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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 9, Issue 1 (2021)
Comparative evaluation on effect of drying methods on physicochemical characterization of wild bitter gourds Momordica charantia var. Muricata


Author(s): Aabhishek AS, Archana Singh, Chidanand DV, Sunil CK and Bhagwat Madhura

Abstract: Momordica charantia var. muricata has shown a higher rate of antibacterial properties due to presence of specific secondary metabolites. In this paper, we have used an indigenously built convectional drying system that unlike other available systems does not depend on hot air rather a different approach altogether. The physicochemical characterization is compared amongst vacuum-assisted convectional drying, freeze drying and microwave drying, using instrumental analysis and wet-chemistry. The pharmacological efficacy of wild bitter gourd (WBG) in treatment of various ailments and medical conditions inclusive of diabetes mellitus, is a research gap with limited in-vivo studies available. WBG has shown effectiveness against inoculums of gram positive and gram-negative bacteria even post this drying technique. The dried WBG showed appreciable antioxidant activity (DPPH) making it a viable option to be utilized as an ingredient in production of fried products to extend the rancidity period. The evaluation of physical properties including color, water activity, shrinkage ratio and rehydration ratio have been discussed. Retention of total phenolic content (TPC), chlorophyll and ascorbic acid, post drying was evaluated. The research aims to explore chemical potency and changes in physicochemical parameters of WBG upon different drying techniques.
Practical Application: Since the medicinal value is higher; making it available for commercial production of nutraceuticals and pharmaceutical drugs, the product requires to be dried and powdered, and the nutritive composition needs to be evaluated. Utilization as ingredient in production of fried products to extend the rancidity period. The retention of certain nutritive compounds in wild bitter gourd powder (WBGP) can be utilized as value added product and as ingredient in development of functional foods and beverages based on its medicinal properties.


DOI: 10.22271/chemi.2021.v9.i1ab.11508

Pages: 1972-1978  |  346 Views  10 Downloads

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How to cite this article:
Aabhishek AS, Archana Singh, Chidanand DV, Sunil CK, Bhagwat Madhura. Comparative evaluation on effect of drying methods on physicochemical characterization of wild bitter gourds Momordica charantia var. Muricata. Int J Chem Stud 2021;9(1):1972-1978. DOI: 10.22271/chemi.2021.v9.i1ab.11508
International Journal of Chemical Studies