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Changes in Contents of Some Chemical Compositions and Activities of Hydrolytic and Oxidative Enzymes of Coccinia Cordifolia L. Fruits

Ayesha Siddika
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.

Md. Ashraduzzaman
Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Shahanaz Khatun
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.

M M H Khan
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.

Farzana Pervin
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh.

Abstract/ Executive Summary:

Context: Coccinia Cordifolia Lin. is an important tropical vegetable and it belongs to the Cucurbitaceae family. The fruits of C. cordifolia as a rich source of different nutrients were analyzed. Objective: Studies were conducted to investigate the changes of nutritional compositions and hydrolytic and oxidative enzymes of C. cordifolia fruits at different maturity levels. Materials and Methods: The pH was measured by pH meter. The moisture and ash contents were determined by the method of AOAC. Total and water-soluble proteins were determined by the micro- Kjeldhal method and spectrophotometrically respectively. Lipid contents were determined by Bligh and Dyer. Total sugar and starch content were estimated by Anthrone method. Thiamin and riboflavin were estimated by Anonymous and ß-carotene was estimated by Jensen. Vitamin-C content was determined by the titrimetric method. Calcium, iron, sodium, potassium, cupper and magnesium content were determined by Atomic Absorption Spectroscopic method. Phosphorus was determined by colorimetric means. The protease and amylase activity were measured by Kunitz and Jayaraman respectively. Invertase activity was assayed by Mahadevan and Sridhar. Results: The pH was acidic. The moisture content decreased and ash content increased with age. Protein, total sugar, reducing sugar, lipid and vitamin contents increased rapidly while starch content decreased with maturation. Mineral contents increased up to the mature stage and decreased in ripen stage. The activity of amylase and invertase increased up to mature and thereafter decreased. Polyphenol oxidase and peroxidase activity were high in immature stage but decreased in matured stage and thereafter increased in ripen stage while the activity of protease and lipase increased all the maturity stage. Conclusion: In this study, ripen C. cordifolia fruits contained the highest amount of protein, total sugar, reducing sugar, ß-Carotene, vitamin B1, vitamin B2 and vitamin C whereas matured and immatured C. cordifolia fruits are rich sources of minerals and starch respectively.

Keywords: Chemical compositions, C. cordifolia fruits, Mineral, Vitamin, Maturation.

Location: Laboratory of Biochemistry, Rajshahi University

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fruit

Objectives:

Studies were conducted to investigate the changes of nutritional compositions and hydrolytic and oxidative enzymes of C. cordifolia fruits at different maturity levels.

Methodology:

Coccinia cordifolia fruits were collected from Rajshahi University Campus, Bangladesh at different maturity stages for experimental purposes . Days were required from the time of fruit harvesting for immature, mature and ripen stages are 8+3, 15+4, 25+5 days respectively.Freshly harvested Coccinia cordifolia fruits at different maturity levels were brought to the laboratory of Biochemistry, Rajshahi University for experimental purpose. The nutritional compositions and enzyme activities were studied by the following methods: About 5g of fruits were crushed thoroughly in a mortar with pestle and homogenized well with 10-20 ml of distilled water and then filtered through two layers of muslin cloth. The filtrate was then clarified by centrifugation at 3000 g for 10 min and used for the experimental purposes.The pH of the filtrate was determined using pH meter (Corning 215). The moisture and ash contents were determined by the method of AOAC (1990). The total protein and water-soluble protein were determined by the micro-Kjeldhal method by Jayaraman (1981) and spectrophotometrically (Lowry et al., 1951) respectively. Lipid contents were determined colorimetrically as per Bligh and Dyer (1959). Total sugar content was estimated colorimetrically by Anthrone method (Dubois et al., 1951). Starch content was estimated colorimetrically by Anthrone method as described by Jayaraman (1981). The vitamins, such as thiamin and riboflavin were estimated following the procedure as described by Anonymous (1965) while ß-carotene were estimated following the method described by Jensen (1978). Vitamin-C content was determined by the titrimetric method (Bessey & King 1933). The minerals such as calcium, iron, sodium, potassium, cupper and magnesium content were determined by Atomic Absorption Spectroscopic method of Issac and Johnson (1975). Phosphorus was determined by colorimetric means (Virmani & Narula 1995). For preparation of crude enzyme extract about 10 g of fruits were ground in a mortar with pestle and then homogenized well with cold 0.1 M phosphate buffer of respective pH (amylase, pH 6.7, protease, pH 7.0, invertase, pH 7.0,), while for the measurement of lipase 50 mM acetate buffer, pH 5.6 was used. After centrifugation at 8000g, 4^oC for 10 min. the clear supernatant was used as crude enzyme extract. The protease activity was measured by the method of Kunitz (1947) while the activity of amylase was determined as per Jayaraman (1981). Invertase activity was assayed following the modified method as described in methods in physiological Plant Pathology (Mahadevan & Sridhar 1982). All data were expressed on the mean and + standard deviation (SD) of three experiments and were subjected to one way analysis of variance (ANOVA). The mean values were compared at P < 0.05 significance level by Duncan’s multiple range tests using SPSS 11.5 software package.

Source of Information: J. bio-sci. 21: 35-41, 2013 ISSN 1023-8654

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, ripen C. cordifolia fruits might be considered as nutritionally rich source since it contained the highest amount of protein, total sugar, reducing sugar, ß-Carotene, vitamin B1, vitamin B2 and vitamin C whereas mature and immature C. cordifolia fruits are rich sources of minerals and starch respectively.

Knowledge Management: Journal