Processed white melon seed flour: Chemical composition, antioxidant, angiotensin-1-converting and carbohydrate-hydrolyzing enzymes inhibitory properties

Abstract

White melon seed (Cucumeropsis mannii) contain essential nutrients and medicinal properties. Hence, this study was aimed to determine the chemical composition, angiotensin-1-converting, α-amylase and α-glucosidase enzyme inhibitory properties of undefatted (UMF), defatted (DMF) and protein isolate (MPI) of white melon seeds. Protein content of the seed flour varied from 38.2±0.12 to 85.6±0.61 g/100g, and the samples contain appreciable amount of mineral elements. The essential amino acid profile of the samples ranged between 19.9 and 30.1%. The MPI exhibited higher antioxidant activity in DPPH, FRAP, iron chelation and hydroxyl free radicals compared to UMF and DMF samples. The inhibitory potential (%) of melon seed flour samples against α-amylase, α-glucosidase and angiotensin1-1-converting enzymes varied from 10.5±0.45 - 93.8±0.40, 4.4±0.38 - 91.8±0.04 and 65.4±0.23 - 90.0±0.18%, respectively. In conclusion, MPI had highest antioxidant and inhibitory activities against α-amylase, α-glucosidase and angiotensin-1-converting enzymes. Hence, the MPI may be applicable in functional food production for the management of diabetes and hypertension.