Pollination and Cooking on Antioxidant Capacity in Pumpkin Pulp and Seed

Abstract

Pollination, and the proper selection of pollen source, can affect biochemical characteristics of pumpkin (Cucurbita pepo L.). Seed and pulp of pumpkin contain antioxidants that change during boiling and stir frying. A study was conducted to investigate the effects of pollination source and cooking method on antioxidant capacity of pumpkin pulp and seed. Lines 1289, 1301, and 1307 were used as the pollinizer, and 1307 and 1289 were used as female parents. Antioxidant capacity was affected by cooking; pollen source had no effect on antioxidant capacity of seed and fruit in both female parents. Cooking reduced antioxidant capacity of pumpkin seed and pulp. It is necessary to determine how different cooking temperatures and methods affect antioxidant capacity in pumpkin tissue.

Keywords:

• Cucurbita pepo
• Bioactive compounds
• Boiling
• Pollen effect
• Stir frying