Potential utilization of wild melon (Cucumis melo spp.) for antioxidant rich products.
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Date
2022
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Punjab Agricultural University
Abstract
The nutritional composition of physiological mature, but unripe wild melon was analysed and it was found that moisture, crude protein, crude fat, crude fibre, ash and available carbohydrates was 87.75% 1.67%, 1.49%, 1.85%, 0.48%, 4.12% respectively. The calcium, iron, zinc and phosphorus were found to be 44.01, 1.72, 0.52, 26.81 mg/100g respectively. Wild melons are considered to possess significant antioxidant, anti-inflammatory and analgesic value. The antioxidant activity of wild melon was 9.85 and 9.58% by DPPH and ABTS, respectively. The total phenolic, flavonoid, alkaloid and ascorbic acid content of fresh wild melon was found to be 67.16 mg GAE/100g, 33.27 mg QE/100g, 7.67 mg/100g, 32.46 mg/100 g, respectively. In wild melon fruit, the total dietary fibre (TDF), soluble dietary fibre (SDF), and insoluble fibre (IDF) content was 2.69, 2.24, and 0.45 g/100g, respectively. The antioxidant activity of oven and shade dried wild melon fruit chunks was 64.27 and 66.19%, respectively (DPPH method). Shade dried chunks had higher antioxidant activity than oven dried chunks. The antioxidant activity by ABTS method showed a similar trend, with percentages of 62.19 and 64.40, respectively. Total phenols, flavonoids, alkaloid and ascorbic acid content in freshly prepared wild melon oven dried and shade dried were 432.29 and 451.34 mg GAE/100g, 189.52 and 223.61 mg QE/100g, 49.09 and 51.53 mg/100g, 77.75 and 64.79 mg/100g, respectively. Seven products namely jam I (with seeds unblanched), jam II (with seeds blanched), jam III (seedless unblanched), chutney I (with seeds), chutney II (without seeds), chutney III (fresh chutney powder) and pickle were prepared from wild melon. All the prepared products were evaluated for sensory properties, proximate composition, antioxidant potential, ascorbic acid, bioactive compounds, sugar and dietary fibre content. The developed products were also studied for the sensory parameters, antioxidants and bioactive compounds at one month interval during storage period of three months. The percent retention of antioxidants during storage of three months in jam I, jam II and jam III ranged between 94.47-43.65%, 83.03-36.23% and 88.73-59.50%, respectively, while in case of chutney I, chutney II and chutney III, it ranged between 92.38-49.45%, 82.06-47.63% and 88.73- 59.50%, respectively. Furthermore, in pickle, the percent retention ranged between 96.27- 60.10 %. The study concluded that wild melon products with high antioxidant content can be marketed to health-conscious consumers, expanding the use range of wild melon fruit in the form of health products.
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Prabhdeep Kaur (2022). Potential utilization of wild melon (Cucumis melo spp.) for antioxidant rich products. (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.