Phytochemical profile, nutraceutical potential and functional properties of Cucumis melo L. seeds

BACKGROUND This study investigated the amino acids, phenolic compounds and volatile compounds in Maazoun melon seeds. The functional properties of melon seed flour, such as bulk density, swelling capacity, emulsifying capacity, and foaming capacity were also determined. RESULTS The findings proved that the functional properties of melon seeds make them useful for incorporation into different food formulations to improve their functionality. The determination of the amino acid composition of melon seeds showed that glutamic acid (205.23 g kg−1), arginine (130.44 g kg−1), and tryptophan (129.91 g kg−1) were the major amino acids of the protein fraction. Chromatographic analysis indicated that phenolic acids (47.78%) constituted the main phenolic class, followed by flavonoids (27.15%). Naringenin‐7‐O‐glycoside and gallic acid were the most abundant phenolic compounds. Gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) analyses of the volatile compounds demonstrated that esters and terpenoids were the main volatile groups. The study of histological structures showed that melon seeds consist of three distinguishable parts: tegument, endosperm cells, and almond. CONCLUSION The results obtained revealed that melon (Cucumis melo L.) seeds may be a potential source of bioactive compounds and natural substances with nutritive value and functional properties of interest to industrial applications. © 2018 Society of Chemical Industry