Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

Abstract

SummaryFreeze‐drying and hot air‐drying were applied in the preparation of pumpkin flours to investigate the effects of drying methods on the antioxidant activities and physicochemical properties. The antioxidant activities of methanol extracts from pumpkin flours were studied in terms of total antioxidant activity, reducing power, free radical scavenging, superoxide anion radical scavenging and metal chelating activities. Hot air‐dried pumpkin flour showed stronger antioxidant activities than freeze‐dried flour. The percentage inhibition of peroxidation in linoleic acid system by 15 mg mL−1 extracts from hot air‐dried and freeze‐dried pumpkin flours was found to be 92.4% and 86.1% after 120 h of incubation, respectively. Hot air‐dried pumpkin flour exhibited higher reducing power, free radical scavenging and metal chelating activities than freeze‐dried flour. This study also indicated that freeze‐drying significantly reduced the browning and preserved the redness of pumpkin flours. Hot air‐drying reduced the oil absorption capacity, water absorption and porosity of pumpkin flours, while it markedly increased the water solubility and bulk density.