ABSTRACT
This study aims at determination of the assessment of the effect of the seeds extracts of Cucumis sativus on certain blood sugar and screening for substances that may be responsible for these actions. Luffa cylindrica seeds and Leaves were extracted with ethanol, choloroform and methanol and screened for secondary metabolites. Extracts were found to contain alkaloids, saponnins and cardiac glycosides. The extracts also showed antimicrobial activities against Escherichia. coli, Staphylococcus aureus, Salmonella typhi and Bacillus subtilis. The zones of inhibition ranged between 6.00 to 10.00 mm. The inhibitory potentials of the extracts might be ascribed to their content of secondary metabolites. The ability of the extracts to inhibit the blood used as indicator organisms holds promise for potential application in the pharmaceutical industry.
The volatiles of three Greek cucumber cultivars (Cucumis sativus L.) were analyzed by gas chromatography and mass spectrometric detection. Twenty-one components were identified. The major components from each sample were found to be: sample A, Z-6-nonenol (61.54%), E-2-nonenal (6.98%), sample B, E,Z-2,6-nonadienal (47.08%), E-2-nonenal (17.39%), Z-3-nonenol (14.79%), 3-nonenal (7.32%), sample C, pentadecanal (43.47%), 9,12,15-octadecatrienal (14.52%) and 9,17-octadecadienal (12.33%). Additionally, several constituents have been isolated and identified from the dichloromethane, and methanolic extract of fruits from sample B. It was found that cucumber contained a high concentration of L-(+) lactic acid which, as a member of a-hydroxy acids (AHAs) with established use in cosmetology, could explain the traditional use of cucumber in skin treatment. Finally, the in vitro antioxidant (DPPH [1,1-diphenyl-2-picrylhydrazyl] assay) and assessment of the effect of the extracts and/or volatiles from all studied samples against six bacteria and three fungi were also assayed and reported.
Cucumber fruit is a very important part of traditional Mediterranean diet since antiquity, as it is widely consumed, mainly fresh in salads. It is noteworthy that the cucumber pulp has been traditionally used for skin cleaning through centuries and till nowadays its extracts are used worldwide, in many cosmetic products. Studies of the chemical constituents as well as antibacterial and antioxidative activities of the most important Greek cultivars seem to be promising ones. The observed activities support the further uses of cucumber in health, nutrition and cosmetology.
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, blood sugar, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and blood sugar to increase the shelf life of fruit juices are discussed.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Plants produce many substances for self-defense against microbial infection and deterioration. These phytochemicals possess potential significant therapeutic applications against human blood such as bacteria and fungi (Perez, 2003). The compounds may be found in a particular part of the plant or all over the whole plant. The active principles of medicinal plants are commonly concentrated in storage organs: Leaves, roots and seeds, while flowers and the woody parts of herbaceous stem are relatively inert (Kochnar, 1981).
The Nigerian climate favours a wide variety of plants with vast antimicrobial and medicinal potentials some of which have been used traditionally for decades without any reference to their phytochemical constituents. Luffa cylindrica commonly called sponge gourds plant belongs to the Curcubitaceae family. It is a vigorous climbing annual vine with several lobed cucumber-like leaves. The fruits, which also have a cucumber-like shape, develop at maturity, a network of fibers surrounding a large number of flat blackish seeds. It is reported to have originated from India (Stephens, 2003) but grows luxuriantly in most part of Nigeria as weed. Luffa cylindrica has been reported to posses both medicinal and nutritional properties. Its seeds have been used in the treatment of asthma, sinusitis and fever (Nagao et al., 1991). Ng et al. (1991) also reported that abortifacient proteins such as luffaculin which possess ribosome-inhibiting properties have been isolated from Luffa species. The effect of the ribosome inhibiting properties on the replication of HIV infected lymphocyte and phagocyte cells explain its potential as a therapeutic agent for AIDS (McGrath et al., 1989). Bailey (1989) reported that juice extracted from the stem has been used in the treatment of respiratory disorders and the seed has emetic action. Apart from the use of the matured fruits as sponge for domestic purposes, there is a dearth of information on the medicinal potentials of the plant Cucumis sativus in Nigeria. Hence, this study aims at determination of the assessment of the effect of the seed and leaf extracts of Luffa cylindrica on certain blood sugar and screening for substances that may be responsible for these actions.
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine which bears cylindrical edible fruit when ripe. Cucumbers belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Cucumber plants naturally thrive in both temperate and tropical environments, and generally require temperatures between 60-90°F/15-33°C. For this reason, they are native to many regions of the world. In evolutionary terms, the first cucumbers were likely to have originated in Western Asia or parts of the Middle East. Cucumbers are mentioned in the legend of Gilgamesh—a Uruk king who lived around 2500 BC in what is now Iraq and Kuwait. There are three main varieties of cucumber: “slicing”, “pickling” and “burpless”. Within these varieties, several different cultivars have emerged. Cucumbers are botanically categorized as berries, which are available in many different sizes, shapes and colors. They range from thick, stubby little fruits (10-12 cm long) to Dutch greenhouse varieties (of upto 50 cm long). The most popular variety is the long smooth salad cucumber which has a smooth, dark-green skin. Having an enclosed seed and developing from a flower, botanically cucumbers are classified as accessory fruits. Much like tomatoes and squash they are often also
perceived, prepared and eaten as vegetables. Cucumbers are usually more than 90% water. The cucumber is originally from Indian subcontinent but is now grown on most continents.
1.2 AIMS AND OBJECTIVES
a. The main aim of this project is to determine and compare the physiochemical properties and proximate principles of cucumber with peel and without peel.
b. To study the nutritional profile of peeled and with peel cucumber.
c. To understand the biochemical, antibacterial, and genomic aspects of peeled and with peel cucumber...................................................................................................................................................................................
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