ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND CHLOROPHYLL CONTENT OF KENINGAU GROWN CUCUMIS SATIVUS L. AT TWO GROWTH STAGES

Authors

  • Amir Husni Mohd Shariff Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Malaysia
  • Shahirah Baharin Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Malaysia
  • Roswanira Abdul Wahab Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, 81310 Skudai, Johor Bahru, Malaysia https://orcid.org/0000-0002-9982-6587
  • Fahrul Huyop Department of Bioscience, Faculty of Science, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia https://orcid.org/0000-0003-3978-4087
  • Nur Royhaila Mohamad Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 94300 Kota Samarahan, Sarawak, Malaysia
  • Mona Zakaria Centre for Language and Pre-University Academic Development, International Islamic University (UIAM), Kuantan Campus, 25200, Pahang, Malaysia
  • Jumardi Roslan Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Malaysia
  • Nurul Huda Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Malaysia https://orcid.org/0000-0001-9867-6401
  • Norliza Julmohammad Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Malaysia

DOI:

https://doi.org/10.11113/jurnalteknologi.v83.15547

Keywords:

Cucumis sativus L, total phenolic content, antioxidant activity, pigment

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.

Published

2021-04-01

Issue

Section

Science and Engineering