Phenolic profile, nutritional potential and biological activities of wildly grown accessions of Cucumis melo var. Agrestis

Abstract

The aim of the present research work was to investigate the variation in nutritional potential, phenolic profile, antioxidant, and free radical scavenging activities of four wildly grown accessions of Cucumis melo var. Agrestis. The accessions of Cucumis melo var. Agrestis were collected from different areas of the district Faisalabad and Layyah of Punjab province (Pakistan). Mineral profile and amino acid analysis were examined using inductively coupled plasma optical emission spectroscopy (ICP-OES) and an amino acid analyzer. High-pressure liquid chromatography (HPLC) was used for the separation and quantification of polyphenols from chloroform and methanol fractions of Cucumis melo. ICP-OES was used for quantitative and qualitative evaluation of elements, and results showed that magnesium (533.6–663.2 ppm) and iron (308.1–590.8 ppm) were the most abundant minerals. Amino acids analyzer showed that valine (0.03–45.58 mmol/L) and taurine (0.03–2.34 mmol/L) were present in the highest concentration. The methanol extract yield of the accessions was in the range of 14.00–17.03 g/100 g of plant material. HPLC analysis showed the detection of eleven phenolic compounds, and the most abundant compound was chlorogenic acid (1120.53–1237.52 µg/g), followed by gallic acid (188.14–930.74 µg/g) and vanillic acid (6.35–298.81 µg/g). Chloroform and methanol fractions were analyzed for antioxidant activity, and results showed that all the fractions were rich in total phenolic content (TPC) (26.6–112.00 mg/100 g) and total flavonoid content (TFC) (20.5–77.9 mg/100 g). Methanol fraction of accession-1 showed the best free radical scavenging capacity (82.2 %) and % inhibition of linoleic acid peroxidation activity (84.4 %) than other fractions. Statistical analysis revealed significant variation among the nutritional potential and antioxidant activity of all the accessions.

Keywords

• Wild melon
• Chlorogenic acid
• Amino acids
• Mineral composition
• Polyphenols
• Antioxidant potential