TITLE:
Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars
AUTHORS:
David Bazié, Kiessoun Konaté, Dakuyo Roger, Kabakdé Kaboré, Abdoudramane Sanou, Hemayoro Sama, Mamoudou Hama Dicko
KEYWORDS:
Watermelon, By-Products, Nutraceutical Properties, Rind
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.12,
December
30,
2022
ABSTRACT: Watermelon is known for its good thirst-quenching power; its important
water content is one of its major characteristics. This very juicy character of
the fruit associated with an important quantity of by-products constitutes a
weak point of profitability to its transformation. Indeed, next to the sweet,
juicy, refreshing pulp with exceptional gustative quality, there is a large
number of by-products that are not consumed, not valorized, and are considered
as waste. This study aims to provide some solutions to this problem, which
hinders the processing of watermelon in Burkina Faso. The physicochemical
parameters, phytochemical composition, and some biological properties of
watermelon rind were evaluated. In other words, substances of nutraceutical
interest and their properties were measured in watermelon rind to find useful
uses for them. The determination of the dimensions was done by direct
measurements. Physicochemical parameters were determined by standard methods.
The phytochemical composition was determined by spectrometric methods. The
analysis of the samples showed significant variability for the different
physical parameters of the fruits. Interesting physical properties such as the
water absorption and water holding capacity of the dried rind powder (nearly
1000%) were revealed. Moreover, the fruit rind showed remarkable photochemical
composition and antiradical properties. As such, watermelon rind could be
incorporated into other culinary preparations, in animal nutrition.