Antioxidant activity, total phenolic content, and chlorophyl content of Keningau grown cucumis sativus l. at two growth stages

Amir Husni Mohd Shariff and Shahirah Baharin and Roswanira Abdul Wahab and Fahrul Huyop and Nur Royhaila Mohamad and Mona Zakaria and Jumardi Roslan and Nurul Huda and Norliza Julmohammad (2021) Antioxidant activity, total phenolic content, and chlorophyl content of Keningau grown cucumis sativus l. at two growth stages. Jurnal Teknologi (Sciences and Engineering), 83. pp. 37-44. ISSN 2180–3722 (E-ISSN )

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Abstract

The maturation stage of Cucumis sativus is among the important factors affecting its composition and quality. Hence, this study monitored the differences in total phenolic content (TPC), antioxidant activity, pigment and colour of Keningau-grown cucumbers (Cucumis sativus L.) at two stages of maturities, namely the semi-ripe (SR) and ripe (R). The colourimetric and spectroscopic findings revealed significant differences in the assessed variables (P < 0.05) in the two growth stages except for the pigment. The colour of semi-ripe cucumbers was of lower L* (33.39 ± 4.26) and a* (−10.00 ± 1.74) mean values, while the ripe cucumbers registered the corresponding mean values of 36.71 ± 2.85 and −8.90 ± 1.85. R cucumbers gave a higher mean b* coordinate (16.38 ± 3.16) over the SR ones (14.52 ± 2.52). Compositions of pigments, namely, chlorophyll-a (SR: 4.86 ±0.01 μg/mL, R: 3.55 ± 0.00 μg/mL), chlorophyll-b (SR: 2.12 ± 0.02 μg/mL, R: 1.79, 0.02 μg/mL) and total chlorophyll were higher in SR (6.98 ± 0.02 μg/mL) than R ( 5.34 ± 0.02 μg/mL) cucumbers, except for the composition of carotenoids (SR: 0.82 ± 0.01 μg/mL, R: 1.78 ± 0.01 μg/mL). The TPC in SR was higher (424.21± 5.32 mg/g) than the R ones (185.51±4.62 mg/g), with the corresponding antioxidant activity (IC50) for SR and R at 157.98 ± 1.57 and 191.66 ± 2.58 μg/mL, respectively. TPC and antioxidant activity between the SR and R cucumbers were negatively correlated (−0.992), which meant that not all phenolic compounds were involved in free radical scavenging.

Item Type:	Article
Keyword:	Cucumis sativus L , Total phenolic content , Antioxidant activity , Pigment
Subjects:	S Agriculture > S Agriculture (General)
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	26 Jul 2021 10:25
Last Modified:	26 Jul 2021 10:25
URI:	https://eprints.ums.edu.my/id/eprint/30075

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