Thermal Effects on Antioxidants in Luffa acutangula

Luffa acutangula (Ridge gourd) possesses various valuable health effects due to the abundance of numerous bioactive compounds. The fruit from this crop is generally consumed worldwide after thermal processing, which may cause a difference in their bioactive constituents. The study investigates the impact of different cooking methods (microwaving, pressure cooking and frying) and various extraction solvents (ethanol, methanol and butanol) on the phytochemical content and antioxidant capacity of L. acutangula. Initial findings indicate that this fruit has significant antioxidant potential. Pressure-cooking and frying treatments were the best cooking methods for preserving the antioxidant capacity and bioactive compounds. Compared to the raw sample, the retention level of flavonoids after frying and pressure cooking was 45.0% and 10.5%, respectively, whereas 20.9% loss was observed in microwave cooking. Correspondingly, antioxidant capacity in terms of ferric reducing antioxidant power was measured to rise by 15.5% after pressure cooker cooking in respect to their raw sample. Interestingly, the development of new phenolic compounds such as vanillic acid, ellagic acid, rutein, catechin etc., after thermal treatments was observed in the cooked samples. Moreover, in the Pearson correlation study it was proved that the phenols and flavonoids are more accountable for antioxidant activity. Present data exhibit the availability of different bioactive compounds with their antioxidant potential and retention of these compounds after various thermal treatments. The results of present study provide important insights for refining type of cooking treatment to maintain and boost the antioxidant and nutritional properties of L. acutangula, thereby establishing it as a beneficial addition to a healthy diet.