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Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe Melon

2018Journal article Restricted access
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dc.contributor.authorFundo, Joana F.
dc.contributor.authorMiller, Fátima A.
dc.contributor.authorGarcia, Ester
dc.contributor.authorSantos, João Rodrigo
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorBrandão, Teresa R. S.
dc.date.accessioned2018-11-05T15:40:48Z
dc.date.available2018-11-05T15:40:48Z
dc.date.issued2018
dc.description.abstractAlthough it is known that fruit products are rich sources of natural bioactive compounds, information on the nutritional value of their waste parts is scarce. The objective was to characterize the edible (juice and pulp) and waste (peel and seeds) parts of Cantaloupe melon (Cucumis melon L. var. reticulatus) in terms of some physicochemical characteristics, bioactive compounds and total antioxidant activity. Juice, pulp, peel and seeds represent 42, 23, 25 and 7% of total weight, respectively. Juice and pulp presented identical profiles in terms of physicochemical characteristics, bioactive compounds and antioxidant activity. They contributed to the majority of the overall content of carotenoids (80%) and vitamin C (84%) in Cantaloupe. Peel and seeds had the highest concentrations of potassium, being seeds the richest portion (7.08 ± 0.16 mg/g). Seeds had also the significantly highest total phenolics concentration (229.13 ± 20.92 μg/g), antioxidant activity (653.67 ± 169.20 μg/g), and soluble solids content (11.79 ± 0.90 °Brix). Peel stood out by the presence of chlorophylls. Since waste parts of Cantaloupe melon represent around 32% of total weight, their valorization is a challenge and strategies to improve ways of re-using them should be developed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFundo, J.F., Miller, F.A., Garcia, E., Santos, J.R., Silva, C.L.M., Brandão, T.R.S. (2018). Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization, 12(1), 292-300pt_PT
dc.identifier.doi10.1007/s11694-017-9640-0pt_PT
dc.identifier.eid85029745345
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10400.14/25944
dc.identifier.wos000425315300030
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationExploitation of non-thermal processing technologies for development of high quality fruit juices
dc.relationGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.subjectMelonpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectJuicept_PT
dc.subjectPulppt_PT
dc.subjectWastespt_PT
dc.titlePhysicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe Melonpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleExploitation of non-thermal processing technologies for development of high quality fruit juices
oaire.awardTitleGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F109519%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F65041%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage300
oaire.citation.issue1
oaire.citation.startPage292
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume12
oaire.fundingStreamFARH
oaire.fundingStream5876
person.familyNameFundo
person.familyNameMiller
person.familyNameSantos
person.familyNameSilva
person.familyNameBrandão
person.givenNameJoana F.
person.givenNameFatima
person.givenNameJoão
person.givenNameCristina
person.givenNameTeresa
person.identifier1274614
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person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-3715-6231
person.identifier.orcid0000-0002-4182-4431
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-8857-6471
person.identifier.ridE-9585-2015
person.identifier.ridG-5364-2013
person.identifier.ridD-3198-2012
person.identifier.ridA-3568-2013
person.identifier.ridJ-9418-2012
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id15763817400
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id6602174128
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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