DPPH Radical Scavenging Assay, Biological Activities, Nutritional Composition and Quality Parameters of Momordica charantia Seeds Grown in District Charsadda, KPK, Pakistan

Abstract

The nutritional composition, physicochemical characteristics, antimicrobial activity and DPPH
free radical scavenging activity of the oil extracted and proximate and elemental composition of seed cake
of the local variety of Momordica charantia were examined as per AOAC or elsewhere mentioned
procedures. Physicochemical properties of the oil exhibited colour (1.71 R/U, 1.19 Y/U) being reddish
brown, the higher iodine value (105.5), saponification value (190.7), low acid value (1.3) and the higher
proportion of unsaturated fatty acids (especially the omega-3 fatty acid) as compared to saturated fatty
acids of the oil are an indication of its edibility and industrial utility. The oil also showed good inhibitory
action against the selected fungal and bacterial strains as well as DPPH free radical scavenging activity.
Results of the proximate composition of the seed cake showed it to be good source of total proteins (18.
17%), crude fibre 10.37%, percent oil (38.1%) and elements such as calcium (374.9 mg/100 g), copper
(3.01 mg/100 g), iron (39.57 mg/100 g) and zinc (12.04 mg/100 g). It can be concluded from the study
that oil and seed cake of the local variety of bitter gourd seed (BGS) oil possesses a good nutritional,
antioxidant and antimicrobial potential.