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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 31
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Review Articles

Recent advances in the development of bitter gourd seed oil: from chemical composition to potential applications

Huiling Wanga Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, P.R. China;b National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. ChinaORCID Iconhttps://orcid.org/0000-0001-9218-4625View further author information
ORCID Icon,
Xiaoyan Shuaia Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, P.R. China;b National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. ChinaView further author information
,
Shuxin Yec China YunHong Holdings Co, Ltd, Wuxue, P.R. ChinaView further author information
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Rui Zhanga Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, P.R. China;b National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. ChinaView further author information
,
Muci Wua Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, P.R. China;b National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. ChinaORCID Iconhttps://orcid.org/0000-0002-0034-5135View further author information
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Sijia Jiangc China YunHong Holdings Co, Ltd, Wuxue, P.R. ChinaView further author information
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Yubao Lic China YunHong Holdings Co, Ltd, Wuxue, P.R. ChinaView further author information
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Dong Wuc China YunHong Holdings Co, Ltd, Wuxue, P.R. ChinaView further author information
&
Jingren Hea Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, P.R. China;b National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. ChinaCorrespondence[email protected] [email protected]
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Pages 10678-10690 | Published online: 01 Jun 2022
 
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Abstract

Non-conventional seed oils are being considered novelty foods due to the unique properties of their chemical constituents. Numerous such seed oils serve as nutritional and functional supplements, making them a point of interest for scholars. Bitter gourd (Momordica charantia L.) seed oil (BGSO) has been widely used in folk medicine worldwide for the treatment of different pathologies, such as diabetes, cancer, and several inflammatory diseases. Therefore, its nutritional and medicinal value has been extensively studied. Considering the potential use of BGSO, it is imperative to have a comprehensive understanding of this product to develop and use its biologically active ingredients in innovative food and pharmaceutical products. An extensive understanding of BGSO would also help improve the economic feasibility of the bitter gourd seed processing industry and help prevent environmental pollution associated with the raw waste produced during the processing of bitter gourd seeds. This review addresses the potential uses of BGSO in terms of food and pharmaceuticals industry perspectives and comprehensively summarizes the oil extraction process, chemical composition, biological activity, and the application prospects of BGSO in clinical medicine.

Graphical Abstract

Acknowledgements

Jingren He provided technical and funding assistance; Huiling Wang performed data collection and article writing; Xiaoyan Shuai performed formatting-related writing and translation work; Shuxin Ye, Rui Zhang, and Muci Wu helped revise the article; Sijia Jiang, Yubao Li, and Dong Wu provided technical assistance.

Disclosure statement

No potential competing interest was reported by the authors.

Additional information

Funding

This work was supported by the Hubei Province Fruit and Vegetable Intensive Processing, and Plant Polypeptide Nutritional Functional Food Development Enterprise-University Joint Innovation Center under Grant number whpu-2020-kj-304.

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