Physicochemical and quality properties of pumpkin (Cucurbita Moschata Duch.) jam, marmalade and fruit leather


Philippine Agricultural Scientist, vol.103, no.3, pp.275-281, 2020 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 3
  • Publication Date: 2020
  • Journal Name: Philippine Agricultural Scientist
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA)
  • Page Numbers: pp.275-281
  • Keywords: Fruit leather, Jam, Marmalade, Pumpkin
  • Bursa Uludag University Affiliated: Yes


© 2020, College of Agriculture and Food Science, University of the Philippines Los Banos. All rights reserved.Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin (Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg-1) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg-1) and jam (17.56 mg kg-1), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 μg gallic acid equivalent (GAE) 100 g dw-1, respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 μmol Trolox equivalent (TE) g dw-1.