Effects of Heating and Media Milling on Antioxidative and Hypoglycemic Activity of Wild Bitter Melon
Date Issued
2010
Date
2010
Author(s)
Li, Chia-Ching
Abstract
Wild bitter melon is traditionally known for its medicinal properties such as antioxidant, anticancer, hypoglycemic, and cholesterol lowering effects. We explored the effects of heating treatments and media milling on antioxidative and hypoglycemic activities of bitter melon. Antioxidative activity was evaluated by cellular antioxidant activity assay along with other methods. Hypoglycemic activity was evaluated by glucose uptake activity.
In antioxidant activity assays, the results showed that the antioxidant activities decreased as heating temperatures being increased. Prolonging heating time at 65℃ resulted in low antioxidant activity. There was no significant difference in the antioxidant activity among all the samples being heated at 95℃ with different heating time. Comparing to media milled samples, both blended and milled seeds had the higher antioxidant activities. The result of polyphenol content indicated that polyphenol content decreased from 20.00 to 13.35 mg CAE/g with increasing heating temperature. The polyphenol content decreased from 20.00 to 12.36 mg GAE/g at 65℃ with increasing heating time, however there was no significant difference in the polyphenol content of samples heated at 95℃ with different heating time. Both blended seed (23.65 mg GAE/g) and media milled seed (21.19 mg GAE/g) had higher polyphenol contents than blended and milled fruits (20.00 and 14.68 mg GAE/g) .
Tumor necrosis factor-αwas used to induce insulin resistance of mouse liver FL83B cells in vitro. Insulin-resistance cells was used to observe glucose uptake activity, blended fruit, milled fruit and seed significantly increased glucose uptake in TNF-α-induced insulin resistance FL83B cells, especially milled-seed. The positive effect might be attributed to higher bioactive compounds in milled seed. The content of charantin in samples was following order: milled seed(84.49 ug/g)> blended (68.79 ug/g)>blended fruit(56.04 ug/g) >milled fruit (48.92 ug/g). The content of charantin decreased with the heating temperature increased. Based on our findings, the bioactive compounds of bitter melon fruit were influenced by heating process. The milled seeds showed higher antioxidant activity and enhanced glucose uptake activity.
Subjects
Momordica charantia L.var.abbreviata Seringe
media milling
heat treatment
antioxidant capacity
hypoglycemic
SDGs
Type
thesis
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