<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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&lt;0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p&lt;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.</p></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.

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

Department of Food Science and Technology

Kano University of Science and Technology

Department of Pharmaceutical Technology, Kano State Polytechnic

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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

The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was...

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

Pubblicato online: 03 gen 2019

Pagine: 13 - 20

DOI: https://doi.org/10.2478/aucft-2018-0008

Parole chiave
antioxidant capacity, cucumber, total phenolic content, total flavonoid content

© 2018 Alkasim Kabiru Yunusa et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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

Pubblicato online: 03 gen 2019

Pagine: 13 - 20

DOI: https://doi.org/10.2478/aucft-2018-0008

Parole chiaveantioxidant capacity, cucumber, total phenolic content, total flavonoid content

© 2018 Alkasim Kabiru Yunusa et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
antioxidant capacity, cucumber, total phenolic content, total flavonoid content