Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian <i>Cucurbita maxima</i> and <i>Cucurbita moschata</i> Breeding Collection

• Main Authors: Milorad Miljić (Author), Gabriele Rocchetti (Author), Sanja Krstić (Author), Aleksandra Mišan (Author), Milka Brdar-Jokanović (Author), Fabio Marcheggiani (Author), Erika Martinelli (Author), Luigi Lucini (Author), Elisabetta Damiani (Author)
• Format: Book
• Published: MDPI AG, 2021-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidan...