Journal: Molecules

Article Title: Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice

doi: 10.3390/molecules29194519

Figure Lengend Snippet: Influence of thermal treatment and strain type during fermentation on pumpkin juice’s polyphenol content and antioxidant properties.

Article Snippet: For antioxidant activity assessment, the ABTS radical solution was prepared by dissolving ABTS (abcr GmbH, Karlsruhe, Germany) and potassium persulfate (Sigma Aldrich, Saint Louis, MO, USA) in distilled water and storing it at 4 °C for 16 h. Before analysis, the ABTS radical solution was diluted with 80% ethyl alcohol (Chempur, Piekary Śląskie, Poland) to achieve an absorbance value between 0.680 and 0.720, measured at 734 nm.

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