Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

References

• Wang, L.; Manson, J.E.; Gaziano, J.M.; Buring, J.E.; Sesso, H.D. Fruit and Vegetable Intake and the Risk of Hypertension in Middle-Aged and Older Women. American Journal of Hypertension 2012, 25(2), 180–189.
   PubMed Web of Science ®Google Scholar
• Giampieri, F.; Alvarez-Suarez, J.M.; Battino, M. Strawberry and Human Health: Effects beyond Antioxidant Activity. Journal of Agricultural and Food Chemistry 2014, 62(18), 3867–3876.
   PubMed Web of Science ®Google Scholar
• Visioli, F.; Lastra, C.A.D.L.; Andres-Lacueva, C.; Aviram, M.; Calhau, C.; Cassano, A.; Edeas, M. Polyphenols and Human Health: A Prospectus. Critical Reviews in Food Science and Nutrition 2011, 51(6), 524–546.
   PubMed Web of Science ®Google Scholar
• Forbes-Hernandez, T.Y.; Giampieri, F.; Gasparrini, M.; Mazzoni, L.; Quiles, J.L.; Alvarez-Suarez, J.M.; Battino, M. The Effects of Bioactive Compounds from Plant Foods on Mitochondrial Function: A Focus on Apoptotic Mechanisms. Food and Chemical Toxicology 2014, 68, 154–182.
   PubMed Web of Science ®Google Scholar
• Oboh, I.O.; Aluyor, E.O. Luffa Cylindrica an Emerging Cash Crop. African Journal of Agricultural Research 2009, 4(8), 684–688.
   Web of Science ®Google Scholar
• Laidani, Y.; Hanini, S.; Henini, G. Use of Fiber Luffa cylindrica for Waters Treatment Charged in Copper. Study of the Possibility of its Regeneration by Desorption Chemical. Impact of Integrated Lean Energy on the Future of the Mediterranean Environment. Energy Procedia 2011, 6, 381–388.
   Google Scholar
• Prajapati, R.P.; Kalaria, M.V.; Karkare, V.P.; Parmar, S.K.; Sheth, N.R. Effect of Methanolic Extract of Lagenaria siceraria (Molina) Standley Fruits on Marble-burying Behavior in Mice: Implications for Obsessive–Compulsive Disorder. Pharmacognosy Research 2011, 3(1), 62–66.
   PubMedGoogle Scholar
• Irshad, M.; Ahmad, I.; Mehdi, S.J.; Goel, H.C.; Rizvi, M.M.A. Antioxidant Capacity and Phenolic Content of the Aqueous Extract of Commonly Consumed Cucurbits. International Journal of Food Proprties 2010, 17(1), 179–186.
   Web of Science ®Google Scholar
• Lee, G.O.; You, Y.H.; Hwang, K.T.; Lee, J.M.; Lee, H.J.; Jun, W.J. Physicochemical Characteristics and Antioxidant Activities of Luffa cylindrica (L.) Roem. Journal of the Korean Society of Food Science and Nutrition 2012, 41(6), 733–738.
   Google Scholar
• Azeez, M.A.; Bello, O.S.; Adedeji, A.O. Traditional and Medicinal Uses of Luffa cylindrica: a Review. Journal of Medicinal Plants 2013, 1(5), 102–111.
   Google Scholar
• Reddy, B.P.; Reddy, A.R.; Reddy, B.S.; Mohan, S.V.; Sarma, P.N. Apoptosis Inducing Activity of Luffa acutangula in Leukemia Cells (HL60). International Journal of Pharmaceutical Research and Development 2010, 2(10), 109–122.
   Google Scholar
• Sharma, D.; Rawat, I.; Goel, H. Antioxidant and Prebiotic Potential of Some Cucurbits. Research Journal of Medicinal Plant 2012, 6(7), 500–510.
   Google Scholar
• Du, Q.; Xu, Y.; Li, L.; Zhao, Y.; Jerz, G.; Winterhalter, P. Antioxidant Constituents in the Fruits of Luffa cylindrica (L.) Roem. Journal of Agricultural and Food Chemistry 2006, 54(12), 4186–4190.
   PubMed Web of Science ®Google Scholar
• Yadav, B.S.; Yadav, R.; Yadav, R.B.; Garg, M. Antioxidant Activity of Various Extracts of Selected Gourd Vegetables. Journal of Food Science and Technology 2016. 53(4), 1823–1833.
   PubMed Web of Science ®Google Scholar
• Naczk, M.; Shahidi, F. Phenolics in Cereals, Fruits and Vegetables: Occurrence, Extraction and Analysis. Journal of Pharmaceutical and Biomedical Analysis 2006, 41(5), 1523–1542.
   PubMed Web of Science ®Google Scholar
• Ansari, N.M.; Houlihan, L.; Hussain, B.; Pieroni, A. Antioxidant Activity of Five Vegetables Traditionally Consumed by South-Asian Migrants in Bradford, Yorkshire, UK. Phytotherapy Research 2005, 19(10), 907–911.
   PubMed Web of Science ®Google Scholar
• Sengul, M.; Yildiz, H.; Kavaz, A. The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables. International Journal of Food Properties 2014, 17(3), 481–490.
   Web of Science ®Google Scholar
• Sofowora, A. Research on Medicinal Plants and Traditional Medicine in Africa. The Journal of Alternative and Complementary Medicine 1996, 2(3), 365–372.
   PubMedGoogle Scholar
• Harborne, J.B. Phytochemical Methods; 2nd ed.; Chapman and Hall Publications: London, 1984.
   Google Scholar
• Zhou, K.; Yu, L. Total Phenolic Contents and Antioxidant Properties of Commonly Consumed Vegetables Grown in Colorado. LWT – Food Science and Technology 2006, 39(10), 1155–1162.
   Web of Science ®Google Scholar
• Meda, A.; Lamien, C.E.; Romito, M.; Millogo, J.; Nacoulma, O.G. Determination of the Total Phenolic, Flavonoid and Proline Contents in Burkina Fasan Honey, as Well as their Radical Scavenging Activity. Food Chemistry 2005, 91(3), 571–577.
   Web of Science ®Google Scholar
• Burns, R.E. Method for Estimation of Tannin in Grain Sorghum. Agronomy Journal 1971, 108(2), 649–656.
   Google Scholar
• Santra, M.; Santra, D.; Rao, V.; Taware, S.; Tamhankar, S. Inheritance of I2-Carotene Concentration in Durum Wheat (Triticum turgidum L. ssp. durum). Euphytica 2005, 144(1–2), 215–221.
   Google Scholar
• Kikuzaki, H.; Nakatani, N. Antioxidant Effects of Some Ginger Constituents. Journal of Food Science 1993, 58(6), 1407–1410.
   Web of Science ®Google Scholar
• Moyer, R.A.; Hummer, K.E.; Finn, C.E.; Frei, B.; Wrolstad, R.E. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry 2002, 50(3). 519–525.
   PubMed Web of Science ®Google Scholar
• Chan, E.; Lim, Y.; Omar, M. Antioxidant and Antibacterial Activity of Leaves of Etlingera Species (Zingiberaceae) in Peninsular Malaysia. Food Chemistry 2007, 104(4), 1586–1593.
   Web of Science ®Google Scholar
• Scalbert, A. Antimicrobial Properties of Tannins. Phytochemistry 1991, 30(12), 3875–3883.
   Web of Science ®Google Scholar
• Liang, L.; Lu, L.; Cai, Y.; Liu, C. Studies on the Chemical Components from Leaves of Luffa cylindrica. Journal of Chinese Medicinal Materials 1994, 18(8), 401–402.
   Google Scholar
• Shuling, X.; Zhapu, F.; Xianyi, Z. Studies on the Chemical Constituents of Luffa cylindrica (L.) Roem. Journal of Chinese Medicinal Materials 1994, 4, 18–19.
   Google Scholar
• Liu, J.; Henkel, T. Traditional Chinese Medicine (TCM): Are Polyphenols and Saponins the Key Ingredients Triggering Biological Activities? Current Medicinal Chemistry 2002, 9(15), 1483–1485.
   PubMed Web of Science ®Google Scholar
• Gyamfi, M.A.; Aniya, Y. Antooxidant Properties of Thonningianin A. Isolated from the African Medicinal Herb, Thonningia Sanguinea. Biochemical Pharmacology 2002, 63(9), 1725–1737.
   Google Scholar
• Ng, Z.X.; Chai, J.W.; Kuppusamy, U.R. Customized Cooking Method Improves Total Antioxidant Activity in Selected Vegetables. International Journal of Food Sciences and Nutrition 2011, 62(2), 158–163.
   PubMed Web of Science ®Google Scholar
• Chuah, A.M.; Lee, Y.C.; Yamaguchi, T.; Takamura, H.; Yin, L.J.; Matoba, T. Effect of Cooking on the Antioxidant Properties of Coloured Peppers. Food Chemistry 2008, 111(1), 20–28.
   Web of Science ®Google Scholar
• Haard, N.F.; Chism, G.W. Characteristics of Edible Plant Tissues. In Food Chemistry; Fennema, O.R.; Ed.; Marcel Dekker Inc.: New York, 1996; 943–1011.
   Google Scholar
• Bunea, A.; Andjelkovic, M.; Socaciu, C.; Bobis, O.; Neacsu, M.; Verhe, R.; Van Camp J. Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia oleracea L.). Food Chemistry 2008, 108(2), 649–656.
   Google Scholar
• Hunter, K.J.; Fletcher, J.M. The Antioxidant Activity and Composition of Fresh, Frozen, Jarred and Canned Vegetables. Innovative Food Science & Emerging Technology 2002, 3(4), 399–406.
   Google Scholar
• Rawson, A.; Hossain, M.B.; Patras, A.; Tuohy, M.; Brunton, N. Effect of Boiling and Roasting on the Polyacetylene and Polyphenol Content of Fennel (Foeniculum vulgare) Bulp. Food Research International 2013, 50(2), 513–518.
   Web of Science ®Google Scholar
• Perla, V.; Holm, D.G.; Jayanty, S.S. Effects of Cooking Methods on Polyphenols, Pigments and Antioxidant Activity in Potato Tubers. LWT – Food Science and Technology 2012, 45(2), 161–171.
   Web of Science ®Google Scholar
• Ismail, A.; Marjan, Z.M.; Foong, C.W. Total Antioxidant Activity and Phenolic Content in Selected Vegetables. Food Chemistry 2004, 87(4), 581–586.
   Web of Science ®Google Scholar
• Han, X.; Shen, T.; Lou, H. Dietary Polyphenols and Their Biological Significance. International Journal of Molcular Science 2007, 8(9), 950–988.
   Web of Science ®Google Scholar
• Amjad, L.; Shafighi, M. Evaluation of Antioxidant Activity, Phenolic and Flavonoid Content in Punica granatum var. Isfahan Malas Flowers. International Journal of Agriculture and Crop Sciences 2013, 5(10),1133.
   Google Scholar
• Stewart, A.J.; Bozonnet, S.; Mullen, W.; Jenkins, G.I.; Michae, E.J.; Crozier, A. Occurrence of Flavonols in Tomatoes and Tomato Based Products. Journal of Agricultural and Food Chemistry 2000, 48(7), 2663–2669.
   PubMed Web of Science ®Google Scholar
• Zhang, D.; Hamauzu, Y. Phenolics, Ascorbic Acid, Carotenoids and Antioxidant Activity of Broccoli and their Changes during Conventional and Microwave Cooking. Food Chemistry 2004, 88(4), 503–509.
   Web of Science ®Google Scholar
• Racchi, M.; Daglia, M.; Lanni, C.; Papetti, A.; Govoni, S.; Gazzani, G. Antiradical Activity of Water Soluble Components in Common Diet Vegetables. Journal of Agricultural and Food Chemistry 2002, 50(5), 1272–1277.
   PubMed Web of Science ®Google Scholar
• Rakic, S.; Maletic, R.O.; Perunovic, M.N.; Svrzic, G. Influence of Thermal Treatment on Tannin Content and Antioxidation Effect of Oak Acorn Quercus Cerris Extract. Journal of Agricultural Sciences, Belgrade 2004, 49(1), 97–107.
   Google Scholar
• Mazzeo, T.; N’Dri, D.; Chiavaro, E.; Visconti, A.; Fogliano, V.; Pellegrini, N. Effect of Two Cooking Procedures on Phytochemical Compounds, Total Antioxidant Capacity and Colour of Selected Frozen Vegetables. Food Chemistry 2011, 128(3), 627–633.
   Web of Science ®Google Scholar
• Lin, Ch.-H.; Chang, Ch.-Y. Textural Change and Antioxidant Properties of Broccoli under Different Cooking Treatments. Food Chemistry 2005, 90(1), 9–15.
   Google Scholar
• Faller, A.L.K.; Fialho, E. The Antioxidant Capacity and Polyphenol Content of Organic and Conventional Retail Vegetables after Domestic Cooking. Food Research International 2009, 42(1), 210–215.
   Web of Science ®Google Scholar
• Turkmen, N.; Sari, F.; Velioglu, Y.S. The Effect of Cooking Methods on Total Phenolics and Antioxidant Activity of Selected Green Vegetables. Food Chemistry 2005, 93(4), 713–718.
   Web of Science ®Google Scholar
• Horax, R. Hettiarachchy, N. Islam, S. Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their Extracts. Journal of Food Science 2005, 70(4), C275–C280.
   Web of Science ®Google Scholar
• Koda, T.; Kuroda, Y.; Imai, H. Protective Effect of Rutin Against Spatial Memory Impairment Induced by Trimethyltin in Rats. Nutrition Research 2008, 28(9), 629–634.
   PubMed Web of Science ®Google Scholar
• Elmastas, M.; Isildak, O.; Turkekul, I.; Temur, N. Determination of Antioxidant Activity and Antioxidant Compounds in Wild Edible Mushrooms. Journal of Food Composition and Analysis 2007, 20(3), 337–345.
   Web of Science ®Google Scholar
• Vega-Galvez, A.; Uribe, E.; Perez, M.; Tabilo-Munizaga, G.; Vergara, J.; Garcia-Segovia, P.; Lara, E.; Scala, K.D. Effect of High Hydrostatic Pressure Pretreatment Ondrying Kinetics, Antioxidant Activity, Firmness and Microstructure of Aloe Vera (Aloe Barbadensis miller) Gel. LWT – Food Science and Technology 2011, 44(2), 384–391.
   Web of Science ®Google Scholar
• Okumura, H.; Ichitani, M.; Takihara, T.; Kunimoto, K.K. Effect of Cyclodextrins on the Thermal Epimerization of Tea Catechins. Food Science and Technology Research 2008, 14(1), 83–88.
   Web of Science ®Google Scholar
• Kubola, J.; Siriamornpun, S. Phenolic Contents and Antioxidant Activities of Bitter Gourd (Momordica charantia L.) Leaf, Stem and Fruit Fraction Extracts in Vitro. Food Chemistry 2008, 110(4), 881–890.
   PubMed Web of Science ®Google Scholar
• Zin, Z.M.; Abdul-Hamid, A.; Osman, A. Antioxidative Activity of Extracts from Mengkudu (Morinda citrifolia L.) Root, Fruit and Leaf. Food Chemistry 2002, 78(2), 227–231.
   Web of Science ®Google Scholar
• Moure, A.; Cruz, J.M.; Franco, D.; Dominguez, J.M.; Sineiro, J.; Dominguez, H.; Nunez, M.J.; Parajo, J.C. Natural Antioxidants From Residual Sources. Food Chemistry 2001, 72(2), 145–171.
   Web of Science ®Google Scholar
• Sultana, B.; Anwar, F.; Iqbal, S. Effect of Different Cooking Methods on the Antioxidant Activity of Some Vegetables from Pakistan. International Journal of Food Science and Technology 2008, 43(3), 560–567.
   Web of Science ®Google Scholar
• Loizzo, M.R.; Tundis, R.; Bonesi, M.; Menichini, F.; Mastellone, V.; Avallone, L.; Menichini, F. Radical Scavenging, Antioxidant and Metal Chelating Activities of Annona Cherimola Mill. (cherimoya) Peel and Pulp in Relation to Their Total Phenolic and Total Flavonoid Contents. Journal of Food Composition and Analysis 2012, 25(2), 179–184.
   Google Scholar
• Sun, T.; Ho, C.T. Antioxidant Activities of Buckwheat Extracts. Food Chemistry 2005, 90(4), 743–749.
   Web of Science ®Google Scholar