Antioxidant Activity and Total Phenolic Content of Hot and Cold Water Extracts of Bitter Melon Fruit (Momordica charantia)

Nor Anis binti Mohd Afri; Lee Yit Leng; Norawanis Abdul Razak; Nur Lailina Makhtar; Ras Izzati Ismail; Mohd Hishamuddin bin Che Mat

doi:10.58915/aset.v4i2.2701

Authors

Nor Anis binti Mohd Afri Universiti Malaysia Perlis
Lee Yit Leng Universiti Malaysia Perlis
Norawanis Abdul Razak Universiti Malaysia Perlis
Nur Lailina Makhtar Universiti Malaysia Perlis
Ras Izzati Ismail Universiti Malaysia Perlis
Mohd Hishamuddin bin Che Mat Universiti Malaysia Perlis

DOI:

https://doi.org/10.58915/aset.v4i2.2701

Keywords:

Bioactive compound, FTIR analysis, Water extracts

Abstract

The method of beverage preparation, whether using hot or room temperature water, significantly affects the extraction of bioactive compounds and the resulting antioxidant activity. However, limited information is available on the antioxidant properties of Momordica charantia (bitter melon) fruit when extracted using hot and cold water. In this study, bitter melon fruit was subjected to both hot and cold water extraction methods. Antioxidant activity and total phenolic content were evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and the Folin–Ciocalteu reagent (FCR) method, respectively. Fourier-transform infrared (FTIR) spectroscopy was employed to identify functional groups present in the samples. Results indicated no significant difference in total phenolic content between the two extraction methods. A weak negative correlation (R² = 0.1261) was observed between antioxidant activity and phenolic content, suggesting that higher phenolic content did not correspond to increased antioxidant capacity. The highest FTIR absorption peak was observed at 2905.87 cm⁻¹, corresponding to the C–H stretching vibration. Overall, hot water extraction appeared to yield higher antioxidant activity and phenolic content, making it the preferred method for extracting bioactive compounds from bitter melon.

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