Journal of Food Processing & Technology

Abstract

Study of Quality Characteristics and Efficacy of Extraction Solvent/Technique on the Antioxidant Activity of Bitter Gourd Seed

Fozia Anjum, Muhammad Shahid, Shazia Anwer Bukhari, Shakeel Anwar and Sajid Latif

Bitter Gourd Seed (BGS) oil of two varieties were evaluated for physicochemical composition, antimicrobial and hemolytic activities however BGS residue was appraised for proximate composition, mineral contents and the efficacy of extracting solvents; ethanol, 80% ethanol and water; extraction techniques; shaking, reflux and ultrasound on antioxidant activity of BGS extract was evaluated. Significantly (P<0.05) higher oil and protein content was observed in the BGS-1 (40.8 and 19.2% respectively) as compared to BGS-2 (31.5 and 14.9% respectively). Significant differences (P<0.05) were observed between their physicochemical parameters and oxidative stability. BGS oils of both varities were rich in eleostearic, followed by stearic, and oleic acids. The concentration of α-tocopherol was detected significantly (P<0.05) higher in BGS-1 oil as against the BGS-2 oil. A higher amount of antioxidant extract yield, flavonoid contents, phenolic contents, metal chelating and free radical scavenging activity were observed in the 80% ethanolic extract of both BGS under ultrasound treatment. Furthermore, BGS-1 showed remarkably higher level of antioxidants as compared to BGS-2. The seed oil of both varieties showed noteworthy antimicrobial activity against battery of selected bacteria and fungi strains, assessed by disc diffusion and measurement of minimum inhibitory by micro dilution method. Negligible hemolytic activity was recorded against human and bovine erythrocytes by BGS-1 variety.