Nutritional and Bioactive Profiling of Cucumis melo L. By-Products: Towards a Circular Food Economy DOI Creative Commons
Mafalda Alexandra Silva, T.G. Albuquerque, Diana Melo

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1287 - 1287

Published: March 13, 2025

Food waste, due to the high quantities produced, becomes a significant environmental, economic, and social challenge worldwide. Simultaneously, rising prevalence of chronic diseases has intensified demand for healthier food options. A promising approach address these issues involves valorisation by-products development innovative products. Cucumis melo L., commonly consumed as fruit, generates peels seeds that are typically discarded. In present study, nutritional composition antioxidant potential pulp, peel, C. L. (yellow green melon) were comprehensively evaluated. The identified rich source dietary fibre (39.0 39.7 g/100 g dw; p > 0.05) protein (21.0 21.3 0.05), exhibiting an appealing fatty acid profile. peel contains levels (39.7 47.1 total phenolic compounds (1976 2212 mg GAE/100 suggesting bioactive potential. showed capacity both methods used, DPPH• (120 144 TE/100 FRAP (6146 7408 assays. Potassium emerged predominant mineral in (799 805 mg/100 while glutamic was most abundant amino (4161 4327 0.05). These findings emphasise properties by-products, highlighting their inclusion novel formulations. This study not only advances understanding but also supports reduction waste promotes sustainability within supply chain.

Language: Английский

Nutritional qualities of cookies made from wheat/cashew nut composite flour DOI
Joseph Oghenewogaga Owheruo, Great Iruoghene Edo,

Raghda Makia

et al.

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100452 - 100452

Published: Nov. 16, 2024

Language: Английский

Citations

6
Nutritional and Bioactive Profiling of Cucumis melo L. By-Products: Towards a Circular Food Economy DOI Creative Commons
Mafalda Alexandra Silva, T.G. Albuquerque, Diana Melo

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1287 - 1287

Published: March 13, 2025

Food waste, due to the high quantities produced, becomes a significant environmental, economic, and social challenge worldwide. Simultaneously, rising prevalence of chronic diseases has intensified demand for healthier food options. A promising approach address these issues involves valorisation by-products development innovative products. Cucumis melo L., commonly consumed as fruit, generates peels seeds that are typically discarded. In present study, nutritional composition antioxidant potential pulp, peel, C. L. (yellow green melon) were comprehensively evaluated. The identified rich source dietary fibre (39.0 39.7 g/100 g dw; p > 0.05) protein (21.0 21.3 0.05), exhibiting an appealing fatty acid profile. peel contains levels (39.7 47.1 total phenolic compounds (1976 2212 mg GAE/100 suggesting bioactive potential. showed capacity both methods used, DPPH• (120 144 TE/100 FRAP (6146 7408 assays. Potassium emerged predominant mineral in (799 805 mg/100 while glutamic was most abundant amino (4161 4327 0.05). These findings emphasise properties by-products, highlighting their inclusion novel formulations. This study not only advances understanding but also supports reduction waste promotes sustainability within supply chain.

Language: Английский

Citations

0