Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential

Food Chem. 2018 Oct 1:262:78-85. doi: 10.1016/j.foodchem.2018.04.077. Epub 2018 Apr 22.

Abstract

Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25-2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.

Keywords: Momordica charantia; Momordicoside K; Momordicoside L; NMR; β-Cyclodextrin.

MeSH terms

  • Antioxidants / analysis
  • Female
  • Fruit and Vegetable Juices / analysis*
  • Humans
  • Hypoglycemic Agents / analysis*
  • Hypoglycemic Agents / pharmacology
  • Male
  • Momordica charantia / chemistry*
  • Phenols / analysis
  • Saponins / chemistry*
  • Sequestering Agents / chemistry
  • Taste*
  • beta-Cyclodextrins / chemistry*

Substances

  • Antioxidants
  • Hypoglycemic Agents
  • Phenols
  • Saponins
  • Sequestering Agents
  • beta-Cyclodextrins
  • momordicoside K
  • momordicoside L