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EFFECT OF THERMOSONICATION ON THE BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY OF PUMPKIN JUICE

In this study, thermosonication treatment on the pumpkin juice obtained from pumpkin (Cucurbita moschata Butternut) which has recently gained the attention of researchers due to its positive effects on health and nutrition was studied. For this purpose, total phenolics, total flavonoids and total carotenoids content and antioxidant capacity values of thermosonicated (40, 50, 60 °C, 30 min, 37 kHz) pumpkin juice samples were compared to the ultrasonicated (23 °C, 30 min, 37 kHz) and conventional heat-treated (40, 50, 60, 70, 80 °C, 15 min) ones via the statistical analysis. Bioactive components and antioxidant capacity of fruit or vegetable juices are the major properties serving the health of consumers. This study is believed to give idea to the manufacturers on the pasteurization methods and parameters that helps production of pumpkin juice proper for consumer’s health.