Chung Ho-Jin, Shin Jae-Sung, Kim Min-Seok, Ahn Soon-Cheol, Koh Young Ho, Eom Seok Hyun, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
Department of Microbiology & Immunology, Pusan National University School of Medicine, Yangsan 50611, Republic of Korea.
Food Chem. 2025 Apr 15;471:142780. doi: 10.1016/j.foodchem.2025.142780. Epub 2025 Jan 7.
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.
研究了膨化和提取方法对苦瓜物理和生物学功效的影响。膨化增加了美拉德反应产物、提取率、总酚和总黄酮含量。抗氧化活性在980 kPa时最高，但两种提取方法之间没有显著差异。然而，甲醇提取显示出更高的抗炎、抗肥胖和抗糖尿病活性。仅在甲醇提取物中检测到苦瓜素，且随着膨化压力的增加而增加。除了抗氧化活性显著提高外，膨化还可以增加苦瓜的苦瓜素含量。甲醇提取物在除抗氧化活性外的生物学功效方面比热水提取物更好。总体而言，膨化可作为一种提高苦瓜功能的方法，食用膨化后的苦瓜本身，如薯片或粉末形式，而不进行提取以释放和吸收对人体有生物活性的物质，可能是有效的。
