Nutraceutical potential of the pulp of five cultivars of watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] grown in Burkina Faso

Figures & data

Table 1. Watermelon cultivars selected for this study.

Code	Cultivars names	Fruit characteristics *	n	Cultivars pictures **
KK	Kaolack	Fruit shape: spherical Color: light green with fine stripes	12
KA	Kasmira	Fruit shape: spherical to elongated; Color: light green with clear green stripes	12
LG	Charleston gray	Fruit shape: elongated Color: white with fine stripes not very visible	12
SB	Sugar baby	Fruit shape: spherical Color: dark green to dark	12
CS	Crimson Sweet	Fruit shape: spherical Color: dark green with large light-green stripes	12

Legend: * description made in the laboratory; ** Source: BAZIE, 2020.

Figure 1. Averages of pulp color parameters of the five watermelon cultivars studied. (a): mean of total color, E; (b): mean of brightness, L*; (c): mean of b*; (d): mean of a*.

Figure 2. pH and titratable acidity of the watermelon cultivars juice.

Figure 3. Average of total phenolic contents of the cultivars studied.

Figure 4. Average of total flavonoids contents of the studied cultivars.

Figure 5. Tannins contents of the cultivars studied.

Figure 6. Average total anthocyanidin contents of the cultivars studied.

Figure 7. Average lycopene content of the studied watermelon cultivars.

Figure 8. Average β-carotene content of the studied watermelon cultivars.

Table 2. Antioxidant activity of watermelon cultivars studied.

Cultivars	DPPH (inh. %)	ABTS (mM AAE/g DM)	FRAP (mM AAE/g DM)
CS	86.10±4.00^a	44.97±22.61^ab	30.88±6.91^a
KA	88.58±1.43^a	59.91±29.97^b	29.14±6.09^a
KK	88.01±2.59^a	43.34±5.34^ab	35.25±8.04^a
LG	89.60±1.91^a	39.49±20.09^ab	33.74±14.68^a
SB	88.55±1.03^a	25.49±12.03^a	35.54±10.18^a
Pr> F	0.345	0.0000	0.412
Significant	No	Yes	No

NB: Means in each column sharing no letters in common are significantly different (P < 0.05).

Table 3. Correlation matrix (Pearson).

	ΔE	L*	a*	b*	C	H	TPC	Flavonoids	β-carotene	lycopene	Anthocyanin	H. tannin	C tannin	DPPH	ABTS	FRAP	PH	TTA
ΔE	1,00
L*	0.90	1.00
a*	−0.48	−0.52	1.00
b*	0.77	0.83	−0.23	1.00
C	0.68	0.70	−0.03	0.85	1.00
H	−0.65	−0.58	0.80	−0.35	−0.36	1.00
TPC	−0.02	−0.19	0.16	0.02	−0.05	0.23	1.00
Flavonoids	−0.13	−0.01	0.16	0.02	−0.12	0.43	0.19	1.00
β-carotene	−0.32	−0.31	0.22	0.07	0.00	0.36	0.45	0.52	1.00
Lycopene	−0.29	−0.20	0.12	0.03	−0.11	0.44	0.42	0.54	0.78	1.00
Anthocyanin	−0.21	−0.08	−0.18	−0.13	−0.21	−0.19	0.10	0.03	0.15	0.20	1.00
H. Tannin	−0.42	−0.28	0.14	−0.22	−0.24	0.37	0.02	0.37	0.37	0.43	0.19	1.00
C. Tannin	−0.14	−0.09	0.10	0.01	0.21	0.06	−0.01	0.43	0.32	0.20	0.00	0.55	1.00
DPPH	−0.39	−0.39	0.24	−0.31	−0.09	0.16	−0.14	−0.16	0.09	−0.02	−0.23	0.11	0.05	1.00
ABTS	−0.07	−0.09	−0.19	−0.22	−0.18	−0.25	−0.15	−0.17	−0.11	−0.11	0.41	0.09	−0.25	0.02	1.00
FRAP	−0.20	−0.22	0.42	0.07	0.15	0.27	0.14	0.19	0.29	0.05	−0.26	−0.04	0.26	0.17	−0.47	1.00
PH	−0.13	−0.12	0.29	0.02	−0.03	0.38	0.09	0.19	0.40	0.48	−0.07	0.00	−0.18	−0.10	0.23	−0.18	1.00
TTA	−0.04	0.07	0.38	0.27	0.32	0.39	0.12	0.27	0.27	0.28	−0.17	0.10	0.14	0.35	−0.24	0.34	0.29	1.00

Figure 9. Parameters and samples principal component analysis.