Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

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Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

**Wagner Antonio Gorozabel Muñoz¹*, Mayra Jossenka Loor Solórzano¹, Josselyn Gema Palacio Intriago¹, Virginia Vanessa Andrade Andrade¹ and Carlos Alfredo Cedeño-Palacios^1,2**

Author Affiliations

¹Department of Agroindustrial Processes, Faculty of Agrosciences, Technical University of Manabí, Chone, Ecuador; ²Department of Chemical Processes, Food and Biotechnology of the School of Engineering and Applied Sciences of the Technical University of Manabí, Portoviejo, Ecuador.

*Correspondence | Wagner Antonio Gorozabel Muñoz, Department of Agroindustrial Processes, Faculty of Agrosciences, Technical University of Manabí, Chone, Ecuador; Email: [email protected]

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Figure 1:

IC50 of squash flours.

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Figure 2:

Comparison of absorption spectra of the squash varieties.

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Equation 1

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Equation 2

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Equation 3

This Issue

November 2023

Vol. 39, Sp. Iss. 2

Sarhad Journal of Agriculture

Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

Special Issues

Membership/Association

Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

**Wagner Antonio Gorozabel Muñoz¹*, Mayra Jossenka Loor Solórzano¹, Josselyn Gema Palacio Intriago¹, Virginia Vanessa Andrade Andrade¹ and Carlos Alfredo Cedeño-Palacios^1,2**

Sarhad Journal of Agriculture

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Review of Agro-Food Sustainability Supply Chain: Causal-Loop and Mitigation for Environmental Risk

Comparative Analysis on the Growth and Yield of Summer Squash (Cucurbita pepo) Varieties in the Southern Climate of Nepal

Influence of Fertilizer Combinations on Agronomic Traits and Yield of Basmati variety in Direct Seeded Rice

Sarhad Journal of Agriculture

Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

Special Issues

Membership/Association

Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

Wagner Antonio Gorozabel Muñoz1*, Mayra Jossenka Loor Solórzano1, Josselyn Gema Palacio Intriago1, Virginia Vanessa Andrade Andrade1 and Carlos Alfredo Cedeño-Palacios1,2

Sarhad Journal of Agriculture

September

Featuring

Efficacy of Sulfur With Benomyl For Reducing Effect Fungi of Fusarium solani Infecting Rice

Review of Agro-Food Sustainability Supply Chain: Causal-Loop and Mitigation for Environmental Risk

Comparative Analysis on the Growth and Yield of Summer Squash (Cucurbita pepo) Varieties in the Southern Climate of Nepal

Influence of Fertilizer Combinations on Agronomic Traits and Yield of Basmati variety in Direct Seeded Rice

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**Wagner Antonio Gorozabel Muñoz¹*, Mayra Jossenka Loor Solórzano¹, Josselyn Gema Palacio Intriago¹, Virginia Vanessa Andrade Andrade¹ and Carlos Alfredo Cedeño-Palacios^1,2**