Trends in Food Science & Technology xxx (xxxx) xxx–xxx

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Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Review

Melon (Cucumis melo L.) by-products: Potential food ingredients for novel
functional foods?
Mafalda Alexandra Silvaa,b, Tânia Gonçalves Albuquerquea,b, Rita C. Alvesb,
M. Beatriz P.P. Oliveirab, Helena S. Costaa,b,∗
a
Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
b
REQUIMTE, LAQV/Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira, nº. 228, 4050-313 Porto, Portugal

A R T I C LE I N FO A B S T R A C T

Keywords: Background: Nowadays food wastes are a major concern. On the other hand, the demand for natural beneficial
Functional foods compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over
By-products the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products
Cucumis melo L. contain phytochemical compounds with great nutritional and functional potentials.
Nutritional composition
Scope and approach: This review describes the scientific studies regarding nutritional, bioactive and anti-nu-
Bioactive compounds
Biological activities
trients composition of melon by-products, as well as their main biological activities and industrial applications.
These findings intend to contribute for future research concerning novel functional foods based on melon by-
products.
Key findings and conclusions: Melon peel is a good source of minerals (potassium, sodium, magnesium, calcium)
and phenolic compounds. It also contains carotenoids, namely lycopene and β-carotene. In turn, melon seeds are
a good source of protein (15–36%) and fibre (7–44%). Melon seed oil is a good source of tocopherols and sterols
(β-sitosterol, 0.06–289 mg/100 g oil), as well as phenolic compounds. It has an interesting fatty acid profile, very
similar to soybean and sunflower oils. Moreover, melon by-products present different biological activities in-
cluding antioxidant, anti-inflammatory, antidiabetic, antiulcer, antibacterial, and anti-angiogenic, fully justified
by the presence of bioactive compounds. Therefore, these by-products can be considered good candidates for the
development of novel functional foods, contributing to promote sustainability across food chain. Nonetheless,
further research is needed, namely concerning clinical studies to fully support the development of evidence-
based functional foods.

1. Introduction
While the population of some developing countries is under-
nourished and starving, the number of developed countries that are
dealing with obesity, over-consumption of food and increased produc-
tion of food wastes is growing. Indeed, food wastes are a rising concern
worldwide, since they represent a social, economic and environmental
problem (Mirabella, Castellani, & Sala, 2014). Food waste management
appears, therefore, as a crucial issue for global food security (European
Commission, 2017, pp. 1–14).
One of the targets of the European Commission is food waste re-
duction to stimulate Europe's transition towards a circular economy
(European Commission, 2017, pp. 1–14). Circular economy systems
maintain the added value of products for as long as possible within the
chain, simultaneously eliminating waste production. They also keep the
resources in the economy when the products reach the end of its useful
life, so that they can continue to be used productively and generate
more value. The implementation of this type of economy boosts global
competitiveness, fosters sustainable growth and generates new jobs
(European Commission, 2017, pp. 1–14).
Food wastes are defined as raw or cooked food materials, including
any type of food material discarded at any point in the life cycle of the
food, between the farm and the consumer's plate (European
Commission, 2010a). Fruit juice industries are major producers of food
wastes, due to the high amounts of peels and seeds usually discarded
(Morais et al., 2015). However, these by-products have a great potential
to be included in the human diet, especially those rich in vitamins,
minerals, fibre, oils and bioactive compounds with functional proper-
ties (da Silva & Jorge, 2014; Morais et al., 2015).
The use of food by-products to design and develop innovative

∗
Corresponding author. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal.
E-mail address: helena.costa@insa.min-saude.pt (H.S. Costa).

https://doi.org/10.1016/j.tifs.2018.07.005
Received 19 March 2018; Received in revised form 26 June 2018; Accepted 12 July 2018
0924-2244/ © 2018 Elsevier Ltd. All rights reserved.

Please cite this article as: Silva, M.A., Trends in Food Science & Technology (2018), https://doi.org/10.1016/j.tifs.2018.07.005
M.A. Silva et al.
products with added value is very important for sustainability, being a
solution to reduce food losses, wastes and environmental impact.
Indeed, sustainable food production is becoming one of the most im-
portant challenges to be faced by the food industry all over the world,
and it should be based on cost reduction, increase of product differ-
entiation, and accomplishment of consumers' needs.
2. Functional foods
The considerable growth of interest in health, food and well-being
in Europe and other developed countries has led to an increase in the
demand for foods with beneficial effects on health (European
Commission, 2010b). This demand is linked to an impulse for the de-
velopment of functional foods which provide ingredients that improve
health in a convenient way (European Commission, 2010b).
The concept of functional foods was introduced for the first time, in
the mid-1980s, in Japan (Serafini, Stanzione, & Foddai, 2012). The
definition of functional foods is not universal. For instance, there are
those who say that any food, since it provides nutrients and calories and
somehow affects health, can be a functional food. On the other hand, it
is assumed that only fortified, enriched or improved foods with a
component that has health benefits beyond basic nutrition should be
considered as functional foods.
Moreover, functional foods can be directed to the whole population
or specific groups defined by age or genetic constitution (European
Commission, 2010b). The European Commission Concerted Action on
Functional Food Science in Europe (FUFOSE) proposed a working de-
finition for functional food: “a food that beneficially affects one or more
target functions in the body beyond, adequate nutritional effects in a way
that is relevant to either an improved state of health and well-being and/or
reduction of risk of disease. It is consumed as part of a normal food pattern.
It is not a pill, a capsule or any form of dietary supplement” (European
Commission, 2010b; FUFOSE, 1999).
The functionality of these foods derives from bioactive ingredients
and depends on technological factors. These ingredients can help in the
prevention of certain types of diseases or in the improvement of per-
formance and well-being of consumers beyond its nutritional role
(Arvanitoyannis & Van Houwelingen-Koukaliaroglou, 2005).
From the point of view of a balanced diet, it is expected that suffi-
cient nutrients will be provided to meet the nutritional needs. However,
there is increasing scientific evidence to support the hypothesis that
some foods have other beneficial effects beyond the supply of basic
nutrients. Thus, due to socioeconomic changes and demographic trends
of the population, functional foods seem to be a good option to improve
the quality of life of each individual (EUFIC, 2006). Functional foods
can be classified according to the type of food or based on the bioactive
ingredient used: fibre, flavonoids, vitamins, minerals, fatty acids, car-
otenoids, among others (Arvanitoyannis & Van Houwelingen-
Koukaliaroglou, 2005). These ingredients are most often added to food
products and are naturally present in considerable amounts in different
by-products of the food industry (Schieber, Stintzing, & Carle, 2001).
Some carotenoids, such as lutein and lycopene, are described as having
potential health benefits by reducing the risk of macular degeneration
and prostate cancer, respectively. Flavonoids (anthocyanidins, ca-
techins and flavones) also have the ability to neutralize free radicals
and reduce or delay the development of some chronic diseases
(Arvanitoyannis & Van Houwelingen-Koukaliaroglou, 2005).
All foods that are designated as functional and described as having
specific health benefits should be properly analysed before any specific
health claims are allowed. As far as is known, there are a limited
number of claims approved and much research is still needed to ensure
that more health benefits of functional foods are recognized, and their
consumption is safe (Arvanitoyannis & Van Houwelingen-
Koukaliaroglou, 2005). The benefits and risks of these foods con-
sumption by populations should be, thus, carefully analysed. If the
product is of poor nutritional quality, i.e. if it contains significant
2
Trends in Food Science & Technology xxx (xxxx) xxx–xxx
amounts of fat, saturated fats, cholesterol, sodium or added sugars, it
should not be designated as a functional food. Encouraging the con-
sumption of these foods would only reinforce nutritionally poor eating
habits (Arvanitoyannis & Van Houwelingen-Koukaliaroglou, 2005). It is
also very important to conduct clinical studies in humans with the
objective of ensuring food safety and proving the functionality of active
components (Arvanitoyannis & Van Houwelingen-Koukaliaroglou,
2005).
With regard to the regulation on health claims on food, before the
entry into force of the rules of the European Union (EU), each EU
Member State had its own regulation (Moors, 2012). In December 2006,
the Regulation (EC) No 1924/2006 of the European Parliament and of
the Council on nutrition and health claims made on foods was ap-
proved. This was the first set of EU rules dealing with nutritional and
health claims, and it replaced all previous regulations of Member States
and standardized health claims on food and labelling in the EU
(European Parliament and the Council of the European Union, 2006).
3. Botanical description, distribution and cultivation regions of
melon
Melon (Cucumis melo L.) is an important horticultural crop across
wide areas of the world. It is cultivated in countries with temperate
climate in Europe, Asia, and Africa and it is also found in arid areas. The
wild melon can be found in countries like Angola, Cape Verde, China,
India, Japan, Nepal, Indonesia and Australia (IPGRI, 2003; Petkova &
Antova, 2015). The origin of the melon causes controversy, because
according to the Kirkbride's monograph, it seems that the main centre
of melon diversity is Africa. On the other hand, according to Pitrat,
Chauvet, and Foury (1999), C. melo L. originated in Africa but its
central diversity is Asia, from Turkey to Japan (Garg, Sidhu, & Cheema,
2007; Kirkbride, 1993; Pitrat et al., 1999). Although its most common
name is melon, it is also known as sweet melon, round melon, musk-
melon, casaba, cantaloupe and winter melon (IPGRI, 2003). C. melo L.,
is often confused with watermelon, Citrullus lanatus (Thunb.) Matsum.
& Nakai, since both ripe fruits are large and often sweet (Paris, Amar, &
Lev, 2012).
Taxonomically, melon belongs to the Cucurbitaceae family
(Table 1), which has 825 species, such as cucumber, pumpkins, wa-
termelon and squash (ITIS, 2017; Vishwakarma, Gupta, & Upadhyay,
2017). There is a great variation in the morphology of its fruits, in
characteristics like size, shape, colour, texture and flavour, and for this
reason, it is considered one of the most diversified species belonging to
the genus Cucumis (Maynard & Maynard, 2000). In 1859, Naudin de-
veloped a classification system for C. melo L., subdividing this species
into ten varieties. This classification was based on systematic crossings
to verify their species attributions. Later, in an attempt to simplify the
taxonomy of this species, due to its high diversity, Munger and
Robinson (1991) proposed a simpler version of the taxonomy proposed
by Naudin. In this version, they divided the species of C. melo L. into
two groups: a group that includes only the wild species C. melo var.
Table 1
Taxonomic classification of Cucumis melo L. (ITIS, 2017).
Rank Scientific name
Kingdom Plantae
Subkingdom Viridiplantae
Superdivision Embryophyta
Division Tracheophyta
Class Magnoliopsida
Superorder Rosanae
Order Cucurbitales
Family Cucurbitaceae
Genus Cucumis
Species Cucumis melo L.
M.A. Silva et al. Trends in Food Science & Technology xxx (xxxx) xxx–xxx

agrestis Naud and another which included six cultivated varieties (Garg

Morais et al.,
92.1 ± 0.6
et al., 2007; Munger & Robinson, 1991):

0.8 ± 0.1

1.2 ± 0.2
0.1 ± 0.0

3.1 ± 0.6

2017
a) C. melo var. cantalupensis Naud - Normally andromonoic, its fruits
are oval or round, with netted, warty or scaly surface, pulp usually
orange, can be green and very aromatic;

16.95 ± 0.14

34.62 ± 0.86

31.21 ± 0.93

Mallek-Ayadi
3.05 ± 0.10

6.21 ± 0.50
57.9 ± 0.46
b) C. melo var. inodorus Naud - Normally andromonoic, whose fruits are

6.2 ± 0.44

3.64 ± 0.1

et al., 2017
globular irregular, with smooth or rough texture, green or white
flesh. Its cultivars are later in maturity than cantalupensis and have
good storage characteristics;
c) C. melo var. conomon Mak - andromonoecious, whose fruits are small

et al., 2005
Gondim
cylindrical, white or green pulp and whose taste is very similar to

93.23
Peels

0.96
1.24

3.05

1.42
cucumber. Some cultivars have sweet fruits that are usually eaten

0.1
like apples;
d) C. melo var. chito and dudaim Naud - the first group contains

25.45 ± 0.49

28.46 ± 0.56
27.81 ± 0.51

23.51 ± 0.12

20.59 ± 0.95
monoecious cultivars. With small fruits, white flesh and firm, acidic

Mallek-Ayadi
7.16 ± 0.14
4.48 ± 0.11

2.92 ± 0.05

et al., 2018
taste; are usually used in “canned foods”; on the other hand, the
cultivars of the second group are andromonoic, whose fruits are
small and oval or globular with yellow pulp. The fruits are not ed-
ible although they are quite aromatic;

Morais et al.,
15.6 ± 1.8

12.6 ± 1.8

44.3 ± 0.5
e) C. melo var. flexuosus Naud - usually monoecious, its fruits are very

9.4 ± 0.5
5.5 ± 0.7
elongated, non-sweet and are usually consumed in salads. Can be

2017
found in the middle East and Asia;
f) C. melo var. momordica - monoecious, the fruits have an oval or
cylindrical shape, with smooth skin and a white or orange, non-

Antova, 2015
4.87 ± 0.25
36.3 ± 3.06

10.5 ± 2.25
3.87 ± 0.29

6.63 ± 2.01
sweet.

5.8 ± 0.2

Petkova &
In addition to its excellent flavour qualities, melon has a very rich
nutritional composition, and is an excellent source of bioactive sub-
stances for humans (Petkova & Antova, 2015).

37.167
22.874

Mehra
2.358
4.801

et al.,
2015
32.8
In what concerns to melon production, according to FAOSTAT data

0.2
from 2008 to 2016, the largest producer has been Asia with around
74% of the world production (31,166,896 tons), followed by America

Raji & Orelaja,

21.05 ± 0.01

31.86 ± 0.01

33.94 ± 0.01
7.45 ± 0.01
3.23 ± 0.01

3.14 ± 1.15
(11.9%) and Europe (7.2%). In that period, the melon production in the
EU decreased from 2,274,736 tons to 1,739,289 tons. Even so, given
that seeds represent ∼10% of the total weight, about 173,929 tons of

2014
seeds are still discarded. If we consider that their oil content is around

Azhari et al., 2014

30%, circa 52,179 tons of melon seed oil can be produced from this by-
product (FAOSTAT, 2017; Rashid, Rehman, Hussain, Ibrahim, &
28.58 ± 0.50

31.13 ± 0.90

24.75 ± 0.34
4.27 ± 0.12
4.33 ± 0.14

6.94 ± 0.55

Haider, 2011).

4. Melon seeds

4.1. Nutritional composition

25.0 ± 0.26

25.0 ± 0.05
19.8 ± 0.07

23.3 ± 0.01

Yanty et al.,
4.9 ± 0.15
2.4 ± 1.02

The nutritional composition of the C. melo L. seeds is resumed in

2008

Table 2. This by-product is rich in total fat (13–37%), crude fibre

(7–44%) and protein (15–36%). Some studies report variable amounts
of carbohydrates, ranging from 6 to 28% (Azhari, Xu, Jiang, & Xia,
35.36

19.52

Hu &

2007
Nutritional composition (g/100 g) of melon by-products.

5.32
4.05
29.9

5.85

Ao,

2014; Mallek-Ayadi, Bahloul, & Kechaou, 2018; Mehra, Pasricha, &

Gupta, 2015; Morais et al., 2017; Petkova & Antova, 2015; Raji &
de Mello et al.,
19.3 ± 0.36

32.2 ± 0.82

Orelaja, 2014; Yanty, Lai, Osman, Long, & Ghazali, 2008; de Mello,
6.0 ± 0.48
3.9 ± 0.44

Bora, & Narain, 2001; de Melo, Narain, & Bora, 2000).

Morais et al. (2017) analysed different parts (pulp, seeds and raw,
2001

oven dried and freeze dried peel) of seven different fruits (avocado,
Melon by-products

pineapple, banana, papaya, passion fruit, watermelon and melon) and

de Melo et al.,
14.91 ± 0.45

30.83 ± 2.10
22.94 ± 1.27

obtained similar protein levels for melon seeds (12.6 ± 1.8 g/100 g)
7.78 ± 0.96
4.20 ± 0.44

19.0 ± 0.45

and for passion fruit (12.3 ± 0.9 g/100 g), while for avocado seeds
(3.1 ± 0.5 g/100 g) it was much lower (Morais et al., 2017). Another
Seeds

2000

study evaluated the chemical composition of the seeds of three different

varieties of C. melo L. (Petkova & Antova, 2015). Hybrid 1 was the
Insoluble dietary
Soluble dietary

variety that presented a higher protein content (39.8 ± 0.3%), while

Carbohydrates
Soluble sugars
Crude protein

Total dietary
Components

honeydew presented a higher content of crude fibre (8.5 ± 0.2%).

Crude fibre

Reference
fibre

fibre

fibre
Moisture

Total fat

Mehra et al. (2015) compared the nutritional composition of musk

Protein
Table 2

Fibre
Ash

melon and watermelon seeds and found that musk melon seeds had a
higher total fat content (37.17%) than watermelon seeds (32.0%).

3
M.A. Silva et al. Trends in Food Science & Technology xxx (xxxx) xxx–xxx

Table 3
Minerals content (mg/100 g) of the melon by-products.
Minerals Melon by-products

Seeds Peels

Zinc 44.03 ± 1.53 6.2 ± 0.1 2.34 ± 0.64 4.77 4.835 ± 0.001 2.3 ± 0.5 0.40 ± 0.46 0.23
Iron 81.17 ± 1.52 5.6 ± 0.2 2.69 ± 0.81 4.9 13.65 ± 0.01 3.4 ± 0.8 1.23 ± 0.08 0.4
Copper 9.30 ± 0.72 15.9 ± 1.9 0.53 ± 0.12 0.83 1.54 ± 0.01 8.9 ± 1.0 0.27 ± 0.02 0.07
Manganese 15.20 ± 0.72 2.3 ± 0.2 1.25 ± 0.15 1.66 2.57 ± 0.01 4.1 ± 0.1 0.41 ± 0.15
Potassium 9548.33 ± 1.52 1886.8 ± 243.7 1148.75 ± 1.53 509.8 1040 ± 10 1791.9 ± 448.0 884.68 ± 1.03 110.39
Sodium 386.13 ± 0.81 42.2 ± 3.7 336.5 ± 0.72 41.22 1770 ± 10 277.9 ± 67.4 144.83 ± 0.12 8.54
Magnesium 3299.27 ± 0.64 149.6 ± 25.2 1062.25 ± 0.72 101.71 90 ± 10 180.5 ± 3.8 389.65 ± 0.52 13.27
Calcium 8.34 ± 0.12 806.4 ± 27.5 506.13 ± 1.52 55.44 23 ± 1 4201.4 ± 349.7 1153.12 ± 0.15 14.69
Nickel 0.11

References Azhari et al., 2014 Morais et al., 2017 Mallek-Ayadi et al., Bouazzaoui Raji & Orelaja, Morais et al., 2017 Mallek-Ayadi et al., Gondim
2017 et al., 2016 2014 2017 et al., 2005

The minerals profile of the C. melo L. seeds is detailed in Table 3.
According to Azhari et al. (2014); Morais et al. (2017); Mallek-Ayadi,
Bahloul, and Kechaou (2017) melon seeds are a good source of mi-
nerals, being potassium, magnesium and calcium present in higher
amounts. According to USDA National Nutrient Database for Standard
Reference, one cup of milk (3.7% milk fat) has an average of 290 mg of
calcium (USDA, 2017). If we compare with the calcium present in 100 g
of melon seeds, which according to the data reported by Mallek-Ayadi
et al. (2017); Bouazzaoui, Drici, Bouazzaoui, Lemerini, and Arrar
(2016); Raji and Orelaja (2014) is 348 mg/100 g of seeds, it is possible
to verify that seeds have a higher content of calcium than a cup of milk,
confirming its potential to be used as an ingredient to be included in
new foods. The same happens when we compare the magnesium con-
tent in 100 g of melon seeds (351 mg/100 g) with the magnesium
content in 100 g of spinach (79 mg/100 g), which is a food known for its
richness in this mineral. It was found that these seeds have a 4-fold
higher content than spinach (Bouazzaoui et al., 2016; Mallek-Ayadi
et al., 2017; Raji & Orelaja, 2014; USDA, 2017).
Comparing the reported data for melon seeds (Table 3) with the
mineral composition of three varieties of watermelon seeds, it is pos-
sible to verify that the melon seeds have a higher content of magnesium
and calcium, about 56% and 61%, respectively (Tabiri, Agbenorhevi,
Wireko-Manu, & Ompouma, 2016). On the other hand, in comparison
with pumpkin seeds, melon seeds have higher contents of potassium,
magnesium and calcium (about 79%, 83% and 94%, respectively)
(Karanja, Mugendi, Khamis, & Muchugi, 2013).
The melon seeds also have an interesting fatty acids profile
(Table 4), with high percentage of unsaturated fatty acids, especially
omega-6. (Das, 2006). The main fatty acid of melon seed oil is linoleic
acid, whose level may reach 52–69%. The oleic (12–32%), palmitic
(9–24%), and stearic (5–9%) acids are also present in significant
amounts (Azhari et al., 2014; Bouazzaoui et al., 2016; Hu & Ao, 2007;
Mallek-Ayadi et al., 2018; Morais et al., 2017; Petkova & Antova, 2015;
Yanty et al., 2008; de Mello et al., 2001; de Melo et al., 2000). It is
important to mention that the high amount of linoleic acid makes this
oil more susceptible to oxidation if it is not appropriately used and
preserved (Oomah, Lader, Godfrey, Liang & Girard, 2000). The profile
of saturated, monounsaturated and polyunsaturated fatty acids (PUFA)
found in vegetable oils and oils extracted from other fruit seeds is
shown in Table 5. Comparing the fatty acid profile of melon seed oil
with those of the most used vegetable oils, similarities can be found
between melon, soybean and sunflower oils (Dubois, Breton, Linder,
Fanni, & Parmentier, 2007; Foster, Williamson, & Lunn, 2009). These
oils have a high content of PUFA, which are associated to a decreased
risk of cardiovascular diseases, and a low content of saturated fatty
acids (SFA). Through the same comparison, but now with other oils
extracted from fruit seeds, it was found that the oil from melon seeds is
quite similar to those of pumpkin and watermelon seeds, which belong
to the same family. It is also very analogous to grape seed oil and pa-
prika seed oil, although grape seed oil has a lower content of SFA than
melon seed oil (Dubois et al., 2007; Foster et al., 2009). Moreover, the
oils from blackcurrant and watermelon seeds present linoleic acid
amounts very similar to melon seed oil (Dubois et al., 2007). Con-
sidering the data reported by Morais et al. (2017), it is possible to verify
that melon seeds have a higher content of omega-6 than the avocado
and papaya seeds, and a higher content of omega-3 than the avocado,
papaya and watermelon seeds (Morais et al., 2017). Although the melon
seeds oil is not yet common in the food industry, it has been shown that
its quality is not lower than other common oils available in the market
(Hu & Ao, 2007).
Among the protein fraction present in melon seeds, the contents of
some amino acids are particularly interesting. The main amino acids
described are glutamic acid (18–20 g/100 g of protein), arginine
(12–16 g/100 g of protein), aspartic acid (9–10 g/100 g of protein),
leucine (7–8 g/100 g of protein) and cysteine (5–8 g/100 g of protein)
(Hu & Ao, 2007; Lignou, Parker, Oruna-Concha, & Mottram, 2013; de
Mello et al., 2001; de Melo et al., 2000). However, melon seeds have
low levels of the essential amino acids, methionine and lysine (1–2 g/
100 g and 2–3 g/100 g of protein, respectively) which are the first
limiting amino acids (Hu & Ao, 2007; Lignou et al., 2013; de Mello
et al., 2001; de Melo et al., 2000).
4.2. Bioactive composition
In recent times, the interest of consumers and the scientific com-
munity in the bioactive components of vegetables and fruits has been
increasing. Bioactive compounds are natural compounds of food that
can have beneficial effects on health. Moreover, the qualitative and
quantitative profile of bioactive compounds in the different parts of the
plants can influence their functional properties (da Silva & Jorge, 2014;
Torres-León et al., 2016). For instance, oils and derived products are
good sources of vitamin E (which embraces tocopherols and toco-
trienols). These compounds play a very important role in the quality of
vegetable oils due to their antioxidant capacity, preventing oxidation of
PUFA, which are especially prone to oxidation (Atanasov et al., 2018;
Huang, Appel, Croft, Miller III, Mori & Puddey, 2002; Mallek-Ayadi
et al., 2018). Petkova and Antova (2015) studied the chemical com-
position of seeds of three varieties of melon (honeydew, dessert 5, and
hybrid 1) and found the presence of α-tocopherol, β-tocopherol and γ-
tocopherol. Besides, γ-tocopherol was found in higher proportion
(80.5 ± 10.2%) in the oil extracted from melon seeds (Petkova &
Antova, 2015). In another study concerning the tibish variety seeds, δ-
tocopherol was the main vitamin found (27.40 ± 0.53 mg/100 g oil),
followed by γ-tocopherol (13.10 ± 0.41 mg/100 g oil) and α-toco-
pherol (2.70 ± 0.17 mg/100 g oil) (Azhari et al., 2014). In turn, β-
tocopherol was not detected.

4
M.A. Silva et al. Trends in Food Science & Technology xxx (xxxx) xxx–xxx

Table 4
Fatty acids composition (g/100 g) of the melon seeds oil.
Fatty acids Melon seeds oil

C4:0 0.041 ± 0.001

C6:0 Tr Tr 0.007 ± 0.004
C7:0 Tr Tr
C8:0 0.037 ± 0.001 Tr 0.006 ± 0.004
C9:0 Tr Tr
C10:0 Tr Tr 0.005 ± 0.003
C12:0 0.014 ± 0.001 Tr 0.023 ± 0.002 0.1 ± 0.01
C13:0 0.241 ± 0.046 0.36 0.006 ± 0.005
C14:0 0.073 ± 0.002 0.04 0.251 ± 0.001 0.05 ± 0.01 0.1 ± 0.06 0.013 ± 0.00a 0.04 ± 0.01
C14:1 0.028 ± 0.002 0.1 ± 0.01
C15:0 0.034 ± 0.001 0.03 0.132 ± 0.002 0.1 ± 0.00 0.03 ± 0.01
C15:1 0.075 ± 0.002 0.309 ± 0.001
C16:0 8.51 ± 0.350 9.52 23.88 ± 0.004 10.37 ± 0.02 12.7 ± 3.52 1.347 ± 0.18a 8.71 ± 0.07 10.1
C16:1 0.083 ± 0.003 0.17 0.096 ± 0.003 0.08 ± 0.02 0.1 ± 0.06 0.011 ± 0.00a 0.08 ± 0.02
C17:0 0.079 ± 0.002 0.07 0.191 ± 0.001 0.1 ± 0.00 0.07 ± 0.00
C17:1 0.03 0.019 ± 0.002 0.03 ± 0.01
C18:0 6.089 ± 0.173 4.89 5.671 ± 0.007 9.18 ± 0.04 6.4 ± 0.26 0.527 ± 0.09a 5.54 ± 0.06 4.5
C18:1 31.5 ± 0.53 19.42 12.101 ± 0.007 18.75 ± 0.1 25.1 ± 0.42 2.014 ± 0.25a 15.84 ± 0.03 25.3
C18:1 n7 0.096 ± 0.01a
C18:2 51.6 ± 0.86 64.13 53.87 ± 0.009 61.10 ± 0.08 54.9 ± 3.71 7.228 ± 0.96a 68.98 ± 0.05 60.1
C18:3 0.190 ± 0.002 0.2 0.871 ± 0.012 0.16 ± 0.03 0.2 ± 0.07 0.104 ± 0.01a 0.2 ± 0.00
C20:0 0.285 ± 0.004 0.18 0.272 ± 0.005 0.22 ± 0.04 0.1 ± 0.00 0.029 ± 0.00a 0.16 ± 0.01
C20:1 0.164 ± 0.001 0.11 0.078 ± 0.008 0.09 ± 0.02 0.1 ± 0.06 0.014 ± 0.00a 0.13 ± 0.01
C20:2 0.028 ± 0.003 0.008 ± 0.00a
C21:0 0.035 ± 0.007
C22:0 Tr Tr 0.425 ± 0.005 0.008 ± 0.00a
C22:1 0.247 ± 0.002 0.4 0.02 ± 0.01
C22:6 0.014 ± 0.00a
C23:0 0.221 ± 0.007
C24:0 Tr 0.12 1.456 ± 0.002 0.014 ± 0.00a
C24:1 0.071 ± 0.002

Reference de Mello et al., de Melo Hu & Ao, 2007 Azhari et al., 2014 Petkova & Antova, Morais et al., 2017 Mallek-Ayadi et al., Bouazzaoui et al.,
2001 et al., 2000 2015 2018 2016

Tr,traces; ag/100 g of seed.

Table 5 According to the study reported by Morais et al. (2015), which

Fatty acid profile of edible oils (Dubois et al., 2007). compared total phenolic contents in different parts of seven tropical
Oil source SFA MUFA PUFA Linoleic acid Linolenic acid
fruits, melon seeds contained higher amounts (99.69 ± 23.06 mg of
gallic acid equivalents (GAE)/100 g dry weight (dw)) than papaya seeds
Palm 50.4 39.4 10.5 10.2 0.3 (67.95 ± 0.73 mg of GAE/100 g dw) and watermelon seeds
Rapeseed 8 62.4 31.5 21.6 9.9 (83.21 ± 25.17 mg of GAE/100 g dw). Mallek-Ayadi et al. (2018) in-
Soybean 15.7 24.2 59.8 52.1 7.8
vestigated the bioactive compounds in melon seed oil and verified that
Sunflower 12.8 22.4 66 65.6 0.5
Olive 15.3 73.8 10 9.4 0.6 the main classes of phenolic compounds were flavonoids and phenolic
Mango seed 52.8 41.3 7.4 6.9 0.5 acids. The most abundant phenolic compound in melon seed oil was
Apricot kernel 4.8 66.4 28.8 28.6 0.1 amentoflavone (32.80 ± 0.21 μg/g fresh weight (fw)). The phenolic
Paprika seed 17.6 14.7 67.8 67.8 –
acids identified were gallic (7.26 ± 0.02 μg/g fw), protocatechuic
Blackcurrant seed 8.3 16.3 75.3 61.5 13.8
Watermelon seed 21.7 18.4 60 59.6 0.4 (0.89 ± 0.01 μg/g fw), caffeic (3.13 ± 0.00 μg/g fw) and rosmarinic
Pumpkin seed 22 26.1 51.5 51.3 0.2 acids (2.91 ± 0.04 μg/g fw) (Mallek-Ayadi et al., 2018). Gallic acid is
Cranberry seed 9.7 22.7 67.6 45.3 22.3 widely used by industry in processed foods to prevent rancidity induced
Grape seed 6.7 18.4 65.4 64.9 0.6 by lipid peroxidation and spoilage (Yen, Duh, & Tsai, 2002). According
to Zhu, Asada, Sato, Koi, Nishiwakiand Tamura (2014) rosmarinic acid
SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, poly-
has been mentioned as having high antioxidant power and antiallergic
unsaturated fatty acids.
activity (Zhu et al., 2014).
Phytosterols are essential constituents of cell membranes in animals
and plants. Some of them are currently incorporated into foods in- 4.3. Anti-nutrients
tended to lower blood cholesterol levels (Lichtenstein & Deckelbaum,
2001). According to data reported by several authors, β-sitosterol is Anti-nutrients, natural or synthetic, are compounds that interfere
found in greater quantity in melon seeds: 0.06–289 mg/100 g oil with the absorption of nutrients (Sarkiyayi & Agar, 2010). Phytate is a
(Azhari et al., 2014; Mallek-Ayadi et al., 2018; Petkova & Antova, very common example of an anti-nutrient, as it forms insoluble com-
2015). Mallek-Ayadi et al. (2018) also found interesting concentrations plexes with some minerals such as calcium, zinc, iron and copper,
of 5,24-stigmastadienol (117.91 ± 0.06 mg/100 g) and Petkova and causing a deficiency of those nutrients (Bora, 2014; Gemede & Ratta,
Antova (2015) described the presence of Δ5-avenasterol (19.7 ± 0.1 to 2014; Sarkiyayi & Agar, 2010). Tannins which belong to the flavonoids
38.1 ± 0.1%), which may be an antioxidant and an anti-polymeriza- group, are another example of anti-nutrients. The mode of action of
tion agent in frying oils. As expected, cholesterol was detected only in these compounds involves chelation of minerals such as iron and zinc,
very low amounts (Azhari et al., 2014; Mallek-Ayadi et al., 2018; thus reducing their absorption. They also inhibit digestive enzymes and
Petkova & Antova, 2015). can precipitate proteins (Bora, 2014; Gemede & Ratta, 2014; Sarkiyayi

5
M.A. Silva et al.
& Agar, 2010). Saponins are another group of compounds classified as
anti-nutrients. They are associated with reduced food intake due to
their bitterness and throat irritation, but recently, hypocholesterolemic,
immunostimulating and anticancer properties have been described
(Bora, 2014; Gemede & Ratta, 2014). Oxalate is a salt formed from
oxalic acid that, when released, can bind to nutrients preventing their
absorption. If a food with a high content of oxalic acid is consumed
regularly, nutritional deficiencies may occur, as well as irritation of the
lining of the gut (Bora, 2014; Gemede & Ratta, 2014).
Ibukun and Anyasi (2013) analysed the effect of fermentation on the
content of anti-nutrients present in the melon seeds and observed that
this processing method decreases the levels of saponins (6.8–3.4 mg/g),
oxalates (2.1–0.3 mg/g), and phytates (18.6–2.7 mg/g), not being
harmful. In relation to tannins (7–4 μg/g), only a slight decrease was
observed, however their content can be considered low in raw melon
seeds (Ibukun & Anyasi, 2013). As far as we know, there is little in-
formation about the anti-nutrients present in melon by-products. In
fact, more research should be done, since the knowledge about anti-
nutrients occurrence in food is very important for the health and well-
being of consumers (Ibukun & Anyasi, 2013).
5. Melon peel
5.1. Nutritional composition
The nutritional composition of the melon peel is resumed in Table 2.
Morais et al. (2017) observed that melon peel has a higher protein
content than avocado, pineapple, banana, passion fruit and watermelon
peels. Regarding the content of crude fibre, the melon peel presents a
higher content than pineapple and papaya peel (Morais et al., 2017).
Koubala, Bassang'na, Yapoand Raihanatou (2016) studied the in-
fluence of the maturation stage of C. melo L. fruit fractions (peel, me-
socarp, and endocarp) on total fat and fibre contents. Total fat content
increased during fruit maturation, while fibre content decreased in the
first four weeks and then increased until the seventh week (Koubala,
Bassang, Yapo, & Raihanatou, 2016). Gondim, Moura, Dantas,
Medeiros, and Santos (2005) compared the nutritional composition of
the peels from seven different fruits (avocado, pineapple, banana, pa-
paya, passion fruit, melon and tangerine). The melon peel had the
highest water content (93.2%) and the lowest energy value (5.18 kcal/
100 g) (Gondim et al., 2005).
Table 3 provides the minerals content of the melon peel, being
potassium, sodium, magnesium and calcium, the main minerals present
in this by-product (Gondim et al., 2005; Mallek-Ayadi et al., 2017;
Morais et al., 2017). Considering the data reported by Morais et al.
(2017), the melon peel has higher levels of calcium (4201.4 ± 349.7
mg/100 g) and magnesium (180.5 ± 3.8 mg/100 g) than the avocado
(652.1 ± 51.5 mg/100 g; 45.0 ± 2.2 mg/100 g), pineapple
(3863.4 ± 585.1 mg/100 g; 98.1 ± 4.7 mg/100 g), banana
(1858.6 ± 200.9 mg/100 g; 87.9 ± 4.2 mg/100 g), papaya
(3125.0 ± 264.8 mg/100 g; 94.8 ± 7.5 mg/100 g) and passion fruit
(2219.6 ± 325.3 mg/100 g; 98.6 ± 9.2 mg/100 g) peels (Morais
et al., 2017).
Regarding the fatty acid composition, according to data reported by
Morais et al. (2017), linoleic (19.6 ± 1.9 mg/100 g), α-linolenic
(19.5 ± 1.9 mg/100 g) and palmitic (18.8 ± 1.8 mg/100 g) acids are
the major fatty acids of raw melon peel. In turn, El-Tantawy, Haggag,
Kamal, and Lithy (2016) described a different profile with palmitic
(48.1%), linolenic (15.7%) and myristic (10.5%) acids as major fatty
acids. The same authors also compared melon peel with banana peel
and observed that the former presented a higher percentage of un-
saturated fatty acids (22.8% vs. 8.0%).
Vitamin C is very important for various physiological functions. Due
to its antioxidant activity, it protects the body from the harmful effects
of free radicals. This vitamin helps the metabolism of some amino acids
(tyrosine and tryptophan) and folic acid and increases the absorption of
6
Trends in Food Science & Technology xxx (xxxx) xxx–xxx
iron in the intestine. It helps lowering cholesterol present in the blood
and it is very important for tissue growth and wound healing (Iqbal,
Khan, & Khattak, 2004). Sabino et al. (2015) analysed the ascorbic acid
content present in the flour of the melon peel and found a content of
26.3 ± 2.3 mg/100 g (Sabino et al., 2015).
5.2. Bioactive composition
The phenolic compounds found in the fruit peel play a very im-
portant role in protecting the fruit against insects and microorganisms.
Mallek-Ayadi et al. (2017) determined the content of phenolic com-
pounds in C. melo L. peel (maazoun cultivar) and identified nine classes
of phenolic compounds, such as hydroxybenzoic acids, phenyletha-
noids, phenolic alcohols, flavones, flavanone glycosides, secoiridoids,
benzeneacetic acids, lignans and hydroxycinnamic acids. Those pre-
senting the highest contents were: 3-hydroxybenzoic acid (33.5 ± 0.37
mg/100 g), apigenin-7-glycoside (29.3 ± 0.17 mg/100 g) and iso-
vanillic acid (23.7 ± 0.04 mg/100 g). m-Coumaric acid (19.9 ± 0.37
mg/100 g), oleuropein (18.9 ± 0.29 mg/100 g) and luteolin-7-glyco-
side (16.5 ± 0.15 mg/100 g) were also present in considerable
amounts (Mallek-Ayadi et al., 2017).
3-Hydroxybenzoic acid is reported to have antibacterial, antifungal
and antimutagenic activities. It can also be isolated from palm oil
(Elaeis guineensis) and grapes (Vitis vinifera) (Manuja, Sachdeva, Jain, &
Chaudhary, 2013). Isovanillic acid has antioxidant and antibacterial
activities and can be found in hortensia (Hydrangea macrophylla) and
saffron (Crocus sativus) (Khadem & Marles, 2010). Apigenin-7-glucoside
is an important constituent that possesses biological activities, namely
anti-proliferative and anti-tumoral (Srivastava & Gupta, 2007).
Al-Sayed and Ahmed (2013) analysed the phenolic compounds
profile in watermelon rind and sharlyn melon peel powders. The phe-
nolics found in sharlyn melon peel were 4-hydroxybenzoic acid
(325.3 μg/g dw), vanillin (199.2 μg/g dw), coumaric acid (80.8 μg/g
dw) and chlorogenic acid (66.2 μg/g dw). Coumaric acid was present in
greater amounts in sharlyn melon peel than in watermelon rind (8.8 μg/
g dw) (Al-Sayed & Ahmed, 2013). Morais et al. (2015) found that the
melon raw peel had a higher content of phenolic compounds
(357.8 ± 32.9 mg of GAE/100 g dw) than avocado (181.2 ± 29.1 mg
of GAE/100 g dw) and watermelon raw peel (75.1 ± 14.5 mg of GAE/
100 g dw) (Morais et al., 2015).
Flavonoids are a group of bioactive compounds that exhibit many
effects in body protection, mainly due to its antioxidant activity.
According to Mallek-Ayadi et al. (2017), the flavonoid content in melon
peel is 95.5 ± 0.15 mg of quercetin equivalents (QE)/100 g extract.
Morais et al. (2015) also analysed the content of flavonoids present in
the melon peel (raw, oven dried and lyophilized) and reported a con-
tent of 204.3 ± 21.1 mg of QE/100 g dw for raw peel. For the lyo-
philized peel, the content was similar (199.9 ± 59.7 mg of QE/100 g
dw), while for the oven dried peel, the content decreased to
106.2 ± 7.4 mg of QE/100 g dw. They also found that melon raw peel
contained a higher flavonoid content compared to six other fruits
(avocado, pineapple, banana, papaya, passion fruit and watermelon)
(Morais et al., 2015).
Regarding phytosterols, El-Tantawy et al. (2016) described simiar-
enol as the major one present in the melon peel.
Carotenoids are also very important compounds with great benefits
for human health, namely in the prevention and reduction of some
diseases, such as cardiovascular diseases and macular degeneration
(Stahl & Sies, 2005). Sabino et al. (2015) analysed lycopene and β-
carotene contents of melon peel flour and compared with flours of other
fruit peels (papaya, mango and pineapple). The melon peel flour
showed the highest amount of β-carotene (821.5 ± 0.1 μg/100 g),
while the lycopene content (64.5 ± 0.0 μg/100 g) was higher than that
of mango peel flour (25.7 ± 0.01 μg/100 g) (Sabino et al., 2015).
M.A. Silva et al.
6. Biological activities
The chemical composition previously described showed that melon
by-products are a relevant source of minerals, fatty acids, vitamin E,
fibre, protein, phenolic compounds and phytosterols. The following
section describes the influence that these compounds can have on dis-
ease prevention and health promotion.
6.1. Antioxidant activity
The antioxidant power attributed to melon by-products is essen-
tially due to the presence of specific compounds, namely polyphenols
and flavonoids. Ismail, Chan, Mariod, and Ismail (2010) determined the
2,2-diphenyl-1-picrylhydrazylradical (DPPH•) inhibition and the hy-
droxyl radical scavenging ability of methanolic extracts obtained from
different parts (skin, leaf, stem, flesh and seed) of cantaloupe melon.
The methanolic extracts were subjected twice to the extraction proce-
dure and, after that, the methanol was removed from the filtrates under
reduced pressure. An IC 50 value for melon skin of 9.58 ± 0.37 mg/mL
was found for the DPPH• inhibition assay. For the hydroxyl radical
scavenging activity, a value of 39.11 ± 2.921 g dimethyl sulphoxide
(DMSO) equivalents/g extract was found (Ismail et al., 2010). In an-
other study, Arora, Kaur, and Gill (2011) exposed methanolic extracts
of C. melo var. agrestis seeds to hydrogen peroxide radical action and
DPPH•. The methanolic extracts showed a radical inhibition of 75.59%
at a concentration of 300 μg/mL. For hydrogen peroxide scavenging
activity, the methanolic extracts achieved 69.86% at a concentration of
400 μg/mL (Arora et al., 2011).
6.2. Anti-inflammatory and analgesic activity
Gill et al. (2011a) evaluated the analgesic potential of C. melo L.
seeds through tail and tail immersion methods. A methanolic extract of
melon seeds inhibited the formation of free radicals produced during
pain stimulation, suggesting analgesic properties. The anti-in-
flammatory effect was also studied using the carrageenan induced rat
paw edema assay. The obtained methanolic extracts were evaporated
and concentrated under reduced pressure. Then, the filtrate was sus-
pended in distilled water and partitioned successively with hexane. The
aqueous layer was then concentrated in a water bath. The authors ad-
ministered orally the final extract of C. melo seeds on carrageenan in-
duced paw edema rats and observed that doses of 200 and 300 mg/kg
caused a significant reduction of paw edema, 43.4% and 56.6%, re-
spectively. To induce the edema a suspension of carrageenan (1%) was
administered subcutaneously and diclofenac sodium was used as stan-
dard drug (Gill et al., 2011a).
Arora et al. (2011) administered orally extracts of C. melo var.
agrestis seeds to rats. The melon seeds were submitted to a methanolic
extraction and, after solvent removal, three doses were tested (100, 200
and 300 mg/kg). The authors found that the most concentrated extract
inhibited edema at a percentage of 61.6% after 3 h. These results de-
monstrate that the extracts of melon seeds have anti-inflammatory ac-
tivity (Arora et al., 2011).
6.3. Antidiabetic activity
Type 2 diabetes is characterized by a rapid increase in blood glucose
levels due to starch hydrolysis (pancreatic α-amylase) and absorption of
glucose in the small intestine (α-glucosidase). This can be controlled, in
part, by inhibiting the activities of these two enzymes involved in the
digestion of carbohydrates (Krentz & Bailey, 2005).
Chen and Kang (2013) studied the inhibitory effect of C. melo L. var.
makuwa Makino on α-glucosidase and α-amylase. An inhibitory effect
of 61.8% (for α-amylase) and 35.3% (for α-glucosidase) were obtained
for hexane extracts of the oriental melon seeds, showing effectiveness in
inhibiting both enzymes. Chen, Kang, and Suh (2014) studied the
7
Trends in Food Science & Technology xxx (xxxx) xxx–xxx
influence of roasting temperature of melon seeds on α-glucosidase and
α-amylase inhibition ability. Hexane extracts were prepared from the
raw seeds and submitted to different roasting temperatures, which after
evaporation were re-dissolved in DMSO. The extracts of the raw seeds
and submitted to different roasting temperatures (150 °C, 200 °C, 250 °C
and 300 °C), presented an α-amylase inhibition of 61.8, 60.9, 50.5, 72.0
and 45.7%, respectively (Chen et al., 2014). Regarding the inhibition of
α-glucosidase, the extract of the melon seeds submitted to a roasting
temperature of 250 °C showed the greatest percentage of inhibition
(Chen et al., 2014).
6.4. Antiulcer activity
Gill et al. (2011b) investigated the antiulcer activity of methanolic
extracts of C. melo L. through three models: pyloric ligation, water
immersion stress, and indomethacin induced ulcer models. The me-
thanolic extracts were evaporated and concentrated on a rotary eva-
porator. After suspension in distilled water, the concentrated filtrate
was partitioned with hexane and its aqueous phase separated and
concentrated in a water bath. The extracts of the melon seeds were
administered at concentrations of 150 and 300 mg/kg, for a period of 8
days. For the pyloric ligation model, the authors reported ulcer in-
hibition percentages of 41.0% and 57.6% for the concentrations of 150
and 300 mg/kg, respectively. In the water immersion stress model, the
extracts of the melon seeds showed inhibition of ulcers of 52.3% and
67.6% for a dose of 150 and 300 mg/kg, respectively. Finally, for the
indomethacin induced ulcer model, the extracts from C. melo seeds
caused inhibition of 51.3 and 61.9%, for 150 and 300 mg/kg doses,
respectively (Gill et al., 2011b). These results suggest the antiulcer
activity of C. melo seed extracts (Gill et al., 2011b). This activity may be
linked to the reduction of vascular permeability, free radical genera-
tion, lipid peroxidation and strengthening of the mucosal barrier. These
actions may be related to the presence of triterpenoids and sterols (Gill
et al., 2011b).
6.5. Anti-hypothyroidism effects
Parmar and Kar (2009) studied the influence of extracts of mango,
watermelon and melon peels on serum levels of thyroid hormones (T3
and T4), in healthy normal and propylthiouracil hypothyroid rats. The
extracts were obtained using methanol as extraction solvent at 30 °C.
After filtration, the filtrate was dried under vacuum. The three extracts
increased serum T3 and T4 concentrations, indicating that they have
thyroid stimulating activity, however only when administered in-
dividually (Parmar & Kar, 2009).
6.6. Antibacterial activity
Siddeeg, Alsir, Xu, Jiang and Xia (2014a) tested antibacterial ac-
tivity against Gram-positive bacteria (Streptococcus pyogenes, Staphylo-
coccus aureus and Bacillus subtilis) and Gram-negative bacteria (Salmo-
nella typhimurium, Shigella dysenterae and Escherichia coli) of essential oil
of C. melo L. seeds. The results demonstrated that the essential oil had
the highest antibacterial inhibition against S. aureus and is more ef-
fective against Gram-positive bacteria (Siddeeg, Alsir, & XuJiangXia,
2014a).
6.7. Anti-angiogenic activity
Rasouli et al. (2017) determined the effectiveness of anti-angiogenic
activity on three dimensional cultures of Human Umbilical Vein En-
dothelial Cells of trypsin inhibitor extracted from C. melo L. seeds. The
results demonstrated that the trypsin inhibitor possessed anti-angio-
genic potential, inhibiting angiogenesis in vitro. The anti-tumour effect
of trypsin inhibitor extracted from C. melo L. seeds is due to the in-
hibition of several important steps in the development of a tumour and
M.A. Silva et al.
may be considered an antagonist which has the ability to disrupt var-
ious aspects of angiogenesis and tumour progression (Rasouli et al.,
2017).
7. Potential and current applications
In Arab countries, melon seeds are used directly for human con-
sumption as snacks after salting or roasting. In India, they are dried and
used to add flavour to dishes and desserts. In addition, the melon seed
oil is used as cooking oil in some countries of Africa and in the Middle
East (Maran & Priya, 2015; Maynard & Maynard, 2000).
Karakaya, Kavas, El, Gündüç and Akdogan (1995) produced a
beverage from melon seeds and determined its nutritional value and
acceptance by a panel of tasters. Based on the results of this study, this
drink can be considered a good source of minerals (magnesium and
iron) and protein, being well accepted by the panel of tasters as an
alternative drink.
Siddeeg, Ammar, Alsir, Yanshun-Xu, Qixing-Jiang and Wenshui-Xia
(2014b) added different concentrations of melon seed protein con-
centrate and isolate to wheat flour and evaluated its effects on the
physical properties and chemical composition of bread fortified with
melon seed proteins. They concluded that 15% of wheat flour supple-
mented with melon seeds protein concentrate and isolate can be used to
make bread without changes in its sensory properties. They observed an
increase in protein composition, fibre and amino acids, which makes
melon seeds an interesting ingredient for the incorporation of bread and
other baked products (Siddeeg, Ammar, Alsir, & XuJiangXia, 2014b).
Another application of the melon seed oil was studied by Siddeeg
and Xia (2015). These authors mixed the melon seeds oil with peanut
oil and evaluated its influence in some parameters such as: physico-
chemical composition, oxidative stability index and organoleptic
characteristics of the oils and their blends. The obtained results showed
a great similarity of that mixture with other edible oils. Besides, mixing
oils can help to improve the nutritional and functional qualities of the
oil by combining the good attributes of the two oils into one (Siddeeg &
Xia, 2015).
Al-Sayed and Ahmed (2013) have developed a new formulation and
production of a cake with sharlyn melon peel and watermelon rinds.
The new formulated cake batter presented bioactive components
compared to the cake made with 100% wheat flour alone. The authors
also recommended substitution of wheat flour at 5% for the production
of an acceptable cake (Al-Sayed & Ahmed, 2013).
8. Conclusion and future perspectives
Melon by-products are a potential source of natural food ingredients
and can be used to enrich and create novel foods with beneficial
properties having in view health and well-being promotion. Melon seed
oil has attracted a great interest due to its similarity to some of the most
used vegetable oils, such as soybean and sunflower oils.
According to the chemical composition of melon seeds, it is possible
to consider that they are a good source of important nutrients and can
be used as dietary supplement in relevant applications. The use of
melon by-products is also a very important aspect of food waste man-
agement and can contribute to a more sustainable production of several
industries (e.g. food, cosmetics). For this, it is necessary to continue
research on new bioactive compounds, to optimize extraction techni-
ques beneficial to the environment and to study the sensory aspects of
new food products, such as functional foods, containing melon by-
products. It is also of utmost importance to implement strategies that
guarantee the viability of the processes used in order to be able to scale
up to the industrial level and ensure the valorisation of the nutritional
and functional potential of the melon by-products and the sustainability
of the final product.
8
Trends in Food Science & Technology xxx (xxxx) xxx–xxx
Conflicts of interest
The authors have declared no conflict of interest.
Acknowledgements
This work has been funded by National Institute of Health Dr.
Ricardo Jorge, under the project BioCOMP (Reference number
2012DAN730). This work was also supported by the projects UID/QUI/
50006/2013 – POCI/01/0145/FEDER/007265 with financial support
from FCT/MEC through national funds and co-financed by FEDER,
under the Partnership Agreement PT2020; and project Operação
NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança
Alimentar - uma abordagem (nano)tecnológica. Tânia Gonçalves
Albuquerque and Mafalda Alexandra Silva acknowledge the PhD fel-
lowship (SFRH/BD/99718/2014 and PD/BD/142932/2018) funded by
the Fundação para a Ciência e a Tecnologia (FCT), FSE and MEC.
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