Effect of drying and cooking methods on antioxidant properties of bitter gourd (Momordica charantia)

Aminah Abdullah, . and Anna Permatasari Kamarudin, . Effect of drying and cooking methods on antioxidant properties of bitter gourd (Momordica charantia). pp. 249-256. ISSN 1394-9829

The effect of various cooking methods (stir frying deep frying boiling steaming and microwaving) and oven-drying at three different temperatures (40 50 and 60 C) on antioxidant properties of bitter gourd were evaluated. Total phenolic content (TPC) was measured using Folin-Ciocalteu method while the antioxidant activity was evaluated using methanol solution of DPPH and ferric reducing potential assay using FRAP reagents. All analyses were conducted using the microplate reader spectrophotometer. The results indicated that deep frying had the highest TPC at 98.18 mg/100 g GAE followed by microwave cooking (25.63 mg/100 g GAE). The TPC for deep-fried samples was significantly different (p 0.05) from the other cooking methods. However microwave cooked samples have significantly (p 0.05) higher percentage of DPPH radical scavenging activity (88.54) and FRAP (65.85 mol/g FE) compared to oven-dried boiling or deep frying. For oven-drying bitter gourd dried at 40 C retained the highest antioxidant activities compared to samples dried at 50 or 60 C. Thus the best drying temperature to retain antioxidant properties in bitter gourd is at 40 C while the best cooking method is either microwave or deep fried.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/41-2/Bitter%20gour...

Abstract

The effect of various cooking methods (stir frying deep frying boiling steaming and microwaving) and oven-drying at three different temperatures (40 50 and 60 C) on antioxidant properties of bitter gourd were evaluated. Total phenolic content (TPC) was measured using Folin-Ciocalteu method while the antioxidant activity was evaluated using methanol solution of DPPH and ferric reducing potential assay using FRAP reagents. All analyses were conducted using the microplate reader spectrophotometer. The results indicated that deep frying had the highest TPC at 98.18 mg/100 g GAE followed by microwave cooking (25.63 mg/100 g GAE). The TPC for deep-fried samples was significantly different (p 0.05) from the other cooking methods. However microwave cooked samples have significantly (p 0.05) higher percentage of DPPH radical scavenging activity (88.54) and FRAP (65.85 mol/g FE) compared to oven-dried boiling or deep frying. For oven-drying bitter gourd dried at 40 C retained the highest antioxidant activities compared to samples dried at 50 or 60 C. Thus the best drying temperature to retain antioxidant properties in bitter gourd is at 40 C while the best cooking method is either microwave or deep fried.

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Item Type:	Article
AGROVOC Term:	Momordica charantia
AGROVOC Term:	Bitter gourd
AGROVOC Term:	Drying
AGROVOC Term:	Cooking
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Stirring
AGROVOC Term:	Frying
AGROVOC Term:	Boiling
AGROVOC Term:	Steaming
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24477

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