Comparative Analysis on Antioxidant and Antibacterial Activity of Pumpkin Wastes

Abdullahi, Ismail Ismail; Santhose, Infant

doi:10.4172/2472-1212.1000180

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…From the figure, it could be observed that as the concentration of the extracts increases, the inhibition efficiencyincreases for all the samples. However, these trends agree with most literatures [30,32,33]. Also from the figure, highest percentage inhibition was observed in bitter leaf.…”

Section: Figure 1: Comparative Plot Of Antioxidant Capacities Of the ...supporting

confidence: 92%

“…As a result, consumption of bitter leaf may be a source of bioactive compounds useful in the treatment and prevention of cancer in the body [29]. According to Abdullahi and Santhose [30], the antioxidant properties of phenols are far stronger than those of vitamins C and E. This studyrevealed that the concentrations of phenols fell within the range of 4.24 ± 0.01to 1.36 ± 0.01 mg/100g. However, the result showed that there was a significant difference among the samples at 95% confidence level.…”

Section: Phytochemical Screeningmentioning

confidence: 64%

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Comparative Evaluation of the Proximate, Phytochemical and Antioxidant Properties of Selected Leafy Vegetables (Bitter, Pumpkin and Spinach Leaves)

Jibrin,

Micah,

Omotehinwa

2024

LJSIR

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The study is aimed at comparative evaluation of the proximate, phytochemicals and antioxidant properties of three leafy vegetables (V. amygdalina, Spinacia oleracea and Telfairia occidentalis).The study was carried out using standard analytical procedures. The proximate analysis revealed highest percent moisture (5.08±0.13%), crude protein (19.69±0.87%), carbohydrate (38.31± 1.42 %) and metabolizable energy (244.24±3.82 KJ/100 g) in pumpkin, highest percent ash (15.20± 0.86 %), %) and crude fat contents (8.30±0.18 %) in spinach, while bitter leaf recorded the highest percent crude fibre (20.01 ± 1.20%). The phytochemical analysis revealed the presence of flavonoid, saponin, alkaloid, tannin and phenol which ranged from 8.67±0.11 mg/100 g to 18.98± 0.15mg/100 g, 0.9±0.00 mg/100 g to 1.21± 0.10 mg/100 g, 8.87±0.21 mg/100 g to 11.65±0.68 mg/100 g, 0.81 ± 0.01 to 10.32± 1.2 mg/100 g and 1.36 ±0.01 mg to 4.24±0.01 mg/ 100 g respectively. The antioxidant activities revealed highest percent inhibition (71.20%) in bitter leaf. However, based on the analysis of variance on the results obtained, the study revealed that there were significant differences in most of the analyzed parameters at P ≥ 0.05. Therefore, this study inferred that the nutritional and phytochemical contents of the leafy vegetables samples varied significantly and their consumption in a diet will be responsible for maintaining good health and proper functioning of the body system.

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Section: Figure 1: Comparative Plot Of Antioxidant Capacities Of the ...supporting

confidence: 92%

Section: Phytochemical Screeningmentioning

confidence: 64%

Comparative Evaluation of the Proximate, Phytochemical and Antioxidant Properties of Selected Leafy Vegetables (Bitter, Pumpkin and Spinach Leaves)

Jibrin,

Micah,

Omotehinwa

2024

LJSIR

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“…(120.07 vs 122.83 mg Trolox/100 g dm) or for water extracts (127.72 vs 135.89 mg Trolox/100 g dm) (Table 5). Abdullahi and Santhose (2018) compared the level of DPPH radicals inhibition for different parts of pumpkin: peel, seeds and flesh adjacent to the seeds, the so called "brain". They showed that the highest antioxidant activity was observed in the flesh peel (74.05% of inhibition).…”

Section: Comparison Of the Antioxidant Activity Of Selected Extracts Various Pumpkin Cultivarsmentioning

confidence: 99%

Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species

Kulczyński

Sidor

Gramza‐Michałowska

2020

CyTA - Journal of Food

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Pumpkin is a genus of plants belonging to the Cucurbitaceae family comprising several species, the most common of which are Cucurbita maxima, Cucurbita pepo, Cucurbita moschata. Pumpkins are characterized by a high content of carotenoids, polyphenolic compounds, mineral components, and vitamin C. The level of bioactive compounds is affected by the pumpkin cultivar, which determines its antioxidant properties. In this study, the antioxidant potential of 19 pumpkin cultivars of Cucurbita pepo and Cucurbita moschata species was determined and compared using ABTS, DPPH, FRAP, chelating activity and ORAC assay. Results of the study confirmed the high diversity of pumpkin cultivars in terms of their antioxidant activity. It was also shown that the antioxidant activity is more affected by the type of cultivar than by the pumpkin species. The obtained results indicate that cultivars such as 'Delicata', 'Baby Boo', 'Cream of the Crop' were characterized by particularly high antioxidant activity. Potencial antioxidante de los fitoquímicos en las variedades de calabaza pertenecientes a las especies Cucurbita moschata y Cucurbita pepo RESUMENLa calabaza es un género de plantas perteneciente a la familia de las Cucurbitáceas y comprende varias especies, de las cuales las más comunes son Cucurbita maxima, Cucurbita pepo y Cucurbita moschata. Las calabazas se caracterizan por su alto contenido de carotenoides, compuestos polifenólicos, componentes minerales y vitamina C. El nivel de compuestos bioactivos se ve afectado por el cultivar de la calabaza, que determina sus propiedades antioxidantes. El presente estudio buscó especificar el potencial antioxidante de 19 cultivares de calabaza de las especies Cucurbita pepo y Cucurbita moschata, utilizándose ABTS, DPPH, FRAP, la actividad quelante y el ensayo ORAC para efectuar la comparación. Los resultados del estudio confirmaron la alta diversidad de cultivares de calabaza en cuanto a su actividad antioxidante. Además, se constató que la actividad antioxidante se ve más afectada por el tipo de cultivar que por la especie de calabaza. Los resultados obtenidos indican que cultivares como "Delicata", "Baby Boo", "Cream of the Crop" presentaron una actividad antioxidante particularmente alta.

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The development of value-added yogurt based on pumpkin peel powder as a bioactive powder

Gavril (Rațu),

Cârlescu,

Veleșcu

et al. 2024

Journal of Agriculture and Food Research

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Comparative Analysis on Antioxidant and Antibacterial Activity of Pumpkin Wastes

Cited by 4 publications

References 10 publications

Comparative Evaluation of the Proximate, Phytochemical and Antioxidant Properties of Selected Leafy Vegetables (Bitter, Pumpkin and Spinach Leaves)

Comparative Evaluation of the Proximate, Phytochemical and Antioxidant Properties of Selected Leafy Vegetables (Bitter, Pumpkin and Spinach Leaves)

Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species

The development of value-added yogurt based on pumpkin peel powder as a bioactive powder

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