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Comparative Analyses of Some Antioxidants and -glucosidase Activities in Bitter Gourd Momordica charantia and Zucchini Cucurbita pepo Extracts

, : Comparative Analyses of Some Antioxidants and -glucosidase Activities in Bitter Gourd Momordica charantia and Zucchini Cucurbita pepo Extracts. Emirates Journal of Food and Agriculture 25(9)

The enzymatic and non-enzymatic antioxidative capacities of bitter gourd (Momordicacharantia) and zucchini (Cucurbitapepo) were investigated in water extracts and chemical buffer extracts. Bitter gourd and zucchini fruits were purchased from a farmer’s market and homogenized separately in water and in a native enzyme extraction buffer. Total phenolic compounds, free radical DPPH scavenging activity, SOD activity and β-glucosidase activity were assayed in the extracts. The average total phenolic compounds recorded in bitter gourd was 13.28 GAE/g fresh weight while in zucchini, the average was 8.67GAE/g fresh weight. This research also found that bitter gourd was 82.05% as effective as ascorbic acid in inhibiting the free radical DPPH while zucchini was 12.19% as effective. The results from this research indicated that bitter gourd was significantly higher in antioxidant content and in β-glucosidase activities than zucchini (P<0.05). On the other hand, significantly higher SOD activities were recorded in zucchini than in bitter gourd extracts.


DOI: 10.9755/ejfa.v25i9.15978

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