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: Identify the Cause:
The task is to determine the biochemical compound causing the bitter taste of bitter gourd (*Momordica charantia*).

Step 2: Analyze the Options:
Consider the following choices:
\[\begin{array}{rl} \bullet & \text{1. Betain: Contributes to the earthy taste of beets. } \\ \bullet & \text{2. Melanin: A pigment responsible for coloration; not related to taste. } \\ \bullet & \text{3. Cucurbitacin: A group of triterpenoid compounds known for intense bitterness. Found in the gourd family, including bitter gourd. These are the main cause of bitterness in bitter gourd and have medicinal properties. } \\ \bullet & \text{4. Bromelain: A protein-digesting enzyme from pineapple. } \\ \end{array}\]Therefore, cucurbitacins are responsible for bitter gourd's bitterness.

Step 3: Conclusion:
Cucurbitacin is the bitter component in *Momordica charantia*.