Bioactive compounds and antioxidant activity of selected pumpkin cultivars: Impact of Cooking Treatments

ROXANA E. GONZÁLEZ; MARÍA B. BOTELLA; PAMELA Y. QUINTAS

Basel

Conferencia; The 4th International Electronic Conference on Foods; 2023

MDPI Sciforum

Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p