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Effect of Drying on Chemical Composition and Antioxidant Activity of Fruits of Momordica dioica (Kankoda)
Corresponding Author(s) : M.K. Deen
Asian Journal of Chemistry,
Vol. 29 No. 3 (2017): Vol 29 Issue 3
Abstract
The fruit of Momordica dioica (Kankoda) is a seasonal vegetable and its availability is limited to certain pockets of the country. In order to make it available throughout the year in adequate quantity, these are used in dried form. So our aim was to study the effect of drying on chemical composition and antioxidant activity of fruits of Kankoda. In the present study, fresh and dried fruits were extracted with acetone, ethanol and water separately and the extracts were evaluated for total phenolics, flavonoids and ascorbic acid content on dry mass basis. Their antioxidant activities were determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH•) free radical scavenging method, b-carotene bleaching method (BCBT) and ferric thiocyanate (FTC) method. Total flavonoids (3.81 ± 0.20 mg CAE/g) and ascorbic acid (0.63 ± 0.01 mg/g) were highest in acetone extract while total phenolic content (5.45 ± 0.26 mg GAE/g) was highest in the water extracts of fresh fruits. Total phenolics (3.58 ± 0.09 mg GAE/g), flavonoids (4.22 ± 0.13 mg CAE/g) and ascorbic acid (0.35 ± 0.01 mg/g) were highest in acetone extract of dried fruits. The flavonoids increased in the acetone extract of dried fruit as compared to the fresh fruit. The antioxidant activity of ethanol extract by DPPH method was found to be maximum (87.02 ± 0.04 %) while in ferric thiocyanate method and b-carotene bleaching method, it was maximum for acetone extract (65.36 ± 1.28 %) and (70.43 ± 0.75 %), respectively for the extracts of fresh fruits. The antioxidant activity of the acetone extract of dried material was maximum (89.03 ± 0.75 %) according to DPPH method and (75.21 ± 1.12 %) by b-carotene bleaching method respectively. Out of these three extracts with acetone, ethanol and water the acetone extracts in general showed maximum antioxidant activity and can be used as a source of antioxidant in foods and medicines.
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- P.A. Lachance, Z. Nakat and W.-S. Jeong, Nutrition, 17, 835 (2001).
- K.M. Nadkarni, Indian Materia Medica, Popular Prakashan. Bombay, India, pp. 807 (1976).
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- V. Kabasakalis, D. Siopidou and E. Moshatou, Food Chem., 70, 325 (2000).
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References
P.A. Lachance, Z. Nakat and W.-S. Jeong, Nutrition, 17, 835 (2001).
K.M. Nadkarni, Indian Materia Medica, Popular Prakashan. Bombay, India, pp. 807 (1976).
D. Singh, V. Bahadur, D.B. Singh and G. Ghosh, Spine Gourd (Momordica dioica): ISHS Acta Horticulturae, p. 809 (2006).
M. Ali and V. Srivastava, Indian J. Pharm. Sci., 60, 287 (1998).
A.M. Sadyojatha and V.P. Vaidya, Indian Drugs, 33, 473 (1996).
P.N. Ghosh, B. Dasgupta and P.K. Sircar, Indian J. Exp. Biol., 19, 253 (1981).
L. Luo, Z. Li, Y. Zhang and R. Huang, Yao Xue Xue Bao, 33, 839 (1998).
V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).
J. Zhishen, T. Mengcheng and W. Jianming, Food Chem., 64, 555 (1999).
AOAC, Methods of Analysis, Association of Official Chemist, Washington D.C., edn 12 (1975).
T. Hatano, H. Kagawa, T. Yasuhara and T. Okuda, Chem. Pharm. Bull. (Tokyo), 36, 2090 (1988).
H. Kikuzaki and N. Nakatani, J. Food Sci., 58, 1407 (1993).
M.E. Hidalgo, E. Fernandez, W. Quilhot and E. Lissi, Phytochemistry, 37, 1585 (1994).
W. Bors and M. Saran, Free Radic. Res. Commun., 2, 289 (1987).
I.B. Afanas’ev, A.I. Dcrozhko, A.V. Brodskii, V.A. Kostyuk and A.I. Potapovitch, Biochem. Pharmacol., 38, 1763 (1989).
K.E. Heim, A.R. Tagliaferro and D.J. Bobilya, J. Nutr. Biochem., 13, 572 (2002).
D.I. Jacobs, R. van der Heijden and R. Verpoorte, Phytochem. Anal., 11, 277 (2000).
N. Smirnoff, Ann. Bot., 78, 661 (1996).
V. Kabasakalis, D. Siopidou and E. Moshatou, Food Chem., 70, 325 (2000).
R.A. Larson, Naturally Occurring Antioxidants, Lewis Publishers: New York (1997).
G. Williams, Antioxidants, Princeton Scientific Publishing Co-operation Inclusive Princeton (1993).
W. Brand-Williams, M.E. Cuvelier and C. Berset, Lebensm. Wiss. Technol., 28, 25 (1995).
G.C. Yen and P.D. Duh, J. Agric. Food Chem., 42, 629 (1994).
T. Osawa and M.A. Namiki, Agric. Biol. Chem., 45, 735 (1981).
G.K. Jayaprakasha, R.P. Singh and K.K. Sakariah, Food Chem., 73, 285 (2001).
F. Lu and L.Y. Foo, in eds.: A.S.H. Ong, E. Niki and L. Packer, American Oil Chemists Society Press, Champaign, p. 86 (1995).