In vitro antioxidant properties of Cucurbita pepo L. Male and female flowers extracts


Tarhan L., Kayali H., Urek R.

PLANT FOODS FOR HUMAN NUTRITION, vol.62, no.2, pp.49-51, 2007 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 2
  • Publication Date: 2007
  • Doi Number: 10.1007/s11130-006-0038-0
  • Journal Name: PLANT FOODS FOR HUMAN NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.49-51
  • Keywords: cucurbita pepo L, flowers, radical scavenging activities, reducing power, total phenolic content, total antioxidant capacity
  • Dokuz Eylül University Affiliated: Yes

Abstract

Total antioxidant capacities, 2,2-diphenyl-1-picrylhydrazyl (DPPH+), hydroxyl (HO+), scavenging activities, and total phenolic values were determined in extracts of Cucurbita pepo L. female and male flowers. Powdered C. pepo L. samples were extracted in aqueous ethyl acetate (EA: W1, 17:3), ethanol (E), and water (W) by agitating in magnetic stirrer for 80 degrees C, 15 min and also by in aqueous ethyl acetate (EA: W2, 17:3) at 25 degrees C, 15 min. DPPH+, HO+ scavenging capacities and total phenolic values of C. pepo L. female and male were higher in EA:W2 than in other extracts. In addition, all determined antioxidant capacities of female were significantly higher than male.