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Phenolic Compounds in Bitter Melons Collected from Different Regions of Korea
Corresponding Author(s) : Jai-Heon Lee
Asian Journal of Chemistry,
Vol. 26 No. 16 (2014): Vol 26 Issue 16
Abstract
In this paper, we described the variation in levels of phenolic compounds from bitter melon fruits, as analyzed for the first time by high-performance liquid chromatography. The plants were grown under controlled conditions from seeds collected from six different locations in Korea. Catechin was present at much higher levels than any other phenolic compound; the other compounds, in order by amount, were benzoic acid, 4-hydroxy-3-methoxy benzoic acid, p-coumaric acid, trans-cinnamic acid, ferulic acid and kaempferol. The bitter melon from Kumsan contained the highest amounts of catechin, benzoic acid and trans-cinnamic acid, whereas the bitter melon from Namwon contained the lowest amounts of catechin and most of the other phenolic compounds. The quantity of catechin was 2.43 times as high in the Kumsan sample as in the Namwon sample. Our results suggest that the bitter melon grown in Kumsan is the best potential source of phenolic compounds.
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- E. Basch, S. Gabardi and C. Ulbricht, Am. J. Health Syst. Pharm., 60, 356 (2003).
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- Y. Yoshie, T. Suzuki, T. Shirai and T. Hirano, Nippon Gakkaishi, 60, 117 (1994); doi:10.2331/suisan.60.117.
References
E. Basch, S. Gabardi and C. Ulbricht, Am. J. Health Syst. Pharm., 60, 356 (2003).
M.B. Krawinkel and G.B. Keding, Nutr. Rev., 64, 331 (2006); doi:10.1111/j.1753-4887.2006.tb00217.x.
W.T. Cefalu, J. Ye and Z.Q. Wang, Endocr. Metab. Immune Disord. Drug Targets, 8, 78 (2008); doi:10.2174/187153008784534376.
L. Leung, R. Birtwhistle, J. Kotecha, S. Hannah and S. Cuthbertson, Br. J. Nutr., 102, 1703 (2009); doi:10.1017/S0007114509992054.
R. Nahas and M. Moher, Can. Fam. Physician, 55, 591 (2009).
H. Xie, S. Huang and H. Deng, Zhong Yao Cai, 21, 458 (1998).
A. Braca, T. Siciliano, M. D'Arrigo and M.P. Germanò, Fitoterapia, 79, 123 (2008); doi:10.1016/j.fitote.2007.11.002.
M. Zhang, N.S. Hettiarachchy, R. Horax, P. Chen and K.F. Over, J. Food Sci., 74, C441 (2009); doi:10.1111/j.1750-3841.2009.01222.x.
R. Zafar and Neerja, Hamdard Med., 34, 49 (1991).
T.B. Ng, W.Y. Chan and H.W. Yeung, Gen. Pharmacol., 23, 575 (1992); doi:10.1016/0306-3623(92)90131-3.
P. Scartezzini and E. Speroni, J. Ethnopharmacol., 71, 23 (2000); doi:10.1016/S0378-8741(00)00213-0.
J.K. Grover and S.P. Yadav, J. Ethnopharmacol., 93, 123 (2004); doi:10.1016/j.jep.2004.03.035.
N. Beloin, M. Gbeassor, K. Akpagana, J. Hudson, K. de Soussa, K. Koumaglo and J.T. Arnason, J. Ethnopharmacol., 96, 49 (2005); doi:10.1016/j.jep.2004.08.009.
Y.K. Kim, H. Xu, N.I. Park, H.O. Boo, S.Y. Lee and S.U. Park, J. Med. Plants Res., 3, 897 (2009).
M.R. Uddin, X. Li, W.T. Park, S.J. Kim, Y.S. Kim, M.Y. Lee, C.H. Park and S.U. Park, Australian J. Crop Sci., 7, 1861 (2013).
T. Yamamoto, Y. Otsuka, M. Okazaki and K. Okamoto, In eds.: H.A. Hoppe, T. Levring and Y. Tanaka, The Distribution of Chemical Elements in Algae, Marine Algae in Pharmaceutical Science, Walter de Gruyter, Berlin, pp. 569-607 (1979).
M. Honya, T. Kinoshita, M. Ishikawa, H. Mori and K. Nisizawa, Nippon Suisan Gakkai Shi, 59, 295 (1993); doi:10.2331/suisan.59.295.
S. Mabeau and J. Fleurence, Trends Food Sci. Technol., 4, 103 (1993); doi:10.1016/0924-2244(93)90091-N.
Y. Yoshie, T. Suzuki, T. Shirai and T. Hirano, Nippon Gakkaishi, 60, 117 (1994); doi:10.2331/suisan.60.117.