You have no items in your shopping cart.
ABSTRACT
Cucumis sativus (Cucumber), a member of the Cucurbitaceae family, contains antioxidant molecules. It is a good source of carotenoids, vitamins, and minerals. This work investigated the in vitro antioxidant activities of aqueous and ethanol extracts of C. sativus. The Aqueous and ethanol extracts of C. sativus were prepared using standard method. The invitro antioxidant activities of the extracts were also determined using standard methods. The 1, 1–diphenyl–2–picrylhydrazy (DPPH) radical scavenging activity, Nitric Oxide (NO) scavenging capacity and Thiobarbituric Acid Reactive Substances (TBARS) of the ethanol extract were significantly higher than those of aqueous extract (p < 0.05). However, Reducing Power, Ferric Reducing Antioxidant Power (FRAP) and Total Antioxidant Capacity (TAC) of the aqueous extract were significantly higher than those of ethanol extract (p < 0.05). These results suggest that the phenolics present in the extracts of C. sativus may play a role in free radical scavenging activities of the plants.
