Nutritional and Phenolic Composition of Fresh and Dried Bitterguord – Peel, Seed and Pulp

Gayatree Jadeja

Volume : VI, Issue : IV, April - 2016

Nutritional and Phenolic Composition of Fresh and Dried Bitterguord – Peel, Seed and Pulp

Gayatree Jadeja

Abstract :

Bitterguord is a popular vegetable in Asia and is used to prepare several dishes. They are highly nutritive and are relatively high in proteins, minerals and vitamins. Bitter gourd has already been reported as a good source of phenolic compounds, which possessed potent antioxidant activity. The present study was planned to fulfil the objectives like nutritional assessment of fresh and oven dried bitterguord and its parts i.e. peel, seed and pulp. The Moisture, Ash, Iron, Calcium, Phosphorus, Total phenol, Flavanoid and Total antioxidant capacity were analysed from the bitterguord samples. The nutritional results suggested that moisture content were found higher in the pulp compared to whole fresh bitterguord. The ash, calcium, phosphorus and iron contents were higher in seed compared to the other parts of the fresh and dried bitterguord. Total phenol content of the fresh seed and dried pulp were found higher compared to the whole fresh and dried bitterguord. Total antioxidant capacity content of fresh pulp was higher compared to whole fresh bitterguord. The study suggested that the bitterguord fresh and dried seeds were nutritionally better than the whole bitterguord.