期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2018
卷号：22
期号：2
页码：13-20
DOI：10.2478/aucft-2018-0008
出版社：Walter de Gruyter GmbH
摘要：The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.
关键词：antioxidant capacity ; cucumber ; total phenolic content ; total flavonoid content
