Abstract:
Momordica fruits and seeds are widely used in traditional Sri Lankan medicine and local diets due
to their antiviral, anti-inflammatory, anticancer and anti-diabetic properties, which help manage
chronic diseases and promote health. However, limited scientific data exist on the functional
properties, nutritional composition, and seed oil content of different Momordica cultivars. This
study aimed to evaluate the bioactive compounds, antioxidant capacity, proximate composition,
and seed oil content of nine Momordica cultivars grown in Sri Lanka. The varieties included four
improved types (Thinnaweli White, MC 43, Matale Green and a hybrid), two traditional types
(Kalu Karawila and Batu Karawila) and three wild types (Uru Karawila, Geta Karawila, and
Thumba Karawila). Eight belong to Momordica charantia, while Thumba Karawila represents
Momordica dioica. All analyses were conducted using three replicates per variety. Fruit samples
for nutritional analysis were collected at the harvesting stage, while seeds from fully ripened pods
were used for oil extraction. Laboratory analyses included the Ferric Ion Reducing Antioxidant
Power (FRAP) assay for total antioxidant capacity (TAC), the aluminum chloride (AlCl₃)
colorimetric method for total flavonoid content (TFC), and the Folin-Ciocalteu reagent method
for total phenolic content (TPC). Proximate composition was determined using AOAC methods,
and seed oil content by Soxhlet extraction. Data were statistically analyzed using ANOVA and
Tukey’s test in SAS. Significant differences (p < 0.05) were observed among varieties. MC43
showed the highest TPC (4.28 ± 0.11 mg GAE/g DW) and TAC (3.81 ± 0.26 mg TE/g DW). Wild
types like Uru Karawila and Thumba Karawila had high bioactive and protein content. Thinnaweli
White showed the highest seed count (28 ± 2) and oil content (12.03 ± 0.85%). These findings
highlight the potential of Momordica varieties for agricultural and pharmaceutical use. Promoting
their cultivation could enhance health and support Sri Lanka’s economy.
