Have a personal or library account? Click to login
Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.) Cover

Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)

Open Access
|Jan 2019

References

  1. 1. Abozed, S. S., El-kalyoubi, M., Abdelrashid A. & Salama, M. F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Sciences, 59(1), 63–67. doi:10.1016/j.aoas.2014.06.009.10.1016/j.aoas.2014.06.009
  2. 2. Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F. (2013). Antioxidative phenolic constituents of skins of onion varieties and their activities. Journal of Functional Foods, 5(3), 1191–1203. doi:10.1016/j.jff.2013.04.002.10.1016/j.jff.2013.04.002
  3. 3. Asghar, N., Naqvi, S. A. R., Hussain, Z., Rasool, N., Khan, Z. A., Shahzad, S. A., Sherazi, T. A., Janjua, M. R. S. A., Nagra, S. A., Zia-Ul-Haq, M. & Jaafar, H. Z. (2016). Compositional difference in antioxidant and antibacterial activity of all parts of the Carica papaya using different solvents. Chemistry Central Journal, 10(1), 5. doi:10.1186/s13065-016-0149-0.10.1186/s13065-016-0149-0474100626848308
  4. 4. Benzie, I. F. F., Strain, J. J., (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.10.1006/abio.1996.02928660627
  5. 5. Boeing, J. S., Barizão, É. O., e Silva, B. C., Montanher, P. F., Almeida, V. C., & Visentainer, J. V. (2014). Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chemistry Central Journal, 8(1), 48. doi:10.1186/s13065-014-0048-1.10.1186/s13065-014-0048-1415827025246942
  6. 6. Deng, G. F., Lin, X., Xu, X. R., Gao, L. L., Xie, J. F., & Li, H. B. (2013). Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods, 5(1), 260–266. doi:10.1016/j.jff.2012.10.015.10.1016/j.jff.2012.10.015
  7. 7. Dudonné, S., Vitrac, X., Coutiére, P., Woillez, M., & Mérillon, J. M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 57(5), 1768–1774. doi:10.1021/jf803011r.10.1021/jf803011r19199445
  8. 8. Hafsé, M., Farah, A., Mouktadir, J. E., & Fikri-Benbrahim, K. (2017). Antioxidant and anti-inflammatory activities evaluation of Coriaria myrtifolia from the North of Morocco. International Food Research Journal, 24(2), 498–502.
  9. 9. Henríquez, C., Almonacid, S., Chiffelle, I., Valenzuela, T., Araya, M., Cabezas, L., Simpson, R. & Speisky, H. (2010). Determination of antioxidant capacity, total phenolic content and mineral composition of different fruit tissue of five Apple cultivars grown in Chile. Chilean Journal of Agricultural Research, 70(4), 523–536. doi:10.4067/S0718-58392010000400001.10.4067/S0718-58392010000400001
  10. 10. Ibrahim, M. E. E., & El-masry, H. G. (2016). Phenolic content and antioxidant activity of Cantaloupe (Cucumis melo var. cantalupensis) and food application, 5(1), 16–24. doi:10.11648/j.ijnfs.20160501.13.10.11648/j.ijnfs.20160501.13
  11. 11. Ikram, E. H. K., Eng, K. H., Jalil, A. M. M., Ismail, A., Idris, S., Azlan, A., Mohd Nazri, H. S., Diton, N. A. M. & Mokhtar, R. A. M. (2009). Antioxidant capacity and total phenolic content of Malaysian underutilized fruits. Journal of Food Composition and Analysis, 22(5), 388–393. doi:10.1016/j.jfca.2009.04.001.10.1016/j.jfca.2009.04.001
  12. 12. Jakovljević, Z. D., Stanković, S. M. & Topuzović, D. M. (2013). Seasonal variability of Chelidonium majus L. secondary metabolites content and antioxidant activity. EXCLI Journal, 12, 260-268. doi:10.17877/DE290R-5473.
  13. 13. Kahkonen, M. P., Hopia, A. I., Vuorela, H. J., Raucha, J. P., Pihlaja, K., Kujala, T. S. & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954–3962. doi:10.1021/jf990146l.10.1021/jf990146l10552749
  14. 14. Kalt, W., & Kushad, M. M. (2000). The role of oxidative stress and antioxidants in plant and human health: Introduction to the colloquium. HortScience, 35(4).10.21273/HORTSCI.35.4.572
  15. 15. Kaur, C. & Kapoor, H. C. (2002). Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37(2), 153-61. https://doi.org/10.1046/j.1365-2621.2002.00552.x.10.1046/j.1365-2621.2002.00552.x
  16. 16. Kaur, G. & Aggarwal, P. (2013). Phytochemicals in some common vegetables and their correlation with the antioxidant activity. International Journal of Scientific Research Science, 2(12), 2277 – 8179.10.15373/22778179/DEC2013/81
  17. 17. Kang, H. M., & Saltveit, M. E. (2002). Effect of chilling on antioxidant enzymes and DPPH-radical scavenging activity of high- and low-vigour cucumber seedling radicles. Plant, Cell and Environment, 25(10), 1233–1238. doi:10.1046/j.1365-3040.2002.00915.x.10.1046/j.1365-3040.2002.00915.x
  18. 18. Kong, K. W., Khoo, H. E., Prasad, N. K., Chew, L. Y. & Amin, I. (2013). Total phenolics and antioxidant activities of Pouteria campechiana fruit parts. Sains Malaysiana, 42(2), 123–127.
  19. 19. Kumaraswamy, L. (2016). A comparative study on antioxidant activities of three cultivars of Cucumis sativas (Linn). International Journal of Research in Biotechnology and Biochemistry, 6(1), 1–5.
  20. 20. Maisarah, A., Nurul Amira, B., Asmah, R. & Fauziah, O. (2013). Antioxidant analysis of different parts of Carica papaya. International Food Research Journal, 20(3), 1043–1048.
  21. 21. Melo, E. D. A., Lima, V. L. A. G., Maciel, M. I. S., Caetano, A. C. S. & Leal, F. L. L. (2006). Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables. Brazilian Journal of Food Technology, 9, 89-94.
  22. 22. Pantelić, M. M., Dabić Zagorac, D. C., Davidović, S. M., Todić, S. R., Bešlic, Z. S., Gašic, U. M., Tešic, Z. L. & Natic, M. M. (2016). Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chemistry, 211, 243–252. doi:10.1016/j.foodchem.2016.05.051.10.1016/j.foodchem.2016.05.05127283628
  23. 23. Prior, R. L. & Cao, G. (2000). Antioxidant phytochemicals in fruits and vegetables: Diet and health implications. HortScience, 35(4), 588–592.10.21273/HORTSCI.35.4.588
  24. 24. Qusti, S. Y., Abo-khatwa, A. N., & Lahwa, M. A. (2010). Screening of antioxidant activity and phenolic content of selected food items cited in the Holly Quran. European Journal of Biological Sciences, 2(1), 40–51.
  25. 25. Ritschel, P. S., Lins, T. C. L., Tristan, R. L., Buso, G. S. C., Buso, J. A. & Ferreira, M. E. (2004). Development of microsatellite markers from an enriched genomic library for genetic analysis of melon (Cucumis melo L.). BMC Plant Biology, 4(1), 9. https://doi.org/10.1186/1471-2229-4-9.10.1186/1471-2229-4-941997415149552
  26. 26. Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic– phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158.10.5344/ajev.1965.16.3.144
  27. 27. Sotiroudis, G., Melliou, E., Sotiroudis, T. G., & Chinou, I. (2010). Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars. Journal of Food Biochemistry, 34(1), 61–78. doi:10.1111/j.1745-4514.2009.00296.x.10.1111/j.1745-4514.2009.00296.x
  28. 28. Sreeramulu, D., & Raghunath, M. (2010). Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Research International, 43(4), 1017– 1020. doi:10.1016/j.foodres.2010.01.009.10.1016/j.foodres.2010.01.009
  29. 29. Stagos, D., Portesis, N., Spanou, C., Mossialos, D., Aligiannis, N., Chaita, E., Panagoulis, C., Reri, E., Skaltsounis, L., Tsatsakis, A. M. & Kouretas, D. (2012). Correlation of total polyphenolic content with antioxidant and antibacterial activity of 24 extracts from Greek domestic Lamiaceae species. Food and Chemical Toxicology, 50(11), 4115–4124. doi:10.1016/j.fct.2012.08.033.10.1016/j.fct.2012.08.03322939934
  30. 30. Stratil, P., Klejdus, B. & Kuban, V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54, 607–616. doi:10.1021/jf052334j.10.1021/jf052334j16448157
  31. 31. Vissotto, L. C., Rodrigues, E., Chisté, R. C., Benassi, M. T. & Mercadante, A. Z. (2013). Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps. Ciência E Tecnologia de Alimentos, 33, 57–65. doi:10.1590/S0101-20612013000500010.10.1590/S0101-20612013000500010
  32. 32. Yamaguchi, T., Mizobuchi, T. & Kajikawa, R. (2001). Radical-scavenging activity of vegetables and the effect of cooking on their activity. Food Science and Technology Research, 7(3), 250– 257. doi:10.3136/fstr.7.250.10.3136/fstr.7.250
  33. 33. Yoswathana, N. & Eshtiaghi, M. N. (2013). Optimization for subcritical water extraction of phenolic compounds from rambutan peels. World Academy of Science, Engineering and Technology, 7(6), 122–126.
  34. 34. Zhong, Y., Khan, M. A. & Shahidi, F. (2007). Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa). Journal of Agricultural and Food Chemistry, 55(4), 1188–1192. doi:10.1021/jf063085h.10.1021/jf063085h17243707
DOI: https://doi.org/10.2478/aucft-2018-0008 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 13 - 20
Published on: Jan 3, 2019
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2019 Alkasim Kabiru Yunusa, Munir Abba Dandago, Sa’adatu Mukhtar Ibrahim, Nura Abdullahi, Abdulrashid Rilwan, Aminu Barde, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.