Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin |
Kim, Sung-Ran
(Korea Food Research Institute)
Ha, Tae-Youl (Korea Food Research Institute) Song, Hyo-Nam (Department of Oriental Medical Food and Nutrition, Semyung University) Kim, Yoon-Suk (Korea Food Research Institute) Park, Yong-Kon (Korea Food Research Institute) |
1 | Park HK, Yim SK, Sohn KH, Kim HJ. Preparation of semi-solid infant foods using sweet pumpkin. J. Korean Soc. Food Sci. Nutri. 30: 1108-1114 (2001) |
2 | Kaneko K, Sato C, Watanable T, Maeda Y. Changes of cation contents and solubilities of pectic substances during bring of various vegetables. Nippon Shokuhin Kogyo Gakkaishi 31: 379-384 (1984) DOI |
3 | Manabe M. Naohara J. Properties of pectin in satsuma mandarin fruits (Citrus Unshiu Marc.), Nippon Shokuhin Kogyo Gakkaishi 33: 602-607 (1986) DOI |
4 | Williams BW, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant activity. Lebensm Wiss Technol. 28: 25-30 (1995) DOI |
5 | Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialysable rnelanoidins. Agric. BioI. Chem. 51: 1333-1338 (1987) DOI |
6 | Kim SR, Park YK, Kim HM, Moon SM. Development of new products using domestic buttercup squash (C maxima Duch.). Research report of Agricultural and Forest Ministry (2000) |
7 | Ziegler RG. A review of epidemiologic evidence that carotenoids reduce the risk of cancer. J. Nutr. 119: 116-122 (1989) DOI PUBMED |
8 | Seddon JM, Ajani UA, Sperduto RD, Burton TC. Dietary carotenoid, vitamin A, C and advanced age-related macular degeneration. J. Am. Med. Assoc. 272: 1413-1420 (1994) DOI ScienceOn |
9 | Foote CS, Denny RW. Chemistry of singlet oxygen and quenching by -carotene. J. Am. Chem. Soc. 23: 6233-6235 (1968) |
10 | Lee CY, Smith NL, Robinson RW. Carotenoids and vitamin A values of fresh and canned winter squashes. Nutr. Reports Int. 29: 129-132 (1984) |
11 | Lee JS, Park YJ, Hwang TY, Kim IH, Kim SI, Moon KD. Quality characteristics of minimally processed sweet-pumpkin during storage. Korean J. Food Preser. 10: 6-10 (2003) |
12 | Heinrikson RL, Meredith SC. Amino acid analysis by reverse phase high performance liquid chromatography precolumn derivatization with phenylisocyanate. Anal. Chem. 136: 65-69 (1984) |
13 | Usacheva OG Improvement of technology and layout of equipment for pumpkin beverage. Konservnaya Ovoshchesushil'naya Promyshlennost 7: 25-28 (1981) |
14 | Park YK, Kang YH, Seog HM, Kim HM, Cha WS, Park MW. Studies of the development of processing technology of pumpkin. Research report of Agricultural and Forest Ministry (1997) |
15 | AOAC. Official Methods of Analysis Intl' 15th ed. Method 985.01 p723. Association of Official Analytical Chemists. Washington DC, USA (1990) |
16 | Yun SJ. Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J. Soc. Food Sci. 15: 586-561 (1999) |
17 | Osuna CJ, Carrillo LA, Bedollo VS. Hydrothermal treatment of Kabocha squashes for control of weight loss and spoilage. Tecnologia de Alimentos 30: 18-21 (1995) |
18 | Kim SJ, Han DS, Moon KD, Rhee JS. Measurement of superoxide dismutase-likc activity of natural antioxdants. Biosci, Biotech. Biochem. 59: 822-826 (1995) DOI ScienceOn |
19 | Cumarasamy R, Corrigan V, Hurst P, Bendall M. Cultivar differences in New Zealand 'Kabocha' (buttercup squash, Cucurbita maxima). New Zealand J. Crop Hort. Sci. 30: 197-208 (2002) DOI ScienceOn |
20 | McComb EA. McCready RM. Colorimetric determination of pectic substances. Anal. Chem. 24: 1630-1636 (1952) DOI |
21 | Kim DS, Ahn BW, Yeum DM, Lee DH, Kim SB, Park YH. Degradation of carcinogenic nitrosamine formation factor by natural food components I. Nitrite-scavenging effect of vegetable extracts. Bull. Korean Fish. 20: 463-468 (1987) |
22 | Foote CS, Chang YC, Denny R. Chemistry of singlet oxygen carotenoid quenching parellels biological protection. J. Am. Chem. Soc. 92: 5216-5221 (1970) DOI PUBMED |
23 | Scott KJ. Observations on some of the problems associated with the analysis of carotenoids in foods by HPLC. Food 45: 357-364 (1992) DOI ScienceOn |
24 | Hong HD, Kang NK, Kim SS. Superoxide dismutase-Iike activity of apple juice mixed with some fruits and vegetables. Korean J. Food Sci. Technol. 30: 1484-1487 (1998) |
25 | Hidaka T, Anno T, Nakatsu S. The composition and vitamin A value of the carotenoids of sweet pumpkins of different colors. J. Food Biochem. 11: 59-64 (1987) DOI |
26 | Heo SJ, Kim JH, Kim JK, Moon KD. The comparison of food constituents in pumpkin and sweet-pumpkin. Korean J. Dietary Culture 13: 91-96 (1998) |
27 | Heo SJ, Kim JH, Kim Jo. Moon KD. Processing of puree from pumpkin and sweet-pumpkin. Korean J. Postharvest Sci. Technol. 5: 172-176 (1998) |
28 | Ames BN. Dietary carcinogens and anticarcinogens. Science 221: 1256-1264 (1993) DOI ScienceOn |
29 | Shin YS, Lee KS, Kim DH. Studies on the preparation of yoghurt from milk and sweet potato or pumpkin. Korean J. Food Sci. Technol. 26: 666-671 (1993) |
30 | Park YH. A study on the development pumpkin-citron-honey drink. J. Korean Soc. Food Nutr. 24: 625-630 (1995) |
31 | Moon KD and Shin SR. Changes in the cell wall components and cell structure of tomato fruits during maturation. J. Korean Soc. Food Nutr. 25: 274-278 (1996) |
32 | Park YK, Cha WS, Park MW, Kang YH, Seog HM. Chemical components in different parts of pumpkin. J. Korean Soc. Food Sci. Nutr. 26: 639-646 (1997) |
33 | Jung GT, Ju IO, Choi JS. Preparation and quality of instant gruel using pumpkin (Cucurbita maxima Duch var. Evis). Korean J. Postharvest Sci. Technol. 8: 74-78 (2001) |
34 | R.D.A. Food Composition Table 5th ed. National Rural Living Sci. Inst. (1996) |
35 | Manseka YD. Weight loss and other physiological aspects of butternut squash: the effect of prestorage and storage conditions, and price variation of winter squash at northeast wholesale market. PhD thesis, Cornell University, Ithaca, NY, USA (1997) |