Abstract
Watermelon is gaining importance as a functional food due to its therapeutic effect. The therapeutic effect of watermelon has been reported and has been attributed to antioxidant constitutes.The major component in watermelon rind is citrulline that has a strong antioxidant effect which protect body from free-radical damage.Objective:This study was conducted to investigate the effect of microwave powers (150 W, 300 W & 450 W) and time intervals (1,3 & 5 minutes) on total phenolic content (TPC) and total flavonoid content (TFC) and antioxidant characteristics i.e. DPPH and ferric reducing antioxidant potential (FRAP) of microwave assisted extracts of watermelon rind powder.Methods:The extracts collected after Microwave assisted extraction (MAE) of watermelon rind wereanalyzed for their antioxidant potential through different tests including total phenolic contents (TPC), total flavonoid content (TFC), DPPH assayand FRAP.Results:Microwave assisted extraction by using ethanol as a solvent at different microwave powers and various time intervals showed that total antioxidant potential was significantly higher at low microwave power such as TPC ranges obtained at 150W for 1, 3 & 5 minutes of time intervals show ranges (159.84, 160.04 & 169.71 mg GAE/100 g). While TFC ranges at 150W for time 1, 3 & 5 minutes were (21.31, 24.15 & 42.20 mg CEQ/100g) whereas DPPH ranges at 150W for time 1, 3 & 5 minutes were (53.14, 54.87 & 68.17 % ascorbic acid inhibition) and FRAP values at 150W for time 1, 3 & 5 minutes were (201.71, 221.50 & 326.43 mg FE/100g). While high microwave power 450W can result in disruption of some antioxidants at various time intervals.Conclusions:Watermelon rind is a rich source of many antioxidants andmicrowave assisted extraction technique should be implemented in the food and nutraceutical industries and microwave assisted extracts of watermelon rind should be utilize for the development of new functional food to combat many health related problems
Highlights
Our body has an antioxidant defense system which consists of various compounds and enzymes
The values obtained by the assessment of antioxidant potential of Microwave assisted extraction (MAE) of watermelon rind extract were shown in Table 2 and are expressed as mean + standard deviation
It is concluded that the maximum total phenolic contents (TPC) 169.71+0.29 mg GAE/100g was recorded at microwave power of 150 W for 5 minutes of time intervals, whereas minimum was 92.03+0.34 mg GAE/100g recorded at power of 450 W for 5 minutes of time intervals
Summary
Our body has an antioxidant defense system which consists of various compounds and enzymes. In August 2015, the food and safety standards authority of Bharat defined nutraceuticals as a “naturally present chemical component possess physiological benefit and protect against chronic diseases, that can be isolated from food or non-food sources that can be prepared or sold in markets in form of powder, capsule, tablet, liquid, gel, Sachet, bottle etc.”. Watermelon rind have strong antioxidant effect and have ability to inhibit several oxidative enzymes and stabilize lipid peroxidation and enhance the process of antioxidants which construct a wide range of phenolic compounds an exceptional target for improving health and associate benefits [5]. Citrulline in watermelon rind has strong antioxidant properties which helps the body to fight against cancer These extraordinary qualities of watermelon rind explicit us to use it for health benefits [13]. The use of watermelon rind as a functional food should be needed to get its lavish health benefits rather than disposing it as a waste product
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