Table 6 Studies showing extraction of bitter gourd and parts using different methods and different solvents
Method | Plant part used | Target compounds | Optimum extraction conditions | Yield | References |
|---|---|---|---|---|---|
Aqueous extraction | Fruit | Phenolic compounds | Temperature: 80 °C Time: 5 min Water to powder ratio: 40: 1 ml/g Particle size 1 mm | 10.6 mg GAE/g dry basis | Tan, Stathopoulos, et al. 2014 |
Aqueous extraction | Fruit | Flavonoids | Temperature: 40 °C Time: 15 min Water to fruit powder ratio: 100: 1 ml/g | 1.24 mg RE/g | Tan, Parks, et al. 2014 |
Ultra sound assisted extraction | Fruit | Total phenolic content | Temperature: 25 °C Time: 5 min |  | Sutanto et al. 2015 |
Aqueous extraction | Fruit | Proteins, Polyphenols | Fruit water ratio: 0.48 g/mL Extraction time: 95 min Extraction temperature: 68 °C | Proteins: 131.7 mg/L Polyphenols: 23.1 mg GAE per 100 ml | Jain & De 2016 |
Super critical carbon dioxide extraction with ethanol as modifier | Fruit | Charantin | Time: 2.5 h | 0.7817 mg / g sample | Zaini et al. 2018 |
Super critical fluid extraction | Ripe bitter melon pericarp | β carotene | Pressure: 390 bar Flow rate: 35 mL/min Temperature: 70 °C Time: 190 min | 90.12% | Patel et al. 2019 |
Pulsed mode ultra sound assisted extraction | Fruit | Total polyphenol content and total soluble proteins content | Temperature: 68.4 °C Time: 12 min Fruit to water ratio: 0.25 g/mL | 104.5 mg GAE/g and 42.1 mg/ 1000 mL respectively | Chakraborty et al. 2020 |