Chemical and Physicochemical Characterization of Winter Squash (Cucurbita moschata D.)

Abstract

Winter squash cv 'Cehualca' (Cucurbita moschata Duchense) is a seasonal crop that has been used as food and animal feed. The objective of the present study was to characterize physical, chemical and physicochemical properties of the winter squash cv 'Cehualca' . Morphological, chemical and physicochemical analyses were performed, including fiber, carotenoids, phenolic and mineral contents in the winter squash. The morphological analysis showed that the squash 'Cehualca' did not have a homogeneous morphology. Data about their physical and physicochemical characteristics showed large variability. Also, high content of carotenoids and dietary fiber was observed in squash. The oil and total phenolic content was low in comparison with other fruits. The mineral content exceeded the values recommended to meet the nutritional needs of consumers, except for sodium (both in pulp and shell), potassium and magnesium in the shell.

Using Vegetable Puree as a Fat Substitute in Cakes

“…While they reported it contains 0.10mg/100g for zinc and 0.16 mg/100g for iron. As for squash, the results are in range with results obtained by Jacobo-Valenzuela et al [31] they reported fat 0.04-0.14g/100g; ash 0.70-1.90 g/100g;. Minerals averaged around 0.31 mg/100g for iron and 0.24mg/100g for zinc.…”

“…Minerals averaged around 0.31 mg/100g for iron and 0.24mg/100g for zinc. While fiber was higher (1.48g/100g) than that reported by JacoboValenzuela et al [31] (0.85-1.24g/100g). The pH value of cantaloupe puree agrees with results of Syahidah et al [58], who reported the pH value to range between 6.46 and 6.48.…”

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca

“…Also, the same authors reported that the fruits had different sizes and color. Jacobo-Valenzuela et al (2008), AguilarGutiérrez et al (2009) andTamer et al (2010) reported values of color parameters L*, a* and b* in the pulp of Cehualca squash of 49.6-100.00, −3. 3-21.9 and −5.7-48.16;respectively.…”

“…Montes et al (2004) evaluated some physical characteristic of Cucurbita moschata and they reported that the fruits had different forms, colors, sizes, type of seed, seed color, etc. Jacobo-Valenzuela et al (2008) and Aguilar-Gutiérrez, Zazueta-Morales, and Camacho-Hernández (2009) evaluated morphological characteristics of winter squash cv. Cehualca (Table 1), found basic forms: type "Ovalada" (Oval), type "Bule" (form like bottle), type "Buchona" (maw), and type "Herradura" (Horseshoe).…”

“…Studies indicate that fruits and vegetables are rich sources of phenolic compounds and antioxidant activity (Kumar-Reddy, Sreeramulu, & Raghunath, 2010), this compound are present in C. moschata (476.6 mg GAE/100 g -Jacobo- Valenzuela et al, 2008;Tamer et al, 2010). Polyphenolic compounds with known health-beneficial properties, which include free radical scavenging, inhibition of hydrolytic and oxidative enzymes, and anti-inflammatory action (Ill-Min et al, 2011), are particularly important in the pathologies of heart disease, hypertension and age-related degeneration (Wootton-Beard, Moran, & Ryan, 2011).…”