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Kamiloglu S, Koc Alibasoglu E, Acoglu Celik B, Celik MA, Bekar E, Unal TT, Kertis B, Akpinar Bayizit A, Yolci Omeroglu P, Copur OU. Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash ( Cucurbita moschata): Impact of Industrial Freezing Process. Foods 2024; 13:239. [PMID: 38254540 PMCID: PMC10814222 DOI: 10.3390/foods13020239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Elif Koc Alibasoglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Busra Acoglu Celik
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - M. Alpgiray Celik
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa 16059, Türkiye
| | - Erturk Bekar
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Taha Turgut Unal
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Buket Kertis
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
| | - Arzu Akpinar Bayizit
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - Perihan Yolci Omeroglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
| | - O. Utku Copur
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa 16059, Türkiye; (E.K.A.); (B.A.C.); (E.B.); (T.T.U.); (B.K.); (A.A.B.); (P.Y.O.); (O.U.C.)
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa 16059, Türkiye;
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