Antioxidant compounds and capacities of Gac (Momordica cochinchinensis Spreng) fruits

Ali Abdulqader; Faisal Ali; Amin Ismail; Norhaizan Esa; Faisal Ali; Amin Ismail; Norhaizan Esa

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Antioxidant compounds and capacities of Gac (Momordica cochinchinensis Spreng) fruits

Author: Ali ABDULQADER ¹ ; Faisal ALI ¹ ; Amin ISMAIL ¹ ; Norhaizan ESA ¹ ; Faisal ALI ² ; Amin ISMAIL ³ ; Norhaizan ESA ⁴
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1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
2. Biochemistry and Molecular Biology Department, University Hospital, Faculty of Medicine and Health Sciences, Sana'a University
3. Research Center of Excellent, Non-Communicable Diseases (NNCD), Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Department of Nutrition and Dietetics
4. Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia
Publication Type:Journal Article
Keywords: Antioxidants; Carotenoids; High-performance liquid chromatography; Momordica cochinchinensis; Phytochemicals; Polyphenols
From:Asian Pacific Journal of Tropical Biomedicine 2019;9(4):158-167
CountryChina
Language:Chinese
Abstract: Objective: To identify and determine the composition of antioxidant compounds, and to evaluate the antioxidant abilities of Gac fruit parts (peel, pulp, seed and aril) grown in Malaysia. Methods: LC-MS/MS was used for identification of antioxidant compounds and UV-Vis for estimation of the contents of phenolics, flavonoids, and carotenoids. Lycopene and β-carotene were quantified using high-performance liquid chromatography. DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power assays were employed to evaluate antioxidant capacities. Results: Phytochemicals were found amongst all the fruit parts. Notably, significant amounts of carotenoids [(107.4 ± 4.5), (85.7 ± 4.4), (110.6 ± 2.1) mg/100 g dry weight (DW)], and relatively high levels of both phenolics [(27.3 ± 1.7), (28.9 ± 2.4), (30.8 ± 2.7) mg/100 g DW] and flavonoids [(38.1 ± 2.2), (8.8 ± 1.3), (24.5 ± 3.3) mg/100 g DW] were found in the fruit's peel, pulp and aril, respectively. Seed part also showed a relatively high level of flavonoids [(18.1 ± 2.3) mg/100 g DW]. Lycopene and β-carotene were found to be significantly high (P < 0.05) in aril [(579.3 ± 22.7) and (621.0 ± 35.0) μg/g DW], followed by peel [(51.0 ± 7.5) and (210.0 ± 12.5) μg/g DW] and pulp [(37.6 ± 10.9) and (205.6 ± 22.1) μg/g DW)]. Antioxidant assays revealed that aril possessed the highest scavenging activity (IC