Effect of pre-treatments on the phytochemical composition of watermelon (Citrullus lanatus) rind
2018
Meenakshi, N. | Sasikala, S. | Dhivya Kiruthika, K. | Mohan, Akshaya | V., Nithyalakshmi | Pavithra, M. S.
Processing of watermelon generates considerable amount of wastes in the form of peels, rind and seeds. Every part of the fruit has nutritional value, including the rind, peel and the seeds. These wastes are also rich in phytochemicals and can be exploited to investigate its nutraceutical properties. Thus, the present study was designed to determine the effects of blanching on the overall quality of the watermelon rind. The rind was steam and water blanched for 1, 2 and 3 minutes. The samples were then analyzed for their phytochemical contents. Results demonstrated that blanching had considerable effects on the phytochemical composition and anti-nutrient properties of the watermelon rind. There was drastic reduction in the anti-nutrients as a result of blanching. Steam blanching was more efficient in preserving the antioxidant activity and total phenol content in comparison to water blanching. While water blanching brought about a drastic reduction in the anti-nutritional factors.
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