Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices

Du, Xiaofen; Davila, Mindy; Ramirez, Jessica L.; Williams, Cierra

doi:10.3390/molecules27082536

Cited by 11 publications

(7 citation statements)

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“…Watermelon is a rich source of amino acids and other nutrients. Our current study indicated that watermelon rind had higher total free amino acids than flesh; however, the free amino acids in watermelon rind had less diversity [1].…”

Section: Methodsmentioning

confidence: 44%

“…Formation and prevention of diseases in a human body A healthy and normal human body is sustained by all the biochemical reactions that take place in the cells and organelles of our bodies. Ijah et al reported that oxidation reaction leads to formation of [1,20] Eye health Vitamin A Enhances optimal eye functioning. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 357 free radicals in a human body.…”

Section: Methodsmentioning

confidence: 99%

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"The Health Benefits of Watermelon "

Hujatullah Mukhlis,

G. Tastemirova,

G. Tileuzhanova

et al. 2022

BTOUChemBio

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"Watermelon (Citrulus lantus) is an important horticultural crop which belongs to the Curcubitaceae family. The nutraceutical potential of watermelon has been illustrated by several researchers, which makes it a better choice of functional food. Watermelon has been used to treat various ailments, such as cardio-vascular diseases, aging related ailments, obesity, diabetes, ulcers, and various types of cancers. The medicinal properties of watermelon are attributed by the presence of important phytochemicals with pharmaceutical values such as lycopene, citrulline, and other polyphenolic compounds. Watermelon acts as vital source of l-citrulline, a neutral-alpha amino acid which is the precursor of l-arginine, an essential amino acid necessary for protein synthesis. Watermelon is a natural product that contains high level of antioxidants and may prevent oxidative damage in tissues due to free radical generation following an exposure to ionizing radiation. The present study aimed to investigate the radioprotective effects of watermelon. Watermelon is a member of the Cucurbitaceae family native to tropical areas of Africa near Kalahari Desert. Botanists refer it as a «pepo» which is a fruit having a thick rind and fleshy center. It is largely consumed as refreshing summer fruit, much appreciated by the consumers because of its refreshing capability, attractive color, delicate taste, and high water content to quench the summer thirst. According to Oberoi, D. and Sogi S., watermelon fruits yield 55.3 % juice, 31.5 % rind, and 10.4 % pomace. Carotenoids such as lycopene and β-carotene are responsible for the red and orange colors of the watermelon, respectively The sweetness of watermelon is mainly due to a combination of sucrose, glucose, and fructose. Sucrose and glucose account for 20–40 % and fructose for 30–50 % of total sugars in a ripe watermelon. Keywords: watermelon, nutrients, antioxidants, diseases, and consumption. "

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Section: Methodsmentioning

confidence: 44%

Section: Methodsmentioning

confidence: 99%

"The Health Benefits of Watermelon "

Hujatullah Mukhlis,

G. Tastemirova,

G. Tileuzhanova

et al. 2022

BTOUChemBio

View full text Add to dashboard Cite

show abstract

“…The total amount of UAAs (mostly Glu) and BAAs (mostly Val and Phe) increased, while the sweet ones (predominantly Ser) decreased (Table 4). These changes in flavor AAs could result in different taste (Du et al., 2022).…”

Section: Resultsmentioning

confidence: 99%

Free amino acids identification and process optimization in greengage wine fermentation and flavor formation

Yan

Tu³

et al. 2023

Journal of Food Science

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Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty acids, higher alcohols, and esters. Amino acid (AA) metabolisms in yeast are an important source of these secondary compounds, which vary with the fermentation conditions. This study explored and optimized the impact of different parameters (carbon source, inoculum, pH, temperature) on FAA contents and dynamics in greengage wine. The results demonstrated that total and essential amino acid (EAA) content rose with a higher proportion of glucose, less yeast inoculation, higher temperature, and higher initial pH. With the results obtained it was concluded that the condition of 22.4°C, pH 4.5, and 3% inoculation was optimum for a 14.9‐fold increase of EAAs in fermented greengage wine. In the long run, the research will aid in the development of the greengage brewing industry.

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“…The mass spectrometer used an ionization source at 200 °C, an interface temperature of 230 °C, and a scan model over a fragmented range of m / z 35–350. A similar volatile analysis procedure has been used for other fruits such as strawberry and watermelon. − …”

Section: Methodsmentioning

confidence: 99%

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

Routray

Williams

et al. 2022

ACS Food Sci. Technol.

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Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

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Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices

Cited by 11 publications

References 50 publications

"The Health Benefits of Watermelon "

"The Health Benefits of Watermelon "

Free amino acids identification and process optimization in greengage wine fermentation and flavor formation

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

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