Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential
•Completely debitter bitter gourd juice prepared by adding β-cyclodextrin.•Addition of β-cyclodextrin led to slight (10%) reduction in antidiabetic activity.•Total phenolic and antioxidant activity increased due to β-cyclodextrin.•β-Cyclodextrin-momordicosides (bitter components) complexes studied b...
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| Veröffentlicht in: | Food chemistry 2018-10, Vol.262, p.78-85 |
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| creator | Deshaware, Shweta Gupta, Sumit Singhal, Rekha S. Joshi, Mamata Variyar, Prasad S. |
| description | •Completely debitter bitter gourd juice prepared by adding β-cyclodextrin.•Addition of β-cyclodextrin led to slight (10%) reduction in antidiabetic activity.•Total phenolic and antioxidant activity increased due to β-cyclodextrin.•β-Cyclodextrin-momordicosides (bitter components) complexes studied by NMR and FTIR.
Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25–2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p |
| doi_str_mv | 10.1016/j.foodchem.2018.04.077 |
| format | Article |
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Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25–2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.04.077</identifier><identifier>PMID: 29751925</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Momordica charantia ; Momordicoside K ; Momordicoside L ; NMR ; β-Cyclodextrin</subject><ispartof>Food chemistry, 2018-10, Vol.262, p.78-85</ispartof><rights>2018 Elsevier Ltd</rights><rights>Copyright © 2018 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-3a35d0e4a371b1de70491cf903567315b8e7b94f48ab07e075a4207932b8565d3</citedby><cites>FETCH-LOGICAL-c368t-3a35d0e4a371b1de70491cf903567315b8e7b94f48ab07e075a4207932b8565d3</cites><orcidid>0000-0002-5622-2273</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814618307179$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29751925$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Deshaware, Shweta</creatorcontrib><creatorcontrib>Gupta, Sumit</creatorcontrib><creatorcontrib>Singhal, Rekha S.</creatorcontrib><creatorcontrib>Joshi, Mamata</creatorcontrib><creatorcontrib>Variyar, Prasad S.</creatorcontrib><title>Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Completely debitter bitter gourd juice prepared by adding β-cyclodextrin.•Addition of β-cyclodextrin led to slight (10%) reduction in antidiabetic activity.•Total phenolic and antioxidant activity increased due to β-cyclodextrin.•β-Cyclodextrin-momordicosides (bitter components) complexes studied by NMR and FTIR.
Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25–2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.</description><subject>Momordica charantia</subject><subject>Momordicoside K</subject><subject>Momordicoside L</subject><subject>NMR</subject><subject>β-Cyclodextrin</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkEuO1DAQhi0EYpqBK4y8ZJNQfsUOK9DwlAaxgbXl2JUet5K4sR3EXIuDcCbS6hm2rEq_6qsq1UfIFYOWAeteHdoxpeBvcW45MNOCbEHrR2THjBaNBs0fkx0IMI1hsrsgz0o5AMCJfUoueK8V67nakf07HGKtmOOyp2mk50D3ac2BHtboka7l1Pvzu_F3fkoBf9UNfk2_oL91SywzdUugOI7oK03LlmoM0Q1Yo6fHVHHLbnpOnoxuKvjivl6S7x_ef7v-1Nx8_fj5-u1N40VnaiOcUAFQOqHZwAJqkD3zYw9CdVowNRjUQy9HadwAGkErJznoXvDBqE4FcUlenvcec_qxYql2jsXjNLkF01osB2F413OpNrQ7oz6nUjKO9pjj7PKdZWBPku3BPki2J3EWpN0kb4NX9zfWYcbwb-zB6ga8OQO4ffozYrbFR1w8hpg3Szak-L8bfwEyz5JE</recordid><startdate>20181001</startdate><enddate>20181001</enddate><creator>Deshaware, Shweta</creator><creator>Gupta, Sumit</creator><creator>Singhal, Rekha S.</creator><creator>Joshi, Mamata</creator><creator>Variyar, Prasad S.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5622-2273</orcidid></search><sort><creationdate>20181001</creationdate><title>Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential</title><author>Deshaware, Shweta ; Gupta, Sumit ; Singhal, Rekha S. ; Joshi, Mamata ; Variyar, Prasad S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-3a35d0e4a371b1de70491cf903567315b8e7b94f48ab07e075a4207932b8565d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Momordica charantia</topic><topic>Momordicoside K</topic><topic>Momordicoside L</topic><topic>NMR</topic><topic>β-Cyclodextrin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Deshaware, Shweta</creatorcontrib><creatorcontrib>Gupta, Sumit</creatorcontrib><creatorcontrib>Singhal, Rekha S.</creatorcontrib><creatorcontrib>Joshi, Mamata</creatorcontrib><creatorcontrib>Variyar, Prasad S.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Deshaware, Shweta</au><au>Gupta, Sumit</au><au>Singhal, Rekha S.</au><au>Joshi, Mamata</au><au>Variyar, Prasad S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-10-01</date><risdate>2018</risdate><volume>262</volume><spage>78</spage><epage>85</epage><pages>78-85</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Completely debitter bitter gourd juice prepared by adding β-cyclodextrin.•Addition of β-cyclodextrin led to slight (10%) reduction in antidiabetic activity.•Total phenolic and antioxidant activity increased due to β-cyclodextrin.•β-Cyclodextrin-momordicosides (bitter components) complexes studied by NMR and FTIR.
Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25–2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>29751925</pmid><doi>10.1016/j.foodchem.2018.04.077</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-5622-2273</orcidid></addata></record> |
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| subjects | Momordica charantia Momordicoside K Momordicoside L NMR β-Cyclodextrin |
| title | Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential |
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