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| PRIORI,Daniela; VALDUGA,Eduardo; VILLELA,Juliana Castelo Branco; MISTURA,Claudete Clarice; VIZZOTTO,Márcia; VALGAS,Ricardo Alexandre; BARBIERI,Rosa Lía. |
| Abstract The objective of this work was to evaluate the genetic variability for the synthesis of bioactive compounds and minerals in pumpkin (Cucurbita moschata) landraces. Total phenolic compounds, carotenoids, antioxidant activity and minerals were evaluated in 10 accessions of Cucurbita moschata landraces from the Genebank of Embrapa Temperate Agriculture (Pelotas - RS, Brazil). Twenty plants of each accession were cultivated in the field during the spring/summer of 2013/2014. After harvesting of mature fruits, the seeds were discarded and opposite longitudinal portions of the pulp were manually prepared for analysis of the bioactive compounds. For the determination of minerals, pumpkin samples were frozen in plastic bags, and after freeze-dried and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pumpkin; Cucurbitaceae; Ex situ conservation; Genetic resources; Characterization. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100033 |
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| 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; CARVALHO,José Luiz Viana de. |
| Abstract 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pumpkin; Antioxidant activity; Carotenoids; Cooking; Biofortification. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200302 |
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| Molina Filho,Lucídio; Gonçalves,Ana Karla Rebes; Mauro,Maria Aparecida; Frascareli,Elen Cristina. |
| Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Pumpkin; Desorption isotherms; Isosteric heat; GAB model. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025 |
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