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KMID : 1134820190480040418
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 4 p.418 ~ p.423
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Quality Characteristics and Antioxidative Activity of Different Parts of Bitter Melon (Momordica charantia L.)
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Boo Ha-Jeong
Kim Jin-Ah
Chun Ji-Yeon
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Abstract
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This study was conducted to determine the quality characteristics and antioxidative activities of bitter melon (Momordica charantia L.) fruit, leaves, and stems. The color of bitter melon differed depending on the part. Additionally, each part of powdered bitter melon showed different physicochemical properties and antioxidative activity. However, the total polyphenol contents did not differ significantly among parts (P>0.05). The fruit, leaves, and stems of bitter melon showed 191.30, 191.61, and 218.05 mg/g, respectively. Evaluation of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity revealed that the leaves had the highest activity (34.09%), and that this was concentration dependent. 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity was also significantly higher in the bitter melon leaves than other parts (P<0.05). Overall, these results suggest that the leaves and fruit of bitter melon could be utilized in processed food.
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KEYWORD
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bitter melon, powdered bitter melon, physicochemical properties, antioxidative activity
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