Phenolic Content and Antioxidant Capacity of Selected Cucurbit Fruits Extracted with Different Solvents

Singh, Jyotsana; Singh, Vinti; Shukla, Surabhi; Awadhesh, K

doi:10.4172/2155-9600.1000565

Cited by 41 publications

(43 citation statements)

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“…The ABTS radical scavenging ability of the pumpkin extract was slightly lower than that of watermelon (2.24 µM Tx/g) and melon (2.78 µM Tx/g). The authors of the study also found that pumpkin skin extracts were characterized by higher antioxidative potential [47].…”

Section: Abts Radical Scavengingmentioning

confidence: 93%

“…Singh et al observed that the content of polyphenolic compounds in pumpkin pulp (extracted with water) amounted to 13.92 mg GAE/100 g fresh weight. There was a higher content of polyphenolic compounds in the methanol-aqueous (19.36-30.69 mg/100 g dm) and ethanol-aqueous solvents (21.45-33.48 mg/100 g dm) [47]. Dar et al found polyphenolic compounds in various extracts of pumpkin leaves (Cucurbita pepo).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

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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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Section: Abts Radical Scavengingmentioning

confidence: 93%

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

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

2020

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“…Reducing power of the methanol plant extracts was determined on the basis of formation of coloured complex with potassium ferricyanide, trichloroacetic acid (TCA) and Ferric chloride (FeCl 3 ). The correlation analysis of FRAP values for total antioxidant capacity were calculated using ferric sulfate (FeSO 4 .7H 2 O) solution as depicted in Figure 6 with R 2 of 0.994.The MeOH extracts displayed high significant reducing potential with 3.45 ± 1.30 mM FeSO 4 equivalent as reported from cucurbit fruits [18], and EtOAc extracts (DPEA) with reducing potential value of 3.33 ± 0.09 mM FeSO 4 equivalent similar to the report from Marantochloa leucantha extracts and fractions [19]. Higher antioxidant capabilities were displayed by the MeOH (DPME) and EtOAc (DPEA) extract.…”

Section: Resultsmentioning

confidence: 96%

Antiradical Activity of 1,4-and 1,2-Benzene Dicarboxyl Esters From Deinbollia Pinnata Leaves

Rufai¹,

Basar²,

Chandren³

et al. 2020

JCSN

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The family Sapindaceae are tropical and sub-tropical continental plants. In this study, 1,4-Benzene dicarboxyl ester (1) and 1,2-Benzene dicarboxyl ester (2) from methanolic extracts of Deinbollia pinnata leaves. The successful separation of the isomeric mixture is by freezing the sub-fraction with methanol for seventy-two hours; followed by filtration, isolation and purification. The compounds were characterized spectroscopically (1H &13C NMR, FTIR and GC-MS). The methanolic extracts showed good DPPH scavenging activity with percentage inhibition greater than 70% at 125 ppm, an excellent antioxidant activity towards ABTS assay with the IC50 value of 13.68 µg/mL and also exhibits most potent ferric ion reducer at 3.45 ± 1.30 mM FRAP equivalent compared to other extracts. The 1,4-Benzene dicarboxyl ester (1) displayed high antioxidant radical scavenging activity towards DPPH assay with IC50 value of (IC50 32.99; 73.491%) and 1,2-Benzene dicarboxyl ester (2) at (IC50 33.99; 71.11%);ABTS activity with SC50 value at 48.81µg/mL; 87.98% (1) and 49.55µg/mL; 83.85% (2) and a good potential as ferric ion reducer ranging from 0.05±0.00 to 1.37±0.02 (1) and 0.16±0.04 to 1.29±0.03 (2) mM FRAP equivalent respectively.

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“…The total phenol content, flavonoid content and antioxidant activity in pumpkins depend on cultivar variety and solvents for extraction. The total phenol content from C. maxima of pulp and peel show 13.92–33.48 mg GAE/100 g fw (water or 50:50 acetone–ethanol) and 496.97 mg GAE/100 g dw for the same variety, total flavonoid content of 3.79–11.72 mg quercetin equivalent/100 g fw (water or 50:50 acetone–ethanol) [ 46 , 47 ]. The antioxidant activity of 71.1–387 µg trolox equivalent (TE)/g sample measure by DPPH method (Priori et al, 2106); 78.21 µM TE/g dw of sample measure by ABTS method and 69.37 µM Fe 2 SO 4 /g of dw sample, measure by FRAP method [ 46 ].…”

Section: Main Raw Materials Used In Vegetable Soups and Cream Prodmentioning

confidence: 99%

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Fernández‐López

Botella‐Martínez

Vera

et al. 2020

Plants

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Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.

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Phenolic Content and Antioxidant Capacity of Selected Cucurbit Fruits Extracted with Different Solvents

Cited by 41 publications

References 0 publications

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

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

Antiradical Activity of 1,4-and 1,2-Benzene Dicarboxyl Esters From Deinbollia Pinnata Leaves

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

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