African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12331

Full Length Research Paper

Phytochemical and proximate composition of cucumber (Cucumis sativus) fruit from Nsukka, Nigeria

Uzuazokaro Mark-Maria Agatemor
  • Uzuazokaro Mark-Maria Agatemor
  • Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Okwesili Fred Chiletugo Nwodo
  • Okwesili Fred Chiletugo Nwodo
  • Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria.
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Chioma Assumpta Anosike
  • Chioma Assumpta Anosike
  • Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria.
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  •  Received: 25 January 2018
  •  Accepted: 15 August 2018
  •  Published: 19 September 2018

Abstract

Cucumber (Cucumis sativus L.) is very common, cultivated throughout the world and often eaten as a raw vegetable without cooking. In this study, the phytochemical and proximate compositions of cucumber were investigated. Quantitative phytochemical analysis of the homogenate of C. sativus fruit showed that reducing sugars (574.36 ± 3.88 mg/g) was highest amount when compared to other phytochemicals, alkaloids (2.22 ± 0.96 mg/g) and flavonoids (2.14 ± 0.56 mg/g) were moderately present, while cyanogenic glycoside (0.21 ± 0.13 mg/g) was the lowest in quantity. Proximate analysis showed that C. sativus fruit contained the following - fibre (1.02 ± 0.01%), moisture (94.2 ± 0.08%), protein (3.01 ± 0.07%), lipid (0.55 ± 0.13%), carbohydrate (0.28 ± 0.09%) and ash (0.94 ± 0.24%) contents.

 

Key words: Phytochemicals, Cucumis sativus, proximate constituents.