Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon

Fundo, Joana F.; Miller, Fátima A.; García, Ester María José Bailón; Santos, João Rodrigo; Silva, Cristina L. M.; Brandão, Teresa R. S.

doi:10.1007/s11694-017-9640-0

Cited by 81 publications

(89 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Melon seeds contain high percentages of lipids, proteins, and fibres. They present antiproliferative activity and antioxidant properties, in addition to their prebiotic potential [10,11]. In addition, the presence of flavonoids and phenolic compounds reaffirms that the melon seed flour Cucumis melo L. has high antioxidant properties [12].…”

Section: Introductionmentioning

confidence: 73%

“…Morais et al [40] also reported the prominence of these last two minerals in the micronutrients quantification. Accordingly, Fundo et al [11] confirmed the highest concentrations of potassium, mainly located in the residual parts (peels and seeds), corresponding to 44% of the total content, with the seeds representing 14% of the total potassium level. The intake of 100 g of MSF meets the requirements established by the Dietary References Intakes-DRI's [41], for minerals for men and women aged 19-70 years is as follows: Cr (35 × 10 −6 and 25 × 10 −6 mg/d), Mg (400-420 and 310-320 mg/d), P (700 mg/d, both genders), and Zn (11 and 8 mg/d), and should not exceed intakes of K (4,700 mg/d) and Na (1,500 mg/d).…”

Section: Mineral Analysismentioning

confidence: 93%

See 1 more Smart Citation

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

View full text Add to dashboard Cite

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/ mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

show abstract

Section: Introductionmentioning

confidence: 73%

Section: Mineral Analysismentioning

confidence: 93%

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Total phenolic content was determined using the Folin–Ciocalteu method (Fundo, Miller, Garcia, et al, ), by blending 25.0 ml of juice with 50.0 ml of 100% methanol (Merck) and using an Ultra‐Turrax homogenizer (Ika digital T25, IKA‐Werke GmbH & Co. KG, Staufen, Germany). Results were expressed as μg gallic acid equivalent per mL of juice.…”

Section: Methodsmentioning

confidence: 99%

“…Separation was carried out using a reverse‐phase C18‐silica analytical column (Waters Spherisorb ODS2 5 µm 4.6 × 250 mm). Mobile phase, standard solutions, and juice samples were prepared according to Fundo, Miller, Garcia, et al (), following the method as previously described by Zapata and Dufour (). The peaks were detected using a refractive index detector (RI‐1530, Jasco) and analyzed using Jasco‐Borwin software v.1.50 (JMBS Developments, Fontaine, France).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Sroy

Fundo

Miller

et al. 2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.

show abstract

Valorization of Industrial Coproducts From Tropical Fruit

Pacheco,

Castañeda‐Valbuena,

Herrera‐Pool

et al. 2023

Nutraceutics From Agri‐Food By‐Products

View full text Add to dashboard Cite

Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon

Cited by 81 publications

References 38 publications

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Valorization of Industrial Coproducts From Tropical Fruit

Contact Info

Product

Resources

About