Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars

Journal of the Science of Food and Agriculture

Volumn 91, Issue 5, 2011, Pages 805-812

  Tarazona Díaz, Martha Patricia ^a   Viegas, Joana ^b   Moldao Martins, Margarida ^b   Aguayo, Encarna ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Antioxidant capacity; Citrulline; Lycopene; Reuse; Total phenolics; Yield

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CHLOROGENIC ACID; CITRULLINE; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CLASSIFICATION; FRUIT; SPECIES DIFFERENCE; WATERMELON;

ANTIOXIDANTS; ASCORBIC ACID; CHLOROGENIC ACID; CITRULLINE; CITRULLUS; FRUIT; PHENOLS; PLANT EXTRACTS; SPECIES SPECIFICITY;

CITRULLUS LANATUS VAR. LANATUS;

EID: 79952356219     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4250     Document Type: Article

References (48)

1. FAO (Food and Agriculture Organization of the United Nations), FAOSTAT agriculture data. [Online]. (2007). Available: .
2. MAPA (Ministerio de Agricultura, Pesca y Alimentación), Anuario de estadística agraria. [Online]. (2007). Available: .
3. Watt BK and Merrill L, Composition of Foods. Handbook No. 8. USDA, Washington, DC (1975).
4. Perkins-Veazie P and Collins JK, Flesh quality and lycopene stability of fresh-cut watermelon. Postharv Biol Technol 31: 159-166 (2004).
5. Di Mascio P, Kaiser S and Sies H, Lycopene as the most effective biological carotenoid singlet oxygen quencher. Arch Biochem Biophys 274: 532-538 (1989).
6. Fraser PD and Bramley PM, The biosynthesis and nutritional uses of carotenoids. Prog Lipid Res 43: 228-265 (2004).
7. Edwards AJ, Vinyard BT, Wiley ER, Brown ED, Collins JK, Perkins-Veazie P, et al, Consumption of watermelon juice increases plasma concentrations of lycopene and β-carotene in humans. J Nutr 133: 1043-1050 (2003).
8. Holden JM, Eldridge AL, Beecher GR, Buzzard IM, Bhagwat S, Davis CS, et al, Carotenoid content of U.S. foods: an update of the database. J Food Compos Anal 12: 169-196 (1999).
9. Chug-Ahuja JK, Holden JM, Forman MR, Mangels AR, Beecher GR and Lanza E, The development and application of a carotenoid database for fruits, vegetables, and selected multicomponent foods. J Am Diet Assoc 93: 318-323 (1993).
10. Clinton SK, Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev 56: 35-51 (1998).
11. Rimando AM and Perkins-Veazie PM, Determination of citrulline in watermelon rind. J Chromatogr A 1078: 196-200 (2005).
12. Fang YZ, Yang S and Wu G, Free radicals, antioxidants and nutrition. Nutrition 18: 872-879 (2002).
13. Wakabayashi Y, Yamada E, Yoshida T and Takahashi H, Arginine becomes an essential amino acid after massive resection of rat small intestine. J Biol Chem 269: 32667-32671 (1994).
14. Dhanakoti SN, Brosnan JT, Herzberg GR and Brosnan ME, Renal arginine synthesis: studies in vitro and in vivo. J Physiol Endocrinol Metab 259: 437-442 (1990).
15. Wu G, Meininger CJ, Knabe DA, Bazer FW and Rhoads JM, Arginine nutrition in development, health and disease. Curr Opin Clin Nutr Metab Care 3: 59-66 (2000).
16. Collins JK, Wu G, Perkins-Veazie P, Spears K, Claypool PL, Baker RA, et al, Watermelon consumption increases plasma arginine concentrations in adults. Nutrition 23: 261-266 (2007).
17. Lucotti P, Setola E, Monti LD, Galluccio E, Costa S and Sandoli EP, Beneficial effect of a long-term oral L-arginine treatment added to a hypocaloric diet and exercise training program in obese insulin-resistant type 2 diabetic patients. Am J Physiol 291: 906-912 (2006).
18. Ikeda Y, Young LH, Scalia R and Lefer AM, Cardioprotective effects of citrulline in ischemia/reperfusion injury via a non-nitric oxide-mediated mechanism. Meth Find Exp Clin Pharmacol 22: 591-563 (2000).
19. Inukai F, Suyama Y, Sato I and Inatomi H, Meiji Daigaku Nogakubu Kenkyu Hokoku 20: 29 (1966). (cited in Ref. 11).
20. Clement DB, Fresh-cut fruit category to top $ 1 billion by 2008. Fresh-cut 12: 4-6 (2004).
21. Wiley RC, Introducción a las frutas y hortalizas refrigeradas mínimamente procesadas, in Frutas y Hortalizas Mínimamente Procesadas y Refrigeradas, ed. by. Wiley RC. Chapman and Hall, New York, pp. 1-14 (1997).
22. Aguayo E, Escalona VH and Artés F, Metabolic behaviour and quality changes of whole and fresh processed melon. J Food Sci 69: 148-155 (2004).
23. Balasundram N, Sundram K and Samman S, Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99: 191-203 (2006).
24. Peschel W, Sanchez RF, Diekmann W, Plescher A, Gartzia I and Jimenez D, An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem 97: 137-150 (2006).
25. Calvo MM, Dado D and Santa-María G, Influence of extraction with ethanol or ethyl acetate on the yield of lycopene, β-carotene, phytoene and phytofluene from tomato peel powder. Eur Food Res Technol 224: 567-571 (2007).
26. Lee SK and Kader AA, Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharv Biol Technol 20: 207-220 (2000).
27. Perkins-Veazie P, Collins JK, Pair SD and Roberts W, Lycopene content differs among red fleshed watermelon cultivars. J Sci Food Agric 81: 983-987 (2001).
28. Manresa GA and Vicente I, El Color en la Industria de los Alimentos. Editorial Universitaria, Havana (2007).
29. Artés-Hernández F, Robles PA, Gómez PA, Tomás-Callejas A and Artés F, Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharv Biol Technol 55: 114-120 (2010).
30. Zechmeister L, le Rosen AL, Schroeder WA, Polgar A and Pauling L, Spectral characteristics and configuration of some stereo isometric carotenoids including prolycopene and pro-β-carotene. J Am Chem Soc 65: 1940-1951 (1943).
31. Fish WW, Perkins-Veazie P and Collins JK, A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J Food Compos Anal 15: 309-317 (2002).
32. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16: 144-158 (1965).
33. Brand-Williams W, Cuvelier ME and Berset C, Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28: 25-30 (1995).
34. Özcän S and Şenyuva HZ, Improved and simplified liquid chromatography atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acid in various food. J Chromatogr A 1135: 179-185 (2006).
35. Johnson RA and Wichern DW, Applied Multivariate Statistical Analysis. Prentice-Hall, London (2002).
36. Ellekjaer MR, Ilseng MA and Naes T, A case study of the use of experimental design and multivariate analysis in product improvement. Food Qual Prefer 7: 29-36 (1996).
37. Tadmor Y, King S, Levi A, Davis A, Meir A, Wasserman B, et al, Comparative fruit coloration in watermelon and tomato. Food Res Int 38: 837-841 (2005).
38. Brackett RE, Microbiological consequences of minimally processed fruits and vegetables. J Food Qual 10: 195-206 (1987).
39. Tarazona M, Silva-Pereira C, Santos-Pinto S and Aguayo E, Influencia de la temperatura y duración de la conservación en los compuestos funcionales de subproductos de pepino y sandía. VI Congr. Español de Ingeniería de Alimentos, Logroño, pp. 230-232 (2010).
40. Odriozola-Serrano I, Soliva-Fortuny R and Martin-Belloso O, Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes. Food Sci Technol 41: 217-226 (2008).
41. Gil MI, Aguayo E and Kader AA, Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 54: 4284-4296 (2006).
42. Wolfe KL, Kang X, He X, Dong M, Zhang Q and Liu RH, Cellular antioxidant activity of common fruits. J Agric Food Chem 56: 8418-8426 (2008).
43. Al-Saikhan MS, Howard LR and Miller Jr JC, Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). J Food Sci 60: 341-347 (1995).
44. Chu YF, Sun J, Wu X and Liu RH, Antioxidant and antiproliferative activities of common vegetables. J Agric Food Chem 50: 6910-6916 (2002).
45. Sun J, Chu YF, Wu X and Liu RH, Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50: 7449-7454 (2002).
46. Wijngaard HH, Rößle C and Brunton N, A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chem 116: 202-207 (2009).
47. Leong LP and Shui G, An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76: 69-75 (2002).
48. USDA (United States Department of Agriculture), National nutrient database for standard reference. [Online]. (2010). Available: .