Effects of Fermentation Conditions Using Lactobacillus plantarum on the Charantin, Stigmasterol Glucoside and β-sitosterol Glucoside Contents of Bitter Gourd (Momordica charantia L.) Juice

Nguyen, Trang; Nguyen, Ha V. H.

doi:10.1007/s11130-020-00860-w

Cited by 4 publications

(6 citation statements)

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“…Therefore, the bitterness could decline significantly. Although the charantin content increased (Nguyen and Nguyen, 2020), reduction in bitterness was observed. It is understandable that charantin is just one of the glycosides that are responsible for the bitter flavor (Nguyen and Nguyen, 2020).…”

Section: Resultsmentioning

confidence: 90%

“…It is understandable that charantin is just one of the glycosides that are responsible for the bitter flavor (Nguyen and Nguyen, 2020). Therefore, the degradation of other glycoside compounds such as saponin and tannin after fermentation of the bitter gourd juice (Olaniyi et al, 2013), could result in bitterness reduction that would not much associated with charantin content in the juice (Nguyen and Nguyen, 2020). After 72h fermentation, the sample was ranked as the least bitter one (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Overall, there was a reduction in bitterness among unfermented and fermented samples in three experiments. This result indicated that during fermentation, the level of bitterness decreased significantly due to the hydrolysis of glycosides which were responsible for the bitter flavor in bitter gourd (Nguyen and Nguyen, 2020).…”

Section: Effects Of Inoculum Volume (V/w) On Ph Total Soluble Solids ...mentioning

confidence: 90%

“…Bitter gourd (Momordia charantia L.) also known as bitter melon is a type of fruit that belongs to the family of Cucurbitaceae growing abundantly in tropical countries (Nirupama et al, 2018). Unlike other cucurbitaceous vegetables, bitter gourd has been attracted increasingly attention due to owning several bioactive compounds (Harinantenaina et al, 2006;Nguyen and Nguyen, 2020) that have been linked to various therapeutic effects including anti-cancer, anti-inflammatory, antivirus, and especially lowering blood glucose level, that can assist in treating diabetes (Nirupama et al, 2018). A pilot study of Selvakumar et al (2017) clearly exhibited the positive effect of bitter gourd on type 2 diabetes mellitus patients.…”

Section: Introductionmentioning

confidence: 99%

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Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Nguyen

2022

International Journal of Agriculture Environment and Food Sciences

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The bitter gourd is bringing health benefits to human; however bitterness of the fruit limits its therapeutic effects. Fermentation processes have been reported to be able to reduce the bitterness of the bitter gourd. In this study, effects of fermentation factors including time (0, 12, 24, 36, 48, 60 and 72h), temperature (20, 25, 30, 35 and 40℃) and inoculum volume (v/w) (0, 1, 5, 10, 15 and 20%) of Lactobacillus plantarum on pH, total soluble solids (TSS), total phenolic content (TPC), antioxidant capacity (AC) and bitterness evaluation of the bitter gourd juice were studied. In general, TPC and AC values of the fermented samples increased significantly (p < 0.05) compared to those of the control ones. In the first experiment, the TPC value of 24h-fermented sample reached a peak, meanwhile the highest AC value obtained after 72h fermentation. In the second experiment, the highest TPC and AC values were recorded at 40℃. For the last experiment, with 20% inoculum volume, the highest TPC and AC values were recorded. The fermentation with 10% of L. plantarum for 24 h, at 30℃ resulted in a higher total phenolic content. Changing fermentation conditions significantly changed bitterness of the juice. Through sensory evaluation test, significant differences (p<0.05) in the bitterness among unfermented and fermented samples were recorded. Most of the panelists recognized there was reduction in bitterness of fermented sample compared to the control one.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Effects Of Inoculum Volume (V/w) On Ph Total Soluble Solids ...mentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Nguyen

2022

International Journal of Agriculture Environment and Food Sciences

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“…In this study, it may be that fermentation produced organic acids, which lowered the pH of the beverage and masked the bitter taste. It is also possible that fermentation has metabolized bitter substances [ 44 ]. Due to the higher threshold of acids, their influence on volatile aromas is not obvious.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

et al. 2023

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The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, total polyphenol, and antioxidant activity of the FH06 beverage before and after probiotic fermentation. Results: After fermentation, FH06 had lower contents of total polysaccharides, total flavonoids, total saponins and total polyphenols but higher titratable acidity. The antioxidant activity was tested by total antioxidant capacity (FRAP method) and DPPH· scavenging ability. The FRAP value significantly increased after fermentation (P < 0.05), and the maximum increase was observed for Lactobacillus fermentum grx08 at 25.87%. For DPPH· scavenging ability, the value of all fermentations decreased, and L. fermentum grx08 had the smallest reduction at 2.21% (P < 0.05). The results of GC–MS and sensory analysis showed that fermentation eliminated bad flavors, such as grass, cassia and bitterness, and highlighted the fruit aroma and soft sour taste. Conclusion: The FRAP value and sensory flavor of FH06 fermentation by L. fermentum grx08 were significantly improved, indicating its great potential as a functional food with both strong antioxidant activity and good flavor. Graphical Abstract

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Momordica charantia Extract Confers Protection Against Hypertension in Dahl Salt-Sensitive Rats

Zeng

Chen

Ahmad

et al. 2022

Plant Foods Hum Nutr

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Effects of Fermentation Conditions Using Lactobacillus plantarum on the Charantin, Stigmasterol Glucoside and β-sitosterol Glucoside Contents of Bitter Gourd (Momordica charantia L.) Juice

Cited by 4 publications

References 5 publications

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Momordica charantia Extract Confers Protection Against Hypertension in Dahl Salt-Sensitive Rats

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