Comparison of Nutritional and Functional Components and Total Antioxidant Capacity of Different <i>Momordica charantia</i> Varieties

Abstract

The differences of nutrient content, functional component content and total antioxidant capacity of 25 different varieties (lines) of Momordica charantia  were compared, and the correlation between functional components and the total antioxidant capacity of Momordica charantia  was analyzed, so as to provide the basis for the breeding of fresh and processed Momordica charantia  varieties and the development of functional food of Momordica charantia . The results showed that the contents of vitamin C, soluble protein, cellulose, amino acid and total acid in pulp of different varieties (lines) were significantly different, the average values were 85.71 μg/g, 7.98 mg/g, 319.04 mg/g, 1.45 mg/g, 0.41%, and the coefficient of variation were 28.47%, 29.07%, 11.05%, 43.45% and 12.20%, respectively. There were significant differences in the contents of total saponins, polysaccharides, flavonoids and total phenols in different varieties (lines), with the average values of 5.02 µg/g, 38.36 mg/g, 2.64 mg/g and 7.68 mg/g, respectively. The number of variation lines was 45.62%, 25.47%, 21.97% and 18.49%, respectively. The average antioxidant capacity of DPPH (1,1-diphenyl-2-picrylhydrazy), ABTS +· (2,2’-azinobis-3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) and FRAP (Ferric reducing/antioxidant power) were 1.73 μmol Trolox/g, 67.38 μmol Trolox/g and 11.62 μmol Trolox/g, respectively, and the variation coefficients were 19.65%, 17.25% and 31.50%, respectively. There was a significant correlation between total phenol content and total antioxidant capacity of Momordica charantia . Over all, there were significant genotypic differences in the contents of nutrients, functional components and antioxidant value in the pulp of 25 varieties (lines), and the total phenol content in the pulp was the main material basis for the antioxidant activity of  Momordica charantia . In the breeding and cultivation of new bitter gourd varieties, the corresponding varieties should be selected according to different uses, which is conducive to the development of the advantages and commercial value of the varieties.