Development of a Fermented Bitter Gourd (<i>Momordica charantia</i>)–Grape Beverage Using Optimized Conditions

Abstract

Bitter gourd beverages are well acclaimed for their health benefits, which have propelled their consumption. The beverages are prepared through a fermentation process, which is one of the oldest means of preserving and enhancing the flavour of many foods. Optimized conditions for the fermentation of a bitter gourd–grape beverage were investigated in our previous study. In the present study, a statistical comparison (one-way analysis of variance (ANOVA), Tukey’s honestly significant difference (HSD) test and an independent t-test)) of grape juice, bitter gourd juice and the fermented bitter gourd–grape beverage (with and without enzymes) was carried out to find significant differences among the products. Alcohol was found to be consistent for the four products with p > 0.05, whereas significant differences (p ≤ 0.05) in the pH, antioxidant activity (ferric reducing antioxidant assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)), total titratable acidity (TTA), total soluble solids (TSS), total flavonoid content (TFC) and total phenolic content (TPC) were observed. The fermented bitter gourd–grape beverage (FBGGB) with enzymes had the highest antidiabetic potential content (27.07). The data obtained demonstrate that fermentation indeed enhances the biochemical function of vegetables (in this case, bitter gourd) and could thus be considered for the commercial processing of bitter gourd.

Keywords

• fermentation
• antidiabetic potential
• antioxidant activity
• optimum conditions
• enzyme