Determination of in vitro carotenoid bioaccessibility, antioxidant capacity and antidiabetic activity of products obtained from pumpkin (Cucurbita maxima)

Two different fermented products were obtained by using pumpkin (Cucurbita maxima). The first product pumpkin pickles were prepared using a commercial pickle preparation mixture, and the second product fermented pumpkin powder was prepared by the inoculation of Lactobacillus plantarum and Saccharomyces cerevisiae microorganisms to surface-sterilizated pumpkin slices. Then the fermented slices were dried, grinded and screened. Trolox equivalent antioxidant capacity, α-amylase and α-glucosidase enzyme inhibition activities that helps to evaluate the antidiabetic activity and both total carotenoids and β-carotene contents and bioaccessibilities were detected on both products. Results obtained showed higer carotenoid and β-carotene bioaccessibilities on pumpkin pickles when compared to steamed pumpkins, and high α-amylase and α-glucosidase enzyme inhibition activities on fermented pumpkin powder. Finally, pumpkin pickles were designated for direct consumption and fermented pumpkin powder with a high carotenoid content, antioxidant capacity and antidiabetic activity, was prepared as a by-product for using oily food matrixes to either enrichment applications with Vitamin A or tailor-made functional foods for Type 2 Diebetes management.