Research Article Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerina Linn.

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1 Interntionl Journl of Food Science Volume 2016, Article ID , 7 pges Reserch Article Comprtive Anlysis of Nutritionl nd Bioctive Properties of Aeril Prts of Snke Gourd (Trichosnthes cucumerin Linn.) Ruvini Liynge, 1 Hrshni Ndeeshni, 2 Chthuni Jythilke, 1 Rizliy Visvnthn, 1 nd Swrn Wimlsiri 2 1 Division of Nutritionl Biochemistry, Ntionl Institute of Fundmentl Studies, Hntn Rod, Kndy, Sri Lnk 2 Deprtment of Food Science nd Technology, Fculty of Agriculture, University of Perdeniy, Perdeniy, Sri Lnk Correspondence should be ddressed to Ruvini Liynge; ruvini@ifs.c.lk Received 3 June 2016; Revised 5 October 2016; Accepted 20 October 2016 Acdemic Editor: Slm A. Ibrhim Copyright 2016 Ruvini Liynge et l. This is n open ccess rticle distributed under the Cretive Commons Attribution License, which permits unrestricted use, distribution, nd reproduction in ny medium, provided the originl work is properly cited. The present investigtion ws crried out to determine the nutritionl nd functionl properties of T. cucumerin. Wter extrcts of freeze dried flowers, fruits, nd leves of T. cucumerin were evluted for their totl phenolic content (TPC), totl flvonoid content (TFC), ntioxidnt ctivity, α-mylse inhibitory ctivity, nd fiber nd minerl contents. Antioxidnt ctivity, TPC, nd TFC were significntly higher (P 0.05) in leves thn in flowers nd fruits. A significnt liner correltion ws observed between the TPC, TFC, nd ntioxidnt ctivities of plnt extrcts. Although, leves nd flower smples showed significntly higher (P 0.05) mylse inhibitory ctivity thn the fruit smples, the overll mylse inhibition ws low in ll three prts of T. cucumerin.soluble nd insoluble dietry fiber contents were significntly higher (P 0.05)in fruits thn in flowers nd leves.c nd K contents were significntly higher (P 0.05) in lef followed by fruit nd flower nd Mg, Fe, nd Zn contents were significntly higher (P 0.05) in leves followed by flowers nd fruits. In conclusion, T. cucumerin cn be considered s nourishing food commodity which possesses high nutritionl nd functionl benefits for humn helth. 1. Introduction Trichosnthes cucumerin is well-known plnt, the fruit of which is minly consumed s vegetble. The plnt is commonly clled snke gourd, viper gourd, snke tomto, or long tomto in mny countries. It is n nnul climber belonging to the fmily Cucurbitcee nd commonly grown in Asin countries including Sri Lnk, Indi, Mlysi, Peninsul, nd Philippines [1]. The fruit is usully consumed s vegetble due to its high nutritionl vlue. The plnt is rich source of functionl constituents other thn its bsic nutrients such s flvonoids, crotenoids, phenolic cids, nd soluble nd insoluble dietry fibers nd essentil minerls, which mkes the plnt phrmcologiclly nd therpeuticlly ctive [2, 3]. The plnt contins proteins, ft, fiber, crbohydrtes, minerls, nd vitmins A nd E in high levels. The predominnt minerl elements re potssium (121.6 mg/100 g) nd phosphorus (135 mg/100 g) nd lso sodium, mgnesium, nd zinc re found in firly high mounts [4]. In ncient medicine T. cucumerin ws used for treting hedche, lopeci, fever, bdominl tumors, bilious, boils, cute colic dirrhe, hemturi, nd skin llergy. It hs prominent plce in medicinl systems like Ayurved nd Siddh [2]. The whole plnt including roots, leves, fruits, nd seeds is reported to show medicinl properties such s ntidibetic, ntibcteril, nti-inflmmtory, nthelmintic, ntifebrile, gstroprotective, nd ntioxidnt ctivity [1, 2, 5 7]. In Sri Lnk, it is the eril prts of T. cucumerin tht re used in the trditionl medicinl system for treting disese conditions. T. cucumerin isoneofthemjoringredients in severl polyherbl preprtions tht re prescribed in Sri Lnk for the control of Dibetes Mellitus [1, 6]. In study done by Arwwwl et l. [1], the hot wter extrct of eril prts of T. cucumerin ws found to significntly reduce the blood glucose levels nd improve the glucose tolernce of normoglycemic nd STZ-induced dibetic rts. In ddition to this, Arwwwl et l. hve done severl studies on Sri Lnkn T. cucumerin nd hve reported it

2 2 Interntionl Journl of Food Science to show ntioxidnt [8], nti-inflmmtory [9], ntimicrobil [10], nd gstroprotective [11] properties. However, to dte, there re no detiled studies on the micronutrient content nd functionl properties of eril prts of Sri Lnkn T. cucumerin. Therefore, the present study ws conducted to determine the ntioxidnt potentil, totl phenolic nd totl flvonoid content, α-mylse inhibitory ctivity, soluble nd insoluble dietry fiber content, nd the essentil minerl element content of T. cucumerin grown in Sri Lnk. 2. Mteril nd Methods 2.1. Plnt Smples. Fresh snke gourd fruits, leves, nd flowers belonging to the vriety TA-2 were collected from Horticulturl Crop Reserch nd Development Institute (HORDI), Gnnoruw, Sri Lnk, in September Fruits nd leves were hrvested three months fter cultivtion while fruits were collected two weeks fter fruit set. All the chemicls nd solvents used were of nlyticl grde Preprtion of Plnt Extrcts for Antioxidnt, Totl Phenolic, nd Totl Flvonoid Assys. Nerly 50 g of fresh nddisese-freesnkegourdleves,flowers,ndfruitswere wshed with distilled wter nd sliced. The pieces were freezedried, ground into fine powder, nd stored t 20 Ctillfurther nlysis. Freeze dried smples (0.1 g) were homogenized t 5000 rpm for 10 minutes in 7.5 ml of deionized wter. The homogenized plnt smples were centrifuged t 7000 rpm for 15 minutes in microcentrifuge (5340R, Germny). The superntnt ws filtered through Whtmn 42 filter pper. The extrcts were ppropritely diluted with distilled wter ndusedfornlysis Totl Phenolic Content (TPC). The totl phenolic content (TPC) of the extrcts ws determined colorimetriclly s described by Smth et l. [12] with slight modifictions. The rection mixture ws prepred by mixing 50 μl of smple extrct, 105 μl of 10% Folin-Cioclteu s regent dissolved in deionized wter, 80 μl of sodium crbonte (N 2 CO 3,7.5%, w/v), nd 15 μl of deionized wter. After 3 minutes, N 2 CO 3 ws dded nd the mixture ws incubted for 30 minutes t room temperture. The bsorbnce ws tken using UV- Visiblemicropltespectrophotometer(Multiskn, 2011) t 760 nm. Results were expressed in terms of milligrms of Gllic cid equivlents (mg of GAE) per grm dry weight (g DW). All tests were conducted in triplicte Totl Flvonoid Content (TFC). The procedure described by Agbo et l. [13] ws followed with slight modifictions. A volume of 0.5 ml of queous extrct ws tken in to test tube nd 2 ml of distilled wter ws dded followed by the ddition of 0.15 ml of sodium nitrite (NNO 2,5%,w/v)nd llowedtostndfor6min.afterwrd,0.15mlofluminum trichloride (AlCl 3, 10%, w/v) ws dded nd incubted for 6 min, followed by the ddition of 2 ml of sodium hydroxide (NOH, 4%, w/v), nd the volume ws mde up to 5 ml with distilled wter. After 15 min of incubtion, bsorbnce ws mesured t 510 nm using UV-Visible microplte spectrophotometer. Results were expressed in terms of mg of ctechin equivlents (CE) per grm of extrct Antioxidnt Cpcity DPPH (2,2-Diphenyl-1-picrylhydrzyl Rdicl Scvenging Activity). The DPPH ssy ws performed ccording to the method described by Snjeevkumr et l. [14] with modifictions. DPPH solution (100 μl) ws dded to different volumes (0, 30, 60, 90, 120, nd 150 μl) of queous smple extrct nd diluted with distilled wter until the volume reched 250 μl nd ws llowed to stnd for 30 minutes in drk t room temperture. The bsorbnce ws red t 517 nm. The smple concentrtion providing 50% inhibition (IC 50 ) ws clculted ABTS (2,2 -Azino-bis(3-ethylbenzothizoline-6-sulphonic Acid)) Rdicl Scvenging Activity. The totl ntioxidnt cpcity of the extrcts ws determined using ABTS rdicl. The ABTS rdicl ws generted by recting ABTS (1.25 mm) with potssium persulphte (PP) (2.0 mm), which cts s the rdicl genertor. From ech extrct 50 μl ws mixed with 150 μl of ABTS rdicl solution nd bsorbnce ws red over 6 minutes t 1-minute intervl t 734 nm. The rdicl scvenging ctivity fter lpse of 6 minutes ws clculted s percentge of ABTS discolourtion [15]. Results were presented s mm of Trolox equivlents (mm of TE) per grm dry weight (g DW) Ferric Reducing Antioxidnt Power (FRAP) Assy. The bility to reduce ferric ions ws mesured using the method described by Shukl et l. [16] with some modifictions. The FRAP regent ws prepred by mixing 300 mm sodium cette buffer (ph 3.6), 10.0 mm (tripyridyl trizine) TPTZ, nd 20.0 mm FeCl 3 6H 2 O solution in rtio of 10 : 1 : 1, respectively. FRAP regent (150 μl) ws dded to 100 μl of smple extrct nd the rection mixture ws incubted t 37 C for 30 min. The bsorbnce ws mesured t 593 nm. Fresh working solutions of FeSO 4 were used for the stndrd curve. The results were expressed s mm Fe 2+ equivlents per grm of smple Potent α-amylse Inhibitory Activity Preprtion of Plnt Extrcts for α-amylse Inhibitory Assys. Freeze dried snke gourd smple (0.1 g) ws homogenized t 5,000 rpm for 15 minutes in 7.5 ml of 1% Dimethyl Sulphoxide (DMSO). The homogenized plnt smples were centrifuged t 7,000 rpm for 15 minutes in microcentrifuge. The superntnt ws used for enzyme ssys DNSA (3,5-Dinitroslicylic Acid) α-amylse Inhibitory Assy. The ssy ws performed ccording to Sudh et l. [17] with slight modifictions. The ssy mixture consisted of 50 μlofα-mylsefromporcinepncres(a3176sigma)in phosphte buffer (PBS) (0.02 M; 6.7 mm NCl; ph 6.9) nd 50 μl plnt extrcts in different concentrtions rnging from

3 Interntionl Journl of Food Science 3 5 to 25 mg/ml. The content ws incubted for 30 minutes t room temperture followed by the ddition of 100 μl of 1% soluble strch (S2004 SIGMA) nd incubted for nother 3 minutes t room temperture. The rection ws terminted by dding 100 μl DNSA color regent nd plced in 85 C wter bth for 15 minutes. After cooling, the smple mixture ws diluted with 900μL of distilled wter nd bsorbnce ws mesured t 540 nm. The control smples were prepred without plnt extrcts. The % inhibition ws clculted nd the results were expressed in terms of IC 50 vlue. Acrbose wsusedsthestndrdinhibitor Strch-Iodine α-amylse Inhibitory Assy. Strch-iodine ssy ws crried out s described by Sudh et l. [17] with slight modifictions. Assy rection ws initited by dding 40 μl ofpbs,40μl of plnt extrcts in different concentrtions (5 25 mg/ml), nd 40 μl of enzyme in PBS into microplte wells. After 10 minutes of incubtion t 37 C, 40 μl of 0.3% soluble strch solution ws dded nd gin incubted for nother 15 minutes t 37 C. To stop the rection 20 μl of 1 M HCl ws dded, followed by the ddition of 100 μl of iodine solution (5 mm I 2 nd 5 mm KI). Immeditely fter ddition the bsorbnce ws tken t 620 nm Strch Hydrolse α-amylse Inhibitory Assy. The inhibitory ctivities of plnt extrcts were quntified bsed on turbidity mesurements ccording to previous work done by Liu et l. [18] with slight modifictions. Assy ws initited by dding 100 μl of PBS,40 μl of enzyme solution,nd 40 μl of plnt inhibitor solution. The rection mixture ws incubted for 10 minutes t 37 Cndtherefter100μL of1%strch solution ws dded nd the mixture ws gin incubted for nother 15 minutes t 37 C. The turbidity chnge ws monitored t 660 nm. The % inhibition ws clculted Determintion of Minerl Content by Microwve Assisted Digestion. This nlysis ws performed ccording to the method described by Negi et l. [19] with slight modifictions. From ech freeze dried plnt smple, 0.2 g ws digested with 5 ml of HNO 3 (69%) nd 1 ml of H 2 O 2 (30%) in microwve digestion system nd diluted to 50 ml with deionized distilled wter. A blnk digest ws crried out in the sme wy. The digestion condition in microwve digestion unit ws progrmmed s 15 min rmping time, 10 min holding time or digestion time t 180 C, nd 15 min cooling time. Clibrtion curves were prepred for ech minerlusing1000ppmstocksolutionsofrelevntstndrd (Fe, Zn, C, Mg, nd K). Necessry dilutions were done in order to get bsorbnce vlues. Minerl concentrtion ws given s mg/100 g fresh weight (FW) Determintion of Insoluble nd Soluble Dietry Fiber. This nlysis ws performed ccording to the method described by Shin [20] with minor modifictions. Duplictes of 1 g smple were weighed nd suspended in phosphte buffer (0.08 M) nd digested sequentilly with het-stble α-mylse (A3306 Sigm) (ph 6; 100 C; 30 min), protese (P3910 Sigm) (ph 7.5; 60 C; 30 min), nd myloglucosidse (A9913 Sigm) (ph 4 4.6; 60 C; 30 min) to remove protein nd strch. Enzyme digesttes were filtered through glss fritted crucibles. Crucibles contining insoluble dietry fiber were rinsed with dilute ethnol followed by cetone nd dried overnight in 105 Covenndweighedtonerest 0.1 mg. Filtrtes plus wshings were mixed with 4 volumes of 95% ethnol to precipitte mterils tht were soluble in the digesttes. After 1 h, precipittes were filtered through fritted crucibles. One of ech set of duplicte insoluble fiber residues nd soluble fiber residues ws shed in muffle furnce t 525 C for 5 h. Another set of residues were used to determine protein s Kjeldhl nitrogen. Soluble or insoluble dietry fiber residues were obtined through clcultion. Totl dietry fiberwsclcultedsthesumofsolublendinsoluble dietry fiber Sttisticl Anlysis. Dt were nlyzed using the SAS sttisticl softwre version (SAS Institute Inc., Cry, NC). Results were clculted nd expressed s men ± stndrd devition (SD) of 3 independent nlyses. P vlues of 0.05 were considered to be significnt. 3. Results 3.1. Totl Phenolic nd Totl Flvonoid Content. Tble 1 lists the totl phenolic content nd the totl flvonoid content of T. cucumerin eril prts nlyzed in the present study. The differences between the extrcts for totl phenolic content were significnt (P 0.05). Lef smples of T. cucumerin showed the highest phenolic content wheres the fruit smples showed the lest. As in TPC vlues, TFC vlues lso differ in the sme mnner in eril prts of T. cucumerin (Tble 1). Lef smples of T. cucumerin showed the highest flvonoid content nd the fruit smples showed the lowest phenolic content Antioxidnt Cpcity. In the DPPH ssy (Tble 1), leves smple hd the lowest IC 50 vlue which indictes tht it possessed the highest ntioxidnt ctivity (P 0.05) mong ll three smples. Fruit extrct showed the lest significnt ntioxidnt ctivity (P 0.05) bygivingthehighestic 50 vlue s ± 0.7 mg/ml. According to the ABTS ssy results (Tble 1), leves hd significntly higher (P 0.05) ntioxidnt ctivity followed by the flower nd fruit extrct (Figure 1). The ntioxidnt dt in FRAP ssy lso vry in the sme mnner. Leves smples of T. cucumerin showed the highest ntioxidnt ctivity while the fruit smples showed the lest ctivity. According to sttisticl dt, the ntioxidnt ctivity of T. cucumerin ws in ccordnce with their mount of totl phenolic nd flvonoid contents (Tble 2). Totl phenolic nd flvonoid contents showed strong positive correltion with the ABTS nd FRAP ssy vlues nd negtive correltion with IC 50 vlues of DPPH ssy Potent α-amylse Inhibitory Activity. Results indicte tht the eril prts of T. cucumerin possess α-mylse

4 4 Interntionl Journl of Food Science Tble 1: Totl phenolic content nd totl flvonoid content nd ntioxidnt cpcity. Plnt prt TPC TFC DPPH ABTS FRAP (Dry weight) (mg GAE/g) (mg CE/g) IC 50 (mg/ml) (μmol TE/g) 6th minute (mm Fe 2+ /g) Fruits 4.64 ± 0.3 c 0.77 ± 0.1 c ± ± 0.8 c 0.40 ± 0.01 b Leves ± ± ± 0.2 b ± ± 0.08 Flowers ± 1.6 b 4.46 ± 0.1 b 4.16 ± 0.1 b ± 2.4 b 4.08 ± 0.11 Mens followed by the sme letter within ech column re not significntly different t P 0.05, ccording to the lest significnt difference test. ABTS rdicl scvenging cpcity (μmol TE/g) Fruits Leves Time (min) Flowers Figure 1: Chnging of rdicl scvenging ctivity of ABTS ssy with time. Inhibition percentge (%) for plnt concentrtion 25 mg/ml b Strch iodine Turbidity DNSA Inhibitory method Fruits Leves b Flowers Figure 2: Potent α-mylse inhibitory ctivity vlues for different ssys.mensfollowedbythesmeletter(s)(ndb)withincluster re not significntly different t P > inhibitory ctivity but not in significntly high level. According to the three mylse inhibitory ssys, none of the prts of T. cucumerin gve n IC 50 vlue within the concentrtion of 25 mg/ml (Figure 2). Acrbose ws used s the positive control (Tble 3) Minerl Element Content. Potssium ws recorded s the highest (P 0.05) minerl element followed by clcium b Tble 2: Correltion of ntioxidnt cpcity nd totl phenolic nd totl flvonoid contents. Chrcteristics TPC TFC DPPH ABTS FRAP TPC TFC DPPH ABTS FRAP Tble 3: Acrbose positivecontrol forα-mylse inhibitory ssys. Inhibitory method IC 50 (μg/ml) Strch-iodine method 80 Turbidity method 83 DNSA method 78 nd mgnesium. Iron nd zinc were recorded s the lest. Amongllthreeprts,flowersmpleshdthehighestminerl element content while the lowest ws recorded in the fruit smples, except for clcium nd potssium (P 0.05). On the contrry, fruit smples were significntly high in potssium (P 0.05)(Tble4) Insoluble nd Soluble Dietry Fiber. Insoluble dietry fiber (IDF) content of ll three prts ws higher thn soluble dietry fiber (SDF). When considering the totl dietry fiber (TDF) content, fruit smples hd significntly higher fiber content (31.76 ± 3.7 g/100 g) followed by flowers nd leves (21.63 ± 1.71 g/100 g nd 9.95 ± 1.25 g/100 g, resp.) (Tble 5). The sttisticl vrition ws the sme s in TDF for both SDF nd IDF. 4. Discussion Snke gourd contins rich vriety of nutrients, vitmins, nd minerls tht re essentil for humn helth, including significnt levels of dietry fiber, smll mount of clories, nd high levels of protein. These medicinl plnts re reported to possess different phrmcologicl properties due to the presence of phytochemicls such s lkloids, flvonoids, glycosides, tnnins, nd steroids. It is well-known tht ntioxidtive properties of plnts help to protect the body from free rdicl dmge in cell structures, nucleic cids, lipids,proteins,ndotherbodycomponentsndthereby reduce the risk nd progression of mny cute nd chronic

5 Interntionl Journl of Food Science 5 Tble 4: Minerl content by microwve ssisted digestion. Plnt prt Minerl elements (mg/100 g dry weight bsis) Fe Zn C Mg K Fruits 4.81 ± 0.09 c 1.21 ± 0.05 bc ± ± c ± b Leves ± 0.48 b 2.81 ± 0.35 bc ± bc ± b ± b Flowers ± 0.14 b 7.13 ± ± bc ± ± c Mens followed by the sme letter(s) within ech column re not significntly different t P 0.05, ccording to the lest significnt difference test. Tble 5: Insoluble nd soluble dietry fiber. Plnt prt Insoluble dietry fiber Soluble dietry fiber Totl dietry fiber (g/100 g) (g/100 g) (g/100 g) Leves 9.17 ± 0.91 c 0.78 ± 0.02 c 9.95 ± 1.25 c Flowers ± 1.78 b 4.14 ± 0.50 b ± 1.71 b Fruits ± ± ± 3.70 Mens followed by the sme letter(s)within ech column re not significntly different t P 0.05, ccording to the lest significnt difference test. diseses like cncer, crdiovsculr diseses, dibetes, nd other metbolic syndromes [21]. The results of the present study on screening the phenolic nd flvonoid contents nd lso the totl ntioxidnt cpcity confirmed tht ll three prts of T. cucumerin possess ntioxidtive properties. These results re in greement with those reported by Choudhry et l. [22] in Indi, where the leves possessed the highest totl phenolic content while fruits possessed the lowest. As in TPC vlues, TFC vlues lso differ in the sme mnner in eril prts of T. cucumerin. According to Ademosun et l. [23], the totl flvonoid content of T. cucumerin ws significntly (P 0.05)higherthnthtoftomtovrietyofLycopersicon esculentum Mill. vr. esculentum. Antioxidnts re substnces tht hve the bility to neutrlize free rdicls. In norml helthy humn body, the scvenging of prooxidnts such s rective oxygen species (ROS) nd rective nitrogen species (RNS) is effectively regulted by vrious ntioxidnt defense systems. With the exposure to dverse physicochemicl, environmentl, or pthologicl conditions, the regulrly mintined blnce is shifted in fvor of prooxidnts. This results in oxidtive stress which is highly responsible for dverse helth conditions including utoimmune destruction in the humn body [24]. Hence, ssessing the ntioxidnt cpcities in vrious foods or herbs is importnt to elevte the ntioxidnt levels nd their ction in the body. In the present study, the ntioxidnt cpcity ws mesured using DPPH, ABTS, nd FRAP ssys nd ll three extrcts were found to show potentil ntioxidnt ctivity. In study done by Choudhry et l. [22], the DPPH rdicl scvenging ctivity ws higher for the lef extrct thn the fruit extrct. In nother study, Singh nd Prksh [25] reported the IC 50 vlues for leves nd fruit s ± 2.98 μg/ml nd ± 2.23 μg/ml, respectively. The ntioxidnt ctivities of T. cucumerin well correlted with the mount of totl phenolic nd flvonoid contents. Severl reports hve shown close reltionship between totl phenolic content nd ntioxidnt ctivities [22]. Nturl plnts or their products re relted in retrding the bsorption of glucose by inhibiting strch hydrolyzing enzymes, such s pncretic mylse nd glucosidse. The inhibition of these enzymes delys crbohydrte digestion thereby reducing the glucose relesing rte nd consequently lowerstheincreseinpostprndilplsmglucose.severl indigenous medicinl plnts hve high potentil in inhibiting α-mylse ctivity [26]. Though the present findings did not give significnt enzyme inhibition ctivity for eril prts of T. cucumerin, the findings of Ademosun et l. [23] hve shown higher inhibitory effect on α-mylse ctivity with n IC 50 vlue of 2.15 ± 0.09 mg/ml. Dietry minerls nd trce elements re chemicl substnces required by living orgnisms in ddition to crbon, hydrogen, nitrogen, nd oxygen tht re present in nerly ll orgnic molecules. These elements perform vrious functions, including building of bones nd cell structures, regulting the body s ph, crrying chrge, nd driving chemicl rections. Minerls nd trce elements re usully obtined through the diet. Though food sources of niml origin provide most essentil minerls, some plnts re lso considered s rich sources of minerls. Severl other reserchers hve reported positive results for minerl element nlysis of T. cucumerin.accordingtoilelboye ndpikud [27], T. cucumerin seeds contin iron (187 mg/kg DM), zinc (37.5 mg/kg DM), clcium (1643 mg/kg DM), mgnesium (1896 mg/kg DM), nd potssium (8704 mg/kg DM). Most of the foods with low or medium glycemic index re reported to contin considerble mounts of dietry fiber [28, 29]. There re two different types of fiber, soluble nd insoluble. Both re importnt for helth, digestion, nd preventing diseses. The incresed stiety ssocited with high fiber foods my result in reduction of ppetite due to decresed rte of digestion nd bsorption [30]. According to Brten et l. [31], mong the two types of dietry fiber, the SDF frction hs shown more promising effect on lowering postprndil blood glucose vlues. The study done by Osugwu nd Edeog [32] lso indicted positive results for totl fiber content of T. cucumerin leves s 12 g/100 g similrtothtofthepresentstudy.however,hettirtchiet l. [33] hd reported tht incorporting T. cucumerin fresh

6 6 Interntionl Journl of Food Science fruit into sld mel did not increse the totl fiber content in comprison to the control mel incorported with Lsi spinos rhizome. The results of this study suggest tht T. cucumerin is rich in phenolic compounds nd hs good ntioxidnt ctivity.theplntcnlsobeconsideredsgoodsource of essentil minerl elements nd rich in both soluble nd insoluble dietry fiber. Severl studies hve lso proven tht T. cucumerin possesses so mny functionl helth benefits [1 11]. Thus, T. cucumerin cn be considered s nturl source of functionl nutrients which my yield mny beneficil effects to the humn body. 5. Conclusion From the present study it is concluded tht the wter extrct of Trichosnthes cucumerin, fruits, leves, nd flowers possessed significnt mounts of beneficil compounds. The highest concentrtion of phenolic compounds, flvonoids, nd ntioxidnt cpcity ws found in the leves nd lest in the fruits. The α-mylse inhibitory ctivity of the plnt ws not significnt. Furthermore, the minerl element content of the leves nd flowers is considerbly higher thn tht of the fruit, while the fiber content is significntly high in the fruit compred to the leves nd flowers. Competing Interests The uthors declre tht there is no conflict of interests regrding the publiction of this pper. Acknowledgments The reserch ws funded by Ntionl Institute of Fundmentl Studies, Kndy, Sri Lnk. References [1] M. Arwwwl, I. Thbrew, nd L. Armbewel, Antidibetic ctivity of Trichosnthes cucumerin in norml nd streptozotocin induced dibetic rts, Interntionl Journl of BiologiclndChemiclSciences,vol.3,no.2,pp ,2009. [2]S.Sndhy,K.R.Vinod,J.C.Sekhr,R.Ardhn,ndV. S. Nth, An updted review on Tricosnthes cucumerin L, Interntionl Journl of Phrmceuticl Sciences Review nd Reserch,vol.1,no.2,pp.56 60,2010. [3] A. A. Yusuf, O. M. Folrin, nd F. O. 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