Department
Biology
Document Type
Article
Publication Date
3-2-2013
Abstract
The enzymatic and non-enzymatic antioxidative capacities of bitter gourd (Momordica charantia) and zucchini (Cucurbita pepo) were investigated in water extracts and chemical buffer extracts. Bitter gourd and zucchini fruits were purchased from a farmer’s market and homogenized separately in water and in a native enzyme extraction buffer. Total phenolic compounds, free radical DPPH scavenging activity, SOD activity and β- glucosidase activity were assayed in the extracts. The average total phenolic compounds recorded in bitter gourd were 13.28 GAE/g fresh weights while in zucchini, the average was 8.67GAE/g fresh weight. This study also found that bitter gourd was 82.05% as effective as ascorbic acid in inhibiting the free radical DPPH while zucchini was 12.19% as effective. The results indicated that bitter gourd was significantly higher in antioxidant content and in β-glucosidase activities than zucchini (P<0.05). On the other hand, significantly higher SOD activities were recorded in zucchini than in bitter gourd extracts.
Recommended Citation
Hamissou, Mijitaba; Smith, Amanda C.; Carter, Robert E. Jr.; and Triplett, Jimmy K. II, "Antioxidative Properties of Bitter Gourd (Momordica charantia) and Zucchini (Cucurbita pepo)" (2013). Research, Publications & Creative Work. 68.
https://digitalcommons.jsu.edu/fac_res/68
Publication/Presentation Information
Hamissou, M. et al. (2013) "Antioxidative properties of bitter gourd (Momordica charantia) and zucchini (Cucurbita pepo)." Emirate Journal of Food Agriculture, 25(9):641-647. doi: 10.9755/ejfa.v25i9.15978