| Structure Identification: |
| J Agric Food Chem. 2007 Jul 11;55(14):5827-33. | | Effects of processing methods on the proximate composition and momordicosides K and L content of bitter melon vegetable.[Pubmed: 17567143] | Bitter melon (Mormodica charantia L.) has been associated with health benefits such as hypoglycemic, antiatherogenic, and anti-HIV activities. The vegetable, however, has an unpleasant bitter taste. The purpose of this research was to establish the effect of various processing methods on the moisture, lipid, and protein content of the
Sri Lanka variety of bitter melon and to determine the effect of the processing methods on momordicoside K and Momordicoside L contents.
METHODS AND RESULTS:
The processing methods used were frying, blanching, sun drying, oven drying, freeze drying, and bitter masking with five different commercial bitter masking agents. Moisture, lipid, and protein analyses were done using standard AACC methods. Drying decreased moisture content from 92% to 9.5-10.2%. Frying lowered moisture content to 0.8% while increasing lipid content from 3.6 to 67%. Protein content remained unaffected by treatments.
CONCLUSIONS:
A liquid chromatography-electrospray ionization-mass spectrometry (LC/ESI/MS) method was used to identify momordicoside K and Momordicoside L in methanolic extracts of fresh and processed samples. Only extracted ion chromatographs for blanched bitter melon and bitter melon with MY 68 agent showed the absence of momordicoside K and Momordicoside L. |
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