Bitter acids

Momordica charantia L. (bitter melon) is a plant belonging to the Cucurbitaceae family and is widely distributed in tropical and subtropical areas around the world. The aim of this study is to find out the antibacterial activity of the bitter melon (Momordica charantia L.) and investigate the chemical components of this plant.

7p viellison 28-03-2024 3 1   Download

In this study, the total phenolic contents and total antioxidant capacities of some commercial bitter melon products (powder, packaged powder, capsule, paste in olive oil), and of unripe and ripe fruits were determined by spectrophotometric and chromatographic methods. The total antioxidant capacities of unripe and ripe bitter melon samples, determined by using the CUPRAC (cupric reducing antioxidant capacity assay) and ABTS (2,2′-azino-bis(3-ethylbenzthiazolin-6-sulfonic acid))/HRP (horseradish peroxidase) methods, were 42.5 and 36.3 µmol TRE (Trolox equivalent) g–1, and 8.7 and 7.

11p tudichquannguyet 29-11-2021 8 1   Download

n the present work, a pioneering attempt has been made to overexpress master regulator binary transcription factor complex formed by HlWRKY1 and HlWDR1 using a plant expression vector to enhance the level of prenylflavonoid and bitter acid content in the hop. Subsequently, we performed transcriptional profiling using high-throughput RNA-Seq technology in leaves of resultant transformants and wild-type hop to gain in-depth information about the genome-wide functional changes induced by HlWRKY1 and HlWDR1 overexpression.

18p vitzuyu2711 29-09-2021 6 1   Download

The main use parts of the tree are fruit, stem, and leaf that can be eaten as vegetables. This study aims to (1) identify several bioactive chemical compounds in the stems and leaves of bitter melon trees in the forests in the district of Mang Yang, Gia Lai province; (2) evaluate the nutrient composition, antioxidant activity, and antimicrobial ability of fresh juice and extract with ethanol 70°.

6p chauchaungayxua12 11-07-2021 9 1   Download

An experiment was carried in Horticultural College and Research Institute, Periyakulam, during 2017.The observation were recorded on the following traits, vine length, node at which first female flower appears, days to appearance of first female flower, number of female flowers per vine, days to first fruit harvest, number of fruits per vine, sex ratio, fruit yield per vine, fruit length, average fruit weight, fruit width, fruit cavity, flesh thickness, total soluble solids, protein, ascorbic acid, iron and momordicine content.

7p nguaconbaynhay6 23-06-2020 13 0   Download

The longest storage life was recorded in Sweet Orange cv. “Mosambi”, Mandarin cv. “Kinnow”, Acid Lime, Pineapple cv. “Queen”, Beetroot, Watermelon, Capsicum cv. “Bombay Green”, Cabbage, Ivy Gourd, Bitter Gourd (Green) and Hot chilli, and the shortest in Broccoli, Lettuce and Ridge Gourd inside cold room. Storage at Ecofrost at 10°C and 93% relative humidity can extend life and improve post-harvest quality retention for fruit and veggies, but its effects vary depending on the commodity.

5p angicungduoc5 14-06-2020 14 0   Download

An experiment was conducted to study the effect of different concentrations of maltodextrine on spry drying of bittergourd powder. The results showed that after spray drying, initially the water activity, water absorption index (WAI), and bulk density were decreased with increase in maltodextrin concentration and water soluble index, pH, ascorbic acid, reducing sugars and whiteness index were increased with increase in maltodextrin concentration.

8p kequaidan4 05-05-2020 8 1   Download

Seven genetically dissimilar parental lines i.e., Pusa Ausadhi, Jhalri, Kathi No.1, Pusa Rasdar, BRBT Local, Konkan Tara, Solan Hara were crossed in a diallel (half) pattern to get 21 hybrid to investigate extent of heterosis fruit yield and quality traits in bitter gourd at vegetable research farm, Bihar agricultural university, Bihar during summer season 2016 and 2017. The cross combination Pusa Ausadhi X BRBT Local exhibited maximum heterosis over standard check for yield and yield attributing trait like number of primary branch, vine length, fruit length and fruit weight.

10p chauchaungayxua4 18-03-2020 12 0   Download

The present experiment was formulated on vegetable research farm, Bihar Agricultural University, Sabour to study the per se performance of 21 hybrids with seven dissimilar parents. The ANOVA for experimental design expressed that the treatment variance were highly significant for all the quantitative and qualitative traits. Fruit yield is the ultimate character which shows the utility of a genotype in farmer’s field. As per the present findings, the parents Pusa Ausadhi, followed by BRBT Local and Kathi No.1 were the most promising parental line.

9p trinhthamhodang3 17-02-2020 15 0   Download

The present investigation focuses on standardizing the process for preparation of De-bittered Probiotic Sweet Orange Juice (Citrus sinensis L. Osbeck). The probiotic sample prepared with encapsulated LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum) was found to be organoleptically more acceptable than sample prepared with free strains.

15p quenchua2 18-12-2019 14 0   Download

Hops (Humulus lupulus L. Cannabaceae) is an economically important crop, that has drawn more attention in recent years due to its potential pharmaceutical applications. Bitter acids (prenylated polyketides) and prenylflavonoids are the primary phytochemical components that account for hops resins medicinal value. We have previously reported on utilizing untargeted NMR and MS metabolomics for analysis of 13 hops cultivars, revealing for differences in a- versus b-bitter acids composition in derived resins.

5p kethamoi1 17-11-2019 19 1   Download

In this study, we used enzymatic mixture alcalase and flavourzyme, yeast treatment methods to hydrolyse brewer’s yeast. The hydrolysate and fractions of protein hydrolysate obtained after filtration with 10 kDa and 3 kDa filters were used for determination of bitterness and hydrophobic amino acids content. The bitter taste of hydrolysate was determined by sensory method (using quinine standard) and amino acid content was analysed by HPLC method.

7p cumeo3000 01-08-2018 58 3   Download

Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (protein content accounts for 48 - 50 % dry matter). In order to use efficiently this protein source for using in food industry, it was hydrolysed by different methods into mixtures of peptides and amino acids. So that it has a wide range of applications in food.

9p cumeo3000 01-08-2018 59 2   Download

Approach to the Patient: Disorders of the Sense of Taste Patients who complain of loss of taste should be evaluated for both gustatory and olfactory function. Clinical assessment of taste is not as well developed or standardized as that of smell. The first step is to perform suprathreshold whole-mouth taste testing for quality, intensity, and pleasantness perception of four taste qualities: sweet, salty, sour, and bitter. Most commonly used reagents for taste testing are sucrose, citric acid or hydrochloric acid, caffeine or quinine (sulfate or hydrochloride), and sodium chloride.

5p ongxaemnumber1 29-11-2010 73 3   Download