ArticleJournal of Ayurveda and integrative medicine
Determination of cucurbitacin E in some selected herbs of ayurvedic importance through RP-HPLC.
Article in Journal of Ayurveda and integrative medicine. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 36 citations in OpenAlex.
- Review
- Integrated metabolomic and transcriptomic analyses elucidates the molecular mechanisms underlying cucurbitacin accumulation and bitterness development in Luffa fruits.BMC plant biology · 2026Article
- Synergistic protective effects of rhizobacterial culture filtrate and zinc oxide nanoparticles against Pantoea leaf spot in cucumber.BMC plant biology · 2025Article
- Total cucurbitacins fromFrontiers in pharmacology · 2024Article
- Efficacy of natural NF-κB inhibitors in the treatment of fibrosarcoma: an in vitro model study.Frontiers in cell and developmental biology · 2024Article
- Optimal transfer learning based nutrient deficiency classification model in ridge gourd (Luffa acutangula).Scientific reports · 2023Article
- Alternations of NF-κB Signaling by Natural Compounds in Muscle-Derived Cancers.International journal of molecular sciences · 2023Review
- Identification and Quantification of Key Phytochemicals, Phytohormones, and Antioxidant Properties inAntioxidants (Basel, Switzerland) · 2022Article
- Cell-modified plasmonic interface for the signal-amplified detection of Cucurbitacin E.Biomedical optics express · 2022Article
- Antioxidants profile ofFood chemistry. Molecular sciences · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundThe consumption of the fruits of cucurbitaceae plants is widely popular among Indians due to their various nutritional and medicinal purposes. Some of these plants are well reported in Ayurveda due to their potential therapeutic importance. In particular, the plants of this family are well-characterized by the presence of its bitter principle, Cucurbitacin E which differs within the species due to its genetic variations.
objectivesThe objective of the study was to develop a validated RP-HPLC method for standardization in some widely consumed cucurbits with cucurbitacin E as a marker compound. MATERIALS AND
methodsThe RP-HPLC method was developed with a reverse phase C
resultsThe calibration curve was found linear in the concentration range of 1-100 μg/mL. The % RSD of precision and recovery was found to be <2%, which confirms high repeatability of the method. The results indicated that the content of cucurbitacin E was highest (0.0663% w/w) in Cucurbita pepo whereas Lagenaria siceraria contains the lowest (0.0356% w/w).
conclusionThe study was able to explore the variation of cucurbitacin E content in some selected food plants of Cucurbitaceae family. The applicability of the method can be established in nutraceutical industry for the effective quality control of cucurbits for safe human consumption.
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