Generic placeholder image

Current Nutrition & Food Science

Author(s): Souad Mindjou, Fatiha Brahmi*, Wassila Belkhiri, Faisa Bouanane, Nabila Bouchalal and Khodir Madani

DOI: 10.2174/1573401314666180702094242

DownloadDownload PDF Flyer Cite As
Quantification of the Antioxidants and Assessment of the Antioxidant Activity of Two Cucurbita Species Harvested in Bejaia (Algeria)

Page: [190 - 197] Pages: 8

  • * (Excluding Mailing and Handling)

Abstract

Background: The cucurbit fruits are usually used around the world and are seasonal products traditionally used in human food. They are considered as a source of antioxidants which protect human body from several diseases.

Objective: The aim of this study is to evaluate the antioxidant contents (total phenolics, flavanoids, flavanols, condensed tannins, carotenoids, and vitamin C) and the antioxidant activity of the fruits of Cucurbita pepo and Cucurbita moschata harvested in Bejaia from Algeria.

Methods: The quantification of the antioxidants was performed using spectrophotometric methods. The antioxidant activity of the extracts was determined using the DPPH• and the ABTS•+ radical scavengers effect. Beforehand, the optimization of the solvent extraction of total phenolics was investigated using 7 different solvents: water, acetone and ethanol at 90, 60 and 30% (v/v).

Results: The results showed that the acetone 90% (v/v) was the solvent which gave the extract with the better content of total phenolics (42.44 ± 0.41 mg Gallic Acid Equivalent/100 g FW). The concentrations of total phenolics, flavonoids, flavonols, carotenoids and vitamin C were higher in C. pepo than C. moschata. The higher antioxidant activity of the acetone extract was showed by C. moschata fruit (38.66 ± 1.39%) for DPPH• radical, while C. pepo fruit developed the higher antioxidant activity for ABTS•+ radical (46.89±1.05%).

Conclusion: The richness of Cucurbita species in antioxidants allows them to be used in different industries including agri-food to protect from oxidation.

Keywords: Acetonic extract, antioxidant activities, ascorbic acid content, carotenoids content, Cucurbita moschata, Cucurbita pepo, phenolic compounds content.

Graphical Abstract

[1]
Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 1993; 90(17): 7915-22.
[http://dx.doi.org/10.1073/pnas.90.17.7915] [PMID: 8367443]
[2]
Sass-Kiss A, Kiss J, Milotay P, Kerek MM, Toth-Markus M. Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Res Int 2005; 38: 1023-9.
[http://dx.doi.org/10.1016/j.foodres.2005.03.014]
[3]
Cieslik E, Greda A, Adamus W. Contents of polyphenols in fruit and vegetables. Food Chem 2006; 94: 135-42.
[http://dx.doi.org/10.1016/j.foodchem.2004.11.015]
[4]
Cowan MM. Plant products as antimicrobial agents. Clin Microbiol Rev 1999; 12(4): 564-82.
[http://dx.doi.org/10.1128/CMR.12.4.564] [PMID: 10515903]
[5]
Surh YJ, Na HK. NF-kappaB and Nrf2 as prime molecular targets for chemoprevention and cytoprotection with anti-inflammatory and antioxidant phytochemicals. Genes Nutr 2008; 2(4): 313-7.
[http://dx.doi.org/10.1007/s12263-007-0063-0] [PMID: 18850223]
[6]
Pham-Huy LA, He H, Pham-Huy C. Free radicals, antioxidants in disease and health. Int J Biomed Sci 2008; 4(2): 89-96.
[PMID: 23675073]
[7]
Robinson RW. Horticultural sciences department. New York 1995.
[8]
Perez NE, Schmalko ME. Convective drying of pumpkin: influence of pretreatment and drying temperature. J Food Process Eng 2009; 32(1): 88-103.
[http://dx.doi.org/10.1111/j.1745-4530.2007.00200.x]
[9]
Paksoy M, Aydin C. Some physical properties of edible squash (Cucurbita pepo L.) seeds. J Food Process Eng 2004; 65(2): 225-31.
[http://dx.doi.org/10.1016/j.jfoodeng.2004.01.019]
[10]
Gross J. Pigments in vegetables: Chlorophylls and carotenoids VanNostrand Reinhold: New York 1991.
[http://dx.doi.org/10.1007/978-1-4615-2033-7]
[11]
Itle RA, Kabelka EA. Correlation between L* a* b* color space values and carotenoid content in pumpkins and squash (Cucurbita spp.). HortScience 2009; 44(3): 633-7.
[http://dx.doi.org/10.21273/HORTSCI.44.3.633]
[12]
Dragovic-Uzelac V, Delonga K, Levaj B, Djakovic S, Pospisil J. Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity. J Agric Food Chem 2005; 53(12): 4836-42.
[http://dx.doi.org/10.1021/jf040494+] [PMID: 15941324]
[13]
Iswaldi I, Gómez-Caravaca AM, Lozano-Sánchez J, Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A. Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry. Food Res Int 2013; 50(1): 77-84.
[http://dx.doi.org/10.1016/j.foodres.2012.09.030]
[14]
Tadmor Y, Paris HS, Meir A, Schaffer AA, Lewinsohn E. Dual role of the pigmentation gene B in affecting carotenoid and vitamin E content in squash (Cucurbita pepo) mesocarp. J Agric Food Chem 2005; 53(25): 9759-63.
[http://dx.doi.org/10.1021/jf0520591] [PMID: 16332127]
[15]
Spigno G, Tramelli L, De Faveri DM. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J Food Process Eng 2007; 81(1): 200-8.
[http://dx.doi.org/10.1016/j.jfoodeng.2006.10.021]
[16]
Naczk M, Shahidi F. Extraction and analysis of phenolics in food. J Chromatogr A 2004; 1054(1-2): 95-111.
[http://dx.doi.org/10.1016/S0021-9673(04)01409-8] [PMID: 15553136]
[17]
Pinelo M, Rubilar M, Sineiro J, Nunez MJ. Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem 2004; 85: 267-73.
[http://dx.doi.org/10.1016/j.foodchem.2003.06.020]
[18]
Al-Turki S, Shahba MA, Stushnoff C. Diversity of antioxidant properties and phenolic content of date palm (Phoenix dactylifera L.) fruits as affected by cultivar and location. J Food Agric Environ 2010; 8(1): 253-60.
[19]
Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J Agric Food Chem 2005; 53(19): 7592-9.
[http://dx.doi.org/10.1021/jf050579q] [PMID: 16159191]
[20]
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem 2006; 97: 654-60.
[http://dx.doi.org/10.1016/j.foodchem.2005.04.028]
[21]
Adedapo AA, Jimoh FO, Afolayan AJ, Masika PJ. Antioxidant activities and phenolic contents of the methanol extracts of the stems of Acokanthera oppositifolia and Adenia gummifera. BMC Complement Altern Med 2008; 8: 54.
[http://dx.doi.org/10.1186/1472-6882-8-54] [PMID: 18817535]
[22]
Makkar HPS, Sidhuraju P, Becker A. Plant secondary metabolites Methods of molecular biology. Humana press 2000.
[23]
Soto-Zamora G, Yahia EM, Brecht JK, Gardea A. Effects of postharvest hot air treatments on the quality and antioxidant levels in tomato fruit. Lebensm Wiss Technol 2005; 38(6): 657-63.
[http://dx.doi.org/10.1016/j.lwt.2004.08.005]
[24]
Mau JL, Tsai SY, Tseng YH, Huang SJ. Antioxidant properties of methanolic extracts from Ganoderma tsugae. Food Chem 2005; 93: 641-9.
[http://dx.doi.org/10.1016/j.foodchem.2004.10.043]
[25]
Milardović S, Iveković D, Grabarić BS. A novel amperometric method for antioxidant activity determination using DPPH free radical. Bioelectrochemistry 2006; 68(2): 175-80.
[http://dx.doi.org/10.1016/j.bioelechem.2005.06.005] [PMID: 16139574]
[26]
Vignoli JA, Bassoli DG, Benassi MT. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: the influence of processing conditions and raw material. Food Chem 2011; 124: 863-8.
[http://dx.doi.org/10.1016/j.foodchem.2010.07.008]
[27]
Wangcharoen W, Morasuk W. Antioxidant capacity and phenolic content of some Thai culinary plants. Int J Sci Technol 2007; 01(02): 100-6.
[28]
Gouado I, Schweigert FJ, Ejoh RA, Tchouanguep MF, Camp JV. Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice). Eur J Clin Nutr 2007; 61(10): 1180-8.
[http://dx.doi.org/10.1038/sj.ejcn.1602841] [PMID: 17637601]
[29]
Mawamba AD, Gouado I, Leng M, Mbiapo F. Steamd-dried squashes (Cucurbita sp.) can contribute to alleviate vitamin A deficiency. Am J Food Technol 2009; 4(4): 170-6.
[http://dx.doi.org/10.3923/ajft.2009.170.176]
[30]
Blessing AC, Ifeanyi UM, Chijioke OB. Nutritional evaluation of some Nigerian pumpkins (Cucurbita spp.). Fruit Veg Cereal Sci Biotechnol 2011; 5(2): 64-71.
[31]
Jacobo-Valenzuela N, Maróstica-Junior MR, Zazueta-Morales JDJ, Gallegos-Infante JA. Physicochemical, technological properties, and healthbenefits of Cucurbita moschata Duchense vs. Cehualca. Food Res Int 2011; 44: 2587-93.
[http://dx.doi.org/10.1016/j.foodres.2011.04.039]
[32]
Guiné RP, Pinho S, Barroca MJ. Study of the convective drying of pumpkin (Cucurbita maxima). Food Bioprod Process 2011; 89(4): 422-8.
[http://dx.doi.org/10.1016/j.fbp.2010.09.001]
[33]
Seremet Ceclu L, Botez E, Nistor OV, Andronoiu DG, Mocanu GD. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chem 2016; 195: 104-9.
[http://dx.doi.org/10.1016/j.foodchem.2015.03.125] [PMID: 26575719]
[34]
Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. Free radical scavenging properties of wheat extracts. J Agric Food Chem 2002; 50(6): 1619-24.
[http://dx.doi.org/10.1021/jf010964p] [PMID: 11879046]
[35]
Dini I, Tenore GC, Dini A. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. J Food Sci Technol 2013; 53: 382-5.
[36]
Tamer CE, İncedayi B, Yönel SP, Yonak S, Çopur ÖU. Evaluation of several quality criteria of low calorie pumpkin dessert. Not Bot Horti Agrobot Cluj-Napoca 2010; 38(1): 76-80.
[37]
Nawirska-Olszańska A, Biesiada A, Sokół-Łętowska A, Kucharska AZ. Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with Japanese quince, cornelian cherry, strawberry and apples. Acta Sci Pol Technol Aliment 2011; 10(1): 51-60.
[PMID: 22232528]
[38]
Schmidtlein H, Herrmann K. Quantitative analysis for phenolic acids by thin-layer chromatography. J Chromatogr A 1975; 115(1): 123-8.
[http://dx.doi.org/10.1016/S0021-9673(00)89024-X]
[39]
Okwu DE, Ukanwa NS. Nutritive value and phytochemical contents of fluted pumpkin (Telfaria Occidentalis Hook f) vegetable grown with different levels of turkey droppings. Afr Crop Sci Conf Proc 2007; 8: 17591964.
[40]
Oloyede FM, Agbaje GO, Obuotor EM, Obisesan IO. Nutritional and antioxidant profiles of pumpkin (Cucurbita pepo Linn.) immature and mature fruits as influenced by NPK fertilizer. Food Chem 2012; 135(2): 460-3.
[http://dx.doi.org/10.1016/j.foodchem.2012.04.124] [PMID: 22868114]
[41]
Chun OK, Kim DO, Smith N, Schroeder D, Han JT, Lee CY. Daily consumption of phenolidcs and total antioxidant capacity from fruit and vegetables in American diet. J Sci Food Agric 2005; 85: 1715-24.
[http://dx.doi.org/10.1002/jsfa.2176]
[42]
Lugasi A, Hovari J, Sagi KV, Bíró L. The role of antioxidant phytonutriente in the prevention of the diseases. Acta Biol Szeged 2003; 47(1-4): 119-25.
[43]
Miean KH, Mohamed S. Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) content of edible tropical plants. J Agric Food Chem 2000; 49(6): 3106-12.
[44]
Akwaowo EU, Ndon BA, Etuk EU. Minerals and antinutrients in fluted pumpkin (Telfairia occidentalis Hook f.). Food Chem 2000; 70(2): 235-40.
[http://dx.doi.org/10.1016/S0308-8146(99)00207-1]
[45]
Doymaz I. The kinetics of forced convective air-drying of pumpkin slices. J Food Eng 2007; 79: 243-8.
[http://dx.doi.org/10.1016/j.jfoodeng.2006.01.049]
[46]
Hidaka T, Anno T, Nakatsu S. The composition and vitamin A value of the carotenoids of pumpkins of different colors. J Food Biochem 1987; 11(1): 59-68.
[http://dx.doi.org/10.1111/j.1745-4514.1987.tb00112.x]
[47]
Mosha TC, Pace RD, Adeyeye S, Laswai HS, Mtebe K. Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables. Plant Foods Hum Nutr 1997; 50(3): 189-201.
[http://dx.doi.org/10.1007/BF02436056] [PMID: 9373870]
[48]
Murkovic M, Mülleder U, Neunteufl H. Carotenoid content in different varieties of pumpkins. J Food Compos Anal 2000; 15(6): 633-8.
[http://dx.doi.org/10.1006/jfca.2002.1052]
[49]
Gajewski M, Radzanowska J, Danilcenko H, Jariene E, Cerniauskiene J, et al. Quality of pumpkin cultivars in relation to sensory characteristics. Not Bot Horti Agrobot Cluj-Napoca 2008; 36(1): 73.
[50]
Inocentl G, Ejohz RA, Issaa TS, Schweigerfi FJ, Tchouanguep MF. Carotenoids content of some locally consumed fruits and yams in cameroon. Pak J Nutr 2007; 6(5): 497-501.
[http://dx.doi.org/10.3923/pjn.2007.497.501]
[51]
Kurz C, Carle R, Schieber A. HPLC-DAD-MS(n) characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity. Food Chem 2008; 110(2): 522-30.
[http://dx.doi.org/10.1016/j.foodchem.2008.02.022] [PMID: 26049248]
[52]
Kandlakunta B, Rajendran A, Thingnganing L. Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin. Food Chem 2008; 106: 85-9.
[http://dx.doi.org/10.1016/j.foodchem.2007.05.071]
[53]
Nawirska A, Figiel A, Kucharska AZ, Sokół-Łętowska A, Biesiada A. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J Food Eng 2009; 94(1): 14-20.
[http://dx.doi.org/10.1016/j.jfoodeng.2009.02.025]
[54]
Azevedo-Meleiro CH, Rodriguez-Amaya DB. Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo. J Agric Food Chem 2007; 55(10): 4027-33.
[http://dx.doi.org/10.1021/jf063413d] [PMID: 17444652]
[55]
Terazowa Y, Ito K, Yoshida K. Changes in carbohydrate composition in pumpkin (kabocha) during fruit growth. J Jpn Soc Hortic Sci 2001; 70: 656-8.
[http://dx.doi.org/10.2503/jjshs.70.656]
[56]
Azizah AH, Wee KC, Azizah O, Azizah M. Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). Int Food Res J 2009; 16(1): 45-51.
[57]
Gil MI, Tomás-Barberán FA, Hess-Pierce B, Kader AA. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. J Agric Food Chem 2002; 50(17): 4976-82.
[http://dx.doi.org/10.1021/jf020136b] [PMID: 12166993]