Comparative Assessment of some Mineral, Amino Acid and Vitamin Compositions of Watermelon (Citrullus lanatus) Rind and Seed

Levels of elements in selected food substances that support usage in the management and treatment of erectile dysfunction

BACKGROUND

The use of fruits and vegetables for the management and treatment of erectile dysfunction has gained popularity due to the cheaper cost, accessibility and perceived absence of side effects. Much of the work done on plant-based aphrodisiacs has focused on the phytochemistry of secondary metabolites.

AIM

This work sought to analyze selected fruits and vegetables that are commonly used in the management of erectile dysfunction in Ghana and quantify the levels of some micro- and macro-elements necessary for good penile health in order to determine the usefulness or otherwise of the selected produce.

METHODS

Energy-dispersive X-ray fluorescence spectroscopy was used to detect and quantify the levels of potassium (K), calcium (Ca), selenium (Se), magnesium (Mg), iron (Fe), and zinc (Zn) in carrot roots, cucumber fruit, garlic bulb, ginger rhizome, nutmeg fruit, sweet potato tuber, tiger nut tuber and watermelon fruit.

RESULTS

The analysis revealed the presence of K, Ca, Mg, Fe and Zn. Levels of Se were below detection. The concentration of K was the highest in each of the food substances. However, in terms of recommended daily allowance, Mg had the highest contribution. Cucumber fruit and the rind of watermelon fruit had the highest levels of micro- and macro-elements implicated in erectile dysfunction.

CONCLUSION

The potential use of these foods to treat and manage erectile dysfunction may not only be due to the presence of phytochemicals alone but also the presence of significant levels of micro- and macro-elements required for good penile health.

Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices

Watermelon rind is treated as agricultural waste, causing biomass loss and environmental issues. This study aimed to identify free amino acids and volatiles in watermelon rind, flesh, and rind-flesh juice blends with ratios of 10%, 20%, and 30%. Among the 16 free amino acids quantified, watermelon rind alone contained higher total amino acids (165 mg/100 g fresh weight) compared to flesh alone (146 mg/100 g). The rind had significantly higher (1.5×) and dominant amounts of citrulline and arginine (61.4 and 53.8 mg/100 g, respectively) than flesh. The rind, however, contained significantly lower amounts of essential amino acids. Volatile analysis showed that watermelon rind total volatiles (peak area) comprised only 15% of the flesh volatiles. Of the 126 volatiles identified, the rind alone contained 77 compounds; 56 of these presented in all five samples. Aldehydes and alcohols were most prevalent, accounting for >80% of the total volatiles in all samples. Nine-carbon aldehyde and alcohol compounds dominated both the flesh and rind, though the rind lacked the diversity of other aldehydes, alcohols, ketones, terpenes, terpenoids, esters and lactones that were more abundant in the watermelon flesh. Watermelon rind was characterized by the major aroma compounds above their thresholds, including 17 aldehydes and six unsaturated nine-carbon alcohols. This study demonstrated the potential for rind as a food or beverage supplement due to its key features such as concentrated citrulline and arginine, relatively low odor intensity, and valuable volatiles associated with fresh, green, cucumber-like aromas.

Watermelon Rind and Flesh Volatile Profiles and Cultivar Difference

Watermelon rind is treated as agricultural waste and commonly discarded, causing environmental issues and biomass loss. This study aimed to identify volatile profiles of watermelon rind and flesh and their cultivar difference. Volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). A total of 132 volatiles were identified, including aldehydes, alcohols, ketones, terpenes/terpenoids, esters, lactones, acids, and sulfides. In both rind and flesh, the most dominant compounds in numbers and abundance (peak area) were aldehydes and alcohols, which accounted 94–96% of the total volatile abundance in the rind and 85–87% in the flesh. Total volatile in watermelon rind was only 28–58% of the corresponding flesh samples. Both rind and flesh shared nine-carbon aldehydes and alcohols, though the rind lacked additional diversity. Volatile difference between rind and flesh was greater than the difference among cultivars, although volatiles in the rind could be two times difference between Fascination and other three watermelons (Captivation, Exclamation, and Excursion). This study provides the first-hand knowledge regarding watermelon rind volatile profiles and cultivar difference and shows the potential use of rind in food or beverages due to its naturally contained nine-carbon compounds.

Effects of excessive impregnation, magnesium content, and pyrolysis temperature on MgO-coated watermelon rind biochar and its lead removal capacity

MgO-coated watermelon rind biochar (MWRB) is a potentially highly-effective waste-derived material in environmental applications. This research aims to provide valuable insights into the optimization of the production of MWRB for superior environmental performance. It was found that the Mg content of the MWRB could be easily controlled by adjusting the Mg/feedstock mass ratio during excessive impregnation. The BET surface area was found to first increase and then decrease as the Mg content of the MWRB (produced at 600 °C) increased from 1.52% to 10.1%, with an optimal surface area of 293 m²/g observed at 2.51%. Similarly, an optimum pyrolysis temperature of 600 °C was observed in the range of 400-800 °C for a maximum surface area of the MWRB at a fixed Mg/feedstock ratio of 0.48% (resulting in MWRBs with Mg contents of 1.89-2.51%). The Pb removal capacity of the MWRB (produced at 600 °C) increased with increasing Mg content, with a greatest Pb removal capacity of 558 mg/g found for the MWRB with the highest Mg content (10.1%), an improvement of 208% over the 181 mg/g Pb removal capacity of unmodified WRB produced at 600 °C. The Pb removal capacity of the MWRB (produced with 1.89-2.51% Mg) was also discovered to increase from 81.7 mg/g (at 400 °C) to 742 mg/g (at 700 °C), before dropping to 368 mg/g at 800 °C. These findings suggest that the MWRB can be more efficiently utilized in soil and water remediation by optimizing its synthesis conditions.