Comparison of antioxidant capacities and antioxidant components of commercial bitter melon (Momordicacharantia L.) products

Akyüz, Esin; TÜrkoĞlu, Sercan; Başkan, Kevser Sözgen; Tütem, Esma; Apak, Reşat

doi:10.3906/kim-2007-67

Cited by 16 publications

(5 citation statements)

References 35 publications

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“…The inhibitory impacts of BME on HAA generation might be ascribed to the total antioxidant capacity and phenolic content of the extract, which were measured as 150.8 ± 24.33 mmol TE/kg and 35035.71 ± 893 mg GAE/kg, respectively. Consistent with the current results, previous research also demonstrated that BME exhibited a high antioxidant capacity and phenolic content (Akyuz et al, 2020;Lee et al, 2017;Tan et al, 2014). For instance, the total phenolic content and antioxidant capacity of aqueous and ethanolic BME were measured as 10.6 ± 0.2 mg GAE/g dw and 94.8 ± 1.3 μmol TE/g, and 10.7 ± 0.3 mg GAE/g dw and 95.7 ± 3.5 μmol TE/g, respectively (Tan et al, 2014).…”

Section: Ctsupporting

confidence: 92%

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan‐fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.

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Section: Ctsupporting

confidence: 92%

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Gumus,

Macit,

Guzel

et al. 2024

Food Science & Nutrition

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“…An orally administered olive oil extract of Momordica charantia L. at a dose of 330 mg/kg lowered the ulcer index by 95% fifteen minutes before the production of a gastric ulcer, while an ethanol extract at a dose of 310 mg/kg only reduced the ulcer index by 56% [34]. The methanolic extract at 100 mg/kg, on the other hand, resulted in a 61% reduction in ulcer index [35]. Hexane extracts of Combretum duarteanum Cambess leaf and Dodonaea viscosa also performed better than the ethanolic or water extracts [36].…”

Section: Literature Searchmentioning

confidence: 96%

Clinical Biomarkers and Use of Herbal Products in Gastric Injury

Amin

Marouf

2022

Al-Rafidain J Med Sci

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An ulcer in the stomach is a common digestive system ailment. Gastric ulcers are more likely to develop if one drinks alcohol regularly. Despite the extensive availability of treatment options, there are just a few preventative regimes. In animal trials, herbal remedies have been found to prevent the formation of ethanol-induced stomach ulcers. Histamine receptor 2 antagonists have a similar or higher ability to inhibit the formation of ethanol-induced stomach ulcers to herbal treatments. There are less adverse effects associated with herbal remedies. PubMed, Google Scholar, and Web of Science databases were searched using keywords such as "gastric ulcer," "herbal medicines," and "ethanol-induced gastric injury." The search was performed up to May 15, 2021. Only articles published in English were used in this review. For those who are more susceptible to develop stomach ulcers, certain herbal combinations may be an effective option to prevent the development of gastric ulcers, based on their methods of action and the pathogenesis of gastric ulcers. Dates, pomegranate seeds, and bitter melon are all examples of herbal compounds that are safe and can be ingested. Those who regularly use alcohol may want to consider using these substances as an alternative method of preventing stomach ulcers. Anti- Helicobactor pylori herbal components such as Mitrella kentia, citrus lemon, and Cratoxylum arborescens (Vahl) Blume can be used by Helicobacter pylori-positive individuals to avoid the creation of ethanol-induced stomach ulcers.

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“…The contents of vanillic acid (0.87 µg/mg), catechin (0.30 µug/mg), and coumaric acid (0.01 µg/mg) were also found in aqueous extracts of M. charantia fruit residues. [39] Akyüz et al [40] also proved that the presence of phenolic compounds of catechin, rutin, gallic acid, quercetin, vanillic acid, gentisic acid, chlorogenic acid, epicatechin, syringic acid, p-coumaric acid and benzoic acid in the M. charantia fruit are the major contributors for the antioxidant property. Vikneswari et al [26] reported that margaric acid, ascorbic acid, quercetin-3-glycosides, brevifolincarboxylic acid, Augustin H, goya glycoside G and cucurbitacin E 3-Malonylmomordicin I were found in the M. charantia fruit which was analyzed by LC-MS-QTOF.…”

Section: Identification and Quantification Of Phenolic Compoundsmentioning

confidence: 96%

The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects

Santana Andrade,

Chagas Barros,

Nogueira

et al. 2023

Pharmacogn. Res.

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Background: Bioactive compounds from vegetables have played a substantial role as therapeutic agents in drug discovery since it contains nutraceutical and nutraceutical properties. Cucurbitaceae family encompasses several edible plants that contain valuable natural compounds. Objectives: To evaluate the physicochemical and mineral composition on Momordica charantia fruit residues. Materials and Methods: The physiochemical composition and mineral composition were characterized by FTIR and optical emission spectrophotometer, respectively. The phenolics, flavonoids and total antioxidant activity were employed by spectrophotometrically. The green ultrasound assisted extraction was used for aqueous and 12% ethanolic extraction for evaluation of phenolic compounds by UPLC/MS. Results: The results revealed the minerals such as K, P, Ca, Na, Mg, Fe, Zn, Sr, Cu and Mn found in bitter melon. High contents of total phenolics content (683.820 to 1753.345 galic acid: quercetin (2:1)/100 g of sample) and total flavonoids (106.206 to 311.423 mg of quercetin/100 g of sample) were observed in peel aqueous extract. The aqueous extract of peel exhibited maximum inhibitory potential against DPPH radical (93% of inhibition) than ethanolic extract. This aqueous extract of peel also contains naringenin, catechin, epicatechin, p-coumaric, ferulic and chlorogenic acids which were reveled from UPLC/MS analysis. Conclusion: This study suggests that M. charantia residues are good sources of functional proteins, lipids, fibers and minerals, resulting in greater nutritional value. In addition, M. charantia is of great interest in its promising benefits for human health, due to its antioxidant capacity and bioactive compounds.

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Comparison of antioxidant capacities and antioxidant components of commercial bitter melon (Momordicacharantia L.) products

Cited by 16 publications

References 35 publications

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat

Clinical Biomarkers and Use of Herbal Products in Gastric Injury

The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects

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