Antioxidant properties and phenolic content of different parts of Cucumis sativus L. 'Timun Betik'

Abstract

The aim of this study was to determine the antioxidant properties and phenolic content of different parts of 'Timun Betik' (Cucumis sativus L.) namely peel, flesh, midsection and seed. Extraction was carried out to yield methanolic extract from the respective fruit parts. Free radical scavenging assay, ferric thiocynate assay, thiobarbituric acid assay, p­ anisidine assay and total phenolic content assay were employed. Seed of 'Timun Betik' was determined to exhibit the highest scavenging activity (52.11±0.60%) compared to other fiuit parts which strongly due to its high amount phenolic compounds (18.90±2.22 mg GAE/g extract). Besides, peel of 'Timun Betik' showed an average of 3.02±0.15 index of anisidine value. Thus, these results suggest that methanolic extracts of 'Timun Betik' seed and peel may serve as a potential source of natural antioxidant for food and other application.