Effect of Microwave Power and Time on Total Phenolic Contents and Antioxidant Characteristics of Microwave Assisted Extracts of Watermelon Rind Powder: Microwave Assisted Extracts of Watermelon Rind Powder

Tanzeel Shahid; Ammar Ahmad  Khan; Anees Ahmed  Khalil; Madiha  Batool; Sundus  Khan; Ayesha  Aslam

doi:10.52229/pbmj.v4i1.52

Authors

Tanzeel Shahid University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore
Ammar Ahmad Khan University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore
Anees Ahmed Khalil University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore
Madiha Batool University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore
Sundus Khan University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore
Ayesha Aslam University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences,University of Lahore

DOI:

https://doi.org/10.52229/pbmj.v4i1.52

Abstract

Watermelon is gaining importance as a functional food due to its therapeutic effect. The therapeutic effect of watermelon has been reported and has been attributed to antioxidant constitutes.The major component in watermelon rind is citrulline that has a strong antioxidant effect which protect body from free-radical damage.Objective:This study was conducted to investigate the effect of microwave powers (150 W, 300 W & 450 W) and time intervals (1,3 & 5 minutes) on total phenolic content (TPC) and total flavonoid content (TFC) and antioxidant characteristics i.e. DPPH and ferric reducing antioxidant potential (FRAP) of microwave assisted extracts of watermelon rind powder.Methods:The extracts collected after Microwave assisted extraction (MAE) of watermelon rind wereanalyzed for their antioxidant potential through different tests including total phenolic contents (TPC), total flavonoid content (TFC), DPPH assayand FRAP.Results:Microwave assisted extraction by using ethanol as a solvent at different microwave powers and various time intervals showed that total antioxidant potential was significantly higher at low microwave power such as TPC ranges obtained at 150W for 1, 3 & 5 minutes of time intervals show ranges (159.84, 160.04 & 169.71 mg GAE/100 g). While TFC ranges at 150W for time 1, 3 & 5 minutes were (21.31, 24.15 & 42.20 mg CEQ/100g) whereas DPPH ranges at 150W for time 1, 3 & 5 minutes were (53.14, 54.87 & 68.17 % ascorbic acid inhibition) and FRAP values at 150W for time 1, 3 & 5 minutes were (201.71, 221.50 & 326.43 mg FE/100g). While high microwave power 450W can result in disruption of some antioxidants at various time intervals.Conclusions:Watermelon rind is a rich source of many antioxidants andmicrowave assisted extraction technique should be implemented in the food and nutraceutical industries and microwave assisted extracts of watermelon rind should be utilize for the development of new functional food to combat many health related problems

References

Hemaiswarya, S., Kruthiventi, A. K., &Doble, M., (2008). Synergism between natural products and antibiotics against infectious diseases. Phytomedicine, 15(8), 639-652. https://doi.org/10.1016/j.phymed.2008.06.008

Funari, CS, & Ferro, VO., (2005). Ethical use of the Brazilian biodiversity: necessity and opportunity. Brazilian Journal of Pharmacognosy, 15(2), 178-182.

Gaithersburgs MD., (2006). AOAC, et al. Official methods of analysis. J analytical chemists, 15(34), 15-25.

Levi, A., Jarret, R., Kousik, S., Wechter, W. P., Nimmakayala, P., & Reddy, U. K., (2017). Genetic resources of watermelon. In Genetics and Genomics of Cucurbitaceae, Springer, Cham, 87-110. https://doi.org/10.1007/7397_2016_34

Lewinsohn, E., Sitrit, Y., Bar, E., Azulay, Y., Ibdah, M., Meir, A., &Tadmor, Y., (2005). Not just colors carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends in Food Science & Technology, 16(9), 407-415. https://doi.org/10.1016/j.tifs.2005.04.004

Choo, W. S., & Sin, W. Y., (2012). Ascorbic acid, lycopene and antioxidant activities of red-fleshed and yellow-fleshed watermelons. Advances in Applied Science Research, 3(5), 2779-2784.

Andlauer, W., &Héritier, J., (2011). Rapid electrochemical screening of antioxidant capacity (RESAC) of selected tea samples. Food chemistry, 125(4), 1517-1520. https://doi.org/10.1016/j.foodchem.2010.10.046

Sonia, N. S., Mini, C., & Geethalekshmi, P. R., (2016). Vegetable peels as natural antioxidants for processed foods--A review. Agricultural Reviews, 37(1), 35-41. https://doi.org/10.18805/ar.v37i1.9262

Kolawole, T. A., Ojeka, S. O., & Dapper, D. V., (2016). Anti-diabetic effects of the methanolic extract of the rind of Citrulluslanatus (watermelon) in alloxan induced diabetes in male albino wistar rats. Journal of Medicine and Medical Sciences, 7(2), 023-029. https://doi.org/10.14303/jmms.2016.019

Petchiammal, A., Rani, P. D., Selvaraj, S., & Kalirajan, K., (2012). Corrosion protection of zinc in natural seawater using Citrullus vulgaris peel as an inhibitor. Res. J. Chem. Sci., 2231, 606.

Poduri, A., Rateri, D. L., Saha, S. K., Saha, S., & Daugherty, A., (2013). Citrulluslanatus‘sentinel’(watermelon) extract reduces atherosclerosis in LDL receptor-deficient mice. The Journal of nutritional biochemistry, 24(5), 882-886.

Gladvin, G., Sudhaakr, G., Swathi, V., &Santhisr, K. V., (2017). Mineral and vitamin compositions contents in watermelon peel (Rind). International Journal of Current Microbiology and Applied Sciences Special, 5, 129-133.

Verma, R., &Tomar, M., (2017). Watermelon: A valuable horticultural crop with nutritional benefits. Popular Kheti, 5, 5-9.

Ho, L. H., Ramli, N. F., Tan, T. C., Muhamad, N. O. R. L. I. A., &Haron, M. N., (2018). Effect of extraction solvents and drying conditions on total phenolic content and antioxidant properties of watermelon rind powder. Sains Malays, 47(47), 99-107. https://doi.org/10.17576/jsm-2018-4701-12

Liu, X., Park, J. H., Abd El‐Aty, A. M., Assayed, M. E., Shimoda, M., & Shim, J. H., (2013). Isolation of volatiles from Nigella sativa seeds using microwave‐assisted extraction: effect of whole extracts on canine and murine CYP1A. Biomedical Chromatography, 27(7), 938-945. https://doi.org/10.1002/bmc.2887

Alothman, M., Bhat, R., & Karim, A. A., (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food chemistry, 115(3), 785-788. https://doi.org/10.1016/j.foodchem.2008.12.005

Mosquera, O. M., Correa, Y. M., Buitrago, D. C., & Niño, J., (2007). Antioxidant activity of twenty-five plants from Colombian biodiversity. Memorias do Instituto Oswaldo Cruz, 102(5), 631-634. https://doi.org/10.1590/s0074-02762007005000066

Benzie, I. F., & Strain, J. J., (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292

Seidu, K. T., & Otutu, O. L., (2016). Phytochemical composition and radical scavenging activities of watermelon (Citrulluslanatus) seed constituents. Croatian journal of food science and technology, 8(2), 83-89. https://doi.org/10.17508/cjfst.2016.8.2.07

Pham, H. N. T., Nguyen, V. T., Vuong, Q. V., Bowyer, M. C., & Scarlett, C. J., (2015). Effect of extraction solvents and drying methods on the physicochemical and antioxidant properties of HelictereshirsutaLour. leaves. Technologies, 3(4), 285-301. https://doi.org/10.3390/technologies3040285

Anwar, F., Kalsoom, U., Sultana, B., Mushtaq, M., Mehmood, T., & Arshad, H. A., (2013). Effect of drying method and extraction solvent on the total phenolics and antioxidant activity of cauliflower (Brassica oleracea L.) extracts. International Food Research Journal, 20(2), 653. https://doi.org/10.12691/ajfst-7-2-2

Boeing, J. S., Barizão, É. O., e Silva, B. C., Montanher, P. F., de Cinque Almeida, V., & Visentainer, J. V., (2014). Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chemistry central journal, 8(1), 1-9. https://doi.org/10.1186/s13065-014-0048-1

Shotorbani, N. Y., Jamei, R., & Heidari, R., (2013). Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment. Avicenna Journal of Phytomedicine, 3(1), 25.

Norra, I., Aminah, A., & Suri, R., (2016). Effects of drying methods, solvent extraction and particle size of Malaysian brown seaweed, Sargassum sp. on the total phenolic and free radical scavenging activity. International Food Research Journal, 23(4), 15-58.

Marimuthu, J., Aparna, J. S., Jeeva, S., Sukumaran, S., &Anantham, B., (2012). Preliminary phytochemical studies on the methanolic flower extracts of some selected medicinal plants from India. Asian Pacific Journal of Tropical Biomedicine, 2(1), S79-S82. https://doi.org/10.1016/s2221-1691(12)60134-8

Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S., & Yong, M. Y., (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113(1), 166-172. https://doi.org/10.1016/j.foodchem.2008.07.090

Iloki-Assanga, S. B., Lewis-Luján, L. M., Lara-Espinoza, C. L., Gil-Salido, A. A., Fernandez-Angulo, D., Rubio-Pino, J. L., & Haines, D. D., (2015). Solvent effects on phytochemical constituent profiles and antioxidant activities, using four different extraction formulations for analysis of Bucidabuceras L. and Phoradendroncalifornicum. BMC Research Notes, 8(1), 1-14.https://doi.org/10.1186/s13104-015-1388-1