The effect of ripening stages on the antioxidant potential of melon (Cucumis melo L.) cultivar Hikapel

Wulandari, Puji; Daryono, Budi Setiadi; Supriyadi, Supriyadi

doi:10.1063/1.4985430

Cited by 7 publications

(5 citation statements)

References 18 publications

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“…Similar results of moisture, protein, and lipid were reported in United States Department of Agriculture (USDA) nutrient database (USDA, 2019). The fresh cantaloupe purée contained total phenolic content (55.28 mg GAE/100 g), total flavonoid content (5.74 mg QE/100 g), and total carotenoid content (0.71 µg/g), which were lower than the values reported by Wulandari et al (2017) of 89.82 mg GAE/100 g, 11.00 mg QE/100 g, and 86.50 mg/100 g, for TPC, TFC, and TCC respectively.…”

Section: Proximate and Physicochemical Properties Of Fresh Cantaloupe...contrasting

confidence: 69%

Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

Tan¹,

Sulaiman²,

Rukayadi³

et al. 2022

IFRJ

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Cantaloupe is an excellent source of carotenoids, phenolics, flavonoids, carbohydrates, and minerals. Fresh cantaloupe is a seasonal fruit, highly perishable, and has a short shelf life. In the present work, the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 - 15%), and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10% AG exhibited the best quality in terms of moisture content, hygroscopicity, hue, water solubility index, and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10% AG at a powder-to-icing ratio of 1:10, and in temperature between 15 and 35°C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134, and showed no significant difference (p < 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b* value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10% AG has the potential to produce cake icing with a natural colorant and high in antioxidants, with no significant effect on the flow behaviour index of the produced cake icing.

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Section: Proximate and Physicochemical Properties Of Fresh Cantaloupe...contrasting

confidence: 69%

Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

Tan¹,

Sulaiman²,

Rukayadi³

et al. 2022

IFRJ

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“…Moshonas et al (1993) found that the quantities of fructose, glucose, sucrose, and ascorbic acid in Hami melon were 177, 96, 96, and 0.128 g/kg of raw melon respectively. Some bioactive compounds for health benefit, such as carotenoids, flavonoids and phenolics have also been found in melon (Wulandari et al, 2017). Usually, ripe Hami melon can be eaten fresh or made into refreshing drinks.…”

Section: Introductionmentioning

confidence: 99%

A hami melon flavor creation

Zhu

ZHENG

2022

Food Sci. Technol

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Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

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“…It is also well established that phenolic compounds, particularly flavonoids, are responsible for free radical scavenging activity. However, it should be noted that antioxidant activity does not depend solely on phenolic content, but is also influenced by other compounds, such as ascorbic acid, flavonoid, and carotenoid (Wulandari et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic Profile and Antioxidant Activities of Freeze-Dried Melon Manis Terengganu Peel Extracts

Ong

Harith

Shahril

et al. 2021

MABJ

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Melon Manis Terengganu (MMT) also known as Cucumis melo var. Inodorus cv. Manis Terengganu 1 originates from Terengganu, Malaysia, is composed of 28–30% inedible peels and discarded as waste. Hence, this study aimed to quantify the polyphenol and flavonoid contents, identify polyphenolic compounds and evaluate the antioxidant activity of freezedried Melon Manis Terengganu (MMT) peel aqueous extract. The total phenolic and flavonoid contents were determinedspectrophotometrically by gallic acid and quercetin standard curves, respectively. Whereas, antioxidant activity was explored by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis (3 ethylben-zothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay. Next, liquid chromatography-mass spectrometry (LC-MS) was applied for phenolic compounds identification. Results reported that the total phenolic content was 12.35 (0.59) μg GAE/mg while total flavonoid content was 2.01 (0.70) μg QE/mg. The IC50 of DPPH and ABTS assay were 27.74 (1.59) mg/mL and 4.87 (0.06) mg/mL, respectively. LC-MS results revealed the presence of polyphenolic compounds, such as kaempferol 3-(6'’-sinapylglucosyl)-(1->2)-galactoside), isoorientin 7-O-(6'”-O-(E)-feruloyl)glucoside and isoscoparin 2'’-(6-(E)-ferulylglucoside) in the sample extract. In summary, these findings served as preliminary data for further exploration on the potential application of freezedried MMT peel aqueous extract in the food and nutraceutical industry.

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The effect of ripening stages on the antioxidant potential of melon (Cucumis melo L.) cultivar Hikapel

Cited by 7 publications

References 18 publications

Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

A hami melon flavor creation

Polyphenolic Profile and Antioxidant Activities of Freeze-Dried Melon Manis Terengganu Peel Extracts

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