Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Abstract

Landrace pumpkins occur in nature and their potential as source of pro-vitamin A may be investigated in order to be used in conventional plant breeding or biofortification programs, aiming to increase the total carotenoids and β-carotene contents. The objective of the study was to determine the total carotenoid, α-carotene, β-carotene and its isomers and contents in two landrace samples (A and B) of raw pumpkins (Cucurbita moschata) to verify its seed production potential. High Performance Liquid Chromatography and UV/Visible spectrophotometry were used to determine α-carotene, β-carotene and its isomers, and total carotenoid contents, respectively. All analyses were carried out in triplicate. The results showed mean total carotenoid contents of 404.98 in sample A, and 234.21 μg/g in sample B. The α-carotene contents varied from 67.06 to 72.99 μg/g in samples A and B, respectively. All E-β-carotene was the most abundant isomer found varying from 244.22 to 141.95 μg/g in samples A and B, respectively. The 9 and 13-Z-β-carotene isomers were still found in low concentrations in both analyzed landrace samples. The content of β-carotene in raw sample A showed to be promising for the production of seeds for cultivation and consumption.

Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying

“…For example, Murkovic et al [4] reported that the α-carotene content of fresh pumpkins ranged from 0 to 7.5 mg/100 g, whereas de Carvalho et al [3] reported that the α-carotene content of landrace pumpkins (Cucurbita moschata Duch) ranged from 67.07 to 72.99 μg/g. In the present study, the most abundant carotenoid found in fresh pumpkin samples was α-carotene, the content of which was 386.22 μg/g DW, accounting for nearly 50% of the total carotenoid content.…”

“…[1] The reddish yellow colour of pumpkin solely depends on the varieties and contents of carotenoids, and the main carotenoids present in pumpkin include β-carotene (more than 80% of the total carotenoid content), α-carotene and a few xanthophylls. [2][3][4] Carotenoids in the diet are mostly associated with the beneficial effects on human health. Several studies have indicated that carotenoid intake may reduce the risk of certain types of cancer, degenerative and cardiovascular diseases, cataracts and macular degeneration, which plays an important role in disease prevention.…”

Bioactive Components (Polyphenols, Flavonoids, Total Carotenoids, Antioxidant Activity) and Proximate Chemical Composition of Selected Food Processing Industry By - Products

“…The total phenolic contents were expressed as mg of Gallic Acid Equivalent (GAE) per 100 g. Total flavonoids content present in the selected by-products were estimated by the aluminum chloride colorimetric assay as described by Marinova et al, (2005). The total flavonoids contents were expressed in mg Quercetin equivalent (QE) per 100 g. Tannin content was measured using Folin-Denis method described by Sadasivam and Manickam (2008) and results were expressed as mg of Tannic Acid Equivalent (TAE) per 100 g. The total carotenoid content was spectrophotometrically determined as per the method described by (Lucia et al, 2012). The DPPH assay was performed as described by Lim et al, (2007) with slight modifications.…”

Angolan vegetable crops have unique genotypes of potential value for future breeding programmes

“…32 Some screenings have used landraces from secondary centres of diversity, such as Brazil and Malaysia, and have found high levels of variation for these traits in landraces from different areas. [33][34][35] Further studies will be conducted with the set of collected accessions to evaluate their carotenoid content. Accessions with high carotenoid contents may be utilised for further quality improvement of pumpkin during the development of new varieties, which will contribute to minimising nutritional problems in the population, especially those arising from vitamin A deficiency in children and women.…”