Physicochemical Characteristics and Antioxidant Activities of Luffa cylindrica (L.) Roem

이규옥,; 유양희,; 황권택,; 이정민,; 이호준,; 전우진,

doi:10.3746/jkfn.2012.41.6.733

Cited by 8 publications

(7 citation statements)

References 17 publications

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“…Studies have reported total phenols content ranging from 51.6 to 750 mg/100 g in various cucurbits (Lee, You, Hwang, Lee, Lee & Jun., 2012). Phenolic compounds are considered as the main contributor to antioxidant activity in plant extracts due to their higher value in total phenolic content (Hodzic et al 2009).…”

Section: Quantitative Testing Of Phytochemicalsmentioning

confidence: 99%

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Antioxidant activity of various extracts of selected gourd vegetables

Yadav

et al. 2016

J Food Sci Technol

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Study was conducted to evaluate the antioxidative activity of methanolic (ME), ethanolic (EE) and butanolic extracts (BE) of selected gourd vegetables. The antioxidant activity was investigated using different assays namely ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids. Different extracts of the selected gourd vegetables revealed different antioxidant activity. Different extracts of Lagenaria siceraria, Momordica charantia and Luffa cylindrica revealed significantly higher (p < 0.05) concentrations of total phenols, flavonids, tannins and carotenoids content and also the antioxidant activity in comparison to remaining vegetable extracts. Correlation studies indicated that FRAP test best described the antioxidant activity of phenols, flavonoids and carotenoids (r = 0.854, 0.692 and 0.915 respectively). HPTLC profiles revealed the presence of maximum number of phenolic acids and flavonoids in L. siceraria and M. charantia.

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Section: Quantitative Testing Of Phytochemicalsmentioning

confidence: 99%

“…Maximum average concentration of flavonoids (97.8 mg QE/100 g dwb) in the selected vegetables was observed in BE followed by EE and ME. Wide variations in flavonoids content (150-630 mg/ 100 g) in different extracts of L.cylindrica have been reported (Sharma et al 2012;Lee et al 2012). The flavonoids are the …”

Section: Quantitative Testing Of Phytochemicalsmentioning

confidence: 99%

Antioxidant activity of various extracts of selected gourd vegetables

Yadav

et al. 2016

J Food Sci Technol

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“…The phytochemical constituents including alkaloids, flavonoids, saponins, and steroids possessing antioxidant activity have been reported in L. cylindrica. [8] Lee et al [9] studied the total phenol content of L. cylindrica in various extracts, and it was reported to be in the range of 0.63-0.75 mg gallic acid. In another study, Azeez et al [10] reported the total phenol content in various extracts of pulp and peel of sponge gourd in the range of 0.94-14 mg GAE/g.…”

Section: Introductionmentioning

confidence: 99%

“…[11] The considerable amount of flavonoids in L. cylindrica has been reported in previous studies. [9,11,12] Extensive investigations have led to isolation of several bioactive compounds from L.cylindrica which includes p-coumaric acid, 1 -O-feruloyl-D-glucose, 1 -O-caffeoyl-D-glucose, 1 -O-(4-hydroxybenzoyl) glucose, diosmetin-7-O-D-glucuronide methyl ester, apigenin, and luteolin. [13] The antioxidant activity such as percent inhibition, superoxide anion radical scavenging activities, and DPPH free radical scavenging of various extracts of L. cylindrica has also been reported in previous studies.…”

Section: Introductionmentioning

confidence: 99%

“…[13] The antioxidant activity such as percent inhibition, superoxide anion radical scavenging activities, and DPPH free radical scavenging of various extracts of L. cylindrica has also been reported in previous studies. [9,14] In Asian countries including India, vegetables are consumed after different cooking treatments such as pressure cooking, microwave cooking, frying, etc. These treatments may affect the efficacy and concentration of the bioactive constituents present in plant foods.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

Yadav

2017

International Journal of Food Properties

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The effect of different extracting solvents (methanol, ethanol and butanol) and cooking treatments such as pressure cooking, microwave cooking and frying was studied in regards to phenolic profile and antioxidant activity of Sponge gourd (L. cylindrica). The antioxidant activity was investigated using different assays, namely, ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids. The inconsistent effect of cooking treatments on antioxidant potential was observed. In general, frying was most potent cooking treatments to retain the maximum antioxidant capacity. Correlation studies indicated that the phenolic compounds including flavonoids were mainly responsible for ferric reducing power, free radical scavenging activity and percent inhibition activity. ARTICLE HISTORY

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Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract

Jin¹,

Choi²,

Moon³

et al. 2016

Korean Journal of Food Preservation

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This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.

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Physicochemical Characteristics and Antioxidant Activities of Luffa cylindrica (L.) Roem

Cited by 8 publications

References 17 publications

Antioxidant activity of various extracts of selected gourd vegetables

Antioxidant activity of various extracts of selected gourd vegetables

Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract

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