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The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary. Key words: Cucurbita moschata, freeze-drying, hot air-drying, proximate composition, antioxidant activity
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참고문헌 (32)
참고문헌 신청
Azevedo-Meleiro CH / 2007 / Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo / J Agric Food Chem 55:4027~4033
Cho GS / 1997 / Chemical compositions of the green and ripened pumpkin (Cucurbita moschata Duch.) / Korean J Food Sci Technol 29:657~662
Chung SK / 1996 / Studies on the browning inhibition of yam(Dioscorea aimadoimo)during hot air dehydration / Agric Chem Biotechnol 39:384~388
Dari L / 2016 / Nutritional composition and storage of butternut squash / Ghana J Hortic 12:25~31
황인국 / 2011 / 재배지역별 청양고추의 품질 특성 / 한국식품영양과학회지 40(9):1340~1346
Cho GS / 1997 / Chemical compositions of the green and ripened pumpkin (Cucurbita moschata Duch.) / Korean J Food Sci Technol 29:657~662
Chung SK / 1996 / Studies on the browning inhibition of yam(Dioscorea aimadoimo)during hot air dehydration / Agric Chem Biotechnol 39:384~388
Dari L / 2016 / Nutritional composition and storage of butternut squash / Ghana J Hortic 12:25~31
황인국 / 2011 / 재배지역별 청양고추의 품질 특성 / 한국식품영양과학회지 40(9):1340~1346
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