Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)-Reference-Cited by-同舟云学术

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

Published:2018-12-01 Issue:2 Volume:22 Page:13-20
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Yunusa Alkasim Kabiru¹²,Dandago Munir Abba³,Ibrahim Sa’adatu Mukhtar²,Abdullahi Nura³,Rilwan Abdulrashid³,Barde Aminu³

Affiliation:

1. School of Food Industry , Universiti Sultan Zainal Abidin , Besut Campus, 22200 Besut , Terengganu, Malaysia

2. Department of Pharmaceutical Technology, Kano State Polytechnic , Kano State, Nigeria

3. Department of Food Science and Technology , Kano University of Science and Technology , Wudil , Kano State, Nigeria

Abstract

Abstract The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2018-0008

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