Antinutrient contents of watermelon seeds

Addo, Philip Wiredu; Agbenorhevi, Jacob K.; Adu-Poku, David

doi:10.15406/mojfpt.2018.06.00170

Cited by 15 publications

(12 citation statements)

References 8 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to the determination of antinutrients, it is important to know the legislation and limits so as to assist the optimization of the process that produces functional flours, with the use of pretreatments and suitable drying conditions. Addo et al (2018) found that different processing techniques affected the ratios of antinutrients (oxalate, phytate, and tannins) of watermelon seeds. Boiling-oven drying (100°C for 10 min and drying at 50°C for 12 hr) decreased around 92%-96% oxalate, 58%-76% phytate, and 15%-35% tannins, whereas 49%-64% oxalate, 73%-82% phytate, and 23%-38% tannins decreased in roasting process (160°C for 30 min).…”

Section: Ta B L E 1 (Continued)mentioning

confidence: 98%

“…Both studies found that the fermentation process-that was applied after melon seeds had been boiled-led to good results, that is, it reduced antinutrients that had been detected. In the study developed by Addo et al (2018), both the wet thermal process with subsequent drying and the dry thermal process (oven) were effective in reducing antinutritional factors. According to Ayala-Zavala et al (2011) and Ibukun and Anyasi (2013), in addition to a heat treatment and fermentation of by-products and other plant-based food, either acidic or alkaline hydrolysis, can be used to inactivate or reduce concentrations of antinutrients to ratios that are acceptable and safe for consumption.…”

Section: B R a Zilian Fru It By-produc Tsmentioning

confidence: 99%

“…However, some studies have determined and quantified certain compounds, which have been found at different concentrations in varieties under analysis. Melon seeds of two varieties exhibited 18.6–19.2 mg/g of phytate, 1.4–2.1 mg/g of oxalate, 3.5–6.8 mg/g of saponin, and low content of tannins (0.007 mg/g) (Ibukun & Anyasi, 2013), whereas watermelon seeds of three varieties (Sugar baby, Crimson sweet, and Kaolack) showed, on average, 0.27 g 100 g −1 of phytate, 0.46 g 100 g −1 of oxalate, and 5.06–6.45 g 100 g −1 of tannin (Addo et al., 2018). Both studies found that the fermentation process—that was applied after melon seeds had been boiled—led to good results, that is, it reduced antinutrients that had been detected.…”

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

“…In the study developed by Addo et al. (2018), both the wet thermal process with subsequent drying and the dry thermal process (oven) were effective in reducing antinutritional factors. According to Ayala‐Zavala et al.…”

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

See 3 more Smart Citations

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

View full text Add to dashboard Cite

The disposal of fruit and vegetable by-products has drawn the attention of several sectors worldwide, not only due to the concern over environmental impacts but also due to high ratios of nutrients and bioactive compounds that are found in these nonedible parts. These by-products still have great technological potential, because they can be processed and transformed in cosmetics, pharmaceuticals, food, and other products and biomaterial with high added value. The most common form of incorporating them into food is flour. Drying operations enable waste to keep higher concentration of nutrients, less susceptibility to be attacked by microorganisms (due to low humidity), lower storage volumes, and longer shelf-life. The process of transforming residue into flours can be carried out by different equipment whose goal is to remove moisture. Afterwards, dry products pass through mills to reduce particle size. Then, standardization of granule size is recommended. In the conversion steps, processing conditions are particularly important because they should not cause any loss of nutrients, bioactive compounds, and antioxidant activity to the final product.In view of the need to control production steps, this review aimed at compiling information on the theme found in the literature and at highlighting existing gaps to show the scientific community the importance of studying the factors that affect the quality of dehydrated final products. Practical applicationsThe disposal of fruit by-products attracts the attention of several segments, not only due to the concern with environmental impacts worldwide but also due to the high levels of nutrients and bioactive compounds that are still present in these inedible parts that are not properly used. This review provides nutritional and technological information on fruit residues and their potential for application in food. The most common way of inserting these products in food matrices is through flour, but this process is not just about removing moisture from the product, several factors need to be studied and controlled aiming at the minimum of nutritional and technological losses, reduction of antinutritional factors that may be present in the residues, reduced development of microorganisms, and enzymatic activity, and for these reasons, this review was constructed, to bring the main scientific findings in the literature that reports studies on these subjects to the scientific community. Papaya seed Carica papaya L. Oven drying at 45°C Devi and Khanam (2019) Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya L. Spouted-bed drying 40°C-100°C with 9.24, 9.75, 10.50, and 11.76 m/s of flow air, for 0.5, 1.21, 2.25, 3.29, and 4.0 hr Chielle et al. (2016) C. papaya L. Convective air-drying at 40°C-100°C, air velocity (1-3 m/s) Chielle et al. (2016) Papaya peel Havai and Calimosa Tray drying at 45°C for 4 days Santos et al. (2014) C. papaya Oven drying at 60°C for 48 hr Morais et al. (2017) Freeze drying for 24 hr C. papaya L. Formosa Oven drying at 70°C...

show abstract

Section: Ta B L E 1 (Continued)mentioning

confidence: 98%

Section: B R a Zilian Fru It By-produc Tsmentioning

confidence: 99%

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

Section: Brazilian Fruit By‐productsmentioning

confidence: 99%

See 2 more Smart Citations

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Larrosa

Otero

2021

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License consumers and scientists (Devasagayam et al, 2004;Addo et al, 2018). Watermelons, including plants such as gooseberries (Chiang et al, 2013), proved to contain large amounts of these phytochemicals and therefore, a good source of antioxidants.…”

Section: Introductionmentioning

confidence: 96%

Comparative analysis of the chemical compositions of indigenous watermelon (Citrullus lanatus) seeds from two districts in Limpopo Province, South Africa

Emmanuel¹,

Phatlane²,

Mangena³

2018

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Seeds from different indigenous watermelons were analysed for their chemical composition such as phenolics, proteins, oils, minerals, ash and fibre content as well as antioxidant activity measured in methanol extract using 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay. The morphological variations of watermelons, which revealed diversity in terms of fruit and seed colour were also assessed. Average percentages for lipid content, total proteins, crude fibre, ash and total carbohydrates as 34.4, 16.5, 23.1, 3.99, and 3.16%, respectively, were recorded for Capricorn district and 31.6, 14.9, 22.0, 4.58, and 5.26% were recorded for Sekhukhune landraces. The Capricorn landraces had higher content of flavonoids (0.222 mg/g) than Sekhukhune varieties (0.130 mg/g). But, landraces from Sekhukhune had higher antioxidant activity (46.5%) which corresponded to higher total phenolic content of 0.59 mg/g. Thus, suggest that watermelon seeds may serve as potential source of natural products for food, feed and pharmaceutical applications.

show abstract

Detection the internal quality of watermelon seeds based on terahertz imaging technology combined with image smoothing and enhancement algorithm

Bin,

Jin‐li,

Zhao‐xiang

et al. 2024

Journal of Chemometrics

View full text Add to dashboard Cite

The cultivation processes of watermelon seed are often affected by issues such as empty shells and defects, resulting in significant losses. To obtain high‐quality seeds, the terahertz imaging technology combined with image smoothing and enhancement algorithm was proposed to reduce the noise and non‐obvious features caused by the influence in the imaging process and realize the non‐destructive, efficient, and accurate detection of the internal quality of watermelon seeds. Initially, a terahertz imaging system with a spatial resolution of 0.4 mm was used to acquire images of watermelon seeds with varying levels of fullness. Subsequently, denoising techniques, including Gaussian filtering, median filtering, bilateral filtering, discrete wavelet transformation denoising, wavelet denoising, and principal component analysis denoising, were used to handle the terahertz spectral images of watermelon seeds in the frequency range of 1–1.5 THz, respectively. Image enhancement operations, involving segmented linear gray‐level transformation and fractional‐order differentiation, were performed on the terahertz images of watermelon seeds after denoising. The optimal image processing approach was determined based on defect assessment through threshold segmentation. Finally, the validation was conducted at a spatial resolution of 0.2 mm. The images at a spatial resolution of 0.4 mm were subjected to wavelet denoising and window slicing in segmented linear gray‐level transformation (WS‐SLT) enhancement; the results exhibited the following improvements in defect accuracy compared with untreated THz images. A 7.74% increase in accuracy was observed for empty seeds, along with a 6.29% increase in the defect ratio for defective seeds 1. The defect ratio for intact seeds was 0, and there was no significant difference in defect ratio accuracy for defective seeds 2. At a spatial resolution of 0.2 mm, the average defect ratio error of THz imaging handled by wavelet denoising and WS‐SLT was approximately 5.04%. In conclusion, the terahertz imaging technology coupled with wavelet denoising and WS‐SLT methods can be used to enhance the accuracy of internal defect detection in watermelon seeds, and it provides a technical foundation and reference for assessing watermelon seed fullness.

show abstract

Antinutrient contents of watermelon seeds

Cited by 15 publications

References 8 publications

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Flour made from fruit by‐products: Characteristics, processing conditions, and applications

Comparative analysis of the chemical compositions of indigenous watermelon (Citrullus lanatus) seeds from two districts in Limpopo Province, South Africa

Detection the internal quality of watermelon seeds based on terahertz imaging technology combined with image smoothing and enhancement algorithm

Contact Info

Product

Resources

About