In this study, the total phenolic contents and total antioxidant capacities of some commercial bitter melon products (powder, packaged powder, capsule, paste in olive oil), and of unripe and ripe fruits were determined by spectrophotometric and chromatographic methods. The total antioxidant capacities of unripe and ripe bitter melon samples, determined by CUPRAC (Cupric Reducing Antioxidant Capacity Assay) and ABTS (2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid)/HRP (Horseradish peroxidase) methods, were 42.5 and 36.3 µmol TRE (trolox equivalent) g-1 , 8.7 and 7.0 µmol TRE g-1 , respectively. The TAC (total antioxidant capacity) order of studied samples using the same two methods were determined as follows; capsule (CUPRAC value, 140.8; ABTS/HRP value, 143.6 µmol TRE g-1) > packaged powder (129.6; 126.1) 2 > powder (52.3; 64.3) > unripe fruit (42.5; 36.3) > paste in olive oil (17.6; 14.4) > ripe 25 fruit (8.7; 7.0). Their order of phenolic content was found as follows; unripe fruit (193.2 26 µmol GAE (gallic acid equivalent) g-1) > capsule (162.0) > packaged powder (160.6) > 27 powder (83.6) > paste in olive oil (38.3) > ripe fruit (14.6).
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