Effect of boiling on total phenolic content, total flavonoid content and antioxidant activity of winter melon (Benincasa hispida) and old cucumber (Cucumis sativus L.)

Wern, Wong Li (2021) Effect of boiling on total phenolic content, total flavonoid content and antioxidant activity of winter melon (Benincasa hispida) and old cucumber (Cucumis sativus L.). [Project Paper] (Submitted)

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Abstract

National Health and Morbidity Survey (NHMS) 2019 reported that 95% of Malaysian adults do not consume the recommended daily amount of both fruits and vegetables. Fruits and vegetables contain antioxidants that can neutralize free radicals and prevent cell damage to reduce the risk of getting non-communicable diseases, including cardiovascular diseases and certain types of cancer. Winter melon (Benincasa hispida) and cucumber (Cucumis sativus L.) contain antioxidant properties. They are usually consumed as fresh, pickled, stir-fried with meats or cooked as stews or soups. In Asia, winter melon and old cucumber are commonly cooked as soup for consumption. Different cooking methods might have different effects on the antioxidant activity of the food. The objective of this study was to investigate the total phenolic content (TPC), total flavonoid content (TFC) and the antioxidant activity in raw, cooked and soup of winter melon and old cucumber. Results showed that TPC of both raw and cooked winter melon and old cucumber did not show significant differences. Winter melon soup showed a significant increase while old cucumber soup showed a significant decrease in TPC after boiling (p<0.05). The TFC of cooked winter melon was significantly higher than the raw one while the winter melon and old cucumber soup showed significant low TFC after boiling (p<0.05). Furthermore, raw winter melon and old cucumber had a higher antioxidant activity based on DPPH EC50 (p<0.05) but they did not show a significant difference with the cooked one based on FRAP. A strong positive correlation between TPC (r=0.863) and TFC (r=0.765) with FRAP were reported. In conclusion, winter melon and old cucumber can still be cooked as soup for consumption as they did not show significant differences in terms of TPC, TFC and FRAP after boiling.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 07:09
Last Modified:	04 Sep 2023 07:09
URI:	http://psaspb.upm.edu.my/id/eprint/1420

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