Characterization of nutrients, amino acids, polyphenols and antioxidant activity of Ridge gourd (Luffa acutangula) peel

J Food Sci Technol. 2016 Jul;53(7):3122-3128. doi: 10.1007/s13197-016-2285-x. Epub 2016 Jul 23.

Abstract

Ridge gourd (Luffa acutangula) is consumed as a vegetable after peeling off the skin which is a domestic waste. Luffa acutangula peel (LAP) was observed to be a good source of fiber (20.6 %) and minerals (7.7 %). Amino acid analysis revealed presence of the highest content of Carnosine followed by aspartic acid and aminoadipic acid. Antioxidant activity of different extracts showed that ethyl acetate extract was more potent when compared to other solvent extractions. It exhibited a significant amount of phenolic acids like p-coumaric acid (68.64 mg/100 g of dry weight) followed by gallic acid (34.98 mg/100 g of dry weight), protocatechuic acid (30.52 mg/100 g of dry weight) in free form and ferulic acid (13.04 mg/100 g of dry weight) in bound form.

Keywords: Amino acids; Antioxidant activity; Bound phenolic nutritional composition; Free phenolic; Luffa acuntangula peel.