Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients
Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to...
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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/14/8302 |
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| author | Agata Koziorzębska Andrzej Łozicki Anna Rygało-Galewska Klara Zglińska |
| author_facet | Agata Koziorzębska Andrzej Łozicki Anna Rygało-Galewska Klara Zglińska |
| author_sort | Agata Koziorzębska |
| collection | DOAJ |
| description | Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to assess the optimal drying temperature to keep the best possible nutritional value of the raw material. For this purpose, pumpkin was dried at 40 °C, 60 °C and 80 °C. Then, the proximate composition, carotenoid content, fatty acids, and antioxidant properties were determined. The results indicate that the carotenoids were relatively stable up to 60 °C and then decreased sharply. Furthermore, antioxidant activity was the highest at 40 °C and 60 °C. However, in the case of PUFA content, drying at 80 °C was the most effective, probably due to the shorter exposure time to the stimulus. |
| first_indexed | 2024-03-11T01:20:39Z |
| format | Article |
| id | doaj.art-6c677ad4ae064f89b10030d499cb3a57 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T01:20:39Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-6c677ad4ae064f89b10030d499cb3a572023-11-18T18:11:15ZengMDPI AGApplied Sciences2076-34172023-07-011314830210.3390/app13148302Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive IngredientsAgata Koziorzębska0Andrzej Łozicki1Anna Rygało-Galewska2Klara Zglińska3Division of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8 Street, 02-786 Warsaw, PolandDivision of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8 Street, 02-786 Warsaw, PolandDivision of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8 Street, 02-786 Warsaw, PolandDivision of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8 Street, 02-786 Warsaw, PolandPumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to assess the optimal drying temperature to keep the best possible nutritional value of the raw material. For this purpose, pumpkin was dried at 40 °C, 60 °C and 80 °C. Then, the proximate composition, carotenoid content, fatty acids, and antioxidant properties were determined. The results indicate that the carotenoids were relatively stable up to 60 °C and then decreased sharply. Furthermore, antioxidant activity was the highest at 40 °C and 60 °C. However, in the case of PUFA content, drying at 80 °C was the most effective, probably due to the shorter exposure time to the stimulus.https://www.mdpi.com/2076-3417/13/14/8302pumpkindrying temperaturebioactive substances<i>Cucurbita maxima</i>Ambar |
| spellingShingle | Agata Koziorzębska Andrzej Łozicki Anna Rygało-Galewska Klara Zglińska Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients Applied Sciences pumpkin drying temperature bioactive substances <i>Cucurbita maxima</i> Ambar |
| title | Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients |
| title_full | Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients |
| title_fullStr | Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients |
| title_full_unstemmed | Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients |
| title_short | Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients |
| title_sort | effect of drying temperature of ambar pumpkin on proximate composition and content of bioactive ingredients |
| topic | pumpkin drying temperature bioactive substances <i>Cucurbita maxima</i> Ambar |
| url | https://www.mdpi.com/2076-3417/13/14/8302 |
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