• Korean journal of food and cookery science
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• v.12 no.1
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• pp.115-121
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• 1996

Ixeris dentata Nakai (Compositae) is a perennial herb and the young shoots when prepared properly are edible as a bitter appetizing vegetable in the early spring. The whole plant has been used as a folk medicine in treating diabetes in Korea. As a part of our studies on bitter substances, we have investigated the bitterness of the plant through a taste-guided fractionation method. Bitter substances were extracted by the solvent fractionation and the bitterness was evaluated by 10 trained panelists consisted with graduate students of Dept. of Foods and Nutrition. It has been revealed that the bitter compounds were distributed throughout the extracting fractions and the higher intensity of the bitterness was seen in the n-BuOH fractions. The bitter compounds were subfractionated by the silica gel column chromatography and the bitterness was evaluated by the trained panelists. The subfractions which were indicated as the bitter compounds will be further studied to isolate the compounds. The H$_2$O fractions were grouped according to the molecular weight through the ultrafiltration and the group with 1,000 < m.w. < 30,000 was evaluated as the most intense bitter subfraction.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.12a
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• pp.17-17
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• 2007

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.506-512
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• 2016

Bitter melon (Momordica charantia) is used in traditional herbal medicine in many Asian countries for the treatment of several diseases such as diabetes, eczema, night blindness, psoriasis, and rheumatism. Especially, most reports concerning the biological activities of bitter melon have focused on its effects on diabetes and hyperglycemia. Also, bitter melon is regarded as a longevity food, suggesting that it has several beneficial effects on anti-aging and the maintenance of a healthy state. Thus, we investigated whether bitter melon could increase the capacity of exercise in this study. Interestingly, bitter melon fruit extract activated AMP-activated protein kinase (AMPK), which is important for regulating glucose homeostasis, mitochondrial content and exercise capacity. In addition, bitter melon extract increased the expression of enzymes involved in fatty acid oxidation such as mitochondrial uncoupling protein 3 (UCP3), carnitine palmitoyl transferase 1b (CPT1b), and pyruvate dehydrogenase lipoamide kinase isozyme 4 (PDK4). Moreover, exercise tolerance was much more enhanced in bitter melon treated animals compared to the non-treated control group. These results suggest that bitter melon is a promising candidate for the development of functional foods beneficial for physical strength and the enhancement of exercise capacity.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.107-117
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• 2017

The purpose of this study was to evaluate the antioxidant and anticholinesterase activities of yellow and white bitter yams from South Western Nigeria using methanolic extraction and simulated gastrointestinal digestion models. The phenolic compounds in the bitter yam varieties were evaluated by high performance liquid chromatography with a diode array detector (HPLC-DAD). The total phenolic content of the bitter yams was measured by the Folin-Ciocalteu method, reductive potential by assessing the ability of the bitter yam to reduce $FeCl_3$ solution, and the antioxidant activities were determined by the 2,2-diphenyl-1-picrylhydrazyl radical ($DPPH^{\cdot}$) scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ($ABTS^{{\cdot}+}$) scavenging activity, nitric oxide radical ($NO^{\cdot}$) scavenging ability, hydroxyl radical scavenging ability, and ability to inhibit $Fe^{2+}$-induced lipid oxidation. The HPLC-DAD analysis revealed the presence of some phenolic compounds in the studied bitter yam varieties, with varying degree of quantitative changes after cooking. The antioxidant indices (total phenolic content, total flavonoid content, reducing power, $DPPH^{\cdot}$ scavenging activity, $ABTS^{{\cdot}+}$ scavenging activity, and $NO^{\cdot}$ scavenging activity) were higher in the simulated gastrointestinal digestion model compared to the methanolic extract, with the in vitro digested cooked white bitter yam ranking higher. Similarly, the in vitro digested yams had a higher inhibitory action against lipid oxidation compared to the methanolic extracts, with the cooked white bitter yam ranking high. The methanolic extracts and in vitro enzyme digests showed no acetylcholinesterase inhibitory abilities, while methanolic extracts and the in vitro enzyme digest displayed some level of butyrylcholinesterase inhibitory activities. Therefore the studied bitter yams could be considered as possible health supplements.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.449-455
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• 2016

'Gamhong' apple cultivar which was bred by National Institute of Horticultural and Herbal Science, has high sugar contents, large types of fruit and mid-season types of cultivar. However, 'Gamhong' apple tree is very sensitive cultivar to bitter pit. Therefore, many farms have not solved the problems on bitter pit to cultivate 'Gamhong' apple tree. This study was carried out to find out the exposed length of rootstocks on the occurrence of bitter pit and fruit quality of 'Gamhong'/M.26 apple tree and seek the ideal cultivation strategy to decrease bitter pit to cultivate it. For this research, ten-years-old 'Gamhong'/M.26 apple trees were used. The difference among the treatments of the exposure of rootstock of RL (5 cm), RM (15 cm) and RH (20 cm) from the soil surface was observed with 4 repetition from 2010 to 2011. Decreased exposure of rootstocks resulted in more vigorous growth, taller height, and greater number of shoots. N and K/Ca of RH was tend to be lower than RM and RL, whereas as the exposure of rootstock decreased, fruit weight and bitter pit increased. Therefore, occurrence of bitter pit in RH was significantly lower than that of RM and RL treatment and fruit weight also decreased. There was no difference on nutrient contents of leaf and the fruit quality by the exposed of rootstock in 'Gamhong' M.26 apple tree. To reduce the occurrence of bitter pit, it may be helpful to keep the optimum exposure of rootstock within 20 cm from the soil surface.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.4
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• pp.504-513
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• 2019

The purpose of this study was to determine the antidiabetic and antioxidative effects of Bitter melon on streptozotocin-induced diabetic rats. The normal and the control groups were fed an AIG -93M diet, and the Bitter melon groups were fed 1%, 2% and 3% Bitter melon powder. After two weeks, the control and the experimental group were induced to a diabetic state with the administration of streptozotocin. The blood glucose control and antioxidant activity were analyzed after the animals were sacrificed. The blood glucose levels of all the Bitter melon groups were lower than those of the control group, and the 2% Bitter melon group showed significantly lower blood glucose levels than those of the control group. Serum Triglyceride and HDL-cholesterol of the 2%, and 3% Bitter melon groups were significantly lower than those of the control group. The total cholesterol levels of the bitter melon groups were significantly lower than those of the control group. The serum insulin levels of the induced groups were significantly lower than those of the normal group. The HbA1c levels of the 2% and 3% Bitter melon groups were significantly lower than those of the control group. For the level of antioxidant enzymes in the liver tissues, the 2% Bitter melon group was significantly higher than that of the control group. These results show the antidiabetic and antioxidative effects of Bitter melon for the prevention and treatment of diabetes.

• Proceedings of the Korean Magnestics Society Conference
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• 2006.11a
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• pp.130-131
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• 2006

• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.518-523
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• 2016

This study investigated the nutritional components and antioxidant activity of dry bitter melon (Momordica charantia L.). The moisture, crude protein, crude fat, crude ash, carbohydrate, and ascorbic acid contents of dry bitter melon were 6.10%, 3.31%, 1.08%, 2.31%, 87.20%, and 908.84 mg/100 g, respectively. Potassium was the most abundant mineral, followed by Mg, P, Na, Ca, Zn, Cu, and Mn, which means dry bitter melon was an alkali material. Regarding amino acid contents, dry bitter melon was rich in arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, and alanine. Total polyphenol and total flavonoid contents of dry bitter melon extract were 36.08 mg gallic acid equivalents/extract g and 15.66 mg tannic acid equivalents/extract g, respectively. The $IC_{50}$ value for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 9.81 mg/mL for dry bitter melon ethanol extracts.