α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash "Type Butternut".

Fernanda Zaccari,Giovanni Galietta

doi:10.3390/foods4030477

Abstract

Winter squash “type butternut” is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality is not optimum for consumption. The objective of this study was to quantify the content of α-carotene, β-carotene, color and dry matter in the pulp of raw and microwave-cooked winter squash “type butternut” (variety CosmoF1) in three states of commercial maturity. Immature, mature, and very mature fruit, defined at the time of the harvest by the percentage of orange peel and green stalk, were evaluated. The highest concentration of carotenes (α-carotene + β-carotene) in mg.100 g−1 pulp wet basis was found in very mature fruits (31.96 mg), followed by mature fruits (24.65 mg), and immature fruits (18.82 mg). Microwave cooking caused the loss of β-carotene (28.6% wet basis) and α-carotene (34.1%). Cooking promote a greater reduction of α-carotene in immature (40.3%) and mature (34.5%) fruits. The ratio of β-carotene and α-carotene content increased with commercial maturity from 0.93 for immature fruits to 1.0 for very mature fruit, with higher ratio in cooked pulp (1.04) vs. raw pulp (0.96).

Highlights

Winter squash “butternut types” (Cucurbita moschata Duch.) are fruits harvested in stages during the summer season and preserved for 3–6 months [1]
The content of β-carotene and α-carotene, in raw and cooked pulp increased with commercial fruit maturity
Commercial maturity determined the different content of carotenes at harvest time

Summary

Introduction

Winter squash “butternut types” (Cucurbita moschata Duch.) are fruits harvested in stages during the summer season and preserved for 3–6 months [1]. “Butternut squash” varieties consumed in Uruguay have orange colored peel and flesh. The change in peel color from green to orange is used as an indicator of fruit maturity and harvesting time. The yellow and orange color, on peel and pulp, are attributed to carotenoids contents [2,3,4]. Carotenoids are natural pigments, some of the precursors of vitamin A, such as α and β-carotene, have antioxidant properties and protect against the negative effects of light [3,4,5]. The chemistry and biology of the carotenoids is well known, and these compounds are studied for their positive nutrition and human health properties.

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Conclusion