A Catalog of Natural Products Occurring in Watermelon—Citrullus lanatus

Sorokina, Maria; McCaffrey, Kira S; Deaton, Erin E.; Ma, Guoying; Ordovás, José M.; Perkins‐Veazie, Penelope; Steinbeck, Christoph; Levi, Amnon; Parnell, Laurence D.

doi:10.3389/fnut.2021.729822

Cited by 10 publications

(12 citation statements)

References 179 publications

(97 reference statements)

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“…In contrast, β-tocopherol and ( Z )-9-octadecenamide were present, albeit at a low level, in all analyzed materials. In general, all identified metabolites have been previously confirmed as constituents of watermelon [ 35 ] or teff material [ 42 ]. Nevertheless, it should be noted that they belong to bioactive natural products with important biological properties, such as anti-inflammatory, antibacterial, hepatoprotective and cytotoxic [ 43 ].…”

Section: Resultsmentioning

confidence: 93%

“…Despite the vast reports on the chemical composition of the C. lanatus plant [ 34 , 35 ], it is difficult to find detailed phytochemical data on seed material. Available information on phenolic substances covers only the total polyphenol fraction—TPC [ 36 , 37 ]—so the phytochemical profiling performed in this study is one of the first for this material and fills in the knowledge gaps.…”

Section: Resultsmentioning

confidence: 99%

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Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours

et al. 2023

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Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free flour, but so far, their potential to enrich conventional baking flours has not been comprehensively studied. Hence, the present study aimed at farinographic evaluation of dough based on refined wheat flour with additions of whole white teff (TF) and watermelon seed (WSF) and pomace (DWSF) flours (tested levels 10%, 20%, and 30%), as well as possibly extensive chemical characterization of the plant material tested, including LC-MS/MS, GC-MS, total phenolics, flavonoids, melatonin, and antioxidant potential. Most of the rheological traits were improved in the flour mixtures compared to the base white flour: development time and quality number (above 1.6-fold increase), softening and stability time (up to 1.3-fold change), and water absorption (up to 6%). Overall, the best results were achieved after the addition of watermelon seed pomace. The DWSF material was characterized by the highest levels of P, Mg, Na (7.5, 1.7, 0.4 g/kg, respectively), and Fe and Zn (124 and 27 mg/kg), while TF was the richest in Ca (0.9 g/kg) and Mn (43 mg/kg). Protein and fat levels were significantly higher in watermelon seeds compared to teff (about double and up to 10-fold, respectively). Phytochemical analyses highlighted the abundance of phenolics, especially flavones, in TF, WSF and DWSF flours (244, 93, and 721 mg/kg, respectively). However, the value of total polyphenols was low in all materials (<2 mg GAE/g), which also correlates with the low antioxidant potential of the samples. Watermelon seed pomace was characterized by significantly higher melatonin concentration (60 µg/kg) than teff (3.5 µg/kg). This study provides new information on the chemical composition and application opportunities of teff and watermelon seeds.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours

et al. 2023

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“…Watermelon is one of the most important fruit crops consumed throughout the world because it provides high nutritional value and multiple health benefits to humans [ 1 ]. For example, watermelon is rich in vitamins, which balance blood pressure and regulate heart function [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Analysis Methods: Rapid and Accurate Determination of Cuaminosulfate Residues with LC-MS/MS Based on Box–Behnken Design Study

He,

Wang,

Zhang

et al. 2024

Molecules

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In view of the defects in the previous detection of cuaminosulfate, which only focused on the analysis of copper ions, there is currently no analysis method available to determine the actual state of cuaminosulfate as chelated or bound. In order to investigate the dissipation and terminal residues in soil and watermelon of cuaminosulfate for food safety and environmental risk, a highly effective technique was developed to detect cuaminosulfate residues in watermelon and soil, and field experiments were conducted in China. After single-factor experiments, residual cuaminosulfate in samples was extracted by pure water, purified using a liquid–liquid approach combined with a dispersive solid-phase extraction, and detected by liquid chromatography tandem mass spectrometry (LC-MS/MS). The Box–Behnken design (BBD) study was used to find the optimal solutions for the time of liquid–liquid purification, the amount of extraction solvent, and the amounts of cleanup sorbents for the analytical method. The average recovery of the method was in the range of 80.0% to 101.1%, the average relative standard deviation (RSD) was 5.3–9.9%, and the detection limit was lower than 0.05 mg/kg. The BBD study not only improved the extraction rate of the method, but also saved time and was operated easily. The final residues of cuaminosulfate in watermelon at different sampling intervals were all lower than 0.05 mg/kg under field conditions. The cuaminosulfate in soils dissipated following exponential kinetics, with half-life values in the range of 9.39 to 12.58 days, which varied by different locations. Based on the validated method, food safety residues and soil residues can be determined rapidly and accurately.

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“…Matsum. & Nakai) is an horticultural species of the Cucurbitaceae family, widely cultivated and consumed throughout the world (González et al, 2020), with global annual planting covering more than 3 million hectares and production exceeding 100 million tons (Sorokina et al, 2021). This species is a naturally rich source of the non-protein α-amino acid citrulline known by its antioxidant and vasodilatation activities (Rimando and Perkins-Veazie, 2005;Zamuz et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Selection Between Watermelon (Citrullus Lanatus) Accessions via Their Associated Microbiota

Aydi-Ben-Abdallah,

Chikh-Rouhou,

Jabnoun-Khiareddine

et al. 2023

FPBJ

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Microbiome engineering, which can improve the functional capabilities of native microbial species under challenging agricultural ambiance, is an emerging biotechnological strategy to improve crop yield and resilience against biotic and abiotic environmental constraints. In this study, the microbial community structure in the rhizosphere of 7 watermelon accessions was monitored using the soil dilution plating technique on specific media. All accessions tested were screened for their root growth before planting to select accessions with an improved root system. The fruit production was determined at four months post-planting. The total soluble solids (TSS) content was measured on flesh of sampled fruits. The dendrogram of hierarchical ascending classification clustered watermelon accessions into two main groups. The 1 st cluster comprised two accessions P1 and P8 which were characterized by the highest abundance of actinomycetes and Aspergillus spp. communities in their rhizopshere, the highest weight of fruits with sweet taste. The current study clearly demonstrated that the soil microbial community structure has been shaped by Citrullus lanatus accessions. Future watermelon breeding programs will be focused on the selection of accessions that are quite able to exploit these associated beneficial microbial communities for enhanced growth and improved resistance to associated biotic stresses.

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A Catalog of Natural Products Occurring in Watermelon—Citrullus lanatus

Abstract: Graphical Abstract

Cited by 10 publications

References 179 publications

Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours

Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours

Optimizing Analysis Methods: Rapid and Accurate Determination of Cuaminosulfate Residues with LC-MS/MS Based on Box–Behnken Design Study

Selection Between Watermelon (Citrullus Lanatus) Accessions via Their Associated Microbiota

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