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KMID : 0665220200330010091
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 1 p.91 ~ p.97
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Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods
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Sim Wan-Sup
Kim Ho-Joong
Ku Su-Bin
Chae Seon-Hee
Choi Young-Won
Men Xiao
Park Sung-MIn
Lee Ok-Hwan
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Abstract
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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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KEYWORD
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Cucurbita moschata, freeze-drying, hot air-drying, proximate composition, antioxidant activity
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