In Vitr Antioxygenic Activity of Ridge Gourd (Luffa acutangula) Pulp, Peel and Their Extracts on Peroxidation Models


Ridge gourd pulp and peel powders as well as their various solvent fractions were evaluated for antioxygenic activity using different methods. Ridge gourd pulp and peel powders at 2% level and their ethanol/water soluble extracts exhibited strong antioxygenic activity in sunflower oil stored at 37?C. The water soluble extract devoid of any antioxygenic activity in sunflower oil. Ridge gourd pulp and peel powders as well as their extracts were evaluated for their antioxygenic activity using linoleic acid peroxidation, β-carotene-linoleic acid bleaching and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods. Ethanol/water extracts from ridge gourd pulp and peel showed highest antioxygenic activity followed by water extracts, while the petroleum ether extract showed moderate antioxygenic activity. Ridge gourd peel powder and its extracts showed slightly higher antioxygenic activity than ridge gourd pulp powder and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids which have been reported as potential antioxidants.

Share and Cite:

A. Padmashree, G. Sharma, A. Semwal and A. Bawa, "In Vitr Antioxygenic Activity of Ridge Gourd (Luffa acutangula) Pulp, Peel and Their Extracts on Peroxidation Models," American Journal of Plant Sciences, Vol. 3 No. 10, 2012, pp. 1413-1421. doi: 10.4236/ajps.2012.310171.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] N. V. Yanishlieva, A. K. Eldin, E. M. Marinova and A. G, Toneva, “Kinetics of Antioxidant Action of α and ? Tocopherols in Soybean and Sunflower Triacylglycerols,” European Journal of Lipid Science and Technology, Vol. 104, No. 5, 2002, pp. 262-270. doi:10.1002/1438-9312(200205)104:5<262::AID-EJLT262>3.0.CO;2-B
[2] A. Padmashree, N. Roopa, A. D. Semwal, G. K. Sharma, G. Agathian and A. S. Bawa, “Star Anise (Illicium verum) and Black Caraway (Carum nigrum) as Natural Antioxidants,” Food Chemistry, Vol. 104, No. 1, 2007, pp. 59-56. doi:10.1016/j.foodchem.2006.10.074
[3] A. Dapkevicius, R. Venskutonis, T. A. Vanbeek and P. H. Linssen, “Antioxidant Activity of Extracts Obtained by Different Isolation Procedures from Some Aromatic Herbs Grown in Lithuania,” Journal of Science of Food and Agriculture, Vol. 77, No. 1, 1998, pp. 140-146. doi:10.1002/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K
[4] P. P. Rajaram, S. N. Mansingraj, U. J. Umesh, V. D. Vishal and P. G. Sanjay, “Antiaflatoxigenic and Antioxidant Activity of an Essential Oil from Ageratum conyzoides L.,” Journal of Science of Food and Agriculture, Vol. 90, No. 4, 2010, pp. 608-614.
[5] D. L. Mahdavi and D. K. Salukha, “Toxicological Aspects of Food Antioxidants,” In: D. L. Mahdavi, S. S. R. Deshpande and D. K. Salukha, Eds., Food Antioxidants, Dekker, Newyork, 1995, pp. 267-292.
[6] S. M. Barlaw, “Toxicological Aspects of Antioxidants Used as Food Additives,” In: B. J. F. Hudson, Ed., Food Antioxidants, Elsevier, London, 1990, pp. 253-307
[7] A. A. M. Adel, A. S. Mohamed, S. Iryna and M. Awad, “Antioxidant Properties of Various Solvent Extracts of Potato Peel, Sugar Beet Pulp and Sesame Cake,” Journal of Science of Food and Agriculture, Vol. 90, No. 2, 2010, pp. 218-226. doi:10.1002/jsfa.3796
[8] R. M. Kalyan, A. Craig and E. Nuran, “Biologically Important Thiols in Aqueous Extracts of Spices and Evaluation of Their in Vitro Antioxidant Properties,” Food Chemistry, Vol. 118, No. 3, 2010, pp. 589-593. doi:10.1016/j.foodchem.2009.05.025
[9] B. Nada, D. Sanja, J. Milka, V. Vlatka, I. Jasna, P. Slobodan and Z. Irena, “Supercritical Carbon Dioxide Extraction of Antioxidant Fractions from Selected Lamiaceae Herbs and Their Antioxidant Capacity,” Innovative Food Science and Emerging Technology, Vol. 11, No. 1, 2010, pp. 98-107. doi:10.1016/j.ifset.2009.08.013
[10] A. Padmashree, G. K. Sharma, A. D. Semwal and A. S. Bawa, “Studies on the Antioxygenic Activity of Bitter Gourd (Momordica charantia) and Its Fractions Using Various in Vitro Models,” Journal of Science of Food and Agriculture, Vol. 91, No. 4, 2011, pp. 776-782. doi:10.1002/jsfa.4251
[11] L. Mei, Y. Bo, Z. Maomao and C. Jie, “Antioxidant Capacity and Major Phenolic Compounds of Spices Commonly Consumed in China,” Food Research International, Vol. 44, No. 2, 2011, pp. 530-536. doi:10.1016/j.foodres.2010.10.055
[12] L. Wei, Z. Mouming, Y. Bao, R. Jiaoyan, S. Guanglin and R. Guohua, “Antioxidant and Antiproliferative Capacities of Phenolics Purified from Phyllanthus emblica L Fruits,” Food Chemistry, Vol. 126, No. 1, 2011, pp. 277-282
[13] J. Pokorny, N. Yanishlieva and M. Yordon, “Antioxidants In food; Practical Applications,” Abington Hall, Abington, 2011, p. 30
[14] F. Shahidi, “Natural Antioxidants: An Overview,” In: Shahidi Ed., Natural Antioxidants, Chemistry, Health Effects and Applications, AOCS Press, Champaign, 1997, pp. 1-11.
[15] L. U. Thompson, P. Robb, M. Serraino and F. Cheung, “Mammalian Lignan Production from Various Foods,” Nutrition and Cancer, Vol. 16, No. 1, 1991, pp. 43-52. doi:10.1080/01635589109514139
[16] H. Wang, G. Cao and K. L. Rrior, “Total Antioxidant Capacity of Fruits,” Journal of Agricultural and Food Chemistry, Vol. 44, No. 3, 1996, pp. 701-705. doi:10.1021/jf950579y
[17] W. Zheng and S. Y. Wang, “Antioxidant Activity and Phenolic Compounds in Selected Herbs,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 11, 2001, pp. 5165-5170. doi:10.1021/jf010697n
[18] K. A. Gerard and J. S. Roberts, “Microwave Heating of Apple Mash to Improve Juice Yield Quality,” Lebensmittel-Wissenschaft Technol, Vol. 37, No. 5, 2004, pp. 551-557. doi:10.1016/j.lwt.2003.12.006
[19] A. D. Semwal, G. K. Sharma and S. S. Arya, “Pro or Antioxygenic Activity of Tejpat (Cinnamomum tamala) and Red Chilli (Capsicum anum) in Sunflower Oil,” Journal of Science of Food and Agriculture, Vol. 79, No. 12, 1999, pp. 1733-1736. doi:10.1002/(SICI)1097-0010(199909)79:12<1733::AID-JSFA431>3.0.CO;2-4
[20] D. M. Peterson, C. L. Emmons and A. H. Hibbs, “Phenolic Antioxidants and Antioxidant Activity in Pearling Fractions of Oat Groats,” Journal of Cereal Science, Vol. 33, No. 1, 2001, pp. 97-103. doi:10.1006/jcrs.2000.0347
[21] G. K. Jayaprakasha, R. P. Singh and K.K. Sakariah, “Antioxidant Activity of Grape Seed (Vitis vinifera) Extracts on Peroxidation Model in Vitro,” Food Chemistry, Vol. 73, No. 3, 2001, pp. 285-290. doi:10.1016/S0308-8146(00)00298-3
[22] S. Gorinstein, R. Haruenkit, S. P. Yong, S. T. Jung, Z. Zachweija and Z. Jastrzehski, “Bioactive Compounds and Antioxidant Potential in Fresh and Dried Jaffa Sweeties: A New Kind of Citrus Fruit,” Journal of Science of Food and Agriculture, Vol. 84, No. 12, 2004, pp. 1459-1463. doi:10.1002/jsfa.1800
[23] G. K. Jayaprakasha, P. S. Negi, B. S. Jena and J. Mohan Rao, “Antioxidant and Antimutagenic Activities of Cinnamomum zeylanicum Fruit Extracts,” Journal of Food Composition and Analysis, Vol. 20, No. 3-4, 2007, pp. 330-336. doi:10.1016/j.jfca.2006.07.006
[24] P. Siddaraju and K. Becker, “Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera) Leaves,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 8, 2003, pp. 2144-2155. doi:10.1021/jf020444+

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.