Effect of Drying Temperature and Solvent on Total Phenolic Content and Antioxidant Activity on Flesh and Seed of Bitter Gourd (Momordica charantia)
Anna Permatasari Kamarudin(a*), Aminah Abdullah(b)

(a) Agriculture Faculty, Universitas Gajah Putih
Simpang Kelaping, Pegasing, Kabupaten Aceh Tengah, Aceh 24552, Indonesia
*annapermatasari83[at]gmail.com
(b) Faculty of Science and Technology, Universiti Kebangsaan Malaysia
43600 Bangi, Selangor, Malaysia

Abstract

The objective of this study was to determined the effect of solvents and different temperatures of oven drying (40o, 50o, and 60oC) for 24 hours on the yields extract, Total Phenolic Content, Free Radical Scavenging Activity (DPPH) and Ferric Reducing Antioxidant Power (FRAP) on flesh and seeds of bitter gourd (Momordica charantia). The solvent used for extraction were distilled water and 75 percent methanol. The yield extract results showed that fruit flesh of bitter gourd extract using 75 percent methanol as solvent and dried at 40oC was the highest (81.3 percent) followed by temperature of drying 50oC (73 percent). The yield extract on seed of fruit were lower and there were no significant different (p>0.05) among the three drying temperatures studied. Total phenolic content was highest in flesh of fruit (75.2 mg GAE/ 100 g d.w) using 75 percent methanol and dried at 50oC. However, the highest radical scavenging activity (DPPH) was in flesh f fruit (82.85 percent) using 75 percent methanol and dried temperature at 60oC. Meanwhile, the highest of Ferric Reducing Antioxidant Power (FRAP) was obtained in fruit flesh (35.13 mu g Fe (II)/ g d.w.) dried at temperature 40oC using distilled water extraction. Extraction using 75 percent methanol and dried at 40oC also resulted the highest antioxidant activity for fruit flesh (20.2 mu ml/ g d.w.).

Keywords: bitter gourd- yield extract- total phenol content- radical scavenging activity- antioxidant activity

Topic: Food Chemistry