Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages

Abstract

The purpose of the present study was to investigate the physicochemical characteristics of bitter melon fruit at four maturation stages. Results showed that during the maturation period, ascorbic acid, carotene, total phenolic content and antioxidant capacity of the bitter melons were changed between 5.16±0.03-7.26±0.03 mg/g dry weight, 78.91±0.86-190.28±2.23 μg/g dry weight, 5.62 ±0.2-8.25 ±0.1 mg gallic acid equivalent/g dry weight and 653.84±20.53-822.81±19.75 mg ascorbic acid equivalent /g dry weight respectively. Moreover, the values of Ca, Cu, Fe, K and Mg ranged between 172.33±7.2-196.82±5.1, 14.33±0.1-16.32±0.2, 11.38±41.8-16.58±16.3, 1670.38±84.4-1922.67±95.3 and 106.79±16.0-145.41±28.1 mg/100 g dry weight respectively. Results indicated that maturation stages highly affected nutritional and functional value of bitter melon.

Keywords

• antioxidant activit,nutrient,total phenol

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