scholarly journals Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties

2022 ◽  
Vol 18 (119) ◽  
pp. 293-306
Author(s):  
Pouran Heidari ◽  
Dornoush Jafarpour ◽  
◽  
Keyword(s):  
Cucumis Melo ◽  
Nutritional Properties ◽  
Melon Seed

scholarly journals From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

2019 ◽  
Author(s):  
Josiane Araújo da Cunha ◽  
Roseane Claro Nabas ◽  
Priscilla Moura Rolim ◽  
Karla Suzanne Florentino da Silva Chaves Damasceno ◽  
Francisco Canindé de Sousa Júnior ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fibre ◽  
Cucumis Melo ◽  
Fatty Acid Fraction ◽  
Morphological Characterization ◽  
Melon Seed ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Sensorial Attributes ◽  
Melon Seeds

ABSTRACTReduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

scholarly journals In-vitro and In-vivo effects of Cu-Melo Seed´trypsinseed´trypsin Inhibitor on Angiogenesis and Tumor Characteristics in Balb-c Mice With Breast Cancer

2022 ◽  
Author(s):  
Shahla Rezaei ◽  
Negar Azarpira ◽  
Farhad Koohpeyma ◽  
Reza Yousefi ◽  
Mojdeh Heidari ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Cell Line ◽  
Cancer Cell ◽  
Breast Cancer Cell ◽  
Trypsin Inhibitor ◽  
Breast Tumor ◽  
Cucumis Melo ◽  
Tumor Characteristics ◽  
Melon Seed ◽  
Positive Effects

Abstract BackgroundMelon seeds as an excellent supply of protease inhibitors may have a protective role against tumor progression and angiogenesis. However, its effects on angiogenesis and the mechanism of its motion on cancer progression remain elusive. This study aimed to investigate the effect of bioactive compounds of melon seed on the expression of angiogenesis genes in breast cancer cell lines.MethodsTrypsin inhibitor (TI) was purified from the seed powder of Cucumis Melo. Half-maximal inhibitory concentration (IC50) was determined for TI, extract of melon seed powder (EXT), and tamoxifen (TAM) by MTT test. Also, breast tumor was induced by subcutaneous injection of MC4-L2 cell line in blab-c inbreed mice breast tissue. After tumor growth, mice were treated with TI, EXT, and TAM to examine their effects on the tumor characteristics and the expression of the angiogenesis-related genes including MMP-2, MMP-9, and VEGF using the RT-PCR method.ResultsTI, EXT, TAM, and adjuvant treatment of TI+TAM resulted a reduction in expression of MMP-2, MMP-9, and VEGF. All treatments improved the breast tumor characteristics and the necrosis. The Real Time-PCR method verified the positive effects of the treatments on the breast cancer cell line and tumors.ConclusionThe results indicated that treatments with trypsin Inhibitor Purified from Cucumis Melo Seeds and also combination therapy of trypsin inhibitor and tamoxifen can be considered as an alternative therapy in breast cancer patients. Further studies are warranted.

Fatty Acid Profile of Cucumis melo var. acidulus (Culinary Melon) Seed Oil

2014 ◽  
Vol 91 (5) ◽  
pp. 815-816 ◽  
Author(s):  
Shirugumbi Hanamanthagouda Manohar ◽  
Hosakatte Niranjana Murthy
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cucumis Melo ◽  
Seed Oil ◽  
Melon Seed ◽  
Melon Seed Oil

scholarly journals PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL

2008 ◽  
Vol 15 (1) ◽  
pp. 42-55 ◽  
Author(s):  
N.A.M. YANTY ◽  
O.M. LAI ◽  
A. OSMAN ◽  
K. LONG ◽  
H.M. GHAZALI
Keyword(s):  
Physicochemical Properties ◽  
Cucumis Melo ◽  
Seed Oil ◽  
Melon Seed ◽  
Honeydew Melon

Does microclimate under grey hail protection net affect biological and nutritional properties of ‘Duke’ highbush blueberry (Vaccinium corymbosumL.)?

Fruits ◽  
2016 ◽  
Vol 71 (3) ◽  
pp. 161-170 ◽  
Author(s):  
Jasminka Milivojević ◽  
Dragan Radivojević ◽  
Mirjana Ruml ◽  
Milena Dimitrijević ◽  
Jelena Dragišić Maksimović
Keyword(s):  
Highbush Blueberry ◽  
Nutritional Properties ◽  
Net Affect

METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

2016 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Luzmila Burbano Mera ◽  
Marcos Dávila Cedeño ◽  
Tatiana Martínez Santana ◽  
Ramón E. Cevallos Cedeño
Keyword(s):  
Positive Impact ◽  
Beta Carotene ◽  
Industrial Product ◽  
High Quality ◽  
Nutritional Properties ◽  
Tomato Paste ◽  
Physical Chemical ◽  
Index Terms

Abstract:  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.

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