UNIVERSIDAD NACIONAL PEDRO RUIZ GALLO

FACULTAD DE INGENIERA QUMICA E INDUSTRIAS ALIMENTARIAS

ESCUELA PROFESIONAL DE INGENIERA DE

INDUSTRIAS
ALIMENTARIAS

PROJECT OF ENGLISH
STUDENTS:
CERVANTES CASAS CRISTIAN
MORAN LEON DAVID
SALVADOR REYES ELMER
VEGA ZULOETA BORIS
TEACHER:
Miss LILIANA MORENO MOGOLLN

TITLE OF THE PROJECT:

BIOACTIVE COMPOUNDS FROM FLESH AND BY-PRODUCT OF
FRESH-CUT WATERMELON CULTIVARS.
PROJECT START:
July 18, 2015

PRESENTATION OF THE PROJECT

August 29, 2015

DEDICATION

This work is dedicated God has

allowed us to meet our goals each
raised until today, giving us the
necessary strength.
Our
parents,
siblings,
family
supporting us morally and financially
to carry out studies and meet our
goals.
Upon teacher Liliana estimated that
supported us for the execution of
this project, leading us every day to
improve

INDEX
DEDICATION02
2

1
2
3
4
5
6
7
8
9

ABSTRACT.05
OBJETIVES06
INTRODUCTION07
MATERIALS AND METHODS....09
RESULTS AND DISCUSSION ..............15
CONCLUSIONS.25
ACKNOWLEDGEMENTS.25
REFERENCES...26
GRAMMAR..28
1
2
3
4

ARTICLES: a, an, the

NOUNS: Contable and uncontable nouns
QUANTIFIERS: Some, any, much, many, how much
DEMOSTRATIVE PRONOUNS: This, that, these, those

ACTIVE VOICE:
Present to be
Past to be
Present simple
Past simple
Present continuous
Future: Will, going to
Present perfect
Past perfect

PASSIVE VOICE:
Present (am, is, are + p.p.)
Past (was, were + p.p.)

CAUSE AND EFFECT: Because of

REPORTED SPECH

CONECTORS: and, for, as, or

10 ADJECTIVES CLAUSE: which, who, where, when, whose

11 PRONOUNS: Subject pronouns / Indefinite pronouns
12 PREPOSITIONS:
Of place
Of time
13 ADJECTIVES:
Demonstrative adjectives
There is / there are
14 ADVERBS
15 COMPARATIVES AND SUPERLATIVES
3

16 ADVERBS CLAUSE TIME: After, before, when

17 INFORMATION QUESTION: What, why, how, where, how often
18 CONDITIONALS: If clauses
10 TRASLATION...................................................................................

BIOACTIVE COMPOUNDS FROM FLESH AND BY-PRODUCT OF

FRESH-CUT WATERMELON CULTIVARS.
1. ABSTRACT
BACKGROUND: The fresh-cutindustry produces thousands of tonsof wastein non
edible portions that present an environmental and management problem. These
by-products could be reused, in particular, to obtain bioactive compounds. In this

study, five different fresh-cut watermelon cultivars were assessed for their flesh and
by-product bioactive contents.
RESULTS: The amount of by-product varied between 31.27 and 40.61% of initial
fresh weight (f.w.) depending on the cultivar. Watermelon cultivars were poor
sources of total antioxidant, and the content was similar between rind and flesh
samples (46.96 vs 43.46 mg ascorbic acid equivalent antioxidant capacity kg 1
f.w.). However, the rind had a moderate total phenolic content higher than that of
the flesh (458 vs 389 mg chlorogenic acid equivalent kg 1 f.w.) and a much higher
content of the amino acid citrulline (3.34 vs 2.33 g kg 1 f.w.), which has potential
bioactive properties.
CONCLUSION: Watermelon rind offers quantitative interest as a natural source of
citrulline, particularly Fashion, a dark-skinned, seedless cultivar. More research is
required on the efficient extraction of citrulline from watermelon rind and its
suitability as an additive to drinks, juices or others products to produce new
functional food products with valid health claims.

2010 Society of Chemical

Industry
Keywords: reuse; antioxidant capacity; total phenolics; citrulline; lycopene; yield.

2.0 OBJETIVES
Characterize some freshly cut watermelon cultivars in Spain, in terms of
their physical sensory properties, chemical and its main functional
compounds.
Knowing the bioactive compounds from meat and byproducts fresh
watermelon crop.
5

 Determine the percentage of waste product produced during the cutting

process fresh and the difference between cultivars in terms of their bioactive
compounds.

3.0 INTRODUCTION
Watermelon is a fruit of great economic importance, with worldwide production
estimated at approximately 93.7 thousand million tons. China is the largest
producer (62.3 thousand million tons), while Spain, ranked 11th in the world, is the
largest producer in the European Union. In 2007 the cultivated area of watermelon
in Spain was 16 900 ha and the total production was 0.79 million tons.
Watermelon is enjoyed by many people across the world as a fresh fruit, partly
owing to it being low in calories and highly nutritious and thirst-quenching.
6

Watermelon is very rich in phytonutrients such as lycopene, a precursor of carotene and a carotenoid of great interest because of its antioxidant capacity in
scavenging reactive oxygen species, which cause oxidative damage and loss of
proper cell function. Epidemiological studies have demonstrated that high
consumption of fruits and vegetables containing lycopene is associated with
reduced incidence of coronary heart disease and some types of prostate and
kidney cancer. In addition, it has been demonstrated that watermelon juice
increases blood plasma concentrations of lycopene and -carotene in humans.
Lycopene is contained in many other natural products such as tomato, red pepper
and papaya. Other natural food sources of lycopene include guava, pink grapefruit,
apricot and persimmon, although the contribution of these foods to dietary
lycopene is limited.
Watermelon is also a rich source of (non-essential) amino acids such as citrulline.
Citrulline is an efficient hydroxyl radical scavenger and a strong antioxidant. It has
been shown that the de novo synthesis of citrulline in the small intestine of rats
enables arginine to be a non-essential amino acid by converting most (83%) of
citrulline to arginine in the kidney. Arginine is an essential amino acid that has a
strong role in reproductive, pulmonary, renal, gastrointestinal, hepatic and immune
systems and facilitates the healing of wounds. Lucotti et al. reported recently that
dietary supplementation with arginine reduced fat mass and improved insulin
sensitivity in obese humans with type II diabetes. Citrulline is used in the nitric
oxide (NO) system in humans and has potential antioxidant and vasodilatatory
roles.
It has been isolated in other cucurbitaceous fruits such as bitter melon, cucumber,
muskmelon, pumpkin, bottle gourd, dishrag gourd and wax gourd.
Nowadays, consumers are concerned about their health and physical shape and
demand more natural ingredient foods of fresh quality such as ready-to-eat,
minimally processed or freshcut fruits and vegetables. For this reason, this sector
has been a rapidly growing segment of the produce industry. It was expected to
exceed US$1 billion by 2008, with fresh-cut melon and watermelon fruits as a
7

significant segment. However, the fresh-cut industry presents a problem in the

large quantity of waste produced, i.e. non-edible portions such as rind, seeds or
even damaged fruits, which are discarded. At present, this agricultural waste is an
environmental and management problem and a factor of increasing cost for the
manufacturer. In general, fresh-cut yields vary between 50 and 70% of the initial
whole product. In the case of fresh-cut melon the inedible portion is about 53%, of
which 3.4% corresponds to the seeds and 43.7% to the rind. However, the reuse of
these underutilised agricultural wastes (which contain functional compounds) as a
source of food additives could represent solution to the environmental problem. It
has been reported previously that waste and by-products of fruits are an abundant
source of antioxidant polyphenols, which it may be possible to recover for food or
cosmetic applications. For example, the tomato industry produces a high amount of
by-products, namely tomato rind and seeds. Since tomato peel is rich in lycopene,
the direct addition of tomato peel to food products could be a way to use this byproduct to obtain a new product enriched in lycopene. In watermelon (Citrullus
vulgaris Schrad.) the quantity of citrulline is higher in the rind than in the flesh, and
it too could be used as a natural additive. However, it is important to take into
account that the functional compounds in fruits and vegetables can be influenced
by various factors such as genotype/cultivar, preharvest climatic conditions, cultural
practices,

maturity,

harvesting

methods

and

postharvest

handling

procedures.26,27 For this reason, our objective in this study was to characterise
some watermelon cultivars used fresh-cut in Spain in terms of their physical,
chemical and sensory properties and their main functional compounds.
Additionally, we wanted to determine (1) the percentage of waste product produced
during fresh-cut processing, (2) the difference among cultivars in terms of their
bioactive compounds and(3) the composition of watermelon rind and flesh, with the
possibility of reusing the rind as an additive in functional foods.

4.0 MATERIALS AND METHODS

8

4.1 Chemicals
Citrulline, chlorogenic acid, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin
Ciocalteus phenol reagent were obtained from SigmaAldrich Qumica SA (Madrid,
Spain).

NaCl,

NaOH

(0.1

mol

L1),

methanol

(high-performance

liquid

chromatography (HPLC) grade), HCl, acetone and hexane were purchased from
Panreac Qumica SA (Barcelona, Spain). Ultrapure water was obtained using a
Milli-Q system (Academic Gradient A10, Millipak 40, Millipore, Paris, France).
4.2 Plant material
The plant material consisted of five commercial cultivars of watermelon (Citrullus
lanatus Thumb.) that included seeded (diploid), seedless (triploid) and openpollinated types with dark

green or striped green rind (Table 1). All fruits were grown in open fields in the
same area (Aguilas-Murcia) under a Mediterranean climate. They were harvested
in late June and July at dates according to the maturity stage for each one (>9.0
Brix). The watermelons were collected from Pozo Sur packing house after fruits
had been automatically sorted according to size and weight. The sizes and weights
were determined by the number of watermelons that fitted in a standard box of 20
kg: size #3 for Fashion, Azabache, Motril and Boston and size #6 for Kudam.
Average weights were 5.57.0 kg for size #3 and 2.53.5 kg for size #6
watermelons. Watermelons were transported about 80 km by car to the laboratory
9

and stored at 10 C in the Pilot Plant of the Technical University of Cartagena

(UPCT). The next morning, in a clean cold room at 10 C, fruits were carefully
inspected and plant material free from defects was selected, washed with tap water
and dried with blotting paper. For each cultivar a total of 25 fruits of uniform size
and appearance grouped in five repetitions (five watermelons per repetition) were
analysed.
4.3 Analysis of physical and chemical attributes
External dimension and flesh colour
Weight was determined using a scale with an accuracy of 0.1 g (CP16001S,
Sartorius AG, Gottingen Germany). Longitudinal and equatorial diameters
weremeasured with electronic digital Vernier callipers (Mitutoyo Corporation,
Kawasaki, Japan). Watermelons were then cut in half along the equatorial axis,
and flesh colour at three equidistant points was determined using a chromameter
(CR-300, Minolta, Ramsey, NY, USA). Results were expressed as luminosity (CIE
L), hue angle (h = tan1(b/a)) and colour index (CI = [a/(Lb)] 1000).
CI is a good parameter of organoleptic quality offoods, with positive valuesfrom 20
to 40 being associated with colours ranging from deep orange to deep red.

4.4 Fresh-cut yield

The yield of watermelon as a fresh-cut product was determined by processing the
fruit into cubes, as currently marketed in Spain. Watermelon halves were sliced into
rings of 3 cm thickness and then into cubes. The rind removed in minimal
processing was weighed on a CP16001S scale (Sartorius AG) and results were
expressed as percentage unusable product of initial whole fruit. The thickness of
the rind was also measured with electronic digital Vernier callipers (Mitutoyo
Corporation).
4.5 pH, total acidity and soluble solid content

10

Cubes of watermelon flesh (250 g from each repetition) were crushed in a

commercial mill (A11 Basic, IKA, Berlin, Germany), while watermelon rind (250 g
from each repetition) was ground in a commercial blender (FruttiPro-BKA1,
Moulinex, Barcelona, Spain). These samples were analysed for pH, total acidity
(TA) and soluble solid content (SSC) as described by Aguayo et al

4.6 Sensory analysis

Panellists (three women and two men) were previously trained (1 h once or twice a
week for 1 month) using freshly cut and stored (5 days at 5 C) cubes of
watermelon; evaluation of sensory quality was performed at 20 C. They were
trained about the taste attributes of watermelon (mainly the relation between
sweetness and sourness), texture (very crispy, crispy or soft), aroma (typical of a
recently cut watermelon or lack of aroma) and appearance (freshly cut or
unusable). Acceptability was studied to determine the overall appreciation of a
sample. Panellists completed a rating sheet during the trial. Ratings were based on
a nine-point hedonic scale (Table 2). For all attributes the limit of marketability was
5. During the experiment, 15 pieces of watermelon cube (per cultivar) were
presented to panellists, who tasted, smelled and ate the pieces of watermelon and
scored it on the sheet. Samples were coded with three-digit numbers to mask the
treatment identity in an effort to minimise test subjectivity and ensure test accuracy.
Between samples, water was provided as a palate cleanser to neutralise the
tastebuds and prepare them for the next test. Score sheets were collected and the
data were analysed.
Determination of functional compounds Approximately 200 g of cubed flesh or rind
was frozen with liquid nitrogen and ground into a fine powder using an A11 Basic
11

mill (IKA) at 28 000 g for 10 s. These samples were stored in polyethylene

containers at 72 C until analysis for lycopene, total polyphenols, total antioxidant
capacity and citrulline.
4.7 Extraction and analysis of lycopene
The procedures used were as described by Perkins-Veazie and Collins with slight
modifications. Frozen watermelon flesh samples (0.5 g) were extracted with 9 mL
of hexane and 15 mL of methanol/acetone (1 : 2 v/v) for 4 h at 5 C in darkness.
During this time, samples were shaken for 1 min every 15 min on a vortex shaker
(Reax, Heidolph, Schwabach, Germany). After incubation, 25 mL of 1 mol L 1 NaCl
was added. Samples were shaken again and centrifuged at 2800g for 30 min at 4
C. After centrifugation, 1 mL of the supernatant was transferred to a 10 mm
quartz cuvette (QS-104.002, Hellma, Mullheim, Germany) and its absorbance at
503 nm was measured in a spectrophotometer (HP 8453, Hewlett Packard,
Waldbronn, Germany), using 1 mL of hexane as the blank. Concentration was
determined using an extinction coefficient of 17.2 104 M 1 cm1,30 and the
equation of Fish et al. 31 was applied. Results were expressed as mg lycopene
kg1 fresh weight (f.w.). All measurements were made in triplicate.

4.8 Extraction and analysis of total phenolic content and total antioxidant
capacity
Methanolic extracts were prepared for the estimation of phenolic compounds and
antioxidant capacity. Triplicate samples (2.5 g) of rind and flesh were weighed into
Falcon tubes together with 3 mL of pure methanol and homogenised (Ultra-Turrax
T25, IKA-Labortechnik, Staufen, Germany) for 1 min. Afterwards the Falcon tubes
were placed in ice and shaken on an orbital shaker (SSL1, Stuart, Stone, UK) at
200 rpm for 60 min at 9 C. Samples were then transferred to Eppendorf tubes
and centrifuged at 1200 g for 15 min at 4 C (Heraeus Fresco 21, Thermo
Scientific, Osterode, Germany).

12

The total phenolic content of rind and flesh samples was determined by the Folin
Ciocalteu colorimetric method, based on the procedure of Singleton and Rossi. A
0.1 mL aliquot of the extract supernatant was mixed with 0.15 mL of Folin
Ciocalteus reagent (diluted 1: 1 v/v with Milli Q water) and 1 mL of 4 g L 1
NaOH/20 g L1 Na2CO3. The solution was incubated at room temperature for 1 h
in darkness, after which its absorption at 750 nm was measured (HP 8453, Hewlett
Packard). The measurement was compared with a standard curve of chlorogenic
acid concentrations and expressed as mg chlorogenic acid equivalent (CAE) kg 1
f.w.
The antioxidant activity of rind and flesh samples was evaluated in terms of their
free radical-scavenging capacity according to Brand-Williams. Briefly, a solution of
0.7 mmol L1 DPPH radical in methanol was prepared daily. A 0.1 mL aliquot of the
extract supernatant was added to 0.9 mL of DPPH stock solution. The homogenate
was shaken vigorously and kept in darkness for 40 min at room temperature.
The absorption of samples at 515 nm was measured in a spectrophotometer (HP
8453, Hewlett Packard) against a blank of methanol. The measurement was
compared

with

standard

curve

of

ascorbic

acid

concentrationsand

expressedasmg ascorbic acid equivalent antioxidant capacity (AAE) kg 1

4.9 Extraction and analysis of citrulline

About 1 g of frozen flesh or rind was carefully mixed with 40 mL of 0.2 mol L 1
acetic acid. Mixtures were vortexed for 1 min (Reax, Heidolph) and centrifuged at
5000 g for 10 min at 5 C (Avanti J-25, Beckman Coulter, Fullerton, CA, USA).
The supernatant was transferred to an Eppendorf tube, filtered (0.45 m nylon
filter) and kept at 20 C until analysis for citrulline. Citrulline analysis was
performed using the method described by Ozcan and senyuva for the analysis of
underivatised free amino acids in foods. It was carried out by liquid
chromatography (LC)/atmospheric pressure chemical ionisation (APCI)/mass
spectrometry (MS) in an Agilent 1100 Series HPLC system consisting of a binary
13

pump, an autosampler and a temperature-controlledcolumn oven coupled to an

Agilent 1100 series LC/MSD diode array detector equipped with an APCI interface
(Agilent, Waldbronn, Germany). A Zorbax SB C-18 column (2.1 mm 30 mm 3.5
m i.d.; Agilent, Darmstadt, Germany) was used. Chromatographic separation was
carried out stepwise by isocratic elution with two solvents. Solvent A (95%) was a
mixture of Milli-Q ultrapure water and 10 g L 1 formic acid. Solvent B (5%) was
composed of acetonitrile and 1 g L 1 formic acid. The constant flow rate of the
mobile phase was 0.8 mL min1 at 30 C. Stepwise elution was performed by time
programming with the help of a valve controller system to separate all amino acids,
focusing on citrulline. Both blanks and samples were measured at wavelengths
between 190 and 320 nm. Standards were prepared at concentrations from 0 to 40
mg citrulline L1. Citrulline samples were dissolved in 0.2 mol L 1 acetic acid prior to
injection (0.02 mL) into the LC/MS system. Total citrulline content was expressed
as g kg1 f.w

4.10 Statistical analysis

Data were analysed in two ways. First, a classic randomised design with five
replicates per treatment was used to determine the influence of cultivar on the rind
or flesh. Each dependent variable was subjected to one-way analysis of variance
(ANOVA, P < 0.05) using Statgraphic Plus 5.1 (Manugistic Inc, Rockville, MD,
USA). Cultivar differences were identified using a multiple range least significant
difference (LSD) test of mean values. Data were also subjected to principal
component analysis (PCA) and cluster analysis (CA) using Statistica 6.1 (Statsoft
Inc., Tulsa, OK, USA). The objective of this second analysis was to classify the
cultivars into categories or clusters based on their similarities.35 Multivariate
methods, in particular PCA and CA, are among the most popular exploratory
methods used in food engineering. PCA is a statistical technique used to identify
the smallest number of latent variables, called principal components, that explain
the greatest amount of observed variability. The score vectors, which relate the
individual experimental samples to each other, can be used as response variables
14

to identify significant factors, while the loading vectors can be used to identify both
the response variables describing the main variations and the response variables
describing the same phenomena among the samples.

5.0 RESULTS AND DISCUSSION

5.1 Analysis of physical and chemical attributes
The cultivars Fashion, Azabache, Motril and Boston were all of a similar weight
(5.56.3 kg) and size. The averages of both equatorial and polar diameters were
213219 mm (data not shown). However, the cultivar Kudam was significantly
smaller and lighter (3.1 kg), with mean equatorial and polar diameters of 180 and
154 mm respectively.

The thickness of the rind was measured for each cultivar. Fashion, Azabache and
Boston had a thickness of 11.812.3 cm, significantly higher than that of Motril
(10.7 cm) or Kudam (9.1 cm) (Table 3). Rind thickness is an important parameter,
since previous studies determined that the highest concentration of citrulline was in
the generally inedible rind, which is the most common waste of the fresh-cut
watermelon industry.
Fresh-cut melon yield is influenced by the type of cut made. In American
cantaloupe the edible portion is 52%, while in watermelon, in which the seeds are
distributed throughout the flesh, the edible portion is slightly higher (57%). In this
study, fresh-cut watermelon was cut into cubes, as is current practice inthe
Spanish market.

15

The amount of by-product generated by processing fresh-cut watermelon was

between 31.3 and 40.6% of fresh product weight (Table 3). This is an important
factor to consider if the by-product is to be reused for bioactive compounds or other
purposes. We found that the amount of by-product was influenced by cultivar
(Table 3). A small cultivar such as Kudam with a thin rind provides an efficient use
of its flesh as fresh-cut fruit and a lower percentage loss as by-product.
Red pigmentation in watermelon flesh is determined by the accumulation of
carotenoid pigments, although data regarding watermelon carotenoid production
are limited. As shown in Table 4, Fashion and Motril showed a significantly lower
hue angle and a higher CI, indicating a redder flesh than Kudam and Boston and a
much redder flesh than Azabache, which showed a higher hue angle and a lower
CI. L values ranged between 36.2 and 39.5 and no significant differences were
found among cultivars (data not shown), in agreement with Perkins-Veazie and
Collins.
16

pH ranged from 5.10 to 5.37 and no significant differences were found between
rind and flesh or among cultivars (data not shown). However, TA was higher in the
rind than in the flesh (Table 5). In both flesh and rind, Fashion showed the highest
TA. In the flesh, Kudam and Boston had lower TA than the other cultivars. SSC in
the rind depended on the cultivar, ranging from 4.02 to 5.32 Brix. However, in the
flesh, SSC was similar among cultivars, ranging from 9.6 to 10.16 Brix (Table 5).
The values obtained for TA and SSC in the rind, and in particular a pH>4.6, show
that this substrate could be susceptible to many micro-organisms, both bacteria
and fungi. The rind will therefore require good storage conditions, e.g. short
storage time and low temperature, if it is to be reused as a by-product to obtain
functional compounds.
5.2 Sensory analysis
Consumers demand crispy and juicy slices of watermelon. Our sensory panel
scored the visual appearance, aroma and taste of all cultivars as good (8.48.8)
without finding differences among cultivars (data not shown). Texture was firmer in
Fashion,Azabache, Kudam and Boston (7.88.2) (Table 4). The minor differences
in aroma and texture did not affect the overall acceptability, which scored between
8.6 and 8.8 for all cultivars (data not shown). The sensory data obtained indicate
that these cultivars are likely to have very good acceptance in the market.

17

5.3 Biofunctional compounds

Lycopene content
Watermelons accumulate lycopene as their major fruit carotenoid. Table 4 shows
the lycopene content of watermelon flesh, ranging between 11.6 and 14.3 mg kg 1.
Fashion had the highest content and Azabache the lowest. No significant
difference was found among the other cultivars. These results agree with the 13.2
mg lycopene kg1 reported by Artes- Hernandez et al. in fresh-cut Fashion
watermelon. However, the lycopene content measured in our cultivars was slightly
low when one considers that watermelon has been reported to be an excellent
source of lycopene. Other authors also found that lycopene content varied widely
among cultivars as well as by season. They reported that seedless types tended to
have higher amounts of lycopene (57.471.2 mg kg 1) than seeded types (38.6
46.1 mg kg1) or open-pollinated seeded types (36.540 mg kg 1). We did not find
this relationship. The carotenoid content in watermelon is also influenced by the
colour of the flesh. In red-fleshed watermelons the lycopene content is very high
(42.648.8 mg kg1), while in orange-fleshed watermelons the most important
carotenoid is pro-lycopene (8.2 mg kg1), reducing to just traces of -carotene in
yellow- fleshed watermelons such as Early Moonbeam. As a comparison, tomato is
also rated as a good source of lycopene (20.080.5 mg kg 1 f.w.), but its
concentration also depends on the cultivar.
The highest and lowest lycopene contents coincided with the highest and lowest CI
values. Lack of instrumental sensitivity reduces the predictive power of reflective
tristimulus colorimetry to determine the lycopene content in watermelon flesh, but
we found that CI could be used to show large differences between cultivars such
as Fashion and Azabache

18

Figure1. Total phenolic content of rind and flesh of different watermelon cultivars. Means
(n = 5) with the same letter are not significantly different (P 0.05, multiple range LSD
test); lowercase letters compare rind samples and capital letters compare flesh samples.
Total phenolic content
The total phenolic content in watermelon rind ranged from 385 to 507 mg CAE kg1 f.w.
and was statistically higher (P < 0.05) than that in watermelon flesh (354431 mg CAE
kg1 f.w.)(Fig. 1).Motril rind was significantly higher in total phenolics than Azabache and
Kudam rind but was not significantly different from Boston and Fashion rind. Motril and
Fashion had a flesh total phenolic content significantly higher than that of Azabache,
Kudam and Boston. Gil found that watermelon flesh contained small amounts of phenolics
(<40mg kg-1 f.w) mainly hydroxycinnamic acid derivatives, quantified as p-coumaric acid.
Wolfe et al. reported only 140 mg CAE kg1 f.w. in watermelon flesh.

The values obtained here in watermelon flesh are similar to those found in
vegetables such as potato (240530 mg CAE kg1 f.w.), white cabbage (366.6 mg
gallic acid equivalent (GAE) kg 1 f.w.) and carrot (351.9 mg GAE kg1 f.w.).
However, they are lower than those found in fruits such as pineapple (404 mg GAE
kg1), apple (2721 mg GAE kg1) and cranberry (5070 mg GAE kg1 f.w.).

Total antioxidant capacity

19

The mean antioxidant capacity of watermelon rind was similar to that of

watermelon flesh (46.96 vs 43.46 mg AAE kg 1 f.w.) (Fig. 2). However, other
researchers found higher antioxidant capacity in the peel than in the flesh of Pink
Lady apple (9190 vs 2730 mg Trolox equivalent (TE) kg 1 dry weight (d.w.)),
Hayward kiwifruit (9190 vs 7350 mg TE kg 1 d.w.) and Red Star Ruby grapefruit
(6330 vs 5160 mg TE kg1 d.w.). In watermelon rind the antioxidant capacity
ranged from 23.02 to 61.88 mg AAE kg 1 f.w. The antioxidant content in Motril and
Boston was significantly higher than that inFashion and Kudam orAzabache, which
showed the lowest content.

In watermelon flesh the antioxidant capacity ranged from 32.18 to 49.06 mg AAE
kg1 f.w., with the lowest level being found in Azabache. These data are similar to
the 40 mg AAE kg1 reported by Gil et al. in Tri-x313 watermelon flesh and slightly
lower than the 119 mg AAE kg1 found in Malaysian watermelon flesh. This
difference could be related to cultivar or seasonal variations. However, watermelon
is a fruit with high water content and is not a good source of antioxidants, in
particular when compared

Figure 2. Total antioxidant capacity of rind and flesh of different watermelon cultivars.
Means (n = 5) with the same letter are not significantly different (P 0.05, multiple range
20

LSD test); lowercase letters compare rind samples and capital letters compare flesh
samples.

Figure 3. Citrulline content of rind and flesh of different watermelon cultivars. Means (n =
5) with the same letter are not significantly different (P 0.05, multiple range LSD test);
lowercase letters compare rind samples and capital letters compare flesh samples.

with tropical fruits such as guava and star fruit that are very rich in antioxidants
(27902890 mg AAE kg1). Other fruits such as apple (800 mg AAE kg 1) and
pineapple (956 mg AAE kg1) also contain considerable amounts of antioxidants.
The total content of antioxidants in watermelon is more similar to that in vegetables
such as eggplant (20 mg kg1) and cucumber (30 mg kg1).
5.4 Citrulline content
The mean citrulline content in watermelon rind was higher than that in watermelon
flesh (3.34 vs 2.33 g kg1 f.w., P < 0.05) (Fig. 3). Rimando and Perkins-Veazie
reported less citrulline in rind than in flesh when calculated on a fresh weight basis,
but this was reversed when converted to dry weight. In our experiment the citrulline
content in watermelon rind ranged from 2.0 to 7.2 g kg 1 f.w., with the highest
content being found in Fashion. In watermelon flesh the citrulline content ranged
from 1.1 to 4.7 g kg 1 f.w.; again, Fashion was the cultivar with the highest content,
followed by Azabache and Motril. The citrulline content in Kudam was significantly
the lowest. In American watermelon

21

cultivars the citrulline content ranged from 3.9 to 28.5 mg g 1 d.w. and was similar
between seeded and seedless types (16.6 and 20.3 mg g 1 d.w. respectively), with
red-fleshed watermelons having slightly less citrulline than yellow- or orangefleshed watermelons.
According to Rimando and Perkins-Veazie, watermelon is one of the richest known
sources of citrulline. Fashion is a seedless, dark rind, watermelon cultivar with an
important content of this amino acid in the flesh and particularly in the rind. These
results indicate that watermelon rind, an underutilised agricultural waste from the
fresh-cut industry, offers a quantitative interest as a natural source of citrulline.
Research is required into the extraction of this amino acid from the by-product and
its suitability as an additive to drinks, juices or others goods to produce new
functional food products with valid health claims.

5.5 Grouping of watermelon cultivars to explain variability

PCA and CA were applied to study possible relationships among the watermelon
cultivars studied, based on yield, colour (L, hue angle and CI), pH, SST, TA,
sensory parameters and bioactive composition (lycopene content, total phenolic
content, antioxidant capacity and citrulline content). Individual cultivar data were
standardised before analysis by subtracting the variable mean and then dividing by
the standard deviation of each cultivar variable to eliminate bias due to the different
units of the variables.
For the PCA, variables that showed low scores (<0.7) were eliminated. Of the 23
variables studied, 12 were taken into account in the PCA. PCA reduced a space of
17 dimensions (five watermelon cultivars and 12 variables) to a planar space
(corresponding to two main components) accounting for 86.5% of the overall
variance of the original data. The parameters most closely correlated with factor 1,
accounting for 53.78% of the total variation, were hue angle, CI, SST and lycopene
content of the flesh, total phenolic content of the rind and antioxidant capacity of
22

the flesh and rind, with loading scores greater than 0.8 (Table 6). Therefore factor
1 links phenolic and lycopene contents with antioxidant capacity. Factor 2,
accounting for 35.49% of the variation, was mainly influenced by sensory variables
of the flesh, TA of the flesh and citrulline content of the flesh and rind.

Figure 4. Projection of best-scored variables on factor 1factor 2 plane from principal

component analysis: CI, colour index; Lyc, lycopene content; TA, total acidity; SSC, soluble
solid content; Cit, citrulline content; AAE, ascorbic acid equivalent antioxidant capacity; PP,
total phenolic content; Aro, aroma; Tas, taste; F, parameter of flesh; R, parameter of rind.

Figure 5. Projection of different watermelon cultivars on factor 1factor 2 plane

from principal component analysis.

23

Figure 6. Dendrogram from cluster analysis of different watermelon cultivars.

Figures 4 and 5 show the distributions of the variables and the watermelon
cultivars respectively within the two-dimensional space described by factors 1 and
2. The distribution of the watermelon cultivars (Fig. 5) along the factor 1 axis shows
the seedless cultivarsMotril, Boston and Fashion and themicro-seeded cultivar
Kudam located in the positive part, while the negative part contains the seeded
cultivar Azabache. The distribution of the watermelon cultivars was also heavily
influenced by factor 2, and it can be concluded that the dark cultivars Azabache
and Fashion are different from the striped cultivars. CA confirms what was seen in
Fig. 5 from PCA. CA of the watermelon cultivars gave a dendrogram as shown in
Fig. 6, grouping the varieties into statistically significant clusters. One cluster is
composed of the striped cultivars Motril, Kudam and Boston. The dark cultivars
Azabache and Fashion were not clustered together and are separate from the
striped cultivars. Azabache, a seeded cultivar, was different from all others.

Multivariate analysis allows the conclusion that Fashion, a dark, seedless

watermelon cultivar, was best described by citrulline, lycopene and phenolic
contents and antioxidant capacity. The seedless cultivars Boston, Motril and
Kudam were best described by antioxidant capacity and lycopene conten.

6.0 CONCLUSIONS
The amount of by-product generated by processing of fresh-cut watermelon was
between 31.27 and 40.61% and varied according to the cultivar. Watermelon rind,
with a pH of 5.105.37 and an SSC of 4.025.32 Brix, could be susceptible to
24

both bacterial and fungal growth, leading to loss of functional compound content.
The sensory panel indicated that all five cultivars would have very good
acceptance in the market. The lycopene content in watermelon flesh ranged
between 11.6 and 14.3 mg kg 1, with Fashion having the highest content along with
the lowest CI value. Watermelon cultivars were poor sources of total antioxidant
andthe mean content was similar between rind and flesh samples (46.96 vs 43.46
mg AAE kg1 f.w.). However, the rind had a moderate total phenolic content higher
than that of the flesh (458 vs 389 mg CAE kg 1 f.w.) and a much higher citrulline
content (3.34 vs 2.33 g kg1 f.w.). Fashion, a dark, seedless watermelon cultivar,
had the highest citrulline content and could potentially be used as a source for
human consumption as fresh-cut watermelon or for citrulline extraction from
discarded rind. CA grouped striped cultivars together and dark and seeded
varieties separately.

7.0 ACKNOWLEDGEMENTS
The authors are grateful to Dr Conesa and Mario Lopez from Pozo Sur
Company (Aguilas, Spain) for their expertise in the cultivation and export
conditions of watermelon and also for providing the fruit. Thanks are also due to
the Institute of Plant Biotechnology of the UPCT.

8.0 REFERENCES
FAO (Food and Agriculture Organization of the United Nations), FAOSTAT
agriculture
data.
[Online].
(2007).
Available:
http://faostat.fao.org/site/339/default.aspx.
MAPA (Ministerio de Agricultura, Pesca y Alimentacion), Anuario de estadstica
agraria.
[Online].
(2007).
Available:
http://www.
mapa.es/estadistica/pags/superficie/Avances Cultivos 2009-12. pdf.
Watt BK and Merrill L, Composition of Foods. Handbook No. 8. USDA,
Washington, DC (1975).
Perkins-Veazie P and Collins JK, Flesh quality and lycopene stability of fresh-cut
watermelon. Postharv Biol Technol 31:159166 (2004).
Di Mascio P, Kaiser S and Sies H, Lycopene as the most effective biological
carotenoid singlet oxygen quencher. Arch Biochem Biophys 274:532538 (1989).

25

Fraser PD and Bramley PM, The biosynthesis and nutritional uses of carotenoids.
Prog Lipid Res 43:228265 (2004).
Edwards AJ, Vinyard BT, Wiley ER, Brown ED, Collins JK, PerkinsVeazie P, et al,
Consumption of watermelon juice increases plasma concentrations of lycopene
and -carotene in humans. J Nutr 133:10431050 (2003).
Holden JM, Eldridge AL, Beecher GR, Buzzard IM, Bhagwat S, Davis CS, et al,
Carotenoid content of U.S. foods: an update of the database. J Food Compos Anal
12:169196 (1999).
Chug-Ahuja JK, Holden JM, Forman MR, Mangels AR, Beecher GR and Lanza E,
The development and application of a carotenoid database forfruits, vegetables,
and selected multicomponentfoods.J Am Diet Assoc 93:318323 (1993).
Clinton SK, Lycopene: chemistry, biology, and implications for human health and
disease. Nutr Rev 56:3551 (1998).
Rimando AM and Perkins-Veazie PM, Determination of citrulline in watermelon
rind. J Chromatogr A 1078:196200 (2005).
Fang YZ, Yang S and Wu G, Free radicals, antioxidants and nutrition. Nutrition
18:872879 (2002).
Wakabayashi Y, Yamada E, Yoshida T and Takahashi H, Arginine becomes an
essential amino acid after massive resection of rat small intestine. J Biol Chem
269:3266732671 (1994).
Dhanakoti SN, Brosnan JT, Herzberg GR and Brosnan ME, Renal arginine
synthesis: studies in vitro and in vivo. J Physiol Endocrinol Metab 259:437442
(1990).
Wu G, Meininger CJ, Knabe DA, Bazer FW and Rhoads JM, Arginine nutrition in
development, health and disease. Curr Opin Clin Nutr Metab Care 3:5966 (2000).
Collins JK, Wu G, Perkins-Veazie P, Spears K, Claypool PL, Baker RA, et al,
Watermelon consumption increases plasma arginine concentrations in adults.
Nutrition 23:261266 (2007).
Lucotti P, Setola E, Monti LD, Galluccio E, Costa S and Sandoli EP, Beneficial
effect of a long-term oral L-arginine treatment added to a hypocaloric diet and
exercise training program in obese insulin-resistant type 2 diabetic patients. Am J
Physiol 291:906912 (2006).
Ikeda Y, Young LH, Scalia R and Lefer AM, Cardioprotective effects of citrulline in
ischemia/reperfusion injury via a non-nitric oxidemediated mechanism. Meth Find
Exp Clin Pharmacol 22:591563 (2000).
Inukai F, Suyama Y, Sato I and Inatomi H, Meiji Daigaku Nogakubu Kenkyu Hokoku
20:29 (1966). (cited in Ref. 11).
26

Clement DB,Fresh-cutfruit category to top $1 billion by 2008.Fresh-cut 12:46

(2004).
Wiley RC, Introduccion a las frutas y hortalizas refrigeradas mnimamente
procesadas, in Frutas y Hortalizas Mnimamente Procesadas y Refrigeradas, ed.
by. Wiley RC. Chapman and Hall, New York, pp. 114 (1997).
Aguayo E, Escalona VH and Artes F, Metabolic behaviour and quality changes of
whole andfresh processedmelon.J Food Sci 69:148155 (2004).
Balasundram N, Sundram K and Samman S, Phenolic compounds in plants and
agri-industrial by-products: antioxidant activity, occurrence, and potential uses.
Food Chem 99:191203 (2006).
Peschel W, Sanchez RF, Diekmann W, Plescher A, Gartzia I and Jimenez D, An
industrial approach in the search of natural antioxidants from vegetable and fruit
wastes. Food Chem 97:137150 (2006).
Calvo MM, Dado D and Santa-Mara G, Influence of extraction with ethanol or
ethyl acetate on the yield of lycopene, -carotene,phytoene and phytofluene from
tomato peel powder. Eur Food Res Technol 224:567571 (2007).
Lee SK and Kader AA, Preharvest and postharvest factors influencing vitamin C
content of horticultural crops. Postharv Biol Technol 20:207220 (2000).
Perkins-Veazie P, Collins JK, Pair SD and Roberts W, Lycopene content differs
among red fleshed watermelon cultivars. J Sci Food Agric 81:983987 (2001).
Manresa GA and Vicente I, El Color en la Industria de los Alimentos. Editorial
Universitaria, Havana (2007). 29 Artes-Hern andez F, Robles PA, G omez PA,

9.0 GRAMMAR
9.1 ARTICLES

A
Watermelon is a fruit of great economic importance.
Citrulline is an efficient hydroxyl radical scavenger and a strong
antioxidant.
Arginine is an essential amino acid that has a strong role in
reproductive, pulmonary, renal, gastrointestinal, hepatic and immune
systems and facilitates the healing of wounds.

An
At present, this agricultural waste is an environmental and
management problem and a factor of increasing cost for the
manufacturer.
27

 watermelon cultivar with an important content of this amino acid in

the flesh and particularly in the rind.
These results indicate that watermelon rind, an underutilised
agricultural waste from the fresh-cut industry, offers a quantitative
interest as a natural source of citrulline.

The
Watermelon is one of the richest known sources of citrulline.
The values obtained here in watermelon flesh are similar to those
found in vegetables such as potato.), white cabbage and carrot.
The fresh cut industry produces thousands of tons of was tein non
edible portions that present an environmental and man agement
problem

9.2 NOUNS

Contable
The yield watermelon as a fresh cut product was determined by
processing the fruit into cubes, as currently marketed in Spain.
Apple, potato, cucumber, melon and watermelonwere size
classified and in a clean processing room at 9C were hand washed
with distilled water to removedirt and gritty particles from the peel and
dried withabsorbent paper.

Uncountable
Ultrapure water was obtained using a Milli-Q system.

9.3 QUANTIFIERS:
Some:
Epidemiological studies have demonstrated that high consumption
watermelon reduced incidence of coronary heart disease and some types of
prostate and kidney cancer.
28

 Characteristics and configuration of some stereo isometric carotenoids

including prolycopene and pro--carotene is very important.
Some watermelon cultivars used fresh-cut in Spain in terms of their physical
chemical and sensory properties and their main functional compounds.

Many
Watermelon is enjoyed by many people across the world as a fresh fruit,
partly owing to it being low in calories and highly nutritious and thirstquenching.
Lycopene is contained in many other natural products such as tomato, red
pepper and papaya.
This substrate could be susceptible to many micro-organisms both bacteria
and fungi.
Much
The rind have much higher content of the amino acid citrulline (3.34 vs 2.33
g kg1 f.w.), which has potential bioactive properties.
The rind have a moderate total phenolic content higher than that of the flesh
(458 vs 389 mg CAE kg1 f.w.) and a much higher citrulline content (3.34 vs
2.33 g kg1 f.w.).
Fashion and Motril showed a significantly lower hue angle and a higher CI,
indicating a redder flesh than Kudam and Boston and a much redder flesh
than Azabache.

9.4 DEMONSTRATIVE:
THIS:
For this reason, this sector has been a rapidly growing segment of the
produce industry alimentary.

29

 Research is required into the extraction of this amino acid from the byproduct and its suitability as an additive to drinks, juices or others goods to
produce new functional food products with valid health claims.
In this study, five different fresh-cut watermelon cultivars were assessed for
their flesh and by-product bioactive contents.
THAT:
It is important to take into account that the functional compounds in fruits.
The rind had a moderate total phenolic content higher than that of the flesh
and a much higher content of the amino acid citrulline.
It has been shown that the de novo synthesis of citrulline in the small
intestine of rats enables arginine to be a non-essential amino acid by
converting most (83%) of citrulline to arginine in the kidney.

THESE:
These by-products of watermelon could be reused, in particular, to obtain
bioactive compounds.
the reuse of these underutilised agricultural wastes (which contain
functional compounds) as a source of food additives could representa
solution to the environmental problem .
These samples were stored in polyethylene containers at 72 C until
analysis for lycopene, total polyphenols, total antioxidant capacity and
citrulline.

THOSE:
The values obtained here in watermelon flesh are similar to those found in
vegetables such as potato.
The white cabbage have (366.6 mg gallic acid equivalent (GAE) kg1 f.w.)
and carrot (351.9 mg GAE kg1 f.w.). However, they are lower than those
found in fruits such as pineapple (404 mg GAE kg1), apple (2721 mg GAE
kg1) and cranberry.
The antioxidant capacity of watermelon rind was similar to of those fruits
pear and banana.
30

9.5 ACTIVE VOICE

Present to be
Watermelon is a fruit of great economic importance, with worldwide
production estimated at approximately 93.7 thousand million tons
Nowadays, consumers are concerned about their health and physical
shape and demand more natural ingredient foods

Past to be
The amount of by-product generated by processing of fresh-cut
watermelon was between 31.27 and 40.61% and varied according to
the cultivar.
The cultivars Fashion, Azabache, Motril and Boston were all of a
similar weight (5.56.3 kg) and size. The averages of both equatorial
and polar diameters were 213219 mm (data not shown).

Present simple
These results indicate that watermelon rind, an underutilised
agricultural waste from the fresh-cut industry, offers a quantitative
interest as a natural source of citrulline.

Past simple
The plant material consisted of five commercial cultivars of
watermelon that included seeded.
First, a classic randomised design with five replicates

with five

replicates per treatment was used to determine influence of cultivar

on the rind or flesh.

Present continuos
31

 At the present , the watermelon is cultivating globaly in around world

Past continuos
A methanol extraction was preparing for the estimationof phenolic
compounds and antioxidant capacity.

Future : will,going to
Fortified with citrulline product innovation will be carried out in the
future with more frequency.

Present perfect
Epidemiological studies have demonstrated that high consumption
of fruits and vegetables containing lycopene is associated with
reduced incidence of coronary heart disease and some types.
However, the lycopene content measured in our cultivars was slightly
low when one considers that watermelon has been reported to be an
excellent source of lycopene

Past perfect
The antioxidant activity of rind and flesh samples had evaluated in
terms of their radical-scavenging capacity according to Bran-Willians.

9.6PASSIVE VOICE:
Past
The yield of watermelon as a fresh cut product was determined by
processing the fruit into cubes, as currently marketed in Spain.
All fruits were grown in open fields in the same area (Aguilas-Murcia) under
a Mediterranean climate.

32

 Data were analysed in two ways. First, a classic randomised design with
five replicates per treatment was used to determine the influence of cultivar
on the rind or flesh.

Present

Citruline is used in the nitric oxide (NO) system in humans and has
potential antioxidant and vasodilatatory roles.
Industry presents a problem in the large quantily of waste produced, i.e.
non-edible portions such as rind, seeds or even damaged fruits, which are
discarded.
Research is required into the extraction of this amino acid from the byproduct and its suitability as an additive to drinks, juices or others goods to
produce new functional food products with valid health claims.

9.7 CAUSE AND EFECT:

Because of: watermelon is very rich in phytonutrients such as lycopene, a
precursor of B-carotene and a carotenoid of great interest because of its
anteoxidant capacity in scavenging reactive oxygen species.
9.8 REPORTED SPEECH :
Lucotti et al says that recently that dietary supplementation with arginine
reduced fat mass and improved insulin sensitivity in obese humans with
type II diabetes.
Hernandez et al. says that Watermelons accumulate lycopene as their
major fruit carotenoid. Table 4 shows the lycopene content of watermelon
flesh, ranging between 11.6 and 14.3 mg kg1. Fashion had the highest
content and Azabache the lowest. No significant difference was found
among the other cultivars. These results agree with the 13.2 mg lycopene
kg1.
Gil says that found that watermelon flesh contained small amounts of
phenolics (<40mg kg-1f.w) mainlyhydroxycinnamic acid derivatives,
quantified as p-coumaric acid. Wolfe et al. reported only 140 mg CAE
kg1f.w. in watermelon flesh.
33

 Gil et al, says that In watermelon flesh the antioxidant capacity ranged from
32.18 to 49.06 mg AAE kg1f.w. with the lowest level being found in
Azabache. These data are similar to the 40 mg AAE kg1.
Fish et al, says that Concentration was determined using an extinction
coefficient of 17.2 104 M1 cm1,30 was applied. Results were expressed
as mg lycopene kg1 fresh weight (f.w.). All measurements were made in
triplicate.
Rimando and Perkins-Veazie says that less citrulline in rind than in flesh
when calculated on a fresh weight basis, but this was reversed when
converted to dry weight. In our experiment the citrulline content in
watermelon rind ranged from 2.0 to 7.2 g kg1f.w. with the highest content
being found in Fashion. In watermelon flesh the citrulline content ranged
from 1.1 to 4.7 g kg1f.w. again, Fashion was the cultivar with the highest
content, followed by Azabache and Motril.
9.9 CONECTORS

And
At present, this agricultural waste is an environmental and
management problem and a factor of increasing cost for the
manufacturer
Watermelon is very rich in phytonutrients such as lycopene, a
precursor of -carotene and a carotenoid of great interest because of
its antioxidant capacity
Lucotti et al. reported recently that dietary supplementation with
arginine reduced fat mass and improved insulin sensitivity in obese
humans with type II diabetes

For
At present, this agricultural waste is an environmental and
management problem and a factor of increasing cost for the
manufacturer.

34

 Concentrationsincreased after 4 min for the three treatments (17.40

mmol/L)and gradually decreased following recovery, regardless of
thebeverage ingested.

As
Watermelons accumulate lycopene as their major fruit carotenoid

9.10

Adjectives Clause:

Which
The solution was incubated at room temperature for 1 h in darkness, after
which its absorption at 750 nm was measured.
Rind thickness is an important parameter, since previous studies determined
that the highest concentration of citrulline was in the generally inedible rind,
which is the most common waste of the fresh-cut watermelon industry.
Rind thickness is an important parameter, since previous studies determined
that the highest concentration of citrulline was in the generally inedible rind,
which is the most common waste of the fresh-cut watermelon industry.

Who
Who tasted, smelled and ate the pieces of watermelon and scored it on the
sheet? the students.
who determined the properties of watermelon ? we
who were the first who investigated the properties of watermelon ? we

When
Watermelon is a fruit with high water content and is not a good source of
antioxidants, in particular when compared with the banana.
Citrulline in rind than in flesh when calculated on a fresh weight basis.
35

 The weight of Citrulline was reversed when converted to dry weight.

9.11Pronouns:
Subject pronouns
They
They reported that seedless types tended to have higher amounts of
lycopene (57.471.2 mg kg1) than seeded types (38.646.1 mg kg 1) or
open-pollinated seeded types (36.540 mg kg 1).
They determined the difference among cultivars in terms of their bioactive
compounds and the composition of watermelon rind and flesh.
They harvested in late June and July at dates according to the maturity
stage for each one (>9.0 Brix).

We
We did not find this relationship. The carotenoid content in watermelon is
also influenced by the colour of the flesh. In red-fleshed watermelons the
lycopene content is very high (42.648.8 mg kg 1).

we managed to calculate the content of citrulline in this priyecto.

we determined the percentage of waste product produced during fresh-cut
processing, the difference among cultivars in terms of their bioactive
compounds and the composition of watermelon rind and flesh.

It

It was carried out by liquid chromatography (LC)/atmospheric pressure

chemical ionisation (APCI)/mass spectrometry (MS) in an Agilent 1100
Series HPLC system consisting of a binary pump, an autosampler and a
temperature-controlled.

36

The rind will therefore require good storage conditions, e.g. short storage
time and low temperature, if it is to be reused as a by-product to obtain
functional compounds.

The distribution of the watermelon cultivars was also heavily influenced by

factor 2, and it can be concluded that the dark cultivars Azabache and
Fashion are different from the striped cultivars.

Indefinite pronouns

Everyone knows the qualities of watermelon.

Everyone has a duty to investigate all kinds of fruit.

Nobody had discovered the properties of watermelon.

9.13ADJECTIVES:
There is watermelon is enjoyed by many people acrors the worl as a fresh
fruit, partly owing to it being low in calories and highly nutritious and thristquenching.
There is more research is required on the efficient extraccion of citruline
from watermelon rind and its suitability as an additive to drinks.
There is a juice or others products to produce new functional food products
with valid health claims.
9.14

ADVERBS:

The next morning, in a clean cold room at 10C, fruits were carefully
inspected and plant material free from defects was selected, washed with
tap water and dried with blotting paper.
In red-fleshed watermelons the lycopene content is very high (42.6-48.8 mg
Kg-1). While in orange-fleshed watermelons the most important carotenoid is
37

pro-lycopene 88.2mg kg -1), reducing to just traces of B-carotene in yellowfleshed watermelons such as Early Moonbeam.
The sensory data abtained indicates that these cultivars are likely to have
very good acceptance in the market.

9.15. COMPARATIVES AND SUPERLATIVES:

The watermelon is one of the richest known source of citrulline.
Multivariate methods, in particular PCA and CA, are among the most
popular exploratory methods used in food engineering.
The watermelon is richer in lycopene tan other fruits.
Ind orange fleshed watermelons the most important carotenoid is prolycopene (8.2mgkg-1).

9.16. ADVERB CLAUSE TIME: AFTER, BEFORE, WHEN.

AFTER
After incubation, 25 mL of 1 mol L1 NaCl was added. Samples were shaken
again and centrifuged at 2800g for 30 min at 4 C.

After centrifugation, 1 mL of the supernatant was transferred to a 10 mm

quartz cuvette (QS-104.002, Hellma, Mullheim, Germany).

BEFORE
Before, the Falcon tubes were placed in ice and shaken on an orbital
shaker (SSL1, Stuart, Stone, UK) at 200 rpm for 60 min at 9 C.
Individual cultivar data were standardised before analysis by subtracting the
variable mean and then dividing by the standard deviation of each cultivar
variable to eliminate bias due to the different units of the variables.
38

 WHEN
The watermelon is citrulline is very rich when it has been properly
cultivated.
Sensory analysis watermelon varies when these watermelons are different
cultivars.
The watermelon is lycopene that may help in health, when this is consumed
daily and few quantities.

9.17. INFORMATION QUESTIONS: WHAT, WHY, HOW, HOW OFTEN.

WHAT
Confirms what was seen in fig,5. Progrection of different watermelon
cultivars?
What is the principal phytonutrient in watermelon?
What are the benefits eating watermelon daily?
WHY
Why you must make appropriate cuts for sensory analysis?
Why do we obtain high concentrations of citrulline in various fruits?
Why does watermelon have antioxidant properties and can improve health?

HOW
How is the procedure in the sensory analysis of the watermelon?
How is it called the country that produces as many watermelon?
HOW OFTEN
How often performance can be changed as cultivars of watermelon?

39

 How often can our sensory analysis vary according to the panelist?

9.18. CONDITIONALS: IF CLAUSES.

FIRST CONDITIONAL
If you eat watermelon, you will get a food in low
nutritious.

calories and highly

If the watermelon has citrulline, this will be a strong antioxidant.

If I eat fruits high in lycopene, I will have a lower incidence of heart
diseases.

SECOND CONDITIONAL
If we were trained to perform sensory analysis we could serve as panelists.
If I had watermelon red pigmentation in the flesh, we could find the amount
of carotenoids.
If I had formic acid and acetonitrile, we could perform analysis of citrulline in
watermelon.

THIRD CONDITIONAL
If I had found a higher concentration of citrulline in watermelon rind, we
would have obtained optimum results in the analysis.
If I had eaten large amounts of watermelon daily, I would had improved my
health for the content of arginine.
If I had found the total phenolic content of the bark, I had used the
colorimeter method Follin - Crocalten.

40

COMPUESTOS BIOACTIVOS DE LA PULPA Y

SUBPRODUCTOS DE LOS CULTIVOS SANDA
FRESCA CORTADA.

RESUMEN:
ANTECEDENTES: La industria recin cortada produce miles de toneladas de
residuos en las partes no comestibles que presentan un problema ambiental y de
gestin.
Estos subproductos podran ser reutilizados, en particular, para obtener
compuestos bioactivos. En este estudio, cinco cultivares de sanda recin cortadas
diferentes fueron evaluados por su carne y subproductos contenidos bioactivos.

41

RESULTADOS: La cantidad de subproducto vari entre 31,27 y 40,61% de peso

fresco inicial (fw) dependiendo del cultivar. Cultivares de sanda eran fuentes
pobres de antioxidante total, y el contenido fue similar entre las muestras de
corteza y carne (46,96 vs 43,46 mg de cido ascrbico equivalente capacidad
antioxidante kg-1f.w.).
Sin embargo, la corteza tena un contenido fenlico total de moderada mayor que
la de la carne (458 vs 389 mg de cido clorognico equivalente kg-1 fw) y un
contenido mucho ms alto de la citrulina cido amino (3,34 vs 2,33 g kg-1f.w. ),
que tiene potenciales propiedades bioactivas.

CONCLUSION: Corteza de la sanda ofrece inters cuantitativa como una fuente

natural de citrulina, sobre todo de la manera, un cultivar de semillas de piel oscura.
Se requiere ms investigacin sobre la extraccin eficiente de citrulina de corteza
de la sanda y su idoneidad como aditivo para bebidas, jugos u otros productos
para producir nuevos productos alimenticios funcionales con propiedades
saludables vlidos.2010 Sociedad de la Industria Qumica.

Palabras clave: reutilizacin; capacidad antioxidante; fenoles totales; citrulina;

licopeno; rendimiento.
INTRODUCCION
La sanda es una fruta de gran importancia econmica, con la produccin de todo
el mundo se estima en unos 93.700 millones de toneladas.China es el mayor
productor (62.300 millones de toneladas), mientras que Espaa, el puesto 11 en el
mundo, es el productor ms grande de la Unin Europea. En 2007, la superficie
cultivada de sanda en Espaa fue de 16 900 ha y la produccin total fue de 0,79
millones toneladas.Sanda es disfrutado por muchas personas en todo el mundo
como una fruta fresca, en parte debido a que es baja en caloras y alto valor
nutritivo y saciar la sed.
La sanda es muy rica en fitonutrientes como el licopeno, un precursor de la caroteno y un carotenoide de gran inters debido a su capacidad antioxidante en
barrido especies reactivas del oxgeno, que causan dao oxidativo y la prdida de
la funcin celular adecuada.Los estudios epidemiolgicos han demostrado que el
alto consumo de frutas y verduras que contienen licopeno se asocia con una
menor incidencia de enfermedad cardiaca coronaria y algunos tipos de cncer de
rin y de prstata. Adems, se ha demostrado que el zumo de sanda aumenta
42

las concentraciones en plasma sanguneo de licopeno y -caroteno en los seres

humanos.
El licopeno se encuentra en una variedad de otros productos naturales como el
tomate, el pimiento rojo y la papaya. Otras fuentes de alimentos naturales de
licopeno incluyen guayaba, pomelo rosa, albaricoque y caqui, aunque la
contribucin de estos alimentos para el licopeno en la dieta es limitada.
La sanda es tambin una fuente rica de cidos (no esencial) amino tales como
citrulina. La citrulina es un depurador de radicales hidroxilo eficiente y un fuerte
antioxidante.Se ha demostrado que la sntesis de novo de citrulina en el intestino
delgado de ratas permite arginina a ser un aminocido no esencial mediante la
conversin de la mayora (83%) de la citrulina a arginina en el rin.La arginina es
un aminocido esencial que tiene un papel importante en la reproduccin,
pulmonar, renal, gastrointestinal, heptica y los sistemas inmunes y facilita la
cicatrizacin de las heridas.Lucotti et al. Inform recientemente que la
suplementacin diettica con arginina reduce la masa grasa y la mejora de la
sensibilidad a la insulina en humanos obesos con diabetes tipo II. La citrulina se
utiliza en el sistema del xido ntrico (NO) en los seres humanos y tiene potencial
antioxidante y papeles vasodilatadores.
Hoy en da, los consumidores estn preocupados por su salud y la forma fsica y la
demanda de alimentos de los ingredientes ms naturales de calidad superior
fresca, como frutas y verduras cortadas listas para comer, mnimamente
procesados o frescos.Por esta razn, este sector ha sido un segmento de rpido
crecimiento de la industria de productos. Se espera que exceda de US $ 1 mil
millones para el 2008, con meln y sanda frutas recin cortadas como un
segmento significativo. Sin embargo, la industria recin cortado presenta un
problema en la gran cantidad de residuos producidos, es decir, partes no
comestibles como la corteza, semillas o frutos incluso daados, que se
desechan.En la actualidad, este tipo de residuos agrcolas es un problema
ambiental y de gestin y un factor de aumento del costo para el fabricante.
En general, los rendimientos recin cortadas varan entre 50 y 70% del producto
entero inicial. En el caso de meln recin cortado la porcin comestible es de
aproximadamente 53%, de los cuales 3,4% corresponde a las semillas y 43,7% a
la corteza. Sin embargo, la reutilizacin de estos residuos agrcolas infrautilizados
(que contienen compuestos funcionales) como una fuente de aditivos alimentarios
podra Representa solucin al problema ambiental.Se ha informado anteriormente
de que los residuos y subproductos de frutas son una fuente abundante de
polifenoles antioxidantes, que puede ser posible recuperar para alimentos o
aplicaciones cosmticas.
43

Por ejemplo, la industria del tomate produce una alta cantidad de subproductos, a
saber, corteza y semillas de tomate. Desde cscara de tomate es rico en licopeno,
la adicin directa de piel de tomate a los productos alimenticios podra ser una
manera de utilizar este subproducto para obtener un nuevo producto enriquecido
en licopeno. En la sanda (Citrullus vulgaris Schrad.) La cantidad de citrulina es
mayor en la corteza que en la carne, y que tambin podra ser utilizado como un
aditivo natural.Sin embargo, es importante tomar en cuenta que los compuestos
funcionales en frutas y verduras pueden ser influenciados por varios factores tales
como el genotipo / cultivar, las condiciones climticas antes de la cosecha, las
prcticas culturales, la madurez, mtodos de cosecha y manejo poscosecha
procedures.26,27 Por esta razn, nuestro objetivo en este estudio fue caracterizar
algunos cultivares de sanda utilizados recin cortado en Espaa en trminos de
sus propiedades sensoriales fsicas, qumicas y ya sus principales compuestos
funcionales.
Adems, quisimos determinar (1) el porcentaje de producto de desecho producido
durante el proceso de corte en fresco, (2) la diferencia entre los cultivares en
trminos de sus compuestos bioactivos y (3) la composicin de corteza de la
sanda y la carne, con la posibilidad de la reutilizacin de la corteza como aditivo
en alimentos funcionales.

MATERIALES Y METODOS
Productos Qumicos:

Citrulina, cido clorognico, 2,2-difenil-1-picrilhidrazil (DPPH) y reactivo de

fenol de Folin-Ciocalteu se obtuvieron de SigmaAldrichQu'mica SA (Madrid,
Espaa).
NaCl, metanol (cromatografa lquida de alta resolucin (HPLC) grado).
NaOH (0,1 mol L-1).
HCl, acetona y hexano se adquirieron de PanreacQu'mica SA (Barcelona,
Espaa).
El agua ultrapura se obtuvo utilizando un sistema Milli-Q (Academic
Gradient A10, Millipak 40, Millipore, Pars, Francia).

Material vegetal:

44

El material vegetal consisti en cinco cultivares comerciales de sanda

(Citrulluslanatus Pulgar.) Que incluan cabeza de serie (diploides), sin semillas
(triploides) y tipos de polinizacin abierta con oscuro

Corteza verde verde o rayas (Tabla 1). Todas las frutas fueron cultivadas en
campos abiertos en la misma zona (guilas-Murcia), bajo un clima mediterrneo'.
Ellos fueron cosechados a fines de junio y de julio a las fechas de acuerdo a la
etapa de madurez de cada uno (> 9,0 Brix).

Las sandas se obtuvieron de empacadora 'Pozo Sur' despus de frutas se han

clasificado de forma automtica segn el tamao y peso. Los tamaos y pesos
fueron determinados por el nmero de sandas que encajaba en una caja estndar
de 20 kg: tamao # 3 de Moda, Azabache, Motril y Boston y tamao # 6 para
Kudam. Los pesos promedio fueron 5,5 a 7,0 kg para el tamao # 3 y 2.5 hasta 3.5
kg para el tamao # 6 sandas.Las sandas se transportaron a unos 80 km en
coche al laboratorio y se almacenaron a 10 C en la Planta Piloto de la
Universidad Politcnica de Cartagena (UPCT). A la maana siguiente, en una
habitacin fra limpia a 10 C, las frutas fueron cuidadosamente inspeccionado y
se seleccion el material vegetal libre de defectos, se lava con agua del grifo y se
sec con papel secante. Para cada cultivar se analizaron un total de 25 frutos de
tamao uniforme y apariencia agrupados en cinco repeticiones (cinco sandas por
repeticin).

Anlisis de los atributos fsicos y qumicos

Dimensin exterior y color carne
45

Peso se determin usando una escala con una precisin de 0,1 g (CP16001S,
Sartorius AG, Gttingen Alemania). Dimetros longitudinales y ecuatoriales
weremeasured con calibradores Vernier digitales electrnicas (Mitutoyo
Corporation, Kawasaki, Japn). Las sandas se cortaron por la mitad a lo largo del
eje ecuatorial, y el color de la carne en tres puntos equidistantes se determin
usando un crommetro (CR-300, Minolta, Ramsey, Nueva York, EE.UU.). Los
resultados se expresaron como la luminosidad (CIE L *), ngulo de tonalidad (h =
tan-1 (b * / a *)) y el ndice de color (CI = [a * / (L * b *)] 1000). CI es un buen
parmetro de offoods calidad organolpticas, con valuesfrom positivo del 20 al 40
se asocia con colores que van del naranja intenso a rojo intenso.

Rendimiento Fresh-cut
El rendimiento de la sanda como un producto recin cortado se determin
mediante el procesamiento de la fruta en cubos, que se comercializa actualmente
en Espaa. Mitades de la sanda se cortaron en anillos de 3 cm de espesor y
luego en cubos. La corteza eliminada en un procesamiento mnimo se pes en
una escala CP16001S (Sartorius AG) y los resultados se expresaron como
porcentaje del producto inservible de la fruta entera inicial. El espesor de la
corteza tambin se midi con calibradores Vernier digitales electrnicos (Mitutoyo
Corporation).
pH, acidez total y el contenido de slidos solubles
Cubos de la carne de la sanda (250 g de cada repeticin) fueron aplastados en un
molino comercial (A11 Basic, IKA, Berln, Alemania), mientras corteza de la sanda
(250 g de cada repeticin) se moli en una licuadora comercial (FruttiPro-BKA1,
Moulinex , Barcelona, Espaa). Estas muestras fueron analizadas para el pH,
acidez total (AT) y el contenido de slidos solubles (SSC) como se describe por
Aguayo et al.

El anlisis sensorial

46

Panelistas (tres mujeres y dos hombres) fueron capacitados previamente (1 h una

vez o dos veces a la semana durante 1 mes) usando recin cortadas y
almacenadas (5 das a 5 C) cubos de sanda; evaluacin de la calidad sensorial
se realiz a 20 C.Ellos fueron capacitados sobre los atributos de sabor de la
sanda (principalmente la relacin entre dulzura y acidez), textura (muy crujiente,
crujiente o suave), aroma (tpico de una sanda recin cortada o la falta de aroma)
y apariencia (recin cortada o inutilizable).Aceptabilidad se estudi para
determinar la apreciacin general de una muestra. Los panelistas completaron una
hoja de calificacin durante el juicio. Las clasificaciones se basan en una escala
hednica de nueve puntos (Tabla 2).Para todos los atributos del lmite de
comerciabilidad era 5. Durante el experimento, 15 piezas de cubo de la sanda
(por cultivar) fueron presentadas a los panelistas, quienes degustaron, olan y
coman los trozos de sanda y anot en la hoja. Las muestras fueron codificadas
con nmeros de tres dgitos para enmascarar la identidad del tratamiento en un
esfuerzo por minimizar la subjetividad de prueba y asegurar la precisin de
prueba.
Entre las muestras, se proporcion agua como un limpiador de paladar para
neutralizar el paladar y prepararlos para la prxima prueba. Hojas de puntuacin
se recogieron y se analizaron los datos.
Determinacin de compuestos funcionales se congel Aproximadamente 200 g de
carne en cubos o cscara con nitrgeno lquido y se muele en un polvo fino
utilizando un molino A11 bsica (IKA) a 28 000 xg durante 10 s. Estas muestras se
almacenaron en recipientes de polietileno a -72 C hasta su anlisis para el
licopeno, polifenoles totales, la capacidad antioxidante total y citrulina.

Extraccin y anlisis de licopeno

Los procedimientos usados fueron como se describe por Perkins-Veazie y Collins
con ligeras modificaciones. Muestras de carne congelada sanda (0,5 g) se
extrajeron con 9 ml de hexano y 15 ml de metanol / acetona (1: 2 v / v) durante 4
horas a 5 C en la oscuridad. Durante este tiempo, las muestras se agitaron
durante 1 min cada 15 min en un agitador vortex (Reax, Heidolph, Schwabach,
Alemania).Despus de la incubacin, se aadi 25 ml de 1 mol L-1NaCl. Las
muestras se agitaron de nuevo y se centrifugaron a 2800 xg durante 30 min a 4
C. Despus de la centrifugacin, 1 ml del sobrenadante se transfiri a una cubeta
de cuarzo de 10 mm (QS-104.002, Hellma, Mullheim, Alemania) y su absorbancia
a 503 nm se midi en un espectrofotmetro (HP 8453, Hewlett Packard,
Waldbronn, Alemania), utilizando 1 ml de hexano como blanco.La concentracin
se determin usando un coeficiente de extincin de 17,2 104 M-1 cm-1,30 y la
47

ecuacin de Fish et al. 31 se aplic. Los resultados se expresaron como mg de

licopeno kg-1 de peso fresco (fw). Todas las mediciones se realizaron por
triplicado.

Extraccin y anlisis de contenido fenlico total y la capacidad antioxidante

total
Extractos metanlicos se prepararon para la estimacin de compuestos fenlicos y
capacidad antioxidante. Muestras por triplicado (2,5 g) de la corteza y la carne se
pesaron en tubos Falcon junto con 3 ml de metanol puro y se homogeniza (UltraTurrax T25, IKA-Labortechnik, Staufen, Alemania) durante 1 min. Despus, los
tubos Falcon se colocaron en hielo y se agitaron en un agitador orbital (SSL1,
Stuart, Stone, UK) a 200 rpm durante 60 min a 9 C.Las muestras se transfirieron
a continuacin a tubos Eppendorf y se centrifugaron a 1200 xg durante 15 min a 4
C (Heraeus Fresco 21, Thermo Scientific, Osterode, Alemania).
El contenido fenlico total de las muestras de la corteza y la pulpa se determin
por el mtodo colorimtrico de Folin-Ciocalteu, basado en el procedimiento de
Singleton y Rossi. A 0,1 ml de alcuota del sobrenadante extracto se mezcl con
0,15 ml de reactivo de Folin-Ciocalteu (diluido 1: 1 v / v con agua Milli Q) y 1 mL de
4 g L-1NaOH / 20 g L-1 Na2CO3. La solucin se incub a temperatura ambiente
durante 1 h en la oscuridad, despus de lo cual se midi su absorcin a 750 nm
(HP 8453, Hewlett Packard). La medicin se compara con una curva estndar de
concentraciones de cido clorognico y se expres como mg equivalente cido
clorognico (CAE) kg-1f.w.
La actividad antioxidante de muestras de corteza y la carne se evalu en trminos
de su libre capacidad captadora de radicales segn Brand-Williams. Brevemente,
una solucin de 0,7 mmol L-1 radical DPPH en metanol se prepar a diario. A 0,1
ml de alcuota del sobrenadante extracto se aadi a 0,9 ml de solucin madre de
DPPH. El homogeneizado se agit vigorosamente y se mantuvo en la oscuridad
durante 40 min a temperatura ambiente.
La absorcin de las muestras a 515 nm se midi en un espectrofotmetro (HP
8453, Hewlett Packard) frente a un blanco de metanol. La medicin se compara
con una curva estndar de concentraciones de cido ascrbico y se expres como
mg de cido ascrbico capacidad antioxidante equivalente (AAE) kg-1

Extraccin y anlisis de citrulina

48

Acerca de 1 g de carne o corteza congelada se mezcl cuidadosamente con 40 ml

de 0,2 mol L-1 de cido actico. Las mezclas se agitaron en vrtex durante 1 min
(Reax, Heidolph) y se centrifugaron a 5000 xg durante 10 min a -5 C (Avanti J25, Beckman Coulter, Fullerton, CA, EE.UU.). El sobrenadante se transfiri a un
tubo Eppendorf, se filtr (filtro de nylon de 0,45 micras) y se mantuvo a -20 C
hasta su anlisis para la citrulina. Se realiz un anlisis de citrulina utilizando el
mtodo descrito por Ozcan y senyuva para el anlisis de aminocidos libres sin
derivatizar en los alimentos. Se llev a cabo por cromatografa lquida (LC) /
atmosfrica de ionizacin qumica a presin (APCI) / espectrometra de masas
(MS) en un sistema de HPLC Agilent Serie 1100 que consta de una bomba binaria,
un muestreado automtico y un control de temperatura
columna horno acoplado a un Agilent 1100 LC serie / MSD detector de matriz de
diodos equipado con una interfaz APCI (Agilent, Waldbronn, Alemania). Se utiliz;
(Agilent, Darmstadt, Alemania 2,1 mm 30 mm 3,5 micras id) A C-18 columna
Zorbax SB.
La separacin cromatografa se llev a cabo por etapas mediante elucin
isocrtica con dos disolventes. El disolvente A (95%) era una mezcla de agua
ultrapura Milli-Q y 10 g L-1 de cido frmico. Disolvente B (5%) se compone de
acetonitrilo y 1 g L-1 de cido frmico.La velocidad de flujo constante de la fase
mvil fue de 0,8 ml min-1 en 30 C. Stepwise La elucin se realiz mediante la
programacin de tiempo con la ayuda de un sistema de controlador de la vlvula
para separar todos los aminocidos, centrndose en citrulina. Ambos espacios en
blanco y las muestras se midieron a longitudes de onda entre 190 y 320 nm.
Normas se prepararon a concentraciones de 0 a 40 mg L-citrulina 1. Citrulina
muestras se disolvieron en 0,2 mol L-1 de cido actico antes de la inyeccin
(0,02 ml) en el sistema LC / MS. El contenido total de citrulina se expres como g
kg-1f.w.

El anlisis estadstico
Se analizaron los datos de dos maneras. En primer lugar, un diseo clsico al azar
con cinco repeticiones por tratamiento se utiliz para determinar la influencia de
cultivar en la cscara o carne. Cada variable dependiente fue sometido a anlisis
de una va de la varianza (ANOVA, P <0,05) utilizando StatgraphicPlus 5,1
(ManugisticInc, Rockville, MD, EE.UU.).Se identificaron diferencias cultivares
mediante una prueba de rango mltiple mnima diferencia significativa (LSD) de
los valores medios. Los datos tambin fueron sometidos a anlisis de
componentes principales (PCA) y el anlisis de conglomerados (CA) utilizando
Statistica 6.1 (Statsoft Inc, Tulsa, OK, EE.UU.). El objetivo de este segundo
49

anlisis fue clasificar los cultivares en categoras o grupos en funcin de sus

similarities.35 mtodos multivariantes, en particular, PCA y CA, son algunos de los
mtodos exploratorios ms populares utilizados en ingeniera de alimentos.PCA es
una tcnica estadstica utilizada para identificar el menor nmero de variables
latentes, llamado '' componentes principales, que explican la mayor cantidad de
variabilidad observada. Los vectores de puntuacin, que se refieren las muestras
experimentales individuales entre s, se pueden utilizar como variables de
respuesta para identificar los factores importantes, mientras que los vectores de
carga se pueden utilizar para identificar tanto las variables de respuesta que
describen las variaciones principales y las variables de respuesta que describen el
mismo fenmeno entre las muestras.

RESULTADOS Y DISCUSIN
Anlisis de los atributos fsicos y qumicos
Los cultivares Moda, Azabache, Motril y Boston eran todos de un peso similar (5.5
a 6.3 kg) y el tamao. Los promedios de ambos dimetros ecuatoriales y polares
eran 213-219 mm (datos no mostrados). Sin embargo, el cultivar Kudam fue
significativamente ms pequeo y ligero (3,1 kg), con dimetros ecuatoriales y
polares medias de 180 y 154 mm, respectivamente.
El grosor de la corteza se midi para cada cultivar. Moda, Azabache y Boston
tenan un espesor de 11/08 a 12/03 cm, significativamente mayor que la de Motril
(10,7 cm) o Kudam (9,1 cm) (Tabla 3). Espesor Rind es un parmetro importante,
ya que los estudios anteriores determinaron que la mayor concentracin de
citrulina se encontraba en la corteza generalmente no comestible, que es el ms
comn de residuos de la industria de la sanda recin cortada.

Fresh-cut rendimiento del meln est influenciada por el tipo de corte hecho. En
meln Americana la porcin comestible es 52%, mientras que en la sanda, en el
que las semillas se distribuyen a lo largo de la carne, la parte comestible es
ligeramente ms alta (57%). En este estudio, la sanda cortada recin fue cortada
en cubos, como es la prctica actual enel mercado espaol.

50

La cantidad de subproducto generado por el procesamiento de la sanda recin

cortada fue entre 31,3 y 40,6% de peso de producto fresco (Tabla 3). Este es un
factor importante a considerar si el subproducto es para ser reutilizado para
compuestos bioactivos u otros propsitos. Hemos encontrado que la cantidad de
subproducto fue influenciado por cultivar (Tabla 3). Un pequeo cultivar como
Kudam con una corteza fina proporciona un uso eficiente de su carne como la
fruta recin cortada y una prdida menor porcentaje como subproducto.
Pigmentacin roja en la carne de la sanda se determina por la acumulacin de
pigmentos carotenoides, aunque los datos con respecto a la produccin de
carotenoides sanda son limitadas. Como se muestra en la Tabla 4, Moda y Motril
mostraron un ngulo de tono significativamente ms baja y un CI ms alto, lo que
indica una carne ms roja que Kudam y Boston y una carne mucho ms rojo que
Azabache, que mostr un ngulo de tono ms alto y un CI inferior. L * los valores
oscilaron entre 36.2 y 39.5 y no se encontraron diferencias significativas entre
cultivares (datos no mostrados), de acuerdo con Perkins-Veazie y Collins.

51

pH vari 5,10 a 5,37 y no se encontraron diferencias significativas entre la corteza

y la carne o entre cultivares (datos no mostrados). Sin embargo, TA fue mayor en
la corteza que en la carne (Tabla 5). En tanto la carne y la corteza, moda mostr el
ms alto TA. En la carne, Kudam y Boston tuvieron menor TA que los otros
cultivares. SSC en la cscara depende de la variedad, que van desde 4,02 hasta
5,32 Brix. Sin embargo, en la carne, la CSS fue similar entre los cultivares, que
van desde 9,6 hasta 10,16 Brix (Cuadro 5).Los valores obtenidos para TA y SSC
en la corteza, y en particular un pH> 4,6, muestran que este sustrato podra ser
susceptible a muchos microorganismos, bacterias y hongos. Por tanto, la corteza
requerir buenas condiciones de almacenamiento, por ejemplo, tiempo de
almacenamiento corto y baja temperatura, si es para ser reutilizado como un
subproducto para obtener compuestos funcionales.

El anlisis sensorial
Los consumidores exigen crujientes y jugosas rebanadas de sanda. Nuestro
panel sensorial anot el aspecto visual, el aroma y el sabor de todos los cultivares
como buenos (8.4 a 8.8), sin encontrar diferencias entre cultivares (datos no
mostrados). Textura era ms firme en la moda, Azabache, Kudam y Boston (7.8 a
8.2) (Tabla 4). Las pequeas diferencias en aroma y la textura no afectaron a la
aceptabilidad general, que anot entre 8,6 y 8,8 para todos los cultivares (datos no
mostrados). Los datos sensoriales obtenidos indican que estos cultivares son
propensos a tener muy buena aceptacin en el mercado.

52

Compuestos biofuncionales:
Contenido de licopeno
Sandas acumulan licopeno como su principal carotenoide fruta. La tabla 4
muestra el contenido de licopeno de carne de sanda, que oscila entre 11,6 y 14,3
mg kg-1. Moda tuvo el mayor contenido y Azabache el ms bajo. No se
encontraron diferencias significativas entre los otros cultivares.Estos resultados
concuerdan con el 13,2 mg kg-1 licopeno reportado por Artes- 'Hernndez et al. En
la sanda Fashion recin cortado. Sin embargo, el contenido de licopeno medido
en nuestros cultivares era ligeramente baja cuando uno considera que la sanda
se ha informado a ser una excelente fuente de licopeno.Otros autores tambin
encontraron que el contenido de licopeno vari ampliamente entre los cultivares,
as como por la temporada. Informaron que los tipos sin semillas tienden a tener
una mayor cantidad de licopeno (57,4 a 71,2 mg kg-1) que los tipos sembradas
(38,6 a 46,1 mg kg-1) o tipos de semilla de polinizacin abierta (36,5 a 40 mg kg1).No se encontr esta relacin. El contenido de carotenoides en la sanda
tambin se ve influida por el color de la carne. En las sandas rojas concretarse el
contenido de licopeno es muy alta (42,6 a 48,8 mg kg-1), mientras que en las
sandas de pulpa anaranjada el carotenoide ms importante es pro-licopeno (8,2
mg kg-1), lo que reduce a apenas rastros de - caroteno en las sandas de pulpa
amarillo-como Early Moonbeam. A modo de comparacin, el tomate tambin est
clasificado como una buena fuente de licopeno (20,0 a 80,5 mg kg-1f.w.), Pero su
concentracin tambin depende del cultivar.
Los contenidos altos y ms bajos de licopeno coincidieron con los valores ms
altos y ms bajos de CI. La falta de sensibilidad instrumentales reduce el poder
predictivo de colorimetra triestmulo reflectante para determinar el contenido de
licopeno en la carne de la sanda, pero nos pareci que la CI puede ser utilizado
para mostrar grandes diferencias entre cultivares, como Moda y Azabache.

53

Figura 1. Contenido fenlico total de cscara y pulpa de diferentes cultivares de

sanda. Medios (n = 5) con la misma letra no son significativamente diferentes (P
0,05, rango mltiple de prueba LSD); letras minsculas comparan muestras de
corteza y maysculas comparan muestras de carne.

El contenido total de fenlicos

El contenido de fenoles totales en corteza de la sanda vari desde 385 hasta 507
mg kg-1 CAE fw y fue estadsticamente superior (P <0,05) que en carne sanda
(354 a 431 mg kg-1 CAE fw) (Fig. 1) .Motril corteza fue significativamente mayor
en compuestos fenlicos totales que Azabache y Kudam corteza pero no fue
significativamente diferente de Boston y la cscara de la Moda. Motril y Moda
tenan un contenido fenlico total de carne significativamente mayor que la de
Azabache, Kudam y Boston. Gil encontr que la carne de la sanda contena
pequeas cantidades de compuestos fenlicos (<40 mg kg-1f.w) derivados de
cidos hidroxicinmicos principalmente, cuantificados como cido p-cumrico.
Wolfe et al. Reportado solamente 140 mg kg-CAE 1f.w. en carne sanda.
Los valores obtenidos aqu en carne de sanda son similares a los encontrados en
verduras como la papa (240-530 mg kg-1 CAE fw), repollo blanco (366,6 mg
equivalente cido glico (GAE) kg-1f.w.) Y zanahoria (351,9 mg GAE kg-1 fw). Sin
embargo, son ms bajos que los que se encuentran en frutas como la pia (404
mg GAE kg-1), manzana (2721 mg GAE kg-1) y arndano (5070 mg GAE kg-1 fw).

Capacidad antioxidante total

La capacidad antioxidante de la media corteza de la sanda fue similar a la de la
carne de la sanda (46,96 vs 43,46 mg kg-AAE 1f.w.) (Fig. 2). Sin embargo, otros
investigadores encontraron una mayor capacidad antioxidante en la cscara que
en la carne de manzana Pink Lady (9190 vs 2730 mg Trolox equivalente (TE) kg-1
peso seco (ps)), Hayward kiwis (9,190 vs 7,350 mg kg TE-1d .w.) y pomelo rojo
rub de la estrella (6330 vs 5160 mg kg-TE 1d.w.).En Corteza de la sanda de la
capacidad antioxidante oscil 23,02-61,88 mg kg-AAE 1f.w. El contenido de

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antioxidantes en Motril y Boston fue significativamente ms alta que en Moda y

KudamorAzabache, que mostr el menor contenido.
En sanda carne la capacidad antioxidante oscil 32,18-49,06 mg kg-AAE 1f.w.,
Con el nivel ms bajo se encuentra en Azabache. Estos datos son similares a los
40 mg kg-1 AAE informado por Gil et al. en Tri-x313 carne sanda y ligeramente
inferior a los 119 mg kg-1 AAE se encuentran en la carne de la sanda de Malasia.
Esta diferencia podra estar relacionada con cultivar o variaciones estacionales.
Sin embargo, la sanda es una fruta con alto contenido de agua, no es una buena
fuente de antioxidantes, en especial si se compara.

Figura 2. La capacidad total antioxidante de la piel y la carne de diferentes

cultivares de sanda. Medios (n = 5) con la misma letra no son significativamente
diferentes (P 0,05, rango mltiple de prueba LSD); letras minsculas comparan
muestras de corteza y maysculas comparan muestras de carne.

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Figura 3.Citrulline contenido de cscara y pulpa de diferentes cultivares de

sanda. Medios (n = 5) con la misma letra no son significativamente diferentes (P
0,05, rango mltiple de prueba LSD); letras minsculas comparan muestras de
corteza y maysculas comparan muestras de carne.

Con frutas tropicales como la guayaba y la estrella de frutas que son muy ricos en
antioxidantes (2790-2890 mg AAE kg-1). Otras frutas como la manzana (800 mg
kg-1 AAE) y la pia (956 mg kg-1 AAE) tambin contienen cantidades
considerables de antioxidantes. El contenido total de antioxidantes en la sanda es
ms similar a la de verduras como la berenjena (20 mg kg-1) y pepino (30 mg kg1).

Contenido de citrulina
El contenido medio de citrulina en corteza de la sanda fue mayor que en la carne
de la sanda (3,34 vs 2,33 g kg-1f.w., P <0,05) (Fig. 3). Rimando y Perkins-Veazie
reportaron menos citrulina en la corteza que en la carne cuando se calcula sobre
una base de peso fresco, pero esto se invirti cuando se convierte al producto
seco. En nuestro experimento, el contenido de citrulina en corteza de la sanda
vari desde 2,0 hasta 7,2 g kg-1f.w., Con el ms alto contenido estando en la
condicin. En sanda carne el contenido de citrulina vari desde 1,1 hasta 4,7 g
kg-1f.w, de nuevo, la moda era el cultivar con el contenido ms alto, seguido de
Azabache y Motril. El contenido de citrulina en Kudam fue significativamente ms
bajo.

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En cultivares de sanda estadounidenses el contenido de citrulina vari desde 3,9

hasta 28,5 mg g-1d.w. y fue similar entre los tipos sin semillas y sin semillas (16.6
y 20.3 mg g-1d.w., respectivamente), con las sandas de carne roja tienen un poco
menos que la citrulina sandas amarillo o de pulpa anaranjada.
Segn Rimando y Perkins-Veazie, la sanda es una de las ms ricas fuentes
conocidas de citrulina. La moda es un sin semillas, corteza oscura, cultivar sanda
con un importante contenido de este aminocido en la carne y en particular en la
corteza. Estos resultados indican que la corteza de la sanda, un residuo agrcola
subutilizada de la industria recin cortada, ofrece un inters cuantitativa como una
fuente natural de citrulina. Se requiere investigacin sobre la extraccin de este
aminocido del subproducto y su idoneidad como aditivo para bebidas, jugos u
otros productos para producir nuevos productos alimenticios funcionales con
propiedades saludables vlidos.

Agrupacin de cultivares de sanda para explicar la variabilidad

PCA y CA se aplicaron para estudiar posibles relaciones entre los cultivares de
sanda estudiados, basados en el rendimiento, color (L *, ngulo de tono y CI), pH,
SST, TA, parmetros sensoriales y composicin bioactiva (contenido en licopeno,
contenido de fenoles totales, antioxidante capacidad y contenido de citrulina).
Datos de cultivares individuales se estandarizaron antes del anlisis restando la
media variable y luego dividiendo por la desviacin estndar de cada variable
cultivar para eliminar el sesgo debido a las diferentes unidades de las variables.
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Para el PCA, variables que mostraron puntuaciones bajas (<0,7) fueron

eliminados. De las 23 variables estudiadas, 12 fueron tomados en cuenta en el
PCA. PCA reduce un espacio de 17 dimensiones (cinco cultivares de sanda y 12
variables) a un espacio plano (correspondiente a dos componentes principales)
que representa el 86,5% de la varianza global de los datos originales. Los
parmetros ms estrechamente correlacionados con el factor 1, que representan
el 53,78% de la variacin total, fueron ngulo de tono, CI, SST y contenido de
licopeno de la carne, el contenido de fenoles totales de la corteza y la capacidad
antioxidante de la carne y la corteza, con puntuaciones de carga mayor que 0,8
(Tabla 6). Por lo tanto el factor 1 enlaces fenlicos y licopeno contenido con
capacidad antioxidante. Factor 2, que representan el 35,49% de la variacin, fue
influenciado principalmente por las variables sensoriales de la carne, TA del
contenido de carne y la citrulina de la carne y la corteza.

Figura 4. Proyeccin de variables mejor anotados en el factor-1-factor de 2 planos

de anlisis de componentes principales: IC, ndice de color; Lyc, el contenido de
licopeno; TA, acidez total; SSC, contenido de slidos solubles; Cit, contenido de
citrulina; AAE, cido ascrbico capacidad antioxidante equivalente; PP, contenido
de fenoles totales; Aro, aroma; Tas, sabor; F, el parmetro de la carne; R,
parmetro de corteza.

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Figura 5.Projection de diferentes cultivares de sanda en el factor 1-factor de 2

plano de anlisis de componentes principales

Figura 6.Dendrogram de anlisis de conglomerados de diferentes cultivares de

sanda

Las figuras 4 y 5 muestran las distribuciones de las variables y los cultivares de

sanda, respectivamente, dentro del espacio bidimensional descrito por factores 1
y 2. La distribucin de los cultivares de sanda (Fig. 5) a lo largo del eje 1 muestra
el factor de seedless cultivarsMotril, Boston y moda y Kudam cultivar themicro
cabeza de serie se encuentra en la parte positiva, mientras que la parte negativa
contiene el Azabache cultivar sembrado. La distribucin de los cultivares de sanda
tambin fue fuertemente influenciado por el factor 2, y se puede concluir que los
cultivares oscuros Azabache y moda son diferentes de los cultivares de rayas. CA
confirma lo que se ve en la figura. 5 de PCA. CA de los cultivares de sanda dio un
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dendrograma como se muestra en la Fig. 6, agrupando las variedades en grupos

estadsticamente significativas.
Un grupo se compone de los cultivares de rayas Motril, Kudam y Boston. Los
cultivares oscuros Azabache y Moda no se agruparon juntos y son independientes
de los cultivares de rayas. Azabache, un cultivar sin semillas, era diferente de
todos los dems.
El anlisis multivariado permite la conclusin de que la manera, un cultivar de
sanda sin semillas oscuro, era mejor descrito por la citrulina, el licopeno y los
contenidos fenlicos y la capacidad antioxidante. Los cultivares sin semillas
Boston, Motril y Kudam se describen mejor por la capacidad antioxidante y conten
licopeno.

CONCLUSIONES
La cantidad de subproducto generado por el procesamiento de sanda recin
cortada fue entre 31,27 y 40,61% y variado segn el cultivar. Corteza de la sanda,
con un pH de 5,10 a 5,37 y un SSC de 4,02 a 5,32 Brix, podra ser susceptible a
tanto el crecimiento de bacterias y hongos, lo que lleva a la prdida de contenido
de compuestos funcionales. El panel sensorial indic que todos los cinco cultivares
tendran muy buena aceptacin en el mercado.El contenido de licopeno en la
sanda carne oscil entre 11,6 y 14,3 mg kg-1, con la manera de tener el mayor
contenido junto con el valor de CI ms bajo. Cultivares de sanda eran fuentes
pobres de antioxidante total yla significan contenido era similar entre las muestras
de corteza y carne (46,96 vs 43,46 mg kg-AAE 1f.w.).Sin embargo, la corteza tena
un contenido fenlico total de moderada mayor que la de la carne (458 vs 389 mg
kg-CAE 1f.w.) Y un contenido de citrulina mucho mayor (3,34 vs 2,33 g kg-1f.w.).
Moda, a, cultivar la sanda sin semilla oscura, tuvo el mayor contenido de citrulina
y potencialmente podra ser utilizado como una fuente para el consumo humano
como la sanda recin cortado o para la extraccin de la citrulina de la corteza
descartado. CA agrupadas en rayas cultivares juntos y oscuro y sembr
variedades por separado.

AGRADECIMIENTOS
Los autores agradecen al Dr. Conesa y Mario Lpez de 'Pozo' Sur 'Company
(Aguilas, Espaa) por su experiencia en el cultivo "y las condiciones de
exportacin de sanda y tambin para proporcionar la fruta. Gracias tambin al
Instituto de Biotecnologa Vegetal de la UPCT.
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