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

H. Ahn, Il‐Doo Kim
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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.
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冬南瓜粉调味料的色泽及抗氧化潜力
调味料,也被称为香料和草药,因其烹饪特性和潜在的健康益处而受到赞赏。它们是有益生物活性植物化学物质的丰富来源。研究了添加不同比例冬南瓜籽粉对调味料品质特性和抗氧化性能的影响。BS粉提高了调味料的显色值和抗氧化能力。在添加5% BS粉的情况下,调味料的抗氧化活性(DPPH)提高了30.92%。添加5% BS粉后,总酚类物质含量提高了91.40%。添加BS粉制成的调味料可作为天然抗氧化剂的良好来源。本研究表明,添加BS粉可以提高调味料的显色值和抗氧化潜力。
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