Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)

Zhang, G., Li, Z., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2024) Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.). Future Foods, 10. 100399. ISSN 26668335 doi: 10.1016/j.fufo.2024.100399

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/117046
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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