Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts

被引：175

作者：

Ismail, Hajar Iqbal ^{[1
]}

Chan, Kim Wei ^{[2
]}

Mariod, Abdalbasit Adam ^{[2
]}

Ismail, Maznah ^{[1
,2
]}

机构：

[1] Univ Putra Malaysia, Dept Nutr & Dietet, Fac Med & Hlth Sci, Serdang 43400, Selangor Darul, Malaysia

[2] Univ Putra Malaysia, Nutraceut & Nutrigen Programme, Lab Mol Biomed, Inst Biosci, Serdang 43400, Selangor Darul, Malaysia

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 02期

关键词：

Cantaloupe; Methanolic extraction; Total phenolic content; Total flavonoid content; Antioxidant activity; MEAT;

D O I：

10.1016/j.foodchem.2009.07.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (leaf, stem, skin, seed and flesh). The flesh extract afforded the highest yield (89.6 +/- 0.3%) whilst the lowest yield was obtained from the seed (13.7 +/- 0.5%) (p < 0.05). The leaf extract showed the highest total phenolic content (26.4 +/- 0.3 mg GAE/g extract) and total flavonoid content (69.7 +/- 3.37 mu g RE/g extract) accompanied with best antioxidant activity through all antioxidant assays (p < 0.05). In addition, the stem extract also exhibited good antioxidant activity. Thus, these results suggest that methanolic extracts of cantaloupe leaf and stem may serve as a potential source of natural antioxidant for food and nutraceutical application. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：643 / 647

页数：5

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