Comparison of antioxidant activity and amount of total phenolic compound from watermelon seeds

Abstract

The purpose of this study is to compare antioxidant activity, total phenolic compound content, and the development of tea from watermelon seeds collected from 15 different sources and extracted using a fermentation method, 95 percent ethanol, and boiling water. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) method was used to examine the antioxidant properties. The Folin-Ciocalteu method was used to determine the total phenolic content. The quantitative data were analyzed using analysis of variance (ANOVA). The antioxidant activity of watermelon seeds extracted with 95 percent ethanol and water had significant differences (p<0.001). The seeds obtained from Udon Thani province have the highest antioxidant efficiency (IC₅₀: 5.757 mg/ml). The crude extracts of watermelon seeds extracted from water of Phon Na Kaeo will be effective. The highest free radicals (IC₅₀: 10.867 mg/ml) and the antioxidant efficiency of watermelon seed crude extract from Udon Thani province, also extracted by 95 percent ethanol is related to the total amount of phenolic compounds, which is 37.374 ± 0.336 mgGAE/g extract. The effectiveness of crude extracted by water showed the highest inhibited free radicals of total amount of phenolic compounds was 18.298±0.079 mgGAE/g extract. In conclusion, each source of watermelon seed extract has different antioxidant properties and a different total phenolic compound content.