Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil
AUTOR(ES)
PRIORI, Daniela, VALDUGA, Eduardo, VILLELA, Juliana Castelo Branco, MISTURA, Claudete Clarice, VIZZOTTO, Márcia, VALGAS, Ricardo Alexandre, BARBIERI, Rosa Lía
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
21/07/2016
RESUMO
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 milled. All analysis were performed in triplicate. The data obtained showed high genetic variability for the synthesis of phenolic compounds, carotenoids, antioxidant activity and minerals. The accessions C52, C81, C267 e C389 showed high levels of antioxidants and minerals, being recommended for use in pumpkin breeding programs. The accessions C52 and C389 are promising, especially because they present the highest levels of total carotenoids.
Documentos Relacionados
- Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
- ISOSTERIC HEAT, ENTROPY, AND GIBBS FREE ENERGY OF PUMPKIN SEEDS (Cucurbita moschata)
- Does crotalaria (Crotalaria breviflora) or pumpkin (Cucurbita moschata) inter-row cultivation in restoration plantings control invasive grasses?
- Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
- Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes