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<p>This study evaluated how common domestic cooking methods (microwave cooking, pressure cooking and frying) and extraction solvents (ethanol, methanol and butanol) affect the polyphenolic composition and antioxidant potential of <i>Cucurbita maxima</i> fruit. Thermal processing significantly altered phytochemical profiles, with total phenolic content (TPC) increasing by 44.4–109.1% relative to raw fruit, depending on the method. Pressure cooking retained the highest levels of phenolics (up to 101.5&#xa0;mg GAE/100&#xa0;g dwb) and carotenoids, followed by microwave cooking, whereas frying showed variable effects. Flavonoid content increased markedly after cooking, ranging from 9.8 to 24.2&#xa0;mg QE/100&#xa0;g dwb, compared with 6.0&#xa0;mg QE/100&#xa0;g in uncooked samples. Antioxidant capacity, assessed by DPPH, FRAP, FTC and TBA assays, was significantly influenced by both cooking method and solvent type, with methanolic extracts consistently showing higher antioxidant activity. HPTLC analysis revealed the formation of new phenolic compounds, including quercetin, ellagic acid, and myricetin, after thermal treatment. Overall, pressure cooking combined with methanolic extraction emerged as the most effective approach for enhancing polyphenolic content and antioxidant potential, offering practical insights for maximizing the nutritional quality of cooked pumpkin.</p>

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Comparative evaluation of cooking methods and solvent extraction on polyphenolic content and antioxidant potential of Cucurbita maxima fruit

  • 期刊论文

  • 发表日期：

    2026年3月5日

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  • Roshanlal Yadav,
  • Baljeet S. Yadav,
  • Ritika Yadav

摘要

This study evaluated how common domestic cooking methods (microwave cooking, pressure cooking and frying) and extraction solvents (ethanol, methanol and butanol) affect the polyphenolic composition and antioxidant potential of Cucurbita maxima fruit. Thermal processing significantly altered phytochemical profiles, with total phenolic content (TPC) increasing by 44.4–109.1% relative to raw fruit, depending on the method. Pressure cooking retained the highest levels of phenolics (up to 101.5 mg GAE/100 g dwb) and carotenoids, followed by microwave cooking, whereas frying showed variable effects. Flavonoid content increased markedly after cooking, ranging from 9.8 to 24.2 mg QE/100 g dwb, compared with 6.0 mg QE/100 g in uncooked samples. Antioxidant capacity, assessed by DPPH, FRAP, FTC and TBA assays, was significantly influenced by both cooking method and solvent type, with methanolic extracts consistently showing higher antioxidant activity. HPTLC analysis revealed the formation of new phenolic compounds, including quercetin, ellagic acid, and myricetin, after thermal treatment. Overall, pressure cooking combined with methanolic extraction emerged as the most effective approach for enhancing polyphenolic content and antioxidant potential, offering practical insights for maximizing the nutritional quality of cooked pumpkin.