Phenolic and flavonoid contents and anti-oxidative potential of epicarp and mesocarp of Lagenaria siceraria fruit: a comparative study

Abstract

To conduct a comparative analysis of the phenolic and flavonoid contents and anti-oxidative potential of epicarp and mesocarp of Lagenaria siceraria fruit.

Methods The dried methanolic extracts of mesocarp and epicarp of the fruit and their hexane, chloroform, ethyl acetate, n-butanolic and aqueous fractions were subjected to antioxidant assays including ferric reducing antioxidant potential, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid, reducing power capacity, 2,2-diphenyl-1-picrylhydrazyl, lipid peroxidation inhibitory and phosphomolybdate assays. Total phenolic and flavonoid contents were also determined.