Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo)

Benmeziane F., . and Djermoune – Arkoub L., . and Boudraa A. T., . and Bellaagoune S., . Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo). pp. 133-141. ISSN 2231-7546

Melon (Cucumis melo) is a fruit with high market value in Algeria with little details about its quality characteristics. Physico-chemical and microbiological parameters sensorial profile antioxidants content and antioxidant activity were evaluated in jam made from Algerian melon fruit (Cucumis melo). For that purpose special attention was paid to total soluble solids (TSS) titratable acidity (TA) viscocity total sugars (TS) and others bioactive compounds and antiradical activity. Results show that jam made from melon had a comparatives physicochemical characteristic to other fruit jams and was highly hygienic with absence of microbiological contamination. wherease the jam presents a low content of bioactive compounds but it still remain an important source of antioxidants compounds with antioxidant potential in the diet.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(17).p...

Abstract

Melon (Cucumis melo) is a fruit with high market value in Algeria with little details about its quality characteristics. Physico-chemical and microbiological parameters sensorial profile antioxidants content and antioxidant activity were evaluated in jam made from Algerian melon fruit (Cucumis melo). For that purpose special attention was paid to total soluble solids (TSS) titratable acidity (TA) viscocity total sugars (TS) and others bioactive compounds and antiradical activity. Results show that jam made from melon had a comparatives physicochemical characteristic to other fruit jams and was highly hygienic with absence of microbiological contamination. wherease the jam presents a low content of bioactive compounds but it still remain an important source of antioxidants compounds with antioxidant potential in the diet.

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Item Type:	Article
AGROVOC Term:	Melons
AGROVOC Term:	Cucumis melo
AGROVOC Term:	Fruits
AGROVOC Term:	Jams
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Phytochemistry
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Antioxidants
AGROVOC Term:	Ascorbic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23889

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