Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this com...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
FapUNIFESP
2020
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171240 |
| _version_ | 1855523880772304896 |
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| author | Moreira, Lara de Azevedo Sarmet Jaeger de Carvalho, Lucia Maria Cardoso, Flávio da Silva e Souza Neves Dellamora Ortiz, Gisela Maria Finco, Fernanda Dias Bartolomeu Abadio Viana de Carvalho, José Luiz |
| author_browse | Cardoso, Flávio da Silva e Souza Neves Dellamora Ortiz, Gisela Maria Finco, Fernanda Dias Bartolomeu Abadio Jaeger de Carvalho, Lucia Maria Moreira, Lara de Azevedo Sarmet Viana de Carvalho, José Luiz |
| author_facet | Moreira, Lara de Azevedo Sarmet Jaeger de Carvalho, Lucia Maria Cardoso, Flávio da Silva e Souza Neves Dellamora Ortiz, Gisela Maria Finco, Fernanda Dias Bartolomeu Abadio Viana de Carvalho, José Luiz |
| author_sort | Moreira, Lara de Azevedo Sarmet |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and have polyphenols and carotenoids content compared. The cooking style affected the antioxidant activity. Pumpkins from genotype 1 showed high levels of carotenoids, α-carotene and all-E-β-carotene compared to samples from genotype 2. There was an increase of all carotenoids in both cooked pumpkins, and steam cooking showed the highest retention percentages. Steam cooking presented a higher percentage of carotenoid retention. Pumpkin consumption in developing countries, especially in the Northeast Brazil may be promoted to combat vitamin A deficiency. |
| format | Journal Article |
| id | CGSpace171240 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | FapUNIFESP |
| publisherStr | FapUNIFESP |
| record_format | dspace |
| spelling | CGSpace1712402025-12-08T10:29:22Z Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes Moreira, Lara de Azevedo Sarmet Jaeger de Carvalho, Lucia Maria Cardoso, Flávio da Silva e Souza Neves Dellamora Ortiz, Gisela Maria Finco, Fernanda Dias Bartolomeu Abadio Viana de Carvalho, José Luiz pumpkins carotenoids biofortification nutrition cooking vitamin deficiencies antioxidant properties Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and have polyphenols and carotenoids content compared. The cooking style affected the antioxidant activity. Pumpkins from genotype 1 showed high levels of carotenoids, α-carotene and all-E-β-carotene compared to samples from genotype 2. There was an increase of all carotenoids in both cooked pumpkins, and steam cooking showed the highest retention percentages. Steam cooking presented a higher percentage of carotenoid retention. Pumpkin consumption in developing countries, especially in the Northeast Brazil may be promoted to combat vitamin A deficiency. 2020 2025-01-29T12:57:54Z 2025-01-29T12:57:54Z Journal Article https://hdl.handle.net/10568/171240 en Open Access FapUNIFESP Moreira, Lara de Azevedo Sarmet; Carvalho, Lucia Maria Jaeger de; Cardoso, Flávio da Silva e Souza Neves; Ortiz, Gisela Maria Dellamora; Finco, Fernanda Dias Bartolomeu Abadio; and Carvalho, José Luiz Viana de. Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes. Food Science and Technology 40(2): 302-306. https://doi.org/10.1590/fst.39818 |
| spellingShingle | pumpkins carotenoids biofortification nutrition cooking vitamin deficiencies antioxidant properties Moreira, Lara de Azevedo Sarmet Jaeger de Carvalho, Lucia Maria Cardoso, Flávio da Silva e Souza Neves Dellamora Ortiz, Gisela Maria Finco, Fernanda Dias Bartolomeu Abadio Viana de Carvalho, José Luiz Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title | Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title_full | Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title_fullStr | Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title_full_unstemmed | Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title_short | Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes |
| title_sort | different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin cucurbita moschata duch genotypes |
| topic | pumpkins carotenoids biofortification nutrition cooking vitamin deficiencies antioxidant properties |
| url | https://hdl.handle.net/10568/171240 |
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