Watermelon as a potential fruit snack

Figures & data

Figure 1. Images of different watermelon cultivars.^[6]

Table 1. Phytochemical content of fresh watermelon juice per 100 g

Parameter	Value	Reference
Energy	30–46.2 Kcal	[12]
Carbohydrates^[Citation13]	7.6–11.6 g	[12]
Protein	0.6–0.9 g	[14]
Total fat	0–0.15 g	[14]
Cholesterol	0.00–0.01 mg	[12]
Dietary fiber	0.4–0.61 g	[14]
Vitamin A	569–864.88 IU	[12,14]
Vitamin C	8.1–12.31 mg	[12]
Lycopene	3.38–11.34 mg	[9]
Sodium	0.0–0.001	[12]
Ash	5.2–5.4%	[14]
Moisture	93.12–95.2%	[9]
Calcium	7 mg	[12]
Iron	0.24 mg	[12]
Magnesium	10 mg	[12]
Potassium	112 mg	[12]
Phosphorus	11 mg	[12]

Table 2. Diseases and associated health benefits of some quality parameters

Disease	Parameter	Outcomes	Reference
Obese postmenopausal women	Citrulline	Improved cardiac autonomic function in sedentary obese postmenopausal women, increase plasma arginine	[13,15]
Hypertension	Lycopene	Improved plasma agitation	[1]
Stroke	Vitamin C	Stroke reduction	[16,17]
Breast cancer patients	Lycopene	Serum lycopene associated with decreased risk	[6,11]
Osteoporosis	Lycopene	Can counteract the damaging effects of oxidative stress which causes osteoporosis	[1]
Liver disease	Vitamin C	Decrease of 58.2% serum alanine aminotransferase and 49.4% of high-sensitivity C-reactive protein and also minimize damage and slow disease progression	[16]
Human metabolism	Vitamin C	Least risk of inadequacy or adverse health effects.	[16]
CVD mortality	β-carotene	Reduced the hazard ration in CVD and coronary heart diseases	[1]
High cholesterol in macrophage cell line	Lycopene	Lowered cholesterol synthesis	[18]
Low libido	Citrulline	Improve erectile functions	[19]
Flue and scurvy	Vitamin C	Prevents and treats variety of ailments, scurvy, and a simple cold	[1,20]
Eye health	Vitamin A	Enhances optimal eye functioning	[12]

Figure 2. Formation of diseases and action of phytochemicals.^[6]

Figure 3. Chemical structure of β-carotene, lycopene, and its isomers obtained by thermal processing.^[38]

Table 3. Effects of processing on watermelon antioxidants

Processing method	Effect on antioxidants	References
High-intensity pulsed electric field	Reduces vitamin C, high retention of lycopene, and antioxidants capacity in watermelon juice	[49]
Pulsed electric field	High retention of lycopene	[58]
Drying	Loss in lycopene and vitamin C, degrade antioxidants capacity and total polyphenols	[1]
Thermosonication	Increase in lycopene, phenolic content is not much affected and ascorbic acid is retained, free radicals scavenging activity mostly not affected	[59]
Pasteurization and sterilization	Degradation of vitamin C, degradation of lycopene and polyphenols	[60]
High pressure processing	Preserve vitamins and citrulline, increase lycopene	[31,59]

Naz, A.; Butt, M. S.; Sultan, M. T.; Qayyum, M. M. N.; Niaz, R. S. Watermelon Lycopene and Allied Health Claims. Excli J. 2014, 13, 650–666.

 PubMed Web of Science ®Google Scholar

United State National Nutrients data base. https://ndb.nal.usda.gov/ndb/foods/show/2393 (accessed Jan, 2018).

 Google Scholar

Wong, A.; Chernykh, O.; Figueroa, A. Chronic L-Citrulline Supplementation Improves Cardiac Sympathovagal Balance in Obese Postmenopausal Women: A Preliminary Report. Auton. Neurosci. Basic Clin. 2016, 198, 50–53. DOI: 10.1016/j.autneu.2016.06.005.

 PubMed Web of Science ®Google Scholar

Fila, W. A.; Itam, E. H.; Johnson, J. T.; Odey, M. O.; Effiong, E. E.; Dasofunjo, K.; Ambo, E. E. Comparative Proximate Compositions of Watermelon (Citrullus Lanatus), Squash (Cucurbita) Pepo’l and Rambutan (Nephelium Lappaceum). Int. J. Sci. Technol. 2013, 1, 81–88.

 Google Scholar

Oberoi, D. P. S.; Sogi, S. Utilization of Watermelon Pulp for Lycopene Extraction by Response Surface Methodology. Food Chem. 2017, 232, 1–7. DOI: 10.1016/j.foodchem.2017.03.161.

 PubMed Web of Science ®Google Scholar

Sai’d, M. A. A Study in the Variability of Some Nutrient Contents of Watermelon (Citrullus Lanatus) before and after Ripening Consumed within Kano Metropolis, Nigeria. Int. J. Sci. Res. 2014, 3, 1365–1368.

 Google Scholar

Choudhary, B. R.; Haldhar, S. M.; Maheshwari, S. K.; Bhargava, R.; Sharma, S. K. Phytochemicals and Antioxidants in Watermelon (Citrullus Lanatus) Genotypes under Hot Arid Region. Indian J. Agric. Sci. 2015, 85, 414–417.

 Web of Science ®Google Scholar

Pacier, C.; Martirosyan, D. M. Vitamin C: Optimal Dosages, Supplementation and Use in Disease Prevention. Funct. Foods Health Dis. 2015, 5, 89–107.

 Web of Science ®Google Scholar

Abourashed, E. A. Bioavailability of Plant-Derived Antioxidants. Antioxidants. 2013, 2, 309–325. DOI: 10.3390/antiox2040309.

 Google Scholar

Dia, N.; Wehner, T. C.; Perkins-Veazie, P.; Hassell, P. R.; Price, D. S.; Boyhan, G. E.; Olson, S. M.; King, R. S.; Davis, A. R.; Tolla, G. E.; et al. Stability of Fruit Quality Traits in Diverse Watermelon Cultivars Tested in Multiple Environments. Hortic. Res. 2016, 3, 1–11. DOI: 10.1038/hortres.2016.66.

 Web of Science ®Google Scholar

Vaccaa, R. A.; Valenti, D.; Caccamese, S.; Dagliac, M.; Braidy, N.; Nabavi, S. M. Plant Polyphenols as Natural Drugs for the Management of down Syndrome and Related Disorders. Neurosci. Biobehav. Rev. 2016, 71, 865–877. DOI: 10.1016/j.neubiorev.2016.10.023.

 PubMed Web of Science ®Google Scholar

Soteriou, G. A.; Kyriacou, M. C.; Gerasopoulos, A. S. D. Evolution of Watermelon Fruit Physicochemical and Phytochemical Composition during Ripening as Affected by Grafting. Food Chem. 2014, 165, 282–289. DOI: 10.1016/j.foodchem.2014.03.133.

 PubMed Web of Science ®Google Scholar

Doll, S.; Ricou, B. Severe Vitamin C Deficiency in a Critically Ill Adult: A Case Report. Eur. J. Clin. Nutr. 2013, 67, 881–882. DOI: 10.1038/ejcn.2013.42.

 PubMed Web of Science ®Google Scholar

Costa-Rodrigues, J.; Pinho, O.; Monteiro, P. R. R. Can Lycopene Be Considered an Effective Protection against Cardiovascular Disease? Food Chem. 2018, 245, 1148–1153. DOI: 10.1016/j.foodchem.2017.11.055.

 PubMed Web of Science ®Google Scholar

Rodríguez-Roque, M. J.; de Ancos, B.; Sánchez-Moreno, C.; Cano, M. P.; Elez-Martínez, P.; Martín-Belloso, O. Impact of Food Matrix and Processing on the in Vitro Bioaccessibility of Vitamin C, Phenolic. J. Funct. Foods. 2015, 14, 33–43. DOI: 10.1016/j.jff.2015.01.020.

 Web of Science ®Google Scholar

Aganovic, K.; Smetana, S.; Grauwet, T.; Toepfl, S.; Mathys, A.; Loey, A. V.; Heinz, V. Pilot Scale Thermal and Alternative Pasteurization of Tomato and Watermelon Juice: An Energy Comparison and Life Cycle Assessment. J. Cleaner Prod. 2017, 141, 514–525. DOI: 10.1016/j.jclepro.2016.09.015.

 Web of Science ®Google Scholar

Anaya-Esparza, L. M.; Vel-azquez-Estrada, R. M.; Roig, A. X.; García-Galindo, H. S.; Sayago-Ayerdi, S. G.; Montalvo-Gonz-alez, E. Thermosonication: An Alternative Processing for Fruit and Vegetable Juices. Trends Food Sci. Technol. 2017, 61, 26–37. DOI: 10.1016/j.tifs.2016.11.020.

 Web of Science ®Google Scholar

Giner, M. J.; Hizarci, Õ.; Martí, N.; Saura, D.; Valero, M. Novel Approaches to Reduce Brown Pigment Formation and Color Changes in Thermal Pasteurized Tomato Juice. Eur. Food Res. Technol. 2013, 236, 507–515. DOI: 10.1007/s00217-012-1900-y.

 Web of Science ®Google Scholar

Barba, F. J.; Terefe, N. S.; Buckow, R.; Knorr, D.; Orlien, V. New Opportunities and Perspectives of High-Pressure Treatment to Improve Health and Safety Attributes of Foods. A Review. Food Res. Int. 2015, 77, 725–742. DOI: 10.1016/j.foodres.2015.05.015.

 Web of Science ®Google Scholar