Ultrasound Assisted Extraction of Bitter Gourd Fruit (Momordica charantia) and Vacuum Evaporation to Concentrate the Extract

Sutanto, Hery; Himawan, Erico; Kusumocahyo, Samuel P.

doi:10.1016/j.proche.2015.12.048

Cited by 13 publications

(5 citation statements)

References 8 publications

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“…The ultrasonic probe is advantageous compared to an ultrasound bath because it increases the extraction efficiency of the target component by producing more energy and accelerating the chemical reaction (Wen et al, 2018). Many studies have been reported using UAE to extract bioactive compounds from bitter melon (Ahamad et al, 2015;Hani et al, 2017;Sutanto et al, 2015). However, most of these studies use an ultrasonic bath and are not congruous to a study which prepares extracts using ultrasound probes.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology

Lee

Yoon

2021

CyTA - Journal of Food

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Bitter melon is rich in phenolic compounds and has significant potential for commercial use as a functional food material. This study aims to optimize ultrasound-assisted extraction (UAE) conditions for extracting phenolic compounds from bitter melons using a response surface methodology. A central composite design was used to investigate the effects of three independent variables (ethanol concentration, ultrasonic power, and extraction time) on the responses, extraction yield, total polyphenol content (TPC), and antioxidant activity. The optimal UAE conditions were determined to be 59% and 277 W for 14 min, and the corresponding predicted response values for yield, TPC, and antioxidant activity were 33.42%, 18.73 mg GAE/g, and 66.93%, respectively. UAE showed higher extraction yield, TPC, phenolic content, and antioxidant activity than conventional ethanol extraction. These results suggest that bitter melon phenolic compounds obtained by the UAE could be used as natural antioxidant agent or functional ingredient enhancers in suitable food products.Optimización de la extracción asistida por ultrasonidos de compuestos fenólicos del melón amargo (Momordica charantia) mediante la metodología de superficie de respuesta RESUMENEl melón amargo es rico en compuestos fenólicos y posee un importante potencial para ser usado comercialmente como material alimentario funcional. Con el objetivo de obtener compuestos fenólicos del melón amargo utilizando la metodología de superficie de respuesta, el presente estudio se propuso optimizar las condiciones de extracción asistida por ultrasonidos (UAE). Para ello se utilizó un diseño central compuesto a fin de investigar los efectos de tres variables independientes (concentración de etanol, potencia ultrasónica y tiempo de extracción) en las respuestas, rendimiento de extracción, contenido total de polifenoles (TPC) y actividad antioxidante. Se determinó que las condiciones óptimas de UAE son 59% y 277 W durante 14 minutos, mientras que los correspondientes valores de respuesta previstos para el rendimiento, el TCP y la actividad antioxidante son 33.42%, 18.73 mg GAE/g y 66.93%, respectivamente. Asimismo, se comprobó que la UAE posee mayor rendimiento de extracción, TPC, contenido fenólico y actividad antioxidante que la extracción convencional con etanol. Estos resultados dan cuenta de que los compuestos fenólicos del melón amargo obtenidos mediante UAE pueden utilizarse como agentes antioxidantes naturales o para potenciar ingredientes funcionales en productos alimentarios adecuados.

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Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology

Lee

Yoon

2021

CyTA - Journal of Food

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“…Similarly, the technique must provide maximum yield along with maximum bioactive content. Solid liquid extraction is the most used method for the extraction from fruits and vegetables in which plant material is mixed with the extraction solvent and let the soluble phytochemicals diffuse out of the plant cell walls (Sutanto et al 2015). A wide range of studies are being conducted using different solvents namely water, ethanol, methanol, acetone, hexane and butanol to find out the suitable method which gives highest bioactive content in the bitter gourd extract as depicted in Table 6.…”

Section: Methods Of Extraction Of Bioactive Components From Bitter Gourdmentioning

confidence: 99%

“…Studies have also investigated alternate extraction procedures, such as ultrasound assisted extraction of bioactive compounds from bitter gourd fruit. This method reduces both extraction time and temperature (Sutanto et al 2015). Another study compared two sonication modes namely normal and pulsed mode and optimised the variables.…”

Section: Methods Of Extraction Of Bioactive Components From Bitter Gourdmentioning

confidence: 99%

A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods

Gayathry

John

2022

Food Prod Process and Nutr

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Bitter gourd is a tropical wine grown mainly in India, China and South East Asia. The plant is cultivated mainly for its fruit part which is edible. Bitter gourd is unaccepted widely due to its bitter taste. Nevertheless, the fruit is a source of several key nutrients. The plant, as a whole contains, more than 60 phyto-medicines that are active against more than 30 diseases, including cancer and diabetes. Currently, the incorporation of the bioactive compounds isolated from bitter gourd into functional foods and beverages finds a new horizon. Nanoencapsulation and novel green extraction methods can be employed to improve the yield and quality of extracted compounds and their stability while incorporation into food products. The present review is an attempt to throw light to nutritional aspects, various bioactive compounds present and important nutraceutical properties of the bitter gourd plant in detail. Graphical Abstract

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“…The quality of the clarified extracts were determined in terms of color and clarity and nutrient properties such as total polyphenols, antioxidant activity, proteins, and carbohydrates. Total polyphenols content were determined using Folin–Ciocalteu method; antioxidant activity were measured using DPPH method; proteins content were measured using Bradford's method and carbohydrate contents were determined using Anthrone's method (Agbaire & Emoyan, 2012; Bradford, 1976; Sutanto, Himawan, & Kusumocahyo, 2015; Tharasena & Lawan, 2014). All mentioned methods involve measurements using UV–Visible spectroscopy.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of sonication–microfiltration hybrid process for the production of clarified bitter gourd extracts

Chakraborty

Uppaluri

Das

2021

J Food Process Engineering

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In this article, the efficacy of hybrid ultrasound‐assisted extraction (UAE) and microfiltration (MF) process toward effective processing of bitter gourd extract has been addressed. The extracts obtained from the UAE process have been used as the feed for a microfiltration process using low‐cost ceramic membranes of variant morphologies (i.e., 1 [CM1], 0.75 [CM2], and 0.45 μm [CM3] membranes). Three different pressure differentials (103.4, 137.9, and 172.4 kPa) were considered to evaluate upon the optimality of applied pressure. Flux decline profiles, flux decay coefficients (FDC), and fouling characteristics of the ceramic membranes were considered to gain useful insights with respect to the pertinent morphological changes. Based on the investigations carried out, the hybrid process is inferred to considerably reduce membrane fouling (lower FDC). The membrane fouling was analyzed to be due to cake filtration followed by intermediate pore blocking. The nutrient characteristics indicated considerable protein rejection and retention of 46.47%, very low color (0.049 A), and high clarity (98.17%) for the optimal process conditions of 137.9 kPa applied pressure and CM2 membrane. The hybrid UAE–MF process proved to be a good alternative to the conventional processes and can be inferred to be at par with other nonthermal juice processing technologies. Practical applications Contemporary lifestyle and habitat necessitate upon the production and utilization of nutritionally rich vegetable aqueous extracts with better shelf life and lower processing costs. The reported findings of this article can potentially influence the conventional thoughts associated to the deployment of low‐cost food processing technologies for the mentioned horticultural extract product system. Given that the article indicates cost‐effective production of bitter gourd juice extract with anticipated shelf life, the mentioned product can be considered as a low‐cost food supplement toward the yield of healthy and natural food products.

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Ultrasound Assisted Extraction of Bitter Gourd Fruit (Momordica charantia) and Vacuum Evaporation to Concentrate the Extract

Cited by 13 publications

References 8 publications

Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology

Optimization of ultrasound-assisted extraction of phenolic compounds from bitter melon (Momordica charantia) using response surface methodology

A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods

Efficacy of sonication–microfiltration hybrid process for the production of clarified bitter gourd extracts

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