Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents

Food Science and Biotechnology

Volumn 21, Issue 1, 2012, Pages 19-26

  Choi, Jine Shang ^a   Kim, Hyun Young ^a   Seo, Weon Taek ^a   Lee, Jin Hwan ^b   Cho, Kye Man ^a  

^a Gyeongsang National University   (South Korea)

^b National Institute of Biological Resources   (South Korea)

Author keywords

antioxidant activity; bitter melon (BM, Momordica charantia L); flavan 3 ol; phenolic aicd; roasting

Indexed keywords

ANTIOXIDANT ACTIVITIES; BITTER MELON; FLAVAN-3-OLS; PHENOLIC AICD; ROASTING;

AGENTS; ORGANIC ACIDS; PHENOLS; THERMAL PROCESSING (FOODS);

CALCINATION;

CUCUMIS; MOMORDICA CHARANTIA;

EID: 84862899727     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0003-7     Document Type: Article

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