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

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 643-647

  Ismail, Hajar Iqbal ^a   Chan, Kim Wei ^b   Mariod, Abdalbasit Adam ^b   Ismail, Maznah ^a,b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Institute of Bioscience   (Malaysia)

Author keywords

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

Indexed keywords

FLAVONOID; METHANOL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CANTALOUPE; FRUIT; PLANT LEAF; PLANT STEM; SEED;

CUCUMIS MELO;

EID: 70350565372     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.023     Document Type: Article

References (26)

1. Chang S.T., Wu J.H., Wang S.Y., Kang P.L., Yang N.S., and Shyur L.F. Antioxidant activity of extracts from Acacia confusa bark and heartwood. Journal of Agricultural & Food Chemistry 49 7 (2001) 3420-3424
2. Elzaawely A.A., Xuan T.D., and Tawata S. Essential oils, kava pyrones and phenolic compounds from leaves and rhizomes of Alpinia zerumbet (Pers.) and their antioxidant activity. In: Burtt B.L., and Sm R.M. (Eds). Food Chemistry 103 (2007) 486-494
3. Frankel E.N. Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture 54 (1991) 495-511
4. Kanner J. Oxidative processes in meat and meat products: Quality implications. Meat Science 36 1 (1994) 169-189
5. Kikuzaki H., and Nakatani N. Antioxidant effects of some ginger constituents. Journal of Food Science 58 (1993) 1407-1410
6. Mackeen M.M., Ali A.M., Lajis N.H., Kawazu K., Hassan Z., Amran M., et al. Antimicrobial, antioxidant, antitumor-promoting and cytotoxic activities of different plant part extracts of Garcinia atroviridis Griff ex. T. Anders. Journal of Ethnopharmacology 72 (2000) 395-402
7. Mantle D., Eddeb F., and Pickering A. Comparison of relative antioxidant activities of British medicinal plant species in vitro. Journal of Ethnopharmacology 72 1-2 (2000) 47-51
8. Mariod A.A., and Matthaus B. Investigations on fatty acids, tocopherols, sterols, phenolic profiles and oxidative stability of Cucumis melo var. agrestis oil. Journal of Food Lipids 15 1 (2008) 42-55
9. Meda A., Lamien C.E., Romito M., Millogo J., and Nacoulma O.G. Determination of the total phenolic, flavonoid and praline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry 91 3 (2005) 571-577
10. Naczk M., Amarowicz R., Zadernowski R., Pegg R., and Shahidi F. Antioxidant activity of crude phenolic extracts from wild blueberry leaves. Polish Journal of Food and Nutrition 53 (2003) 170-173
11. Packer L. Free radicals. In: Packer L., and Colman C. (Eds). The antioxidant miracle: Your complete plan for total health and healing (1999), John Wiley & Sons Inc., Canada 16-17
12. Pyo Y.H., Lee T.C., Logendra L., and Rosen R.T. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chemistry 85 8 (2004) 19-26
13. Ritschel P.S., Lins T.C., Rodrigo Lourenço Tristan R.L., Buso G.S., Buso J.A., and Ferreira M.E. Development of microsatellite markers from an enriched genomic library for genetic analysis of melon (Cucumis melo L.). BMC Plant Biology 4 (2004) 9
14. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., et al. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum sculentum Moench) hulls and flour. Journal of Ethnopharmacology 72 (2000) 35-42
15. Rodriguez J., Olea-Azar C., Cavieres C., Norambuena E., Delgado-Castro T., Soto-Delgado J., et al. Antioxidant properties and free radical-scavenging reactivity of a family of hydroxynaphthalenones and dihydroxyanthracenones. Bioorganic & Medicinal Chemistry 15 22 (2007) 7058-7065
16. Shahidi F., and Naczk M. Phenolics in food and nutraceuticals (2004), CRC Press, Boca Raton, FL
17. Shahidi F., and Wanasundara P.D. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32 (1992) 67-103
18. Singh R.P., Murthy K.N.C., and Jayaprakasha G.K. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry 50 1 (2002) 81-86
19. Sroka Z., and Cisowski W. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food and Chemical Toxicology 41 6 (2003) 753-758
20. Tachakittirungrod S., Okonogi S., and Chowwanapoonpohn S. Study on antioxidant activity of certain plants in Thailand: Mechanism of antioxidant action of guava leaf extract. Food Chemistry 103 2 (2007) 381-388
21. Thitilertdecha N., Teerawutgulrag A., and Rakariyatham N. Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. Food Science and Technology 41 10 (2008) 2029-2035
22. Vouldoukis I., Lacan D., Kamate C., Coste P., Calenda A., Mazier D., et al. Antioxidant and anti-inflammatory properties of a Cucumis melo LC. extract rich in superoxide dismutase activity. Journal of Ethnopharmacology 94 1 (2004) 67-75
23. Wettasinghe M., and Shahidi F. Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinallis L.) seeds. Food Chemistry 67 39 (1999) 9-414
24. Wettasinghe M., and Shahidi F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system. Food Chemistry 58 (1997) 203-207
25. Wong P.Y.Y., and Kitts D.D. Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry 97 3 (2006) 505-515
26. Yanishlieva-Maslarova N.V. Inhibiting oxidation. In: Pokorny J., Yanishlieva N., and Gordon M.H. (Eds). Antioxidants in food: Practical applications (2001), Woodhead Publishing Limited, Cambridge 22-70