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Antioxidant Capacity and Phenolic Content of the Aqueous Extract of Commonly Consumed Cucurbits
- Irshad, Md., Ahmad, Irfan, Mehdi, Syed Jafar, Goel, Harish Chandra, Rizvi, M. Moshahid A.
- International journal of food properties 2014 v.17 no.1 pp. 179-186
- Cucurbita maxima, Luffa aegyptiaca, antioxidant activity, flavonoids, hydrogen peroxide, iron, vegetables
- 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).