Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process.

ABSTRACT: Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid)

SUBMITTER: Kamiloglu S 

PROVIDER: S-EPMC10814222 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature