Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different nectars produced. The results obtained showed that the Sugar Baby variety is richer in lycopene (24.39 mg·
References
[1]
Tebbakh, D. and Louahedj, B. (2016) Etude comparative des taux de réussite des greffes chez la tomate (trois variétés hybrides greffées sur deux variétés de porte-greffes de tomate) ainsi que des taux de réussite des greffes de pastèque (trois variétés de pastèque greffées sur deux variétés de courge). Master en Agronomie, Université Abdelhamid Ibn Badis-Mostaganem, 120 p.
[2]
Perkins-Veazie, P., Davis, A. and Collins, J.K. (2012) Watermelon: From Dessert to Functional Food. Israel Journal of Plant Sciences, 60, 395-402.
[3]
Gil, M.I., Aguayo, E. and Kader, A.A. (2006) Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage. Journal of Agricultural and Food Chemistry, 54, 4284-4296. https://doi.org/10.1021/jf060303y
[4]
Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., and O’Donnell, C. (2011 Effect of Thermosonication on Bioactive Compounds in Watermelon Juice. Food Research International, 44, 1168-1173.
https://doi.org/10.1016/j.foodres.2010.07.005
[5]
Wang, C., Qiao, A., Fang, X., Sun, L., Gao, P., Davis, A.R., et al. (2019) Fine Mapping of Lycopene Content and Flesh Color Related Gene and Development of Molecular Marker—Assisted Selection for Flesh Color in Watermelon (Citrullus lanatus). Frontiers in Plant Science, 10, Article No. 1240.
https://doi.org/10.3389/fpls.2019.01240
[6]
Di Mascio, P., Kaiser, S. and Sies, H. (1989) Lycopene as the Most Efficient Biological Carotenoid Singlet Oxygen Quencher. Archives of Biochemistry and Biophysics, 274, 532-538. https://doi.org/10.1016/0003-9861(89)90467-0
[7]
Charoensiri, R., Kongkachuichai, R., Suknicom, S. and Sungpuag, P. (2009) Beta-Carotene, Lycopene, and Alpha-Tocopherol Contents of Selected Thai Fruits. Food Chemistry, 113, 202-207. https://doi.org/10.1016/j.foodchem.2008.07.074
[8]
Maiani, G., Caston, M.J.P., Catasta, G., Toti, E., Cambrodon, I.G., Bysted, A., Granado-Lorencio, F., Olmedilla-Alonso, B., Knuthsen, P., Valoti, M., Bohm, V., Mayer-Miebach, E., Behsnilian, D. and Schlemmer, U. (2009) Carotenoids: Actual Knowledge on Food Sources, Intakes, Stability and Bioavailability and Their Protective Role in Humans. Molecular Nutrition and Food Research, 53, 194-218.
https://doi.org/10.1002/mnfr.200800053
[9]
Liu, Y., Hu, X., Zhao, X.Y. and Song, H. (2011) Combined Effect of High Pressure Carbon Dioxide and Mild Heat Treatment on Overall Quality Parameters of Watermelon Juice. Innovative Food Science & Emerging Technologies, 13, 112-119.
https://doi.org/10.1016/j.ifset.2011.11.001
[10]
Zhang, C., Trierweiler, B., Li, W., Butz, P., Xu, Y., Rufer, C.E. and Zhao, X. (2010) Comparison of Thermal, Ultraviolet-C, and High Pressure Treatments on Quality Parameters of Watermelon Juice. Food Chemistry, 126, 254-260.
https://doi.org/10.1016/j.foodchem.2010.11.013
[11]
Feng, M., Ghafoor, K., Seo, B., Yang, K. and Park, J. (2013) Effects of Ultraviolet-C Treatment in Teflon®-Coil on Microbial Populations and Physico-Chemical Characteristics of Watermelon Juice. Innovative Food Science & Emerging Technologies, 19, 133-139. https://doi.org/10.1016/j.ifset.2013.05.005
[12]
Benakmoum, A., Abbedou, S., Ammouche, A., Panagiotis, K. and Dimitrios G. (2008) Valorisation of Low Quality Edible Oil with Tomato Peel Waste. Food Chemistry, 110, 684-690. https://doi.org/10.1016/j.foodchem.2008.02.063
[13]
Perkins-Veazie, P. (2007) Carotenoids in Watermelon and Mango. Acta Horticulturae, 746, 259-264. https://doi.org/10.17660/ActaHortic.2007.746.28
[14]
Adetutu, A., Olorunnisola, O.S. and Owoade, O.A. (2015) Nutritive Values and Antioxidant Activity of Citrullus lanatus Fruit Extract. Food and Nutrition Sciences, 6, 1056-1064. https://doi.org/10.4236/fns.2015.611109
[15]
Subburaj, S., Lee, K., Jeon, Y., Tu, L., Son, G., Choi, S., et al. (2019) Whole Genome Resequencing of Watermelons to Identify Single Nucleotide Polymorphisms Related to Flesh Color and Lycopene Content. PLoS ONE, 14, e0223441
https://doi.org/10.1371/journal.pone.0223441
[16]
Perkins-Veazie, P., Collins, J.K., Pair, S. and Roberts, W. (2001) Lycopene Content Differs among Red-Fleshed Watermelon Cultivars. Journal of the Science of Food and Agriculture, 81, 983-987. https://doi.org/10.1002/jsfa.880
[17]
Mokrzycki, W.S. and Tatol, M. (2011) Colour Difference ΔE—A Survey. Machine Graphics and Vision, 20, 383-412.
[18]
Cooperstone, J.L., Ralston, R.A., Riedl, K.M., Haufe, T.C., Schweiggert, R.M., King, S.A., et al. (2015) Enhanced Bioavailability of Lycopene when Consumed as Cis-isomers from Tangerine Compared to Red Tomato Juice, a Randomized, Cross-Over Clinical Trial. Molecular Nutrition & Food Research, 59, 658-669.
https://doi.org/10.1002/mnfr.201400658
[19]
Hobson, G. and Grierson, D. (1993) Tomato. In: Seymour, G.B., Taylor, J.E. and Tucker, G.A., Eds., Biochemistry of Fruit Ripening, Springer Netherlands, Dordrecht, 405-442. https://doi.org/10.1007/978-94-011-1584-1_14
[20]
Choudhary, B.R., Haldhar, S.M., Maheshwari, S.K., Bhargava, R. and Sharma, S.K. (2015) Phytochemicals and Antioxidants in Watermelon (Citrullus lanatus) Genotypes under Hot Arid Region. Indian Journal of Agricultural Sciences, 85, 414-417.
[21]
Egea, Barsan, Bian, Purgatto, Latché, Chervin, Bouzayen et al. (2010) Chromoplast Differentiation: Current Status and Perspectives. Plant and Cell Physiology, 51, 1601-1611. https://doi.org/10.1093/pcp/pcq136
[22]
Pudney, Gambelli & Gidley. (2011). “Confocal Raman Microspectroscopic Study of the Molecular Status of Carotenoids in Tomato Fruits and Foods. Applied Spectroscopy, 65, 127-134. https://doi.org/10.1366/10-06121
[23]
Tlili, I., Hdider, C., Lenucci, M.S., Riadh, I., Jebari, H. and Dalessandro, G. (2011) Bioactive Compounds and Antioxidant Activities of Different Watermelon (Citrullus lanatus (Thunb.) Mansfeld) Cultivars as Affected by Fruit Sampling Area. Journal of Food Composition and Analysis, 24, 307-314.
https://doi.org/10.1016/j.jfca.2010.06.005
