Determination of Free Radical Scavenging Potential in Cucumis melo (L).Fruit Extract

The human body has an elaborate antioxidant defence system. Antioxidants are manufactured within the body and may even be extracted from the food like fruits, vegetables, seeds, nuts, meats and oil. Fresh fruits and vegetables are a rich source of antioxidant vitamins such as A, C and E, that prevent cellular damage associated with many diseases. This present investigation was designed to evaluate the radical scavenging activity of ethanolic extract of Cucumis melo fruit. The in vitro free radical scavenging effect of the Cucumis melo (L) fruit extract was assessed by using 1,1 – diphenyl 2-picryl hydrazyl radical (DPPH), ABTS (2, 2’-Azinobis (3-ethyl Benz Thiazoline-6-Sulfonic acid) hydroxyl radical, reducing power and nitric oxide scavenging assay. The scavenging activity of the fruit extract was tested at different concentrations. C.melo fruit extract showed concentration dependant free radical scavenging activity. Ethanol extract of Cucumis melo fruit (EECMF) exhibited maximum scavenging activity against DPPH (64.46%), ABTS (70.52%) hydroxyl radical (62.57%), and nitric oxide (61.18%) in comparison with standard antioxidants. The reducing power of ethanol extract of C.melo fruit was found to be 0.11 at 0.2mg/ml and increased to 0.49 at 1mg/ml. These results clearly indicate that ethanolic extract of C.melo fruit has great potential of free radical scavenging activity and it may be used as a bioactive source of natural antioxidants for pharmacology of functional foods.