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首页> 外文期刊>Food Science and Biotechnology >Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents
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Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents

机译：焙烧可提高苦味瓜（Momordica charantia L.）的黄烷-3-醇和酚酸含量，从而提高其抗氧化作用

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摘要

Bitter melon (BM, Momordica charantia L) has various biological functions including antidiabetic, anticancer, anti-inflammatory, antiviral, and antioxidant activities. In this study, the antioxidant effects of BM fruits, leaves, stems, and roots after roasting using DPPH, ABTS, reducing power, and ferric reducing/antioxidant power (FRAP) assays were compared. The roasted BM exhibited significantly higher antioxidant activity than unroasted BM in the test methods used. Particularly, the roasted BM roots showed the highest antioxidant activity compared to any other extracts. Antioxidant compounds including flavan-3-ols and phenolic acids increased, whereas flavanols decreased in the BM following roast processing. Moreover, the total phenolic contents and flavan-3-ol and phenolic acid contents were markedly increased, leading to a general increase in antioxidant activities after roasting. These results suggest that the roasting BM extracts could be used as a potential source of natural antioxidants in certain food and medicinal applications.
机译：苦瓜（BM，苦瓜属L）具有多种生物学功能，包括抗糖尿病，抗癌，抗炎，抗病毒和抗氧化活性。在这项研究中，比较了使用DPPH，ABTS，还原能力和三价铁还原/抗氧化能力（FRAP）焙烤后的BM水果，叶子，茎和根的抗氧化作用。在所使用的测试方法中，烤制的BM表现出比未烤制的BM更高的抗氧化活性。特别地，与任何其他提取物相比，烧烤的BM根表现出最高的抗氧化活性。烘烤处理后，BM中的抗氧化剂化合物包括黄烷-3-醇和酚酸增加，而黄烷醇减少。此外，总酚含量以及黄烷-3-醇和酚酸含量显着增加，导致焙烧后抗氧化活性普遍提高。这些结果表明，焙烤的BM提取物可以用作某些食品和医药应用中天然抗氧化剂的潜在来源。

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  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.19-26|共8页
  • 作者

    Jine Shang Choi; Hyun Young Kim; Weon Taek Seo; Jin Hwan Lee; Kye Man Cho;

  • 作者单位

    Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 660-758, Korea;

    Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 660-758, Korea;

    Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 660-758, Korea;

    Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment, Changwon, Gyeongnam, 641-722, Korea;

    Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 660-758, Korea;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    bitter melon (BM, Momordica charantia L); roasting; flavan-3-ol; phenolic aicd; antioxidant activity;

    机译：苦瓜（BM;苦瓜）;焙烧;黄烷-3-醇;酚酸;抗氧化活性;

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