The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.
Joint Authors
Liu, Yi-Jui
Lai, Yun-Ju
Wang, Reuben
Lo, Yi-Chen
Chiu, Chun-Hui
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-09-22
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Saponins from Momordica charantia L.
are a class of triterpenoid glucoside molecules that contribute to the bitter flavour of the plant and possess pharmacological properties.
However, little is known about how the bioactivity and bitter flavour of saponins are affected by thermal processing.
We established saponin profiles in bitter gourd extracts using a UPLC-ESI-MS/MS method.
Seven saponins including momordicoside F1, momordicoside F2, momordicoside I, momordicoside K, momordicoside L, 3β,7β,25-trihydroxycucurbita-5, 23(E)-dien-19-al, and momordicine I were monitored for the effects of thermal processing on their stabilities.
The results showed that both 3β,7β,25-trihydroxycucurbita-5,23(E)-dien-19-al and momordicoside L were extremely sensitive to heat treatment, particularly when they were heated at 100°C for more than 10 mins and under 121°C for 20 mins.
Other saponins were reduced significantly by autoclaving, but they remained unchanged at lower temperatures.
In conclusion, specific bitter gourd saponins are affected by thermal treatment, which may modify the bioactive components or bitter flavour of the bitter gourd extracts.
American Psychological Association (APA)
Liu, Yi-Jui& Lai, Yun-Ju& Wang, Reuben& Lo, Yi-Chen& Chiu, Chun-Hui. 2020. The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1184956
Modern Language Association (MLA)
Liu, Yi-Jui…[et al.]. The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.. Journal of Food Quality No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1184956
American Medical Association (AMA)
Liu, Yi-Jui& Lai, Yun-Ju& Wang, Reuben& Lo, Yi-Chen& Chiu, Chun-Hui. The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1184956
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184956