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

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Guoqiang Zhang , Ziqian Li , Afroditi Chatzifragkou , Dimitris Charalampopoulos
{"title":"Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)","authors":"Guoqiang Zhang ,&nbsp;Ziqian Li ,&nbsp;Afroditi Chatzifragkou ,&nbsp;Dimitris Charalampopoulos","doi":"10.1016/j.fufo.2024.100399","DOIUrl":null,"url":null,"abstract":"<div><p>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; <em>p</em> &lt; 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.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001059/pdfft?md5=ae59b2bcefe020513fc650d12c1c8198&pid=1-s2.0-S2666833524001059-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001059","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

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.

Abstract Image

加工方法对瓜子植物化学成分含量的影响
本研究旨在调查和评估加工方法(浸泡、煮沸和焙烧)对瓜子植物化学成分含量的影响。研究人员采用浸泡、煮沸和焙烧等三种加工方法处理了两个品种的瓜子(加利亚和哈密瓜),并分析了它们的近似成分、矿物质含量、抗营养化合物以及脂肪酸和氨基酸含量。浸泡和煮沸可使单宁酸含量分别减少 13 % - 20 %、10 % - 26 %。煮沸对脂质的提取率有积极影响,但蛋白质含量略有下降(约 6%),钾含量显著下降(最多下降 36%;p <0.05)。烘焙提高了矿物质含量(尤其是锌和铁),但单宁酸含量增加了 40 % - 114 %,植酸含量增加了 3 % - 5 %。在三种加工方法中,烘焙对保持瓜子的营养价值最有效,而煮沸对降低单宁含量最有效。总之,这项研究可指导开发适当的瓜籽加工方法,以保留瓜籽的高营养价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信