Changes in Antioxidant Activity of Cyphomandra betacea (Cav.) Sendtn. Fruits During Maturation and Senescence

Figures & data

Figure 2 Different stages of maturity of Purple-Red variety of C. betacea fruit. (Color figure available online.)

Figure 1 Different stages of maturity of Golden-Yellow variety of C. betacea fruit. (Color figure available online.)

Table 1  Functional components and antioxidant properties of Cyphomandra betacea (cv. Golden Yellow and Purple Red) at different stages of maturity.^a

	Golden Yellow			Purple Red
Functional component/property (unit)^b	Green	Yellow	Orange	Green	Purple	Red
Carotene (mg/100g)	0.214 ± 0.016b	0.252 ± 0.012b	0.348 ± 0.012a	0.214 ± 0.016b	0.204 ± 0.011b	0.342 ± 0.048a
Lycopene (μg/g)	0.070 ± 0.008d	0.094 ± 0.014cd	0.100 ± 0.014cd	0.119 ± 0.010bc	0.156 ± 0.018b	0.406 ± 0.032a
Phenol content (mg/g)	0.612 ± 0.046a	0.787 ± 0.036ab	0.864 ± 0.031ab	0.618 ± 0.049a	0.750 ± 0.040ab	1.148 ± 0.086b
Flavonol content (mg/g)	0.106 ± 0.022a	0.199 ± 0.030b	0.308 ± 0.033c	0.116 ± 0.031a	0.215 ± 0.030b	0.401 ± 0.086d
DPPH (mg/ml)	98.497 ± 10.560c	89.250 ± 7.810bc	82.021 ± 7.240bc	92.497 ± 9.480c	71.140 ± 6.820ab	61.440 ± 4.360a
Methanol extractive values (%)	2.770 ± 0.520a	6.430 ± 0.340c	6.650 ± 0.670c	2.500 ± 0.440a	5.850 ± 0.560c	4.600 ± 0.820b
Superoxide scavenging activity (mg/ml)	323.610 ± 35.414e	194.417 ± 17.013d	69.036 ± 6.094b	290.000 ± 29.759e	117.433 ± 11.258c	11.978 ± 2.850a
Hydroxyl radical (mg/ml)	1019.110 ± 111.525b	859.090 ± 75.176ab	701.800 ± 61.948a	953.900 ± 97.887b	740.540 ± 70.994a	682.700 ± 48.447a
NO (mg/ml)	4158.018 ± 455.026c	3687.333 ± 322.667c	2688.492 ± 237.313b	3876.000 ± 397.745c	2616.366 ± 250.824b	1870.577 ± 132.743a
Inhibition of lipid peroxidation (%)	25.424 ± 2.915a	59.217 ± 5.182b	62.439 ± 5.512b	31.641 ± 2.734a	69.444 ± 6.657bc	74.495 ± 5.286c
Reducing power (absorbance at 700 nm)	0.382 ± 0.029d	0.582 ± 0.027c	0.752 ± 0.057b	0.391 ± 0.069d	0.471 ± 0.035cd	1.103 ± 0.118a
^aResults are expressed as Mean ± SEM of triplicate determinations. Values with different letters (a, b, c, etc.) differ significantly (p ≤ 0.05) by Duncan's Multiple Range Test (DMRT).
^bOn fresh-weight basis.

Table 2  Correlation matrix

	DPPH	SO	RP	EV	OH	NO	ALP	TFC	TPC	CARO
SO	0.907(*)
RP	−0.763	−0.869(*)
EV	−0.449	−0.672	0.417
OH	0.881(*)	0.987(**)	−0.786	−0.723
NO	0.966(**)	0.966(**)	−0.828(*)	−0.492	0.949(**)
ALP	−0.889(*)	−0.936(**)	0.734	0.800	−0.937(**)	−0.879(*)
TFC	−0.868(*)	−0.963(**)	0.968(**)	0.550	−0.910(*)	−0.929(**)	0.857(*)
TPC	−0.857(*)	−0.898(*)	0.981(**)	0.434	−0.819(*)	−0.880(*)	0.809	0.972(**)
CARO	−0.528	−0.774	0.916(*)	0.454	−0.711	−0.678	0.577	0.875(*)	0.826(*)
LYCO	−0.831(*)	−0.685	0.796	0.005	−0.597	−0.792	0.581	0.769	0.862(*)	0.525
DPPH: 2,2-diphenyl-1-picryl hydrazyl scavenging activity; SO: superoxide radical scavenging activity; RP: ferric reducing antioxidant power; EV: extractive value; OH: hydroxyl radical scavenging activity; NO: nitric oxide scavenging activity; ALP: anti-lipid peroxidation activity; TFC: total flavonol content; TPC: total phenol content; CARO: total carotene content; LYCO: total lycopene content.
Figures in bold indicate significant correlation; (*,**) = significant at p < 0.05 or 0.01, respectively.