Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)
This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001059 |
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| author | Guoqiang Zhang Ziqian Li Afroditi Chatzifragkou Dimitris Charalampopoulos |
| author_facet | Guoqiang Zhang Ziqian Li Afroditi Chatzifragkou Dimitris Charalampopoulos |
| author_sort | Guoqiang Zhang |
| collection | DOAJ |
| description | This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in terms of their proximate composition, mineral content, anti-nutritional compounds, as well as fatty acid and amino acid contents. Soaking and boiling reduced the tannins content by 13 % - 20 %, 10 % - 26 %, respectively. Boiling had a positive effect on the extractability of lipid, while it resulted in a slight decrease in protein content (by approximately 6 %) and a significant potassium loss (up to 36 % decrease; p < 0.05). Roasting enhanced mineral content (especially in zinc and iron), but increased tannins by 40 % - 114 % and phytic acid contents by 3 % - 5 %. Of the three processing methods, roasting was most effective in remaining the nutritional value of melon seeds, and boiling was most effective in reducing tannins content. Overall, this study could guide the development of appropriate melon seed processing method to retain high nutritional value. |
| format | Article |
| id | doaj-art-08bfb2342b6e41eea74dfd2552650dac |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-08bfb2342b6e41eea74dfd2552650dac2025-08-20T01:57:59ZengElsevierFuture Foods2666-83352024-12-011010039910.1016/j.fufo.2024.100399Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)Guoqiang Zhang0Ziqian Li1Afroditi Chatzifragkou2Dimitris Charalampopoulos3Department of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP, UK; School of Life Sciences, Coventry University, Coventry, UK; Corresponding author.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaDepartment of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP, UKDepartment of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP, UKThis study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in terms of their proximate composition, mineral content, anti-nutritional compounds, as well as fatty acid and amino acid contents. Soaking and boiling reduced the tannins content by 13 % - 20 %, 10 % - 26 %, respectively. Boiling had a positive effect on the extractability of lipid, while it resulted in a slight decrease in protein content (by approximately 6 %) and a significant potassium loss (up to 36 % decrease; p < 0.05). Roasting enhanced mineral content (especially in zinc and iron), but increased tannins by 40 % - 114 % and phytic acid contents by 3 % - 5 %. Of the three processing methods, roasting was most effective in remaining the nutritional value of melon seeds, and boiling was most effective in reducing tannins content. Overall, this study could guide the development of appropriate melon seed processing method to retain high nutritional value.http://www.sciencedirect.com/science/article/pii/S2666833524001059Melon seedsBy-product valorisationNutritional compositionAnti-nutritional compoundsFood processingSustainable food |
| spellingShingle | Guoqiang Zhang Ziqian Li Afroditi Chatzifragkou Dimitris Charalampopoulos Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) Future Foods Melon seeds By-product valorisation Nutritional composition Anti-nutritional compounds Food processing Sustainable food |
| title | Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) |
| title_full | Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) |
| title_fullStr | Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) |
| title_full_unstemmed | Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) |
| title_short | Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.) |
| title_sort | effect of processing methods on the phytochemical content of melon seeds cucumis melo l |
| topic | Melon seeds By-product valorisation Nutritional composition Anti-nutritional compounds Food processing Sustainable food |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001059 |
| work_keys_str_mv | AT guoqiangzhang effectofprocessingmethodsonthephytochemicalcontentofmelonseedscucumismelol AT ziqianli effectofprocessingmethodsonthephytochemicalcontentofmelonseedscucumismelol AT afroditichatzifragkou effectofprocessingmethodsonthephytochemicalcontentofmelonseedscucumismelol AT dimitrischaralampopoulos effectofprocessingmethodsonthephytochemicalcontentofmelonseedscucumismelol |