膨化提高苦瓜（Momordica charantia L.）有益健康的生物活性

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-07 DOI:10.1016/j.foodchem.2025.142780

Ho-Jin Chung , Jae-Sung Shin , Min-Seok Kim , Soon-Cheol Ahn , Young Ho Koh , Seok Hyun Eom , Moo-Yeol Baik

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引用次数: 0

摘要

研究了膨化和提取方法对苦瓜物理和生物功效的影响。膨化提高了美拉德反应产物、提取率、总酚和总黄酮含量。在980 kPa时，其抗氧化活性最高，但两种提取方法间差异不显著。甲醇提取物具有较高的抗炎、抗肥胖和抗糖尿病活性。Charantin仅在甲醇萃取中检测到，且随充气压力的增加而增加。膨化除显著提高其抗氧化活性外，还能显著提高其抗氧化活性。除抗氧化活性外，甲醇提取物的生物功效优于热水提取物。综上所述，膨化可以作为一种增加BM功能的方法，如果不进行提取，直接食用膨化后的BM，如片状或粉末状，对人体的生物活性物质的释放和吸收可能是有效的。

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Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing

Effects of puffing and extraction method on physical and biological efficacy of bitter melon was investigated. Puffing increased the Maillard reaction products, extraction yield, total phenolic and total flavonoid contents. Antioxidant activity was the highest at 980 kPa, but there was no significant difference between two extraction methods. However, methanol extraction showed higher anti-inflammatory, anti-obesity and anti-diabetic activities. Charantin was detected only in methanol extraction and increased with increasing puffing pressure. In addition to the remarkable increase in antioxidant activity, puffing could increase the charantin contents of BM. Methanol extract showed better biological efficacy excluding antioxidant activity than those of hot water extraction. Overall, puffing can be used as a method for increasing the functionality of BM, and it may be effective to consume puffed BM by itself such as the chip or powder forms without extraction for liberation and absorption of bioactive substances for the human body.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.