Determination of Total Vegetal Proteins of Cucumus Sativus

Abstract

Vegetal proteins are part of the human diet, which contain amino acids and thus promote good health. Cucumis sativus is commonly known as a cucumber and is valued not only for its unique taste characteristics but also for its possible nutritive value. Thus, the objective of this study is to provide a quantitative and qualitative assessment of the vegetal proteins of Cucumis sativus in combinations of different genotypes with varying combinability. It has been about the use of samples from high and low combinative capacity genotypes, and quantification of water content and protein quantity by spectrophotometric methods. The investigation, therefore, indicates distinct variations in the genotypes in the proportion of water and the amount of protein. In genotypes of high combinative capacity, Hybrid 4 was found to have the highest protein content in terms of 10.02 mg/mL dry material in the hybrid form and 9.76 mg/mL in the maternal form. In low combinative capacity genotypes, Hybrid 6 revealed a slight protein content of 8.37 mg/mL as compared to the Maternal form, comprising 9.60 mg/mL. Hybrid 4 was found to contain a total average of 267.22 mg/mL of protein, which signified good nutritional value. On the other hand, Hybrid 6 was the lowest in average quantity of protein at 223.10 mg/mL. All the measurements and variations in this study were highly significant (p > 0.05), which implied reduced variability within each genotype group. These studies can be useful to explore the knowledge of proteomics in Cucumis sativus, and they suggest its general usability in human nutrition that can be further advanced to discover its health and dietary potentials.