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Pumpkin fruit is used in a diet since ancient times especially in rural   communities. The major contributory factors of nutritional and medicinal   value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and   phenolic compounds. Due to a very large fruit that it is not easy to consume   a whole as well as short shelf-life of fresh-cut pumpkin, different ways of   conserving and processing are performed. In our study, total carotenoids,   total phenolics and individual phenolics in fresh pumpkin and pumpkin   traditional products such as sweet in wine, jam and juice, which are typical   for northern parts of Serbia, were studied. Total carotenoids ranged from   27.6 μg/g of pumpkin sweet in wine to 86.3 μg/g of fresh fruit, while the   amount of total phenolics varied between 93.0 μg GAE/g of pumpkin juice and   905.9 μg GAE/g of fresh fruit. Eight phenolic compounds were identified in   the investigated samples and among them phenolic acids dominated. Among   flavonoids, flavanon glycoside hesperidin was detected. [Projekat   Ministarstva nauke Republike Srbije, br. 46013

Phenolic compounds and carotenoids in pumpkin fruit and related traditional products