Question

The bitter component in Momordica charantia is

• A. Betain
• B. Melanin
• C. Cucurbitacin
• D. Bromellin

Hint:

Remember the family name: Bitter gourd belongs to the Cucurbitaceae family. The characteristic bitter compounds found in this family are called "cucurbitacins." This direct link makes the answer easy to recall.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks to identify the specific biochemical compound responsible for the characteristic bitter taste of bitter gourd (*Momordica charantia*).

Step 2: Detailed Explanation:
Let's look at the given options:
\[\begin{array}{rl} \bullet & \text{1. Betain: A compound found in beets, contributing to their earthy flavor. } \\ \bullet & \text{2. Melanin: A pigment responsible for coloration in skin, hair, and eyes; not a flavor compound. } \\ \bullet & \text{3. Cucurbitacin: This is a class of triterpenoid compounds that are known for their intensely bitter taste. They are found in many plants of the gourd family (Cucurbitaceae), including bitter gourd, cucumbers, and squashes. The specific cucurbitacins in bitter gourd are the primary source of its bitterness and are also studied for their medicinal properties. } \\ \bullet & \text{4. Bromelain: A protein-digesting enzyme complex found in pineapple. } \\ \end{array}\] Therefore, the bitterness in bitter gourd is due to cucurbitacins.

Step 3: Final Answer:
The bitter component in *Momordica charantia* is Cucurbitacin.