Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (<i>Cucumis melo</i> L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province
Yuxi Wang,
Heqi Gao,
Zhiqiang Guo,
Ziting Peng,
Shuyi Li,
Zhenzhou Zhu,
Nabil Grimi,
Juan Xiao
Affiliations
Yuxi Wang
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
Heqi Gao
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
Zhiqiang Guo
School of Marine Science and Engineering, Hainan University, Haikou 570228, China
Ziting Peng
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
Shuyi Li
National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Zhenzhou Zhu
National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Nabil Grimi
Centre de Recherche Royallieu, Université de Technologie de Compiègne, Sorbonne Universités, CS 60319, 60203 Compiègne CEDEX, France
Juan Xiao
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. Naixiangmi and Yugu demonstrated the highest free TPC, while Meilong showed the highest bound and total TPC and antioxidant activity. UHPLC-QQQ-MS identified and quantified 30 phenolic compounds. The melon cultivars markedly differed in the amount and content of their free and bound phenolic compounds. Xizhoumi No. 25 and Meilong afforded the most phenolic compounds. Hongguan emerged with the highest free phenolic compound content and total content of phenolic compounds; however, Meilong possessed the highest bound phenolic compound content. Hierarchical cluster analysis divided the melon varieties into four different taxa. The present study provides a scientific basis for developing the health-promoting effects of melon pulp.
