Date of Award
8-1-2025
Degree Name
Master of Science
Department
Plant, Soil, and Agricultural Systems
First Advisor
Choudhary, Ruplal
Abstract
Bitter melon (Momordica charantia) is a functional food known for its antidiabetic and antioxidant properties, largely attributed to its bioactive compounds like charantin, polypeptide-p, and flavonoids. However, the influence of different food processing methods on these properties remains underexplored. Given the rising prevalence of type 2 diabetes, especially in high-risk populations, this study examined how processing methods such as air drying, freeze drying, pickling, canning, blanching & freezing, and stir frying affect the antidiabetic enzyme inhibition (α-amylase and α-glucosidase), antioxidant activity (DPPH assay), and consumer acceptability of bitter melon. Methanol extracts from fresh and processed bitter melon samples demonstrated varying degrees of DPPH scavenging activity, with stir-fried, freeze-dried, and pickled (180 mL vinegar) samples retaining the highest antioxidant activity (~76–82%). All samples exhibited α-amylase and α-glucosidase inhibition to varying extents, but thermal processing generally reduced bioactivity. Drying studies showed that higher drying temperatures (155°F≈68.3°C) reduced moisture content and water activity faster but also lowered antioxidant activity. Sensory analysis revealed strong preference for freeze-dried stir-fried samples, especially among Black or African American males, a demographic with elevated diabetes prevalence in national statistics (CDC, 2022). Processing had a significant impact on bitter melon’s bio functional and sensory properties. Freeze drying and pickling (with moderate vinegar levels) were optimal for preserving antioxidant potential and enzyme inhibitory activity. These findings provide a basis for recommending processed bitter melon as a nutritionally functional food for diabetes management. Further work is needed to assess long-term stability and clinical efficacy in vivo.Keywords: Bitter Melon, Momordica charantia, α-amylase, α-glucosidase, DPPH, Functional foods, Stir fry, Vinegar pickling, Antioxidant activity, Diabetes management, GAB
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