Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia was written by Lubinska-Szczygel, Martyna;Rozanska, Anna;Namiesnik, Jacek;Dymerski, Tomasz;Szterk, Arkadiusz;Luksirikul, Patraporn;Vearasilp, Suchada;Katrich, Elena;Gorinstein, Shela. And the article was included in Food Control in 2019.Reference of 106-73-0 The following contents are mentioned in the article:
Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrixes. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analyzed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatog. and time-of-flight mass spectrometry (GC脳GC-TOF-MS) as well as to assess botanical and geog. origin. In the case of volatiles, 212 chem. compounds were tentatively identified, which can be classified into seven chem. classes, such as aldehydes, alcs., esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavor than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong pos. correlation of binding properties and bioactivity of Momordica charantia was estimated One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordicacharantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Reference of 106-73-0).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics