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2017 (Vol. 13, Issue: 6)
Research Article

Effects of Debittering Treatments on the Physical Properties and Antioxidant Capacity of Bitter Gourd Extracts

R. Siti Rashima, Dr. M. Maizura and U. Uthumporn
School of Industrial Technology,UniversitiSains Malaysia, 11800 Penang, Malaysia

DOI: 10.19026/ajfst.13.5162
Submitted Accepted Published
May 22, 2017 July 8, 2017 September 25, 2017

  How to Cite this Article:

R. Siti Rashima, Dr. M. Maizura and U. Uthumporn, 2017. Effects of Debittering Treatments on the Physical Properties and Antioxidant Capacity of Bitter Gourd Extracts.  Advance Journal of Food Science and Technology, 13(6): 253-261.

DOI: 10.19026/ajfst.13.5162

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5162


The aim of this study are to investigate the effects of debittering treatments through blanching at 96C 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.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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