Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation

Abstract

Objective: Citrullus vulgaris seeds are the most concealed oil seeds consist of vital therapeutic potential. Apart from nutritional and therapeutic indices, these seeds contain numerous anti-nutritional components.

Method: Hence, solid-state fermentation was used as an alternative biotechnological contrivance to enhance the nutritional and functional properties of seeds. Fungal strain Aspergillus awamori was used for solid-state fermentation and uncoated watermelon seeds were used as a substrate for 144h. The range of bulk density was obtained from 0.39 to 0.72 g/cm³, however, fermentation significantly decreased the bulk density of the seed flours. Based upon soluble nitrogen content (79.81%) and functional properties, fermented seed samples of 120h was selected for FTIR analysis and in-vitro mineral bioavailability through Caco-2 cells.

Results: FTIR spectrum confirmed the presence of amide groups (1200–1100 cm^-1) of the protein.

Conclusion: Fermented seeds also unveiled significantly (p<0.05) higher iron (61.24%), zinc (62.36%), and calcium (61.89%) bioavailability and this significant increase in bioavailability confirmed significantly (p<0.05) higher cellular mineral uptake.

Keywords:

• Watermelon seeds
• mineral analysis
• bioavailability
• Caco-2 cells
• ferritin

Disclosure statement

No potential conflict of interest was reported by the author(s).