Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit

Ee Shian Tan, Aminah Abdullah, Mohamad Yusof Maskat

Research output: Chapter in Book/Report/Conference proceedingConference contribution

6 Citations (Scopus)

Abstract

The effect of thermal and non-thermal drying methods on hydrophilic and lipophilic antioxidant capacities of bitter gourd fruit was investigated in this study. The bitter gourd fruits were dried by following methods: (i) oven drying 40°C, (ii) oven drying 50°C, (iii) oven drying 60°C, (iv) microwave drying (medium low power), (v) microwave drying (medium power) and (vi) freeze drying. Pure acetone and hexane were used to extract the hydrophilic and lipophilic antioxidant compounds from dried bitter gourd fruits. Freeze dried extracts reported to have highest values in DPPH scavenging activity (hydrophilic and lipophilic fractions), FRAP (lipophilic fraction) and TPC (hydrophilic and lipophilic fraction). Thermal drying slightly increased the values of DPPH scavenging activity, FRAP and TPC assays for hydrophilic extracts. Results concluded bitter gourd fruit is a good source of natural antioxidants and its total antioxidant quality was most preserved by freeze drying. Additionally, the higher value reported in DPPH scavenging activity, FRAP and TPC assays for lipophilic extracts than the hydrophilic extracts suggested that the lipophilic antioxidant compounds of bitter gourd fruit might possess stronger antioxidant power than its counterpart.

Original languageEnglish
Title of host publicationAIP Conference Proceedings
Pages710-716
Number of pages7
Volume1571
DOIs
Publication statusPublished - 2013
Event2013 UKM Faculty of Science and Technology Post-Graduate Colloquium - Selangor
Duration: 3 Jul 20134 Jul 2013

Other

Other2013 UKM Faculty of Science and Technology Post-Graduate Colloquium
CitySelangor
Period3/7/134/7/13

Fingerprint

fruits
antioxidants
drying
ovens
scavenging
freeze drying
microwaves
acetone

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit. / Tan, Ee Shian; Abdullah, Aminah; Maskat, Mohamad Yusof.

AIP Conference Proceedings. Vol. 1571 2013. p. 710-716.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Tan, ES, Abdullah, A & Maskat, MY 2013, Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit. in AIP Conference Proceedings. vol. 1571, pp. 710-716, 2013 UKM Faculty of Science and Technology Post-Graduate Colloquium, Selangor, 3/7/13. https://doi.org/10.1063/1.4858738
Tan, Ee Shian ; Abdullah, Aminah ; Maskat, Mohamad Yusof. / Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit. AIP Conference Proceedings. Vol. 1571 2013. pp. 710-716
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N2 - The effect of thermal and non-thermal drying methods on hydrophilic and lipophilic antioxidant capacities of bitter gourd fruit was investigated in this study. The bitter gourd fruits were dried by following methods: (i) oven drying 40°C, (ii) oven drying 50°C, (iii) oven drying 60°C, (iv) microwave drying (medium low power), (v) microwave drying (medium power) and (vi) freeze drying. Pure acetone and hexane were used to extract the hydrophilic and lipophilic antioxidant compounds from dried bitter gourd fruits. Freeze dried extracts reported to have highest values in DPPH scavenging activity (hydrophilic and lipophilic fractions), FRAP (lipophilic fraction) and TPC (hydrophilic and lipophilic fraction). Thermal drying slightly increased the values of DPPH scavenging activity, FRAP and TPC assays for hydrophilic extracts. Results concluded bitter gourd fruit is a good source of natural antioxidants and its total antioxidant quality was most preserved by freeze drying. Additionally, the higher value reported in DPPH scavenging activity, FRAP and TPC assays for lipophilic extracts than the hydrophilic extracts suggested that the lipophilic antioxidant compounds of bitter gourd fruit might possess stronger antioxidant power than its counterpart.

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