Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Inhibition of α‐glucosidase can slow carbohydrate metabolism, which is known as an effective strategy for diabetes treatment. The aim of this study is to evaluate the effect of thermal treatment (50, 60, and 70℃) for 15 days on the α‐glucosidase inhibitory activity of bitter melon. The results show that the bitter melon heated at 70℃ for 12 days had the best α‐glucosidase inhibitory effect. However, the amount of free polyphenols, 5‐hydroxymethyl‐2‐furfural (5‐HMF), and the browning degree of bitter melon generally increased with the time (15 days) and temperature of the thermal treatment, which is positively related to their antioxidant and α‐glucosidase inhibitory activities. In conclusion, aged bitter melon shows great α‐glucosidase inhibitory activity, which may be related to the increased free form of the involved phenolic compounds and Maillard reaction products. This suggests that thermal processing may be a good way to enhance the application of bitter melon for diabetes treatment. Practical Application The thermal processing of bitter melon provides an application for diabetes treatment. This study demonstrated that heat‐treated bitter melon can lower the blood glucose level; therefore, it can be used as a potential anti‐hyperglycemic and functional food.