Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

Antioxidant activity and total phenolic content of raw, cooked (by boiling, steaming, microwaving, marinating with vinegar, cooking with white wine, grilling, frying) and lyophilized pumpkin (Cucurbita maxima Duch.) pulp were evaluated to determine the impact of processing on its potential health benefits. Phenols were measured by using the Folin–Ciocalteu reagent with gallic acid as standard. Antioxidant capacities were measured by two...