Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 4 / 2018

Moura Rolim, P. – de Oliveira Júnior, S. D. – Mendes de Oliveira, A. C. S. – Silvino dos Santos, E. – Ribeiro de Macedo, G.
Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate
Journal of Food and Nutrition Research, 57, 2018, No. 4, s. 315-327

Priscilla Moura Rolim, Department of Nutrition, Federal University of Rio Grande do Norte (UFRN), Salgado Filho Avenue 3000, 59078-970 Natal, Rio Grande do Norte, Brazil. Tel.: +55 84 3342 9737, e-mail: priscillarolim@ufrnet.br

Received 2 October 2017; 1st revised 27 February 2018; accepted 19 March 2018; published online 27 August 2018

Summary: Melon residues were used to produce cellulases (EC 3.2.1.4) and to investigate the prebiotic effect in vitro. Peel and seed flours were characterized regarding contents of dietetic fibre, lipids, total protein, cellulose, hemicelluloses and lignin. A kinetic study was carried out in bacteriological greenhouse during 24, 48, 72, 96, 120, 144 and 168 h. In melon seed flour, cellulose at 350 g·kg-1, hemicellulose at 79 g·kg-1 and lignin at 24 g·kg-1 were determined. Results showed, in terms of dietetic fibre and high protein contents, that both seeds and peels have good nutritional value. The highest content of lipids, 246 g·kg-1, was found in seeds, compared to only 36.3 g·kg-1 in the peel. The best activity for carboxymethyl cellulase in 144 h of fermentation was 1.045 U·g-1, while the activity with filter paper after 96 h of cultivation was 0.190 U·g-1. Melon seed flour demonstrated to be a good substrate for the growth of bifidobacteria with 8 h for fermentation, and it was tolerant to the action of bile salts at 8 h of fermentation. Melon residues can be taken as a potential prebiotic ingredient and a source of cellulolytic enzymes.

Keywords: melon peel; melon seed; cellulase; prebiotic activity

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