PRELIMINARY STUDY OF PLANT ( Cucurbita spp.)

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PRELIMINARY STUDY OF PLANT ( Cucurbita spp.)
EXTRACT: ANTIOXIDANT PROPERTY AND
CHROMATOGRAPHIC CHARACTERISTIC
MISTER CHAOVALIT SRIPRARAM
MISS NARISSARA MUSIKAPUN
A SPECIAL PROJECT SUBMITTED IN PARTIAL FULFILMENT
OF THE REQUIREMENT FOR
THE BACHELOR DEGREE OF SCIENCE IN PHARMACY
FACULTY OF PHARMACY
MAHIDOL UNIVERSITY
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Abstract
Preliminary study of plant (Cucurbita spp.) extract :
antioxidant property and chromatographic characteristic
Chaovalit sripraram, Narissara musikapun
Project advisor: Varavudh sithipitaks
Department of Food Chemistry, Faculty of Pharmacy, Mahidol University
Keyword: Antioxidant, Cucurbitaceae, Cucumbers, Zucchini
Research reports showed that antioxidants prevent cells of the body and
diseases resulted from the reaction of free radicals to living organism cells such as
cardiovascular disease, hypertension disease,cataracts and sagging skin etc.
Antioxidants have been found in various kinds of food, plants and herbs. Fruit of plantFamily Cucurbitaceae has been used for health food or mixed in cosmetic preparation.
This research project, fruit of plants; Family Cucurbitaceae, i.e. WaterMelon, Cantaloup,
Zucchini, Melon, Cucumber (large and small variety), Japanese cucumber were
investigated for their antioxidant activity. Dried powder samples of the fruit peel were
prepared and separately extracted by hot water (78 C). The extract solutions showed
positive result to Folin-Ciocalteu reagent and UV-Absorption. The antioxidant cotent was
measured by colorimetry and interpreted as Butylated Hydroxytoluene
equivalent (BHT eq.). By Thin-Layer Chromatography (TLC) technique
(silica-gel GF254 on precoated aluminum plates, developed under various mobile phase
systems by using Tannic acid as reference standard and detected under UV 254 and
365 nm),the extracts were not contained tannic acid. Isolation and chemical structure
identification and other properties of these extract solutions should be further studied.