Phenolic Content and Antioxidant Activity of Cantaloupe (<i>Cucumis melo var. cantalupensis</i>) and Food Application

Marwa Ezz El-Din Ibrahim; Hany Gaber El-Masry

doi:doi:10.11648/j.ijnfs.20160501.13

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Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application

Marwa Ezz El-Din Ibrahim, Hany Gaber El-Masry

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)

Received: 9 December 2015 Accepted: 8 January 2016 Published: 27 January 2016

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Abstract

The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)
DOI	10.11648/j.ijnfs.20160501.13
Page(s)	16-24
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Cantaloupe, Total Phenolic, Total Flavonoid, Antioxidant Activity, Natural Antioxidants, Oxidative Stability, Mayonnaise, BHA

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APA Style

Marwa Ezz El-Din Ibrahim, Hany Gaber El-Masry. (2016). Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. International Journal of Nutrition and Food Sciences, 5(1), 16-24. https://doi.org/10.11648/j.ijnfs.20160501.13

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ACS Style

Marwa Ezz El-Din Ibrahim; Hany Gaber El-Masry. Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. Int. J. Nutr. Food Sci. 2016, 5(1), 16-24. doi: 10.11648/j.ijnfs.20160501.13

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AMA Style

Marwa Ezz El-Din Ibrahim, Hany Gaber El-Masry. Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. Int J Nutr Food Sci. 2016;5(1):16-24. doi: 10.11648/j.ijnfs.20160501.13

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@article{10.11648/j.ijnfs.20160501.13,
  author = {Marwa Ezz El-Din Ibrahim and Hany Gaber El-Masry},
  title = {Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {16-24},
  doi = {10.11648/j.ijnfs.20160501.13},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.13},
  abstract = {The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.},
 year = {2016}
}

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TY  - JOUR
T1  - Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application
AU  - Marwa Ezz El-Din Ibrahim
AU  - Hany Gaber El-Masry
Y1  - 2016/01/27
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.13
DO  - 10.11648/j.ijnfs.20160501.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 16
EP  - 24
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.13
AB  - The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.
VL  - 5
IS  - 1
ER  -

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Author Information

Marwa Ezz El-Din Ibrahim

Nutrition and Food Science Department, Faculty of Home Economic, Helwan University, Cairo, Egypt
Hany Gaber El-Masry

Nutrition and Food Science Department, Faculty of Home Economic, Helwan University, Cairo, Egypt

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Marwa Ezz El-Din Ibrahim, Hany Gaber El-Masry. (2016). Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. International Journal of Nutrition and Food Sciences, 5(1), 16-24. https://doi.org/10.11648/j.ijnfs.20160501.13

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ACS Style

Marwa Ezz El-Din Ibrahim; Hany Gaber El-Masry. Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. Int. J. Nutr. Food Sci. 2016, 5(1), 16-24. doi: 10.11648/j.ijnfs.20160501.13

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AMA Style

Marwa Ezz El-Din Ibrahim, Hany Gaber El-Masry. Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application. Int J Nutr Food Sci. 2016;5(1):16-24. doi: 10.11648/j.ijnfs.20160501.13

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@article{10.11648/j.ijnfs.20160501.13,
  author = {Marwa Ezz El-Din Ibrahim and Hany Gaber El-Masry},
  title = {Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {16-24},
  doi = {10.11648/j.ijnfs.20160501.13},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.13},
  abstract = {The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.},
 year = {2016}
}

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TY  - JOUR
T1  - Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application
AU  - Marwa Ezz El-Din Ibrahim
AU  - Hany Gaber El-Masry
Y1  - 2016/01/27
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.13
DO  - 10.11648/j.ijnfs.20160501.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 16
EP  - 24
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.13
AB  - The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.
VL  - 5
IS  - 1
ER  -

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