Characterization of antioxidant activity of Momordica Charantia fruit by infrared-based fingerprinting
Momordica charantia is widely consumed edible fruit. The food and pharmaceutical industries use it as a natural antioxidant. However, the quality control of M. charantia-based medicinal products is questionable due to the complexity of metabolites in this fruit. Hence, this study has developed a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor & Francis Group
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/58997/ http://irep.iium.edu.my/58997/ http://irep.iium.edu.my/58997/ http://irep.iium.edu.my/58997/8/58997-Characterization%20of%20Antioxidant%20Activity.pdf http://irep.iium.edu.my/58997/7/58997-Characterization%20of%20Antioxidant%20Activity-SCOPUS.pdf |
| Summary: | Momordica charantia is widely consumed edible fruit. The food and
pharmaceutical industries use it as a natural antioxidant. However, the
quality control of M. charantia-based medicinal products is questionable
due to the complexity of metabolites in this fruit. Hence, this
study has developed a statistical model in predicting the antioxidant
value through the 2, 2-diphenyl-1 picrylhydrazyl radical scavenging
activity and ferric reducing antioxidant power based on infrared
spectroscopy with attenuated total reflectance. This technique was
reliably used for quality control. Six ethanol extracts (0, 20, 40, 60, 80,
and 100% in water) of this plant’s fruit were prepared. The radical
scavenging and ferric reducing antioxidant power activities were
measured and the chemical profiling of the extracts was fingerprinted
by infrared spectroscopy between 4,000 and 600 cm−1 at a resolution
of 4 cm−1. Statistical analysis was developed by correlating the
bioactivity and infrared spectra of each extract using orthogonal
partial least square discriminant analysis. The C–N, C=O, C–O, C–H, and
OH infrared signals were positively correlated with biological activity.
The antioxidant activity of the fruit of M. charantia may be due to the
presence of several antioxidants that work synergistically. |
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