Evaluation Polyphenol Content and Antioxidant Activity in Extracts of Cucurbita spp

Valenzuela, Gabriela Malena; Soro, Ariadna Soledad; Tauguinas, Alicia L.; Gruszycki, Mabel Rosalía; Cravzov, Alicia L.; Giménez, M. Cecilia; Wirth, Andrea

doi:10.4236/oalib.1100414

Cited by 16 publications

(18 citation statements)

References 13 publications

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“…Phenols reduce the phosphomolybdic acid present in the Folin-Ciocalteu reagent from yellow to green. (11) Of all extracts ethyl acetate extract of the peel showed the highest phenolic content. Hexane extracts of both peel and seed showed more or less the same phenolic content.…”

Section: Discussionmentioning

confidence: 95%

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Antioxidant activity, total phenolic and total flavonoid contents of the peel and seed of <i>Spondias dulcis</i> (Amberalla) fruit

2018

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Purpose: Reactive oxygen species and the free radicals are implicated in many medical disorders as well as in the process of aging. Due to the toxicity of synthetic drugs there is much interest in natural products that could combat diseases. Furthermore side effects and resistance to antibiotics are well documented and as such there is much interest in herbal remedies that have antimicrobial activity. The objective of this research is to investigate the antioxidant and antibacterial potential of the extracts of the seed and peel of Spondias dulcis (Amberalla) fruit. Method: The percentage radical scavenging activity was determined using 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging assay. The reducing potential of the extracts were determined using Ferric ion reducing assay. The total phenol and total flavonoid contents were obtained from calibrations plots of Gallic acid and Quercetine respectively. The antibacterial assays against Staphylococcus aureus, Escherichia coli and Bacillus subtilis. were carried out using Agar well method. Results: The antioxidant activity, total flavonoid and phenolic contents of the ethyl acetate, hexane and dichloromethane extracts of the Sri Lankan variety of Spondias dulcis was investigated. Of all extracts the highest activity was shown by the peel extracts of the S.dulcis fruit. The dichloromethane extract of the peel of the fruit showed the maximum activity in DPPH radical scavenging assay (93.40±0.02%) followed by the hexane extract of the peel (91.10±0.01%) compared to butylated hydroxy toluene (BHT) (74.26±0.01%) at the same concentration(127.5 µg ml -1 ). In the Fe 3+ reducing power assay the dichloromethane and ethyl acetate extracts of the peel gave values of 0.35±0.12% and 0.30±0.05% respectively compared to BHT (0.71±0.04%) at the same concentration(3.33 µg ml -1 ).The highest phenolic content was found in the ethyl acetate extracts of peel (463.68±0.02 mg (GAE/g). The maximum flavonoid content was seen in the hexane extract of the peel (1133.77±0.01mg (QE/g). However, the antibacterial assay of the peel and the seed extracts did not show a significant activity against the bacterial species; Staphylococcus aureus, Escherichia coli and Bacillus subtilis. Conclusion: Our results show that the non-utilized parts of the S. dulcis fruit contains high amount of antioxidant properties and may have the ability to reduce the risk of oxidative stress and defense against degenerative diseases.

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Section: Discussionmentioning

confidence: 95%

“…(10) The total phenolic content in the six extracts were estimated by Folin-Ciocalteu method using Gallic acid as the standard. (11) The reagent is formed from a mixture of phosphotungstic acid and phosphomolybdic acid. Phenols reduce the phosphomolybdic acid present in the Folin-Ciocalteu reagent from yellow to green.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity, total phenolic and total flavonoid contents of the peel and seed of <i>Spondias dulcis</i> (Amberalla) fruit

2018

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“…They observed that the polyphenolic content varied depending on the type of extract. The concentration of polyphenols in the ethanol extract was 40.37 mg/g GAE, in the aqueous extract-40.12 mg/g GAE, butanol extract-92.62 mg/g GAE, ethyl acetate extract-85.12 mg/g GAE, chloroform extract-21.25 mg/g GAE, and n-hexane extract-12.50 mg/g GAE [49]. Oloyede et al conducted research on the content of total polyphenols in pumpkin pulp (Cucurbita pepo Linn.).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 95%

Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

2020

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Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.Sustainability 2020, 12, 1305 2 of 21 (neutralize) reactive oxygen species (ROS), including hydroperoxide radicals, superoxide anion radicals, singlet oxygen, hydrogen peroxide, and hydroxyl radicals [1,2]. The following compounds are usually listed as strong antioxidants: Carotenoids (e.g.

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“…Pumpkins are widely used in Korea as healthy and functional vegetables, because they are rich in phenolics, flavonoids, vitamin A and C, β-carotene, α-tocopherol, amino acids, carbohydrates, minerals, and fibers. Pumpkins are known to have physiological activities such as anticancer, antioxidant, and anti-obesity ( 10 – 13 ). Pumpkin leaves have distinct taste and texture and are used as Korean cuisine “ ssam ” to wrap a piece of meat such as pork or other filling accompanied by a condiment.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis

Ko¹,

Ko²,

Kim³

et al. 2016

JFN

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Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220°C at 20 min and at various reaction times ranging from 10 to 50 min at 160°C. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at 160°C, but gentisic acid showed the highest yield at 180°C. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and 78.4 μg/g dry matter at 100°C, 120°C, and 140°C, respectively, and then greatly increased by 1,477.1 μg/g dry matter at 160°C. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 mg ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 mmol Fe2+/100 g dry matter, respectively. Color L* and b* values gradually decreased as hydrolysis temperature increased from 100°C to 140°C. At high temperatures (160°C to 220°C), L* and b* values decreased suddenly. The a* value peaked at 160°C and then decreased as temperature increased from 160°C to 220°C. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.

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Evaluation Polyphenol Content and Antioxidant Activity in Extracts of Cucurbita spp

Cited by 16 publications

References 13 publications

Antioxidant activity, total phenolic and total flavonoid contents of the peel and seed of <i>Spondias dulcis</i> (Amberalla) fruit

Antioxidant activity, total phenolic and total flavonoid contents of the peel and seed of <i>Spondias dulcis</i> (Amberalla) fruit

Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis

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