Drying Temperature Modulates Antioxidant Activity of Bitter Melon (Momordica charantia L .)

Widyawati Widyawati; A. Muflihunna; Rahmawati Rahmawati; Faradiba Abdul Rasyid; Dewi Yuliana; Rezki Amriati Syarif

doi:10.33096/jffi.v12i3.1388

Drying Temperature Modulates Antioxidant Activity of Bitter Melon (Momordica charantia L .)

Widyawati Widyawati, A. Muflihunna, Rahmawati Rahmawati, Faradiba Abdul Rasyid, Dewi Yuliana, Rezki Amriati Syarif

Abstract

Bitter melon (Momordica charantia L.) is recognized for its antioxidant-rich bioactive compounds, notably flavonoids and polyphenols. Thermal processing may compromise these compounds, affecting antioxidant capacity. This study evaluated the influence of drying temperature on the antioxidant activity of bitter melon fruit using the DPPH assay. Samples were dried at room temperature and 50 ℃, with activity assessed by absorbance at 518 nm and IC₅₀ calculation. Results demonstrated higher antioxidant activity at room temperature (IC₅₀ = 20.631 µg/mL) than samples dried at 50 ℃ (IC₅₀ = 44.390 µg/mL). These findings highlight that elevated drying temperatures reduce the radical scavenging potential of M. charantia, emphasizing the role of processing conditions in maintaining its functional quality.

Keywords

Momordica charantia; Bitter Melon; antioxidant; DPPH; drying temperature

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DOI: https://doi.org/10.33096/jffi.v12i3.1388

Copyright (c) 2025 Widyawati Widyawati, A. Muflihunna, Rahmawati Rahmawati, Faradiba Abdul Rasyid, Dewi Yuliana, Rezki Amriati Syarif