Determination of vitamin E content in Momordica charantia L.
DOI:
https://doi.org/10.3989/gya.0432251.2315Keywords:
Honey, HPLC, Momordica charantia, Olive oil, Validation, Vitamin EAbstract
Momordica charantia L. (bitter melon) has long been used in traditional medicine for both external applications, such as wound and burn treatment, and internal use in conditions like gastrointestinal disorders and cancer. These uses often involve fresh fruits or their macerations in olive oil or honey. One of its key bioactive components, α-tocopherol (a form of vitamin E), is known for its strong antioxidant activity and plays a therapeutic role in managing oxidative stress-related conditions, including cancer, cardiovascular diseases, and aging. In this study, the α-tocopherol content in fresh bitter melon fruits, as well as their olive oil and honey macerates, was quantified using a validated high-performance liquid chromatography method with diode array detection (HPLC-DAD). The method was validated through linearity, limit of detection (LOD), limit of quantification (LOQ), precision, accuracy and recovery assessments. A comparative analysis revealed that the highest α-tocopherol content was found in the fresh fruits (3.346 μg/100 mg), followed by the olive oil macerate (3.04 μg/100 mg). The honey macerate contained α-tocopherol below the quantifiable limit of the method. These findings suggest that both fresh bitter melon and its olive oil macerations may serve as potential sources of vitamin E. The results also provide a valuable basis for further investigations into the therapeutic potential and bioavailability of α-tocopherol in such traditional formulations.
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