Characterization, phenolic compounds and functional properties of Cucumis melo L. peels

•The chemical characterization shows that melon peels provide an important source of dietary fibers.•The high performance liquid chromatography analysis indicates a high complexity in the melon peels phenolic composition.•Phenolic compounds are identified in melon peels including hydroxybenzoic acid...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.1691-1697
Main Authors: Mallek-Ayadi, Sana, Bahloul, Neila, Kechaou, Nabil
Format: Article
Language:English
Subjects:
Bioactive compounds
By-products
Chromatography, High Pressure Liquid
Cucumis melo - chemistry
Cucumis melo L
Dietary fibers
Flavonoids
Flavonoids - analysis
Functional properties
Hydroxybenzoates - analysis
Peels
Phenols - analysis
Plant Extracts - chemistry
Polyphenols
Polyphenols - analysis
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Summary:•The chemical characterization shows that melon peels provide an important source of dietary fibers.•The high performance liquid chromatography analysis indicates a high complexity in the melon peels phenolic composition.•Phenolic compounds are identified in melon peels including hydroxybenzoic acids and flavonoids.•Melon peels can offer cheap and efficient value-added bioactive compounds for industrial applications. The aim of this work is to investigate the phytochemical composition and functional properties of the melon peels, considered as a by-product. Melon peels (maazoun cultivar) are rich in nutritional ingredients such as carbohydrates (69.77%) and ash (3.67%). They contain significant amounts of total dietary fibers (41.69%) and antioxidants as polyphenols and flavonoids (332mg/100g extract and 95.46mg/100g extract, respectively). The identification and the quantification of the phenolic compounds of melon peels were performed by high performance liquid chromatography apparatus. The obtained results indicate that hydroxybenzoic acids and flavones constitute their main phenolic classes. 3-Hydroxybenzoic acid is the major phenolic compound in the melon peels by 33.45mg/100g, followed by apigenin-7-glycoside (29.34mg/100g). Determination of the functional properties (water and oil retention capacities) and color shows that melon peels have properties that may be useful in industrial applications.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.117