Influence of ripening stages on physicochemical characteristics and antioxidant properties of bitter gourd (Momordica charantia)

Aminah Abdullah, P. K. Anna

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Momordica charantia is known to contain with antioxidant properties and bioactive compounds to lower of diabetic diseases. Objective this study was investigate the influence of ripening stages on the phenolic bioactive substances and the corresponding antioxidant activity of bitter melon (Momordica charantia). The ripening of bitter melon fruit divided to four stages (RS1, RS2, RS3 and RS4). The results of this study were more ripened the fruit, lightness (L*), yellowish (b*) and chroma increased. Other ways, more ripened the fruit, the pH value and titratable acidity decreased. Total phenolic content and FRAF of RS 4 was highest compared other samples but DPPH of RS 4 was lowest among all the samples. However DPPH and FRAP value of bitter gourd on ripening stages showed no significant difference (p > 0.05) among samples.

Original languageEnglish
Pages (from-to)895-900
Number of pages6
JournalInternational Food Research Journal
Volume18
Issue number3
Publication statusPublished - 2011

Fingerprint

Momordica charantia
ripening
Antioxidants
antioxidants
Fruit
fruits
sampling
titratable acidity
antioxidant activity

Keywords

  • Bitter melon
  • DPPH
  • FRAP
  • Maturity
  • Phenolics

ASJC Scopus subject areas

  • Food Science

Cite this

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AU - Anna, P. K.

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AB - Momordica charantia is known to contain with antioxidant properties and bioactive compounds to lower of diabetic diseases. Objective this study was investigate the influence of ripening stages on the phenolic bioactive substances and the corresponding antioxidant activity of bitter melon (Momordica charantia). The ripening of bitter melon fruit divided to four stages (RS1, RS2, RS3 and RS4). The results of this study were more ripened the fruit, lightness (L*), yellowish (b*) and chroma increased. Other ways, more ripened the fruit, the pH value and titratable acidity decreased. Total phenolic content and FRAF of RS 4 was highest compared other samples but DPPH of RS 4 was lowest among all the samples. However DPPH and FRAP value of bitter gourd on ripening stages showed no significant difference (p > 0.05) among samples.

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