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KMID : 0380620180500040430
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 4 p.430 ~ p.436
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Antioxidant and α-glucosidase inhibitory activities of fresh bitter melon and change of charantin and lutein content upon brining and blanching treatments of pickling
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Park Hyo-Sun
Moon Bo-Kyung
Kim Sun-A
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Abstract
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This study aimed to analyze charantin and lutein from fresh bitter melon (FBM) for their antioxidant and α-glucosidase inhibitory activities. We subsequently compared our results with charantin and lutein content of pickled bitter melon (PBM11, PBM13, PBM51, and PBM53), obtained by brining (1 and 5% salt) and blanching (1 and 3 min). Charantin, lutein, L-ascorbic acid, and total polyphenolic content in FBM were 777.92±27.59, 16.87±2.07, 94.78±0.61, and 22.07±0.74 mg catechin equivalents/g on dry basis, respectively. Antioxidant activity of 5 mg/L FBM extract was 31.76±0.42% in ABTS assay and 56.19±2.39% in DPPH assay; α-glucosidase inhibitory activity of 0.5 mg/L FBM extract was 55.60±1.34%. Charantin and lutein content of all PBM samples were higher than control without brining and blanching treatments, those in PBM53 being 375.63±9.03 and 4.07±0.40 mg/100 g, respectively. These showed that brining and blanching in pickling process were very effective in retaining charantin and lutein in bitter melon.
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KEYWORD
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bitter melon, charantin, lutein, brining, blanching
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