R. HERRERA, Ingenieria de Alimentos, BUAP, Facultad de Ing. Quim., Ciudad Universitaria, Puebla, Pue, 72000, Mexico, I. Garcia, Instituto de Farmacia y Alimentos, Universidad de La Habana, La Coronela, La Lisa, Ciudad Habana, Cuba, K. J. Meneses, Ingeniera de Alimentos, Benemerita Universidad Autonoma de Puebla, Ciudad Universitaria, Puebla, Pue, 72160, Mexico, and V. Huerta, Ing. Alimentos, Universidad Autonoma de Puebla, Ciudad Universitaria, Puebla, Pue, 72000, Mexico.
Watermelon ( Citrullus lanatus ) is a high energy food with a watery red flesh. It is consumed raw and is considered a ideal diet food. White rind of watermelon represents 34.5 % of the vegetable and is discarded. Previous research have demonstrated that changes in diet such as reduce lipid intake, and increased amounts of fruits, vegetables and cereals will lower cancer risk. Antioxidants in foods may reduce oxidative stress and help to restore the balance between oxidants and antioxidants in the human body. This investigation aims to determine total antioxidant status (TAS) in thermal processed watermelon (Citrullus lanatus) white rind. Watermelons were obtained from local market, selected, washed and sanitized with 200 ppm of free chlorine, were cut and pulp was extracted, white rind was separated from green skin, manually cut into 2X2 cm squares, thermally processed in heavy syrup (40 % sacarose) in 1 lb glass jars. Extraction to determine TAS was done from 10 g of edible portion using 50 ml methanol/H2O, after one hour it was centrifuged at 3000 rpm during 15 min, the precipitate was redisolved with 40 ml acetone/H2O (70:30) and again centrifuged at 3000 rpm and 15 min. Both supernatants were afored to 100 ml. Total antioxidant status was determined by Randox assay (Randox Labs Kit, Pat. 2250819) using Trolox (hydrosoluble synthetic form of vitamin E) as control. Watermelon white rind had 19.83 TAS (mMeg Trolox/g of food) being this value higher than the TAS reported for orange juice and beer. These results demonstrate the potential of consumption of watermelon white rind as a functional food.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis