Changes in phenolic content and antioxidant property of melon seed (Citrullus vulgaris Schred) fermented to produce 'Ogiri': a local condiment

摘要

The present study investigated the effect of fermentation on the phenolic content and antioxidant properties of condiment (Ogiri) produced from melon seed [Citrullus vulgaris Schred).Aqueous extracts of fermented and unfermented melon seed were subjected to phenolic content determination and antioxidant analysis evaluation. The result of the study revealed that fermented melon seeds had significantly higher (P<0.05) total phenol content (2.23 mg/g) and total flavonoid (0.78 mg/g) than the unfermented melon seeds [total phenol (1.36 mg/g) and total flavonoid (0.55 mg/g)]. The fermented melon seeds also had significantly higher (P<0.05) free radical scavenging ability (DPPH, ABTS and OH radicals) and Fe~(2+) chelating ability than the unfermented melon seed. Conclusively, it was found that in this case fermentation increases the phenolic content and antioxidant capacity.Hence, fermented melon seed could be a cheap source of dietary antioxidants.