Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

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Author(s)

Author(s): Hong Ahn, Il-Doo Kim

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DOI: 10.18483/ijSci.2464 23 35 38-41 Volume 10 - Apr 2021

Abstract

Seasonings, also known as spices and herbs, are appreciated for their culinary properties and potential health benefits. They are a rich source of beneficial bioactive phytochemicals. The objective of this study was to assess the effect of addition of different proportions of butternut squash seed (BS) powder on the quality characteristics and antioxidant potential of seasoning. The BS powder enhanced the color values and antioxidant potentials of the seasoning. The antioxidant activity, as 1,1-diphenyl-2-picrylhydrazyl (DPPH), of seasonings increased by up to 30.92% in the sample containing 5% BS powder. The total phenolics content was also increased by 91.40% with the addition of 5% BS powder. Seasonings prepared by adding BS powder could be used as good sources of natural antioxidants. This study suggests that the addition of BS powder could enhance the color value as well as antioxidant potential of seasonings.

Keywords

Antioxidant Potential, Butternut Squash Powder, Color Value, Seasoning

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Cite this Article:

International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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