Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts.
作者： Hajar Iqbal Ismail , Kim Wei Chan , Abdalbasit Adam Mariod , Maznah Ismail , None
DOI: 10.1016/J.FOODCHEM.2009.07.023
关键词:
摘要: The objectives of this study were to determine phenolic content and antioxidant activity methanolic extracts from different parts cantaloupe (leaf, stem, skin, seed flesh). flesh extract afforded the highest yield (89.6 ± 0.3%) whilst lowest was obtained (13.7 0.5%) (p < 0.05). leaf showed total (26.4 0.3 mg GAE/g extract) flavonoid (69.7 3.37 μg RE/g accompanied with best through all assays In addition, stem also exhibited good activity. Thus, these results suggest that may serve as a potential source natural for food nutraceutical application.
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