Abstract
ABSTRACT The bitter melon (Momordica charantia) is an exotic fruit that has adapted very well to the Brazilian soils, and can be found on practically all regions. Several advantages related to consumption of this fruit can be reported, highlighting its antifungal activity, reduction of glycemic indexes, and also due to the content of natural pigments, such as lycopene and β-carotene, making it promising as a functional food. Based on the demand for foods of this nature, this research aimed at the biometric characterization, physicochemical, bioactive compounds and the pulp and seeds’ antioxidant capacity of bitter melon, collected in the southwest region of Goias. The fruits were collected from plants inside a native vegetation area on Campus Rio Verde at the Instituto Federal Goiano, and the evaluations were carried out from October 2020 to April 2021. The fruits showed high variability in dimensions and weight, high concentrations of flavonoids, tannins, carotenoids, total phenolics and antioxidant capacity. According to results, the bitter melon can be used as a raw material to develop food formulations with functional characteristics and drugs potentially effective in the treatment of diabetes and diseases caused by oxidative processes.
Highlights
MATERIAL AND METHODSAbout 3 kg of fruits were harvested in October 2020, from plants in an area of native vegetation on Campus Rio Verde of the Instituto Federal Goiano, at Rodovia Sul Goiana km 01, Rural Zone, Rio Verde-GO
O melão de São Caetano (Momordica charantia) é um fruto exótico que se adaptou muito bem aos solos do Brasil, podendo ser encontrado em praticamente todas as regiões
Its Horticultura Brasileira 39 (4) October - December, 2021 fruits are consumed for being rich in bioactive compounds and antioxidant capacity
Summary
About 3 kg of fruits were harvested in October 2020, from plants in an area of native vegetation on Campus Rio Verde of the Instituto Federal Goiano, at Rodovia Sul Goiana km 01, Rural Zone, Rio Verde-GO. To measure the weight of the fruits without seeds, they were opened manually, using a previously sanitized laboratory spatula. 2.5 g of the sample were weighed and transferred to previously dried and tared porcelain capsules. 5 mL of filtrate were filtered and transferred to an oven at 80°C for 30 minutes to evaporate the solvent It was cooled in a desiccator and weighed again. 7 mL of sulfuric acid and about 2.5 g of catalytic mixture (90% potassium sulphate + 10% copper sulphate) were added It was heated on an electric hotplate until the solution turned blue-green and free of undigested material. 40% sodium hydroxide solution was added to the tube containing the digested sample, using a funnel with a stopcock, until a slight excess of base was ensured. Measurements were taken after shaking the system with a glass stick
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