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

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.