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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)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 171-177 More about this Journal
Abstract
Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.
Keywords
Kabocha squash; pumpkin; nutritional composition; antioxidant activity;
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