Chemical composition and antioxidant activity of Cucumis dipsaceus Ehrenb. Ex Spach fruit

V. Nivedhini, R. Chandran, T. Parimelazhagan

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

The study was undertaken to explore the nutritional and antioxidant property of Cucumis dipsaceus. The results revealed significant amount starch (1.07 mg/g), proteins (85.9 mg/g), essential aminoacids and some most important minerals like calcium (14820 ppm) and nitrogen (6300 ppm). The phenolic (3.04 g GAE/100 g extract) tannin (1.66 g GAE/100 g extract) and flavonoid content (11.26 g RE/100 g extract) was found to be high in ethyl acetate, chloroform and methanol extract of fruit. Response of Cucumis dipsaceus fractional extracts towards various antioxidant assays was appreciable especially in ABTS+, metal chelating, nitric oxide and DPPH assays. Methanol extract of Cucumis dipsaceus fruit showed the highest activity (4907.22 μg TE/g) to stabilize ABTS radical. Metal chelating activity was efficiently exhibited by Cucumis dipsaceus fruit methanol extract (12.4 g EDTA equi/100g extract). DPPH (IC50 = 10.37 μg/mL) assay also revealed higher free radical inhibition of fruit. This study has clearly pointed out the nutritional and antioxidant properties of Cucumis dipsaceus which could support its use as a nutraceutical supplement in health promoting diets.

Original languageEnglish
Pages (from-to)1465-1472
Number of pages8
JournalInternational Food Research Journal
Volume21
Issue number4
Publication statusPublished - 2014
Externally publishedYes

Keywords

  • Amino acids
  • Antioxidant
  • Cucumis dipsaceus
  • Minerals
  • Proximate composition

ASJC Scopus subject areas

  • Food Science

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