The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 일반성분 분석
    3. 색도 측정
    4. 땅콩호박 추출물 제조
    5. DPPH 라디칼 소거능 측정
    6. ABTS 라디칼 소거능 측정
    7. FRAP activity 측정
    8. Reducing power activity 측정
    9. 총 페놀 함량 측정
    10. 총 플라보노이드 함량 측정
    11. 통계처리
결과 및 고찰
    1. 건조방법을 달리한 땅콩호박의 일반성분 함량
    2. 건조방법을 달리한 땅콩호박의 색도
    3. 건조 별 땅콩호박 주정추출물의 항산화 활성 및 항산화 성분 함량
요약 및 결론
References

• 심완섭(강원대학교 식품생명공학과) | Wan-Sup Sim (Dept. of Food Science and Biotechnology, Kangwon National University)
• 김호중(강원대학교 식품생명공학과) | Ho-Joong Kim (Dept. of Food Science and Biotechnology, Kangwon National University)
• 구수빈(강원대학교 식품생명공학과) | Su-Bin Ku (Dept. of Food Science and Biotechnology, Kangwon National University)
• 채선희(강원대학교 식품생명공학과) | Seon-Hee Chae (Dept. of Food Science and Biotechnology, Kangwon National University)
• 최용원(강원대학교 식품생명공학과) | Yong-Won Choi (Dept. of Food Science and Biotechnology, Kangwon National University)
• 문효(강원대학교 식품생명공학과) | Xiao Men (Dept. of Food Science and Biotechnology, Kangwon National University)
• 박성민(강원대학교 원예학과) | Sung-Min Park (Dept. of Horticulture, Kangwon National University)
• 이옥환(강원대학교 식품생명공학과) | Ok-Hwan Lee (Dept. of Food Science and Biotechnology, Kangwon National University) Corresponding author