Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits

Abstract The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteristic of bitter gourd fruits grown in India...

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Main Authors: Wen‐Chun Bong, Geoffrey Savage
Format: Article
Language:English
Published: Wiley 2018-11-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.706
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spelling doaj-def11106dbb44feb890a0d79ea01fe7c2020-11-25T01:27:36ZengWileyFood Science & Nutrition2048-71772018-11-01682015201910.1002/fsn3.706Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruitsWen‐Chun Bong0Geoffrey Savage1Food Group Department of Food, Wine and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Canterbury New ZealandFood Group Department of Food, Wine and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Canterbury New ZealandAbstract The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteristic of bitter gourd fruits grown in India and Malaysia were grown locally in the North Island of New Zealand. The mean total oxalate contents of ripe fruits from Vietnam, India, and Malaysia were 85.90 ± 8.60 mg/100 g wet matter (WM), while the mean total oxalates fell to 88.06 ± 0.95 mg/100 g FM when the fruits were wok‐fried. The mean soluble oxalate content of the total oxalate was 54.42% of the ripe fruits and 58.14% of the wok‐fried fruits. The three cultivars of bitter gourds were processed into juice by the addition of standard ingredients and then processed through a screw press to remove excess fiber. The final juices had an overall mean value of 27.11 mg of total oxalates/100 g WM; the mean soluble oxalate content was 85.5% of the total, which was much higher than that measured in the cooked gourds (mean 70.7%).https://doi.org/10.1002/fsn3.706juicingsoluble and insoluble oxalatestotalwok‐frying
collection DOAJ
language English
format Article
sources DOAJ
author Wen‐Chun Bong
Geoffrey Savage
spellingShingle Wen‐Chun Bong
Geoffrey Savage
Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
Food Science & Nutrition
juicing
soluble and insoluble oxalates
total
wok‐frying
author_facet Wen‐Chun Bong
Geoffrey Savage
author_sort Wen‐Chun Bong
title Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
title_short Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
title_full Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
title_fullStr Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
title_full_unstemmed Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
title_sort oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
publisher Wiley
series Food Science & Nutrition
issn 2048-7177
publishDate 2018-11-01
description Abstract The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteristic of bitter gourd fruits grown in India and Malaysia were grown locally in the North Island of New Zealand. The mean total oxalate contents of ripe fruits from Vietnam, India, and Malaysia were 85.90 ± 8.60 mg/100 g wet matter (WM), while the mean total oxalates fell to 88.06 ± 0.95 mg/100 g FM when the fruits were wok‐fried. The mean soluble oxalate content of the total oxalate was 54.42% of the ripe fruits and 58.14% of the wok‐fried fruits. The three cultivars of bitter gourds were processed into juice by the addition of standard ingredients and then processed through a screw press to remove excess fiber. The final juices had an overall mean value of 27.11 mg of total oxalates/100 g WM; the mean soluble oxalate content was 85.5% of the total, which was much higher than that measured in the cooked gourds (mean 70.7%).
topic juicing
soluble and insoluble oxalates
total
wok‐frying
url https://doi.org/10.1002/fsn3.706
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