Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars

Journal of Food Biochemistry

Volumn 34, Issue SUPPL. 1, 2010, Pages 61-78

  Sotiroudis, Georgios ^a,b   Melliou, Eleni ^a   Sotiroudis, Theodore G ^b   Chinou, Ioanna ^a  

^a UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF BIOLOGY   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; FUNGI;

EID: 77952562751     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00296.x     Document Type: Article

References (52)

1. Aburjai T, Natsheh FM. Plants used in cosmetics. Phytother. Res. 2003, 17:987-1000.
2. Adams RP. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy 2001, Allured Publishing Corporation, Carol Stream, IL
3. Akihisa T, Yasukawa K, Oinuma H, Kasahara Y, Yamanouchi S, Takido M. Triterpene alcohols from the flowers of compositae and their anti-inflammatory effects. Phytochemistry 1996, 43:1255-1260.
4. Alencar SM, Oldoni TLC, Castro ML, Cabral LSR, Costa-Neto CM, Cury JA, Rosalen JA, Ikegaki M. Chemical composition and biological activity of a new type of Brazilian propolis: Red propolis. J. Ethopharmacol. 2007, 113:278-283.
5. Assimopoulou AN, Zlatanos SN, Papageorgiou VP. Antioxidant activity of natural resins and bioactive triterpenes in oil substrates. Food Chem. 2005, 92:721-727.
6. Ayrey PM, Bolton MA, Buss AD, Greeves N, Levin D, Wallace P. Stereochemically controlled synthesis of unsaturated alcohols by the Horner-Wittig reaction. J. Chem. Soc. Perkin Trans. 1992, 1:3407-3417.
7. Barberan TFA, Espin JC. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 2001, 81:853-876.
8. Cho MJ, Buescher RW, Johnson M, Janes M. Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal. J. Food Protect. 2004, 67:1014-1016.
9. Chu YF, Sun J, Wu X, Liu RH. Antioxidant and antiproliferative activities of common vegetables. J. Agric. Food Chem. 2002, 50:6910-6916.
10. Cicero AFG, Derosa G. Rice bran and its main components: Potential role in the management of coronary risk factors. Curr. Top. Nutr. Res. 2005, 3:29-46.
11. De Pasqual TJ, Urones JG, Marcos IS, Basabe P, Sexmero CMJ, Moro- Fernandez R. Triterpenes from Euphorbia Broteri. Phytochemistry 1987, 26:1767-1776.
12. Doyle DD, Barany M. Quantitation of lactic acid in caffeine-contracted and resting frog muscle by high resolution natural abundance 13C-NMR. FEBS Lett. 1982, 140:237-240.
13. Fleming HP, Cobb WY, Etchells JL, Bell TA. The formation of carbonyl compounds in cucumbers. J. Food Sci. 1968, 33:572-576.
14. Groussard C, Morel I, Chevane M, Monnier M, Cillard J, Delamarche A. Free radical scavenging and antioxidant effects of lactate ion: An in vitro study. J. Appl. Physiol. 2000, 89:169-175.
15. Gutfinger T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 1981, 58:966-968.
16. Hanssen M. In E for Additives the Complete E Number Guide 2002, Thorsons Publishers Ltd, London
17. Itoh T, Shigemoto T, Shimizu N, Tamura T, Matsumoto T. Triterpene alcohols in the seeds of two Cucumis species of Curcubitaceae. Phytochemistry 1982, 21:2414-2415.
18. Jiang YZ, Wang T. Phytosterols in cereal by-products. J. Am. Oil Chem. Soc. 2005, 82:439-444.
19. Jiang H, Ji B, Liang J, Zhou F, Yang Z, Zhang G. Changes of contents and antioxidant activities of polyphenols during fruit development of four apple cultivars. Eur. Food Res. Technol. 2006, 223:743-748.
20. Kemp TR, Knavel DE, Stoltz LP. Identification of some volatile compounds from cucumber. J. Agric. Food Chem. 1974, 22:717-718.
21. Lloyd BJ, Siebenmorgen TJ, Beers KW. Effects of commercial processing on antioxidants in rice bran. Cereal Chem. 2000, 77:551-555.
22. Lule SU, Xia W. Food phenolics, pros and cons: A review. Food Rev. Int. 2005, 21:367-388.
23. Madrid J, Martínez-Teruel A, Hernández F, Megías DM. A comparative study on the determination of lactic acid in silage juice by colorimetric, high-performance liquid chromatography and enzymatic methods. J. Sci. Food Agric. 1999, 79:1722-1726.
24. Malcolm MJ, Dutky SR, Patterson GW, Gooden EL. NMR spectra of C-24 isomeric sterols. Phytochemistry 1972, 11:1781-1790.
25. Massada Y. Analysis of Essential Oil by Gas Chromatography and Mass Spectrometry 1976, John Wiley & Sons, New York, NY
26. Mazzei F, Azzoni A, Cavalieri B, Botre F, Botre C. A multi-enzyme bioelectrode for the rapid determination of total lactate concentration in tomatoes, tomato juice and tomato paste. Food Chem. 1996, 55:413-418.
27. Mchenry EW, Graham M. 1935: Observations on the estimation of ascorbic acid by titration. Biochem. J. 2013, 29:2019.
28. Melliou E, Chinou I. Chemistry and bioactivity of royal jelly from Greece. J. Agric. Food Chem. 2005, 53:8987-8992.
29. Melo EA, Lima VLA, Maciel MIS. Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables. Braz. J. Food Technol. 2006, 9:89-94.
30. Miller HE, Rigelhof F, Marquart L, Prakash A, Kanter M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 2000, 19:312S-319S.
31. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol. 2004, 26:211-219.
32. Murad H, Shamban AT, Premo PS. The use of glycolic acid as a peeling agent. Dermatol. Clin. 1995, 13:285-307.
33. Nenadis N, Tsimidou M. Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-Diphenyl-2-picrylhydrazyl (DPPH•) tests. J. Am. Oil Chem. Soc. 2002, 79:1191-1195.
34. Nes WD, Norton RA, Benson M. C-13 NMR - Studies on sitosterol biosynthesized from [C-13] mevalonates. Phytochemistry 1992, 31:805-811.
35. Nilsson M, Duarte IF, Almeida C, Delgadillo I, Goodfellow BJ, Gil AM. High-resolution NMR and diffusion-ordered spectroscopy of port wine. J. Agric. Food Chem. 2004, 52:3736-3743.
36. Ohtsu H, Tanaka R, Michida T, Shingu T, Matsunaga S. Tetracyclic triterpenes and other constituents from the leaves and bark of Larix kaempferi. Phytochemistry 1998, 49:1761-1768.
37. Olympios CM. Protected cultivation in Greece. 2004, First Coordinating Meeting of the FAO Regional Working Group on Greenhouse Crops in the SEE Countries, October 20-22, Budapest, Hungary
38. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr. 2003, 133:2812-2819.
39. Peng AC, Geisman JR. Lipid and fatty acid composition of cucumbers and their changes during storage of fresh-pack pickles. J. Food Sci. 1976, 41:859-862.
40. Pouchert CJ, Behnke J. The Aldrich library of 13C and 1H FT-NMR spectra. 1993, 365. Vol. 3
41. Rybin VG, Kuklev DV, Byval'tseva TM, Blinov YG, Akulin VN. (2E)-4-hydroxy-2-nonenal, active component of a new natural antimicrobial preparation. Bioorg. Khim. 1999, 25:716-720. in translation
42. Simons WW, Zanger M. The Sadtler Guide to NMR Spectra 1999, Sadtler Research, Philadelphia, PA
43. Stratil P, Klejdus B, Kuban V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables: Evaluation of spectrophotometric methods. J. Agric. Food Chem. 2006, 54:607-616.
44. Togashi S, Takahashi N, Kubo Y, Shigihara S, Higashiyama K, Watanabe S. Purification and identification of antioxidant substances in human-placenta extracts. J. Health Sci. 2000, 46:117-125.
45. Trichopoulou A, Lagiou P, Kuper H. Cancer and Mediterranean dietary traditions. Cancer Epidem. Biomar. 2000, 9:869-873.
46. Van Den Dool H, Kratz PD. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. A 1963, 11:463-471.
47. Van Scott E, Yu R. Hyperkeratinization, corneocyte cohesion and alpha-hydroxy acid. J. Am. Acad. Dermatol. 1984, 5:867-879.
48. Van Scott E, Yu R. Alpha-hydroxy acids: Procedures for use in clinical practice. Cutis 1989, 43:222-228.
49. Vorarat S, Aromdee C, Podokmai Y. Determination of alpha hydroxy acids in fruits by capillary electrophoresis. Ann. Sci. 2002, 18:893-896.
50. Vundac VB, Brantner AH, Placibat M. Content of polyphenolic constituents and antioxidant activity of some Stachys taxa. Food Chem. 2007, 104:1277-1281.
51. Wehr R, Krochmal ML, Bagatelle F, Ragsdale WA. Controlled two-centre study of lactate 12% lotion and a petrolatum-based cream in patients with xerosis. Cutis 1986, 37:205-207.
52. Zhou WA, Mcfeeters RF. Volatile compounds in cucumbers fermented in low-salt conditions. J. Agric. Food Chem. 1998, 46:2117-2122.