Abstract

The aim of this study are to investigate the effects of debittering treatments through blanching at 96°C for 3 min, soaking in 3.5% (w/v) sodium chloride (NaCl) solution and addition of carboxymethylcellulose, CMC (0.5%, w/v) and gum arabic (15%, w/v) on physical properties and antioxidant capacity of bitter gourd extract. Addition of CMC was observed to retain the green colour (-a value) of bitter gourd extract as compared to other treatments. Viscosity and total soluble solids increased significantly (p<0.05) in the bitter gourd extract after treated with NaCl and addition of CMC and gum arabic as compared to the fresh bitter gourd extract. Addition of gum arabic as debittering agent significantly increased the phenolic acid content of bitter gourd extract. Bitter gourd extract added with CMC and gum arabic could retain the catechin and chlorogenic acid in the extract. Flavonoid content was significantly (p<0.05) lower in all treated bitter gourd extracts as well as addition with CMC and gum arabic compared to fresh biter gourd extract. This is due to quercetin content that was unstable in presence of oxygen. ABTS scavenging activity of bitter gourd extract incorporated with CMC and gum arabic was observed to increase significantly (p<0.05) as compared to fresh bitter gourd extract.

Keywords:

Antioxidant capacity, bitter gourd, carboxymethyl cellulose, gum arabic, sodium chloride,

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