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Article

Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

1
Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60–624 Poznań, Poland
2
Department of Manufacturing Engineering and Production Automation, Faculty of Mechanical Engineering, Opole University of Technology, ul. Prószkowska 76, 45–758 Opole, Poland
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(4), 1305; https://doi.org/10.3390/su12041305
Received: 29 November 2019 / Revised: 14 January 2020 / Accepted: 7 February 2020 / Published: 11 February 2020
(This article belongs to the Special Issue Sustainable Production in Food and Agriculture Engineering)
Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars. View Full-Text
Keywords: pumpkin; Cucurbita maxima; antioxidative activity; Oxygen Radical Absorbance Capacity (ORAC); cluster analysis pumpkin; Cucurbita maxima; antioxidative activity; Oxygen Radical Absorbance Capacity (ORAC); cluster analysis
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MDPI and ACS Style

Kulczyński, B.; Gramza-Michałowska, A.; Królczyk, J.B. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability 2020, 12, 1305. https://doi.org/10.3390/su12041305

AMA Style

Kulczyński B, Gramza-Michałowska A, Królczyk JB. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability. 2020; 12(4):1305. https://doi.org/10.3390/su12041305

Chicago/Turabian Style

Kulczyński, Bartosz, Anna Gramza-Michałowska, and Jolanta B. Królczyk 2020. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)" Sustainability 12, no. 4: 1305. https://doi.org/10.3390/su12041305

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