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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

생여주의 산화방지, 알파글루코시데이스 저해 활성 및 여주초절임의 카란틴과 루테인 함량 변화

  • Park, HyoSun (Food and Nutrition in Dept. Human Ecology, College of Natural Science, Korea National Open University) ;
  • Moon, BoKyung (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Suna (Food and Nutrition in Dept. Human Ecology, College of Natural Science, Korea National Open University)
  • 박효순 (한국방송통신대학교 생활과학과 식품영양전공) ;
  • 문보경 (중앙대학교 식품영양학과) ;
  • 김선아 (한국방송통신대학교 생활과학과 식품영양전공)
  • Received : 2018.04.20
  • Accepted : 2018.07.03
  • Published : 2018.08.31

Abstract

This study aimed to analyze charantin and lutein from fresh bitter melon (FBM) for their antioxidant and ${\alpha}$-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, $\text\tiny{L}$-ascorbic acid, and total polyphenolic content in FBM were $777.92{\pm}27.59$, $16.87{\pm}2.07$, $94.78{\pm}0.61$, and $22.07{\pm}0.74mg$ catechin equivalents/g on dry basis, respectively. Antioxidant activity of 5 mg/L FBM extract was $31.76{\pm}0.42%$ in ABTS assay and $56.19{\pm}2.39%$ in DPPH assay; ${\alpha}$-glucosidase inhibitory activity of 0.5 mg/L FBM extract was $55.60{\pm}1.34%$. Charantin and lutein content of all PBM samples were higher than control without brining and blanching treatments, those in PBM53 being $375.63{\pm}9.03$ and $4.07{\pm}0.40mg/100g$, respectively. These showed that brining and blanching in pickling process were very effective in retaining charantin and lutein in bitter melon.

Keywords

bitter melon;charantin;lutein;brining;blanching

Acknowledgement

Supported by : 한국방송통신대학교

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