Assessment of antioxidant contents of vegetarian extracts, cucumber, daikon, turnip by HPLC | ||||
| مجلة بØوث التربية النوعية | ||||
| Article 9, Volume 2022, Issue 67, May 2022, Page 455-474 PDF (223.8 K) | ||||
| Document Type: مقالات علمیة Ù…Øکمة | ||||
| DOI: 10.21608/mbse.2022.140101.1187 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Øنان سعيد شلبي 
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| کلية الزراعة - جامعة الزقازيق | ||||
| Abstract | ||||
| The Brassicaceae and Cucurbitaceae family contains a wide range of horticultural crops that constitute a major part of diets worldwide. The aim of this study was to investigate the total phenolic content and antioxidant activity of some the whole fruits extracts of cucumber, turnip, and diakon. The results showed that the methanol extract of daikon exhibited higher total phenolic and flavonoid contents and antioxidant activities than those other vegetables. Among the whole fruits, daikon (26.5 ±0.5 and 245.13±1.13) showed the highest phenolic contents where cucumber was the lowest. Also, the antioxidant activity of daikon showed the highest radical scavenging activity (91%) and (IC50 of 21.8 µg/mL) compared to other fruits extracts. HPLC profile was investigatived 14 phenolic compound (Pyrogallol, Gallic, 3-OH Tyrosol, Catechol, 4-Aminobenzoic, Catechein, Chlorogenic, P-OH-benzoic, Caffeic, Vanillic, Caffeine, Ferulic, Ellagic, Coumarin), the daikon extract has the highest phenolic and flavonoids contents. The findings of this study suggest that the tested Brassicaceae and Cucurbitaceae whole fruits and vegetarians are a good dietary source of phenolic compounds with appreciable antioxidant potential. | ||||
| Keywords | ||||
| Phenolic; Flavonoids; Fruits; Vegetables; Antibacterial activity | ||||
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