Impact of radiation processing on the stability of cucurbitacin glycosides in ready-to-cook (RTC) pumpkin during storage. (November 2016)

• Record Type: Journal Article
• Authors: Tripathi, Jyoti; Variyar, Archana Prasad; Mishra, Prashant Kumar; Variyar, Prasad Shekhar
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 73(2016)
• Page Start: 239
• Page End: 242
• Publication Date: 2016-11
• Subjects: Cucurbita pepo -- Cucurbitacin -- Irradiation -- Thin layer chromatography; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.06.023
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Effect of gamma irradiation on the stability of cucurbitacins, in pumpkin ( Cucurbita pepo ), during storage was investigated. At the optimum dose of 1 kGy, earlier demonstrated by us to extend the shelf life of ready-to-cook (RTC) pumpkin, no effect on the content of major cucurbitacins identified namely cucurbitacin C and E glycosides was noted. During storage up to 21 day a reduction of 96–97% in the glycoside content was observed in non-irradiated and irradiated pumpkin thereby demonstrating a high stability of cucurbitacins during radiation processing. The decreased cucurbitacin glycoside content during storage also had no impact on the sensory quality of the vegetable. The presence of cucurbitacin C and E glycosides in Cucurbita pepo fruit is reported here for the first time. Highlights: Presence of Cucurbitacin C and E was demonstrated in Cucurbita pepo . Cucurbitacin glycosides were stable during irradiation. Irradiation did not modify sensory quality.