Evaluation of Total Antioxidant and Oxidant Status, Oxidative Stress Index and DPPH Free Radical Scavenging Activities of Pumpkin (Cucurbita maxima) Seeds Ethanolic Extracts

Abstract

Fruits and vegetables are basic crops of mass consumption for human population to meet their food requirements. Recent advances in medicinal studies have revealed that different parts of fruits and vegetables are loaded with phytochemicals responsible for eliminating the risks of different diseases. Pumpkin (Cucurbita maxima Duchesne) is one of the abundantly grown and consumed vegetable all around the world. Seeds of this vegetables are named as nutritional power houses due to their excellent nutrient profiles. In present study total antioxidant status (TAS), total oxidant status (TOS), oxidative stress index (OSI) and DPPH free radical scavenging activity, of pumpkin seeds extracts were determined. Extraction of pumpkin seeds was carried out in a Soxhlet apparatus using ethanol as extraction solvent. TAS and TOS were determined through Rel Assay Kits and free radical scavenging activity was measured through DPPH assay. TAS was found 4.18±0.36 and TOS 14.68±0.42, whereas value of OSI was measured 0.35±0.10. DPPH free radical scavenging activity was observed increasing with increasing the concentration and maximum value 56.10±0.90% was observed at 2 mg/mL concentration. From these results it was concluded that pumpkin seeds could be utilized as natural antioxidant source with potential to reduce oxidative stress and minimizing the risks of certain diseases.

Evaluation of the Phytochemical and Medicinal Value of Lemongrass (Cymbopogon citratus), by Conversion into Powders and Extracts to Develop a Nutritional Bakery Product

“…20 Different parts of plants may be extracted to obtain condensed phytochemicals, which exhibit strong antioxidant potential upon consumption. 21 Despite the use of extracts, essential oils, and isolates from lemongrass for medicinal purposes, the scientific community has only started to realize the importance of pharma foods, such as those equipped with phytochemicals that are transferred from medicinal plants. For such purposes, recent advances have been made including, the manufacture of functional yoghurt with lemongrass extracts, 22 the development of lemongrass-flavored high-nutrient cookies, 23, 24 and the production of lemongrass-incorporated meat sausages.…”