The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L.

Abstract

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.

Microwave- and Ultrasound-Assisted Extraction of Cucurbitane-Type Triterpenoids from Momordica charantia L. Cultivars and Their Antiproliferative Effect on SAS Human Oral Cancer Cells

“…Therefore, the solid-phase extraction column was washed with 30% methanol, and 100% methanol was used as the elution buffer in subsequent sample clean-up experiments. The elution concentration of cucurbitane-type triterpenoids from bitter melon was similar to those of previous studies [ 21 , 22 ]. The retention time sequence was cucurbitane-type triterpenoid with five > four > three glucoside [ 23 ].…”

“…However, heating at 100 °C might change the levels of momordicoside F 2 , compared with those at lower temperatures. The levels of 3β,7β,25-trihydroxycucurbita-5,23(E)-dien-19-al were significantly reduced after 10 min at 100 °C [ 22 ]. Therefore, the microwave-assisted extraction condition was 80 °C in this study.…”

“…Chen et al (2007) [ 31 ] found that, in comparison with shaking extraction, supercritical fluid carbon dioxide extraction, heat reflux extraction, and ultrasound-assisted extraction, microwave-assisted extraction had the highest efficiency in extracting total triterpenoid triterpenoids from Ganoderma atrum [ 30 ]. However, a previous study suggests that cucurbitane-type triterpenoids, such as 3β,7β,25-trihydroxycucurbita-5,23 (E)-dien-19-al and momordicine I, were extremely sensitive at 100 °C [ 22 ]; hence, temperatures below 100 °C are recommended for such compounds through the microwave-assisted extraction technique.…”

Saponin‐rich fractions from Codonopsis javanica root extract and their in vitro antioxidant and anti‐enzymatic efficacy

“…Saponins from most herbal species often occur as a mixture of components of very similar polarities, thus the extraction and separation process may be challenging (Oleszek & Bialy, 2006; Segaran & Chua, 2020). The combination of various chromatographic techniques is advised for extracting and isolating saponin components, for example, first separation by liquid–liquid extraction or reversed‐phase C18, and further purification on a normal phase silica gel column (Liu, Lai, et al., 2020; Oleszek & Bialy, 2006).…”

“…Indeed, evidence indicates that a change in temperature can increase the solubility and diffusion of components, decrease solvent viscosity, and facilitate the mass transfer and solvent penetration into cells(Pham et al, 2020). For example,Liu, Lai, et al (2020) obtained changes in the content and profile of saponin compounds from Momordica charantia extracts according to the temperature tested. The total flavonoid content and the ABTS free radical scavenging activity of C. javanica roots was highest at temperature of 60°C(Pham et al, 2020).…”