Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

Abstract

This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.

Microbial Quality, Vitamin, Mineral and Proximate Composition of Some Fresh Fruit Juice Samples

“…This is in agreement with the previous work of Ndife et al (2013). Sodipo et al (2019) also reported that Iron was found in lowest concentration in all fruit juice samples. Oluyemi et al (2006) reported that in the diet of pregnant women, lactating mothers and babies; iron is important in order to prevent anemia.…”

“…The total ash content which is the minerals in the form of oxide was between 0.18 and 0.88%. Sodipo et al (2019) reported moisture content of 93.91±0.03 which is higher than 86.10 recorded in this study and protein content of 1.83±0.06 which is lower than 7.10 obtained in this study for watermelon juice. The higher the moisture contents of any food, the greater the risk of microbial contaminant which ultimately leads to faster spoilage (Ozioma et al, 2013).…”

“…Mango, watermelon, orange and pineapple juices had a pH of 5.87, 5.24, 3.94 and 4.14 respectively. Ndife et al (2013) reported pH range of 3.23±0.16 and 4.08±0.15 for orange juice while Sodipo et al (2019) reported pH of 5.43±0.23 for watermelon juice. Ezeama (20007) reported that the pH of foods determine the type of microorganisms found in it and the shelf life of the food.…”

“…All the samples were rated the same in terms of sweetness and general acceptability. General acceptance of all foods is one of the important and basic criteria for accepting or rejecting foods (Sodipo et al, 2019). Mango and watermelon juices were rated the best in terms of appearance and flavor while orange and pineapple were rated the best in taste as shown in Table II.…”

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

“…Total phenolic values observed in this study was 333.68mg GAE/100 ml. [35] reported a total phenol content of GAE/100ml for golden melon and that this increased to GAE/150ml with the addition of watermelon.…”