Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2013, Article ID 890451, 9 pages
http://dx.doi.org/10.1155/2013/890451
Research Article

Nutritional Composition and Antioxidant Properties of Cucumis dipsaceus Ehrenb. ex Spach Leaf

Bioprospecting Laboratory, Department of Botany, Bharathiar University, Coimbatore, Tamil Nadu 641046, India

Received 6 August 2013; Accepted 30 August 2013

Academic Editors: E. Kirk, A. Tariq, and E. van den Heuvel

Copyright © 2013 Rahul Chandran et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. S. S. Ali, N. Kasoju, A. Luthra et al., “Indian medicinal herbs as sources of antioxidants,” Food Research International, vol. 41, no. 1, pp. 1–15, 2008. View at Publisher · View at Google Scholar · View at Scopus
  2. A. Trichopoulou, E. Vasilopoulou, P. Hollman et al., “Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet,” Food Chemistry, vol. 70, no. 3, pp. 319–323, 2000. View at Publisher · View at Google Scholar · View at Scopus
  3. S. Sarkiyayi and T. M. Agar, “Comparative analysis on the nutritional and anti-nutritional contents of the sweet and bitter cassava varieties,” Advance Journal of Food Science and Technology, vol. 2, no. 6, pp. 328–334, 2010. View at Google Scholar · View at Scopus
  4. G. S. Gilani, K. A. Cockell, and E. Sepehr, “Effects of antinutritional factors on protein digestibility and amino acid availability in foods,” Journal of AOAC International, vol. 88, no. 3, pp. 967–987, 2005. View at Google Scholar · View at Scopus
  5. G. R. Beecher, “Overview of dietary flavonoids: nomenclature, occurrence and intake,” Journal of Nutrition, vol. 133, no. 10, 2003. View at Google Scholar · View at Scopus
  6. A. Shetti, V. Kelushar, and A. Agarwal, “Antioxidants: enhancing oral and general health,” Journal of Indian Academy of Oral Medicine and Radiology, vol. 21, no. 1, 2009. View at Google Scholar
  7. J. Chen, J. He, L. Hamm, V. Batuman, and P. K. Whelton, “Serum antioxidant vitamins and blood pressure in the United States population,” Hypertension, vol. 40, no. 6, pp. 810–816, 2002. View at Publisher · View at Google Scholar · View at Scopus
  8. I. Hinneburg, H. J. Damien Dorman, and R. Hiltunen, “Antioxidant activities of extracts from selected culinary herbs and spices,” Food Chemistry, vol. 97, no. 1, pp. 122–129, 2006. View at Publisher · View at Google Scholar · View at Scopus
  9. D. L. Madhavi, S. S. Desh Pande, and D. K. Salunkhe, Food Antioxidants: Technological, Toxicological and Health Perspectives, Marcel Dekkee, New York, NY, USA, 1996.
  10. D. L. Madhavi, S. S. Desh Pande, and D. K. Salunkhe, “Mineral content of some wild edible leaves consumed in Anatolia,” Acta Agricultura Scandinavica, SB Plant Soil Science, vol. 53, pp. 129–131, 1996. View at Google Scholar
  11. F. Shahidi and C.-T. Ho, “Antioxidant measurement and applications: an overview,” ACS Symposium Series, vol. 956, pp. 2–7, 2007. View at Google Scholar · View at Scopus
  12. B. Verdcourt and E. C. Trump, Common Poisnous Plants of East Africa, Collins, London, UK, 1969.
  13. R. W. Bussmann and A. Glenn, “Medicinal plants used in Northern Peru for reproductive problems and female health,” Journal of Ethnobiology and Ethnomedicine, vol. 6, article 30, 2010. View at Publisher · View at Google Scholar · View at Scopus
  14. P. M. Maundu, “The status of traditional vegetable utilization in Kenya,” in Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa: Conservation and Use, L. Guarino, Ed., Traditional African Vegetables. Promoting the conservation and use of underutilized and neglected crops, pp. 29–31, Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy, August 1997.
  15. N. Raaman, Techniques, New India Publishing Agency, New Delhi, India, 2006.
  16. W. Horwitz, “The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry,” Journal of the Association of Official Analytical Chemists, vol. 60, no. 6, pp. 1355–1363, 1977. View at Google Scholar · View at Scopus
  17. O. H. Lowry, N. J. Rosebrough, A. L. Farr, and R. J. Randall, “Protein measurement with the Folin phenol reagent,” The Journal of biological chemistry, vol. 193, no. 1, pp. 265–275, 1951. View at Google Scholar · View at Scopus
  18. S. Sadasivam and A. Manikam, Biochemical Methods, New Age International Publishers, Chennai, India, 1992.
  19. Y. Ishida, T. Fujita, and K. Asai, “New detection and separation method for amino acids by high-performance liquid chromatography,” Journal of Chromatography, vol. 204, pp. 143–148, 1981. View at Google Scholar · View at Scopus
  20. S. E. Allen, Chemical Analysis of Ecological Material, Blackwell Scientific Publications, London, UK, 2nd edition, 1989.
  21. P. Siddhuraju and K. Becker, “Studies on antioxidant activities of Mucuna seed (Mucuna pruriens var utilis) extract and various non-protein amino/imino acids through in vitro models,” Journal of the Science of Food and Agriculture, vol. 83, no. 14, pp. 1517–1524, 2003. View at Publisher · View at Google Scholar · View at Scopus
  22. P. Siddhuraju and S. Manian, “The antioxidant activity and free radical-scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.) Verdc.) seeds,” Food Chemistry, vol. 105, no. 3, pp. 950–958, 2007. View at Publisher · View at Google Scholar · View at Scopus
  23. J. Zhishen, T. Mengcheng, and W. Jianming, “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals,” Food Chemistry, vol. 64, no. 4, pp. 555–559, 1999. View at Publisher · View at Google Scholar · View at Scopus
  24. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans, “Antioxidant activity applying an improved ABTS radical cation decolorization assay,” Free Radical Biology and Medicine, vol. 26, no. 9-10, pp. 1231–1237, 1999. View at Publisher · View at Google Scholar · View at Scopus
  25. M. S. Blois, “Antioxidants determination by the use of a stable free radical,” Nature, vol. 4617, pp. 1199–1200, 1958. View at Google Scholar
  26. R. Pulido, L. Bravo, and F. Saura-Calixto, “Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay,” Journal of Agricultural and Food Chemistry, vol. 48, no. 8, pp. 3396–3402, 2000. View at Publisher · View at Google Scholar · View at Scopus
  27. T. C. P. Dinis, V. M. C. Madeira, and L. M. Almeida, “Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers,” Archives of Biochemistry and Biophysics, vol. 315, no. 1, pp. 161–169, 1994. View at Publisher · View at Google Scholar · View at Scopus
  28. S. Sreejayan and M. N. A. Rao, “Nitric oxide scavenging by curcuminoids,” Journal of Pharmacy and Pharmacology, vol. 49, no. 1, pp. 105–107, 1997. View at Google Scholar · View at Scopus
  29. C. Beauchamp and I. Fridovich, “Superoxide dismutase: improved assays and an assay applicable to acrylamide gels,” Analytical Biochemistry, vol. 44, no. 1, pp. 276–287, 1971. View at Google Scholar · View at Scopus
  30. P. Prieto, M. Pineda, and M. Aguilar, “Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E,” Analytical Biochemistry, vol. 269, no. 2, pp. 337–341, 1999. View at Publisher · View at Google Scholar · View at Scopus
  31. FAO/WHO/UNU, Protein and Amino Acid Requirements in Human Nutrition, WHO Press, 2007.
  32. G. Wu and C. J. Meininger, “Arginine nutrition and cardiovascular function,” Journal of Nutrition, vol. 130, no. 11, pp. 2626–2629, 2000. View at Google Scholar · View at Scopus
  33. T. Yokozawa, C. P. Chen, E. Dong, T. Tanaka, G.-I. Nonaka, and I. Nishioka, “Study on the inhibitory effect of tannins and flavonoids against the 1,1-diphenyl-2-picrylhydrazyl radical,” Biochemical Pharmacology, vol. 56, no. 2, pp. 213–222, 1998. View at Publisher · View at Google Scholar · View at Scopus
  34. K. Arunachalam and T. Parimelazhagan, “Evaluation of nutritional composition and antioxidant properties of underutilized Ficus talboti King fruit for nutraceuticals and food supplements,” Journal of Food Science and Technology, pp. 1–9, 2012. View at Publisher · View at Google Scholar · View at Scopus
  35. R. Chandran and T. Parimelazhagan, “Nutritional assessment of Monochoria vaginalis, a wild edible vegetable supplement to the human diet,” International Journal of Vegetable Science, vol. 18, no. 2, pp. 199–207, 2012. View at Publisher · View at Google Scholar · View at Scopus
  36. J. L. Aschner and M. Aschner, “Nutritional aspects of manganese homeostasis,” Molecular Aspects of Medicine, vol. 26, no. 4-5, pp. 353–362, 2005. View at Publisher · View at Google Scholar · View at Scopus
  37. M. Turan, S. Kordali, H. Zengin, A. Dursun, and Y. Sezen, “Macro and micro mineral content of some wild edible leaves consumed in Eastern Anatolia,” Acta Agriculturae Scandinavica Section B, vol. 53, no. 3, pp. 129–137, 2003. View at Publisher · View at Google Scholar · View at Scopus
  38. D. L. Nelson and M. M. Cox, Lehninger Principles of Biochemistry, Worth, 3rd edition, 2000.
  39. S. J. Lippard and M. B. Jeremy, Principles of Bioinorganic Chemistry, University Science Books, Mill Valley, Calif, USA, 1994.
  40. I. E. Liener, “Implications of antinutritional components in soybean foods,” Critical reviews in food science and nutrition, vol. 34, no. 1, pp. 31–67, 1994. View at Google Scholar · View at Scopus
  41. Y. S. Velioglu, G. Mazza, L. Gao, and B. D. Oomah, “Antioxidant activity and total phenols in selected fruits, vegetables and grain products,” Journal of Agricultural and Food Chemistry, vol. 46, no. 10, pp. 4113–4117, 1998. View at Google Scholar · View at Scopus
  42. A. E. Hagerman, K. M. Riedl, G. A. Jones et al., “High molecular weight polyphenolics (tannins) as biological antioxidants,” Journal of Agricultural and Food Chemistry, vol. 46, no. 5, pp. 1887–1892, 1998. View at Google Scholar · View at Scopus
  43. R. Arora, M. Kaur, and N. S. Gill, “Antioxidant activity and pharmacological evaluation of Cucumis melo var. agrestis methanolic seed extract,” Research Journal of Phytochemistry, vol. 5, no. 3, pp. 146–155, 2011. View at Publisher · View at Google Scholar · View at Scopus
  44. E. Decker and H. O. Hultin, “Lipid peroxidation in muscle foods via redox iron,” in Lipid oxidAtion in Food, J. St. Angelo, Ed., ACS symposium series 500, chapter 3, Washington, DC, USA, Journal of American Chemical Society, 1992.
  45. P.-D. Duh, Y.-Y. Tu, and G.-C. Yen, “Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat),” LWT, vol. 32, no. 5, pp. 269–277, 1999. View at Publisher · View at Google Scholar · View at Scopus
  46. B. Halliwell and J. M. C. Gutterbridge, In Free Radicals, Ageing and Disease, Free Radicals in Biology and MEdicine, Clarendron press, Oxford, UK, 2nd edition, 1985.
  47. K. Sowndhararajan, P. Siddhuraju, and S. Manian, “Antioxidant and free radical scavenging capacity of the underutilized legume, Vigna vexillata (L.) A. Rich,” Journal of Food Composition and Analysis, vol. 24, no. 2, pp. 160–165, 2011. View at Publisher · View at Google Scholar · View at Scopus