scholarly journals Roles of Peroxisome Proliferator-Activated Receptor α in Bitter Melon Seed Oil-Corrected Lipid Disorders and Conversion of α-Eleostearic Acid into Rumenic Acid in C57BL/6J Mice

Nutrients ◽  
2016 ◽  
Vol 8 (12) ◽  
pp. 805 ◽  
Author(s):  
Ya-Yuan Chang ◽  
Hui-Min Su ◽  
Szu-Han Chen ◽  
Wen-Tsong Hsieh ◽  
Jong-Ho Chyuan ◽  
...  
Keyword(s):  
Eleostearic Acid ◽  
Seed Oil ◽  
Peroxisome Proliferator ◽  
Bitter Melon ◽  
Peroxisome Proliferator Activated Receptor ◽  
Melon Seed ◽  
Lipid Disorders ◽  
Melon Seed Oil

Formulation And Antioxidant Property Of Bitter Melon Seeds Oil Loaded Into SNEDDS Systems As A Nutraceutical

2021 ◽  
Author(s):  
Lina Winarti ◽  
Lusia Oktora Ruma Kumala Sari ◽  
Evi Umayah Ulfa ◽  
Dwi Ayu Samsuri
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Ph Value ◽  
Reducing Power ◽  
Antioxidant Property ◽  
Bitter Melon ◽  
Antioxidant Power ◽  
Melon Seed ◽  
Melon Seed Oil ◽  
Melon Seeds

Bitter melon seeds oil is less soluble in the gastrointestinal tract and has low absorption. Therefore, a self-nanoemulsion dosage form needed to support its absorption and increase its stability. This study aimed to formulate bitter melon seeds oil into a self-nano emulsifying drug delivery system (SNEDDS) and evaluate its antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The SNEDDS formulation uses bitter melon seed oil as the active ingredient and the oil phase, cremophor RH 40 as a surfactant, and glycerin as a co-surfactant. The results showed that the best SNEDDS formula obtains a ratio of oil: Smix (surfactant mixture) of 1:4. The best formula transmittance was 97.35 ± 0.04% with an emulsification time of 15.69 ± 0.06 seconds, a pH value of 6.87 ± 0.08, and a particle size of 31.8 ± 16.3 nm. Thermodynamic stability and robustness to dilution tests show the preparation is stable and resistant to various dilutions and pH. The antioxidant activity of bitter melon seed oil before and after being formulated into SNEDDS resulted in 62.73% and 50.31% reducing power. This result is not differences significantly. This study concluded that bitter melon seeds oil SNEDDS has good physical characteristics, stability, and no antioxidant activity changes.

scholarly journals Bitter melon seed oil may reduce the adiposity through the hypothalamus mTOR signaling in mice fed a high fat diet

2016 ◽  
Vol 6 ◽  
pp. 16-21 ◽  
Author(s):  
Yi Xu ◽  
Li Xu ◽  
Xiang-Tao Chen ◽  
Peichun Sun ◽  
Qingyan Guo ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Seed Oil ◽  
Mtor Signaling ◽  
Bitter Melon ◽  
High Fat ◽  
Melon Seed ◽  
Melon Seed Oil

scholarly journals Beneficial Impacts of Alpha-Eleostearic Acid from Wild Bitter Melon and Curcumin on Promotion of CDGSH Iron-Sulfur Domain 2: Therapeutic Roles in CNS Injuries and Diseases

2021 ◽  
Vol 22 (7) ◽  
pp. 3289
Author(s):  
Woon-Man Kung ◽  
Muh-Shi Lin
Keyword(s):  
Mitochondrial Function ◽  
Eleostearic Acid ◽  
Curcuma Longa ◽  
Natural Antioxidants ◽  
Nuclear Factor Κb ◽  
Bioactive Molecules ◽  
Peroxisome Proliferator ◽  
Bitter Melon ◽  
Peroxisome Proliferator Activated Receptor ◽  
Iron Sulfur

Neuroinflammation and abnormal mitochondrial function are related to the cause of aging, neurodegeneration, and neurotrauma. The activation of nuclear factor κB (NF-κB), exaggerating these two pathologies, underlies the pathogenesis for the aforementioned injuries and diseases in the central nervous system (CNS). CDGSH iron-sulfur domain 2 (CISD2) belongs to the human NEET protein family with the [2Fe-2S] cluster. CISD2 has been verified as an NFκB antagonist through the association with peroxisome proliferator-activated receptor-β (PPAR-β). This protective protein can be attenuated under circumstances of CNS injuries and diseases, thereby causing NFκB activation and exaggerating NFκB-provoked neuroinflammation and abnormal mitochondrial function. Consequently, CISD2-elevating plans of action provide pathways in the management of various disease categories. Various bioactive molecules derived from plants exert protective anti-oxidative and anti-inflammatory effects and serve as natural antioxidants, such as conjugated fatty acids and phenolic compounds. Herein, we have summarized pharmacological characters of the two phytochemicals, namely, alpha-eleostearic acid (α-ESA), an isomer of conjugated linolenic acids derived from wild bitter melon (Momordica charantia L. var. abbreviata Ser.), and curcumin, a polyphenol derived from rhizomes of Curcuma longa L. In this review, the unique function of the CISD2-elevating effect of α-ESA and curcumin are particularly emphasized, and these natural compounds are expected to serve as a potential therapeutic target for CNS injuries and diseases.

Study on Optimization of Extraction Technology for Bitter Melon Seed Oil by Supercritical CO2

2014 ◽  
Vol 618 ◽  
pp. 354-361
Author(s):  
Li Xu ◽  
Hui Li Wang ◽  
Chun Yan Wu ◽  
Ming Hua Zhou ◽  
Ya Yun Wang
Keyword(s):  
Fatty Acid ◽  
Stearic Acid ◽  
Seed Oil ◽  
Orthogonal Experiment ◽  
Extraction Temperature ◽  
Bitter Melon ◽  
Single Factor ◽  
Extraction Technology ◽  
Melon Seed ◽  
Melon Seed Oil

Bitter melon seed oil (BMSO) extracted by supercritical CO2was determined in the present study. At first, a single factor and orthogonal experiment were performed to explore the parameters of extraction pressure, temperature and time on the yield of oil. Then the constituents of extracted fatty acid were analyzed by GC-MS. The results showed that under the best conditions of extraction pressure (25MPa), extraction temperature (50°C) and extraction time (100 minutes), the yield of oil from shelling bitter melon seed was 36.1% with the CO2flow rate kept at 10kf/h. Moreover, BMSO was rich in linolenic acid and stearic acid, accounting for 42.362% and 31.481% respectively.

scholarly journals The anti-adiposity effect of bitter melon seed oil is solely attributed to its fatty acid components

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Gou-Chun Chen ◽  
Wen-Hung Chen ◽  
Kuo-Tang Tseng ◽  
Pei-Min Chao
Keyword(s):  
Fatty Acid ◽  
Seed Oil ◽  
Bitter Melon ◽  
Melon Seed ◽  
Melon Seed Oil

Bitter melon seed oil increases mitochondrial content in gastrocnemius muscle and improves running endurance in sedentary C57BL/6J mice

2018 ◽  
Vol 58 ◽  
pp. 150-157 ◽  
Author(s):  
Fei Koon Chan ◽  
Chin Hsu ◽  
Tsai-Chung Li ◽  
Wen-Hung Chen ◽  
Kuo-Tang Tseng ◽  
...  
Keyword(s):  
Gastrocnemius Muscle ◽  
Seed Oil ◽  
Bitter Melon ◽  
Mitochondrial Content ◽  
Melon Seed ◽  
Melon Seed Oil

scholarly journals A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 32 ◽  
Author(s):  
Zhana Petkova ◽  
Ginka Antova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thermal Treatment ◽  
Microwave Heating ◽  
Acid Composition ◽  
Seed Oil ◽  
Conventional Heating ◽  
Melon Seed ◽  
Sunflower Oils ◽  
Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

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