Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour

Pumpkin flour is a processed product high in carotenoids and good source of nutrients. This nutritional content pumpkin was considered to be influenced by the fruit maturity stage. Therefore, this research aimed evaluate flour's chemical properties, bioactive components, antioxidant activity at different stages. also used honey pumpkins with stage 15, 20,25, 30 days after set( DAFS). The results showed that butternut affects moisture components such as phenols, flavonoids, produced. Furthermore, highest found 25 DAFS IC50 values 85.31 µg/mL (DPPH) 64.39 g/mL (ABTS). can into properties.