PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2015 | 16 | 64-74
Tytuł artykułu

Chemical Composition and Quantitative Elemental Investigation of Bitter Melon

Autorzy
Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Researchers have found many interesting properties of bitter melon and therefore attracted many others on its studies. Bitter melon belongs to cucurbitacea family and momordica genus. Bitter melon is used for human consumption all over the world in different forms such as a vegetable and /or medicine. Some of the research work has been done on the fruits, its seeds and leaves but the other parts such as tissues has not been studied. The present study is an extensive investigation of the quantitative elements for Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Pb, Zn, K, N, and P of the fruit- skin, fruit-flesh, fruit-seed, tissue skin, leaf and root of bitter melon for the first time using flame atomic absorption spectrometry. The results show a quite good variation of the concentration of the elements in different part of the fruit and the tissue.
Słowa kluczowe
Rocznik
Tom
16
Strony
64-74
Opis fizyczny
Twórcy
  • Department of Chemistry, Faculty of Natural Sciences, University of Guyana, Turkeyen Campus, Georgetown, P.O Box 101110, Guyana, South America
Bibliografia
  • [1] B. Wahjoedi, P.B. Nurendah, F. Dzulkarmain, S. Sukardi, Buletin Penelitian Kesehatan 15(1) (1987).
  • [2] R.V. Trivedi, K.J. Wadher, J.B. Taksande, M.J. Umekar, International Journal of Research in Ayurveda and Pharmacy, 2(2) (2011) 443-447.
  • [3] W.Y. Chan, P.P. Tam, H.W. Yeung, Contraception 29 (1984) 91-100.
  • [4] S. Lee-Huang, P.L. Huang, A.S. Boringbaiar, C.H. Chen, H.F. Kung. Proc. Natl. Acad. Sci. USA 92 (1995) 8818-8822.
  • [5] Y.X. Wang, J. Jacob, P.T. Wingfield, S.J. Stahl, J.D. Kaufman, P.L. Huang, S. Lee-Huang, D.A. Torchia, Protein Sci. 9 (2000) 138-144.
  • [6] [T.S. Roopshree, D. Raman, R.H. Shobha Rani, C.Narendra, Intl. J. of Applied Research in Natural Products, 1 (2008) 20-28.
  • [7] I. Shahidul, J. Mohaammad, S. Naval, Hettiarachchy, Functional Foods in Health and Disease 2011, Volume 1, Issue 2 (February 17, 2011).
  • [8] J.E. Ataaaman, D.B. Grillo, E.K.I. Omangbai, M. Idu, F. Amaechina, V. Okonjii, B.A. Avinde, J. Med. Sci. 6(5) (2006) 828-832.
  • [9] P.B. Ayoola, A. Adeyeye and O.O. Onawumi, Pakistan Journal of Nutrition, 9(8) (2010) 755-758.
  • [10] R. Hazarica, P. Paarida, B. Neog, R.N.S. Yadav, Bio-information 8(6) (2012) 251-254.
  • [11] A. Semiz, A.S en, African Journal of Biotechnology, 3 (2007) 273-277.
  • [12] R.B. Ray, American Association of Cancer Research. February (2010).
  • [13] R.K. Sahu, A. Jain, S. Nayak, Intl. J. of Biomedical Research. 2(11) (2011) 579-587.
Typ dokumentu
article
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.psjd-efb66a42-ee9c-4186-80fe-92c1e65a3581
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.