FLOWERS OF CUCURBITA MAXIMA DUCH. AS A SOURCE OF ANTIOXIDANTS AND PROSPECTS OF THEIR USE IN FOOD
A. F. Bukharov,
N. V. Stepaniuc,
A. R. Bukharova,
M. I. Ivanova
Affiliations
A. F. Bukharov
All-Russian Scientific Research Institute of Vegetable Growing, Branch of the Federal Budget Scientific Institution Federal Scientific Vegetable Center
N. V. Stepaniuc
Russian State Agrarian Correspondence University
A. R. Bukharova
Russian State Agrarian Correspondence University
M. I. Ivanova
All-Russian Scientific Research Institute of Vegetable Growing, Branch of the Federal Budget Scientific Institution Federal Scientific Vegetable Center
The bright yellow flowers are edible pumpkin - a good source of antioxidant compounds . The maximum level of hydroxycinnamic acids noted in the half parted flower . The remaining components were studied at the maximum in the unopened buds . By the beginning of the flower opens flavonoids and carotenoids concentration decreased gradually . In full disclosure of the flower phase of the content of these components increases again, but it did not reach the initial level. A similar, but less pronounced trend of the observed and chlorophyll .
