Antioxidant Capacity and Phenolic Content of the Aqueous Extract of Commonly Consumed Cucurbits |
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| Authors: | Md Irshad Irfan Ahmad Syed Jafar Mehdi Harish Chandra Goel |
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| Affiliation: | 1. Genome Biology Lab, Department of Biosciences , Jamia Millia Islamia , New Delhi , India;2. Amity Centre for Radiation Biology , Amity Institute of Nuclear Science and Technology, Amity University , Noida , India |
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| Abstract: | The antioxidant capacity of commonly consumed cucurbits vegetable was determined by the DPPH, FRAP, Fe3+ reducing power, and hydrogen peroxide scavenging assay. The aqueous extract of Luffa cylindrica showed the highest value of phenolic content and antioxidant capacity based on FRAP, Fe3+ reducing power, and hydrogen peroxide scavenging assay. However, Laginaria siceraria extract showed the highest flavonoid and DPPH scavenging activities among all three cucurbits used in this study. Phenolic content in aqueous extracts of Luffa cylindrica and Laginaria siceraria was almost equal. Cucurbita maxima exhibited the lowest phenolic, flavonoid content, and exhibited the lowest power of antioxidant scavenging. The antioxidant capacity of cucurbits was significantly correlated (P < 0.05) with the phenolic content of their extracts. The antioxidant capacity of Luffa cylindrica and Laginaria siceraria have also shown a significant correlation (P < 0.05). |
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| Keywords: | Cucurbits fruit Antioxidant activity Phenolic content |
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