Weight ◽  
Point Of View ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Fresh Vegetable ◽  
Total Carotenoid Content ◽  
Domestic Practice ◽  
Sous Vide ◽  
First Time

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

scholarly journals Effect of UV-B radiations on the pigments of two Antarctic lichens of Schirmacher Oasis, East Antarctica

2011 ◽  
Vol 32 (3) ◽  
pp. 279-287 ◽  
Author(s):  
Sanghdeep Gautam ◽  
Jaswant Singh ◽  
Aditya Pant
Keyword(s):  
Chlorophyll Content ◽  
Total Phenolics ◽  
East Antarctica ◽  
Carotenoid Content ◽  
Protective Mechanism ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Schirmacher Oasis ◽  
Uv Absorbing Compounds

Effect of UV-B radiations on the pigments of two Antarctic lichens of Schirmacher Oasis, East Antarctica Antarctic plants experience UV-B stress and for their survival they have been showing various adaptive strategies. The first line of defence is to screen UV-B radiation before it reaches the cell, then to minimize damage within the cells through other protective strategies, and finally to repair damage once it has occurred. A fifteen days experiment was designed to study lichen: Dermatocarpon sp. and Acarospora gwynnii under natural UV and below UV filter frames in the Indian Antarctic Station Maitri region of Schirmacher Oasis, East Antarctica. Changes in UV absorbing compounds, total phenolics, total carotenoids and chlorophyll content were studied. The change in total phenolics and total carotenoid content was significant in both Dermatocarpon sp. and A. gwynnii indicating that the increase in UV absorbing compounds, total phenolics and total carotenoid content act as a protective mechanism against the deleterious effect of UV-B radiations, whereas the change in chlorophyll content was not significant in both lichen species.

scholarly journals Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MS

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 166 ◽  
Author(s):  
Helena Maria Pinheiro-Sant’Ana ◽  
Pamella Cristine Anunciação ◽  
Clarice Silva e Souza ◽  
Galdino Xavier de Paula Filho ◽  
Andrea Salvo ◽  
...  
Keyword(s):  
High Performance ◽  
Atmospheric Pressure Chemical Ionization ◽  
Carotenoid Content ◽  
Free Form ◽  
Array Detector ◽  
Ionization Mass ◽  
Total Carotenoids ◽  
Fresh Matter ◽  
Total Carotenoid Content ◽  
Pressure Chemical Ionization

In this study the native carotenoids composition in kumquat (Fortunella margarita) (peel + pulp) from Brazil was determined for the first time by a HPLC-DAD-APCI/MS (high performance liquid chromatography-diode array detector-atmospheric pressure chemical ionization/mass spectrometry), methodology. Eleven carotenoids were successfully identified and quantified in kumquat: four carotenoids in the free form and seven carotenoids in the esterified form. β-citraurin-laurate was the carotenoid found in the highest content (607.33 µg/100 g fresh matter), followed by β-cryptoxanthin-laurate (552.59 µg/100 g). The different esterified forms of β-citraurin and β-cryptoxanthin represented 84.34% of the carotenoids found, which demonstrates the importance of esterification in natural fruits. β-carotene and free xanthophylls (β-cryptoxanthin, lutein and zeaxanthin) represented 5.50% and 14.96%, respectively, of total carotenoids in kumquat. The total carotenoid content of kumquat from Brazil was very high (2185.16 µg/100 g), suggesting that this fruit could contribute significantly to the intake of important bioactive compounds by the population.

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