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Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods
- Zhou, Chun-Li, Mi, Li, Hu, Xue-Yan, Zhu, Bi-Hua
- Journal of food science and technology 2017 v.54 no.10 pp. 3118-3131
- 2,2-diphenyl-1-picrylhydrazyl, Cucurbita maxima, Cucurbita moschata, Cucurbita pepo, antioxidant activity, ascorbic acid, beta-carotene, citric acid, electronic nose, firmness, flavonoids, fumaric acid, gas chromatography-mass spectrometry, glucose, malic acid, odors, pH, peroxidase, principal component analysis, pumpkins, solid phase microextraction, sucrose, total soluble solids, vitamin E
- To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, L-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.