Antioxidant activity of various extracts of selected gourd vegetables

被引：32
作者：
Yadav, Baljeet S. [1 ]
Yadav, Roshanlal [1 ]
Yadav, Ritika B. [1 ]
Garg, Munish [2 ]
机构：
[1] Maharshi Dayanand Univ, Dept Food Technol, Rohtak 124001, Haryana, India
[2] Maharshi Dayanand Univ, Dept Pharmaceut Sci, Rohtak 124001, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 04期
关键词：
Vegetable crops; Antioxidant activity; Phenolic compounds; Carotenoids; ANTIBACTERIAL ACTIVITY; HUMAN KERATINOCYTES; PLANT POLYPHENOLS; PHENOLIC CONTENTS; FRUITS; MODULATION; EXPRESSION; COMPONENTS; CAPACITY; STRESS;
D O I：
10.1007/s13197-015-1886-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Study was conducted to evaluate the antioxidative activity of methanolic (ME), ethanolic (EE) and butanolic extracts (BE) of selected gourd vegetables. The antioxidant activity was investigated using different assays namely ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids. Different extracts of the selected gourd vegetables revealed different antioxidant activity. Different extracts of Lagenaria siceraria, Momordica charantia and Luffa cylindrica revealed significantly higher (p < 0.05) concentrations of total phenols, flavonids, tannins and carotenoids content and also the antioxidant activity in comparison to remaining vegetable extracts. Correlation studies indicated that FRAP test best described the antioxidant activity of phenols, flavonoids and carotenoids (r = 0.854, 0.692 and 0.915 respectively). HPTLC profiles revealed the presence of maximum number of phenolic acids and flavonoids in L. siceraria and M. charantia.
引用
收藏
页码：1823 / 1833
页数：11
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