Effect of various cooking methods on antioxidant content and radical scavenging activity of pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and 6 minutes respectively. Beta-carotene and lycopene were determined using HPLC and total phenolics measured using Folin-Ciocalteu method. The free radical scavenging activity of the samples was determined using 1, 1-diphenyl-2 picrylhydrazyl assay. Interestingly, result of the study showed an increase in both beta-carotene (2 to 4 times) and lycopene (17 to 40 times) content of pumpkin after cooking for 2, 4 and 6 minutes. However, the treatment resulted in 18 to 54% losses of total phenolics content of the pumpkin. Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 81.1% to 94.6% with IC50 of 1.41 to 1.62 mg ml-1
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