Tables index

From

Effects of Technological Processes on Functional Bioactive Compounds, Antioxidants, and Nutrients Levels of Summer Squash (Cucurbita pepo) Seeds

O. E. Tadros, M. K. Khalil, M. A. Attia, M. S. Tawfik

American Journal of Food Science and Technology. 2023, 11(4), 131-140 doi:10.12691/ajfst-11-4-2
  • Table 1. Total phenolic content, flavonoids and antioxidant activity of rind and raw hulled seeds of mature summer squash (Cucurbita pepo)
  • Table 2. The percentage of DPPH radical scavenging activity for the methanolic extract of rind and raw hulled seeds of mature summer squash (Cucurbita pepo)
  • Table 3. The effect of different technological treatments on tocopherol fractions in hulled seeds (SW) of mature summer squash (Cucurbita pepo) fruit
  • Table 4. The effect of different technological treatments on the level of carotenoids, total phenolic content, flavonoids, and antioxidant activity of hulled seeds of mature summer squash (Cucurbita pepo)