Table 2.
Antioxidant activity of fresh and boiled squash pumpkin residues (shell and seeds)
| Material | Drying method | Extraction solvent | ||||
|---|---|---|---|---|---|---|
| Water | 70 % Ethanol | 70 % Methanol | 70 % Acetone | 100 % Dicholomethane | ||
| Shell (fresh) | FD | 24.01 ± 0.17 b, A (383.43 ± 1.65) | 52.2 ± 0.73 d, A (655.8 ± 7.11) | 47.5 ± 0.44 c, A (609.1 ± 4.29) | 44.9 ± 1.86 c, A (592.0 ± 17.90) | 3.9 ± 0.73a, A (133.9 ± 7.48) |
| 65 °C | 72.36 ± 1.25 a, B (842.95 ± 12.60) | 71.0 ± 0.97 a, B (830.6 ± 9.72) | 53.1 ± 0.92 b, B (656.8 ± 9.05) | 55.0 ± 2.10 b, B (655.3 ± 21.70) | 2.7 ± 0.72 a, A (106.7 ± 7.48) | |
| Shell (cooked) | FD | 33.91 ± 0.39 b, A (632.48 ± 2.90) | 52.4 ± 0.77 d, A (767.7 ± 5.71) | 45.7 ± 0.99 c, A (709.6 ± 7.48) | 52.1 ± 0.76 d, B (754.9 ± 5.77) | 1.5 ± 0.75 a, A (323.9 ± 6.08) |
| 65 °C | 43.48 ± 0.98 b, B (552.95 ± 9.84) | 58.0 ± 0.83 d, B (701.5 ± 8.34) | 64.5 ± 0.84 e, B (769.6 ± 8.30) | 49.5 ± 0.17 c, A (598.2 ± 1.72) | 4.2 ± 0.04 a, B (122.5 ± 0.48) | |
| Seeds (fresh) | FD | 5.28 ± 0.22 a, A (111.05 ± 2.38) | 18.9 ± 0.49 b, A (333.0 ± 4.76) | 17.0 ± 0.54 b, A (311.5 ± 5.24) | 15.9 ± 4.71 b, A (313.0 ± 45.25) | 4.0 ± 0.37 a, A (134.9 ± 3.78) |
| 65 °C | 14.12 ± 0.11 b, B (118.19 ± 1.26) | 20.5 ± 0.83 c, A (326.3 ± 8.25) | 18.9 ± 0.71 c, A (318.7 ± 7.01) | 12.6 ± 0.08 b, A (216.3 ± 0.82) | 3.8 ± 0.57 a, A (119.1 ± 5.95) | |
| Seeds (cooked) | FD | 12.83 ± 0.28 b, B (476.76 ± 2.08) | 37.4 ± 0.76 d, A (656.8 ± 5.62) | 37.1 ± 1.81 d, A (644.2 ± 13.70) | 31.7 ± 0.39 c, A (599.1 ± 2.97) | 1.5 ± 0.33 a, A (323.9 ± 2.65) |
| 65 °C | 7.51 ± 0.60 b, A (41.05 ± 7.02) | 49.7 ± 0.86 d, B (618.7 ± 8.59) | 47.5 ± 2.14 d, B (602.0 ± 21.41) | 37.0 ± 0.88 c, B (468.7 ± 9.09) | 3.6 ± 0.08 a, B (116.3 ± 0.83) | |
% inhibition of DPPH radicals, the extracts for antioxidant activity were tested at concentration of 5 mg/ml on dry basis
Data are expressed as means ± SE of triplicate experiments. Mean values in a row with different letters are significantly different at p < 0.05. The small sized letters compare the values for each row while the cap sized letter compare the values of each sample for each drying method (column – FD and 65 °C). Data in brackets is expressed as micromoles of Trolox equivalents per gram (μímol of TE/g). FD – Freeze-dried material