Assessment of antioxidant contents of vegetarian extracts, cucumber, daikon and turnip by HPLC

Abstract EN

The cucurbitaceous vegetables family contains a wide range of horticultural crops that constitute a major part of diets worldwide.

the aim of this study was to investigate the total phenolic content and antioxidant activity of some the whole vegetables extracts of cucumber, turnip, and daikon.

the results showed that the methanol extract of daikon exhibited higher total phenolic and flavonoid contents and antioxidant activities than those other vegetables.

among the whole vegetables, daikon (26.5 ± 0.5 and 245.13 = 1 = 1.13) showed the highest phenolic contents where cucumber was the lowest.

also, the antioxidant activity of daikon showed the highest radical scavenging activity (91%) and (ic50 of 21.8 pg / ml) compared to other vegetables extracts.

HPLC profile was investigative 14 phenolic compound (pyrogallol, gallic, 3-OH tyrosol, catechol, 4-aminobenzoic, catechein, chlorogenic, P-OH-benzoic, caffeic, vanillic, caffeine, ferulic, ellagic, coumarin), the daikon extract has the highest phenolic and flavonoids contents.

the findings of this study suggest that the tested cucurbitaceae whole vegetables and vegetarians are a good dietary source of phenolic compounds with appreciable antioxidant potential.

thus, the study imagery cucurbitaceae whole vegetables conserved a good source of phenolic and flavonoid compounds that can be consumption for nutritional diets daily.