Malaysian Applied Biology Journal

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48_04_02

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Malays. Appl. Biol. (2019) 48(4): 11–23

 

BIOACTIVE COMPOUNDS IN Cucumis melo L. AND

ITS BENEFICIAL HEALTH EFFECTS: A SCOPING REVIEW


ONG YING QIAN1, SAKINAH HARITH1*, MOHD RAZIF SHAHRIL1 and

NORSHAZILA SHAHIDAN2


1School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin,

Gong Badak Campus, 21300 Kuala Nerus, Terengganu, Malaysia

2School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin,

Besut Campus, 22200 Besut, Terengganu, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 10 October 2019, Published online 30 November 2019


ABSTRACT

Cucumis melo L. possesses numerous medicinal and nutritive functions due to the rich sources of biological active compounds. However, Cucumis melo L. processing generate by-products that threaten the environment. This study aims to explore the bioactive compounds present in different melon parts and the fruit’s beneficial health effects. A methodological framework proposed by Arksey and O’Malley was used to conduct the scoping review. An electronic database search for English academic articles was conducted using PubMed, Scopus and ScienceDirect encompassing years between 1999 and 2019. All types of studies, excluding systematic review or review papers were eligible for inclusion. Out of 602 studies identified, a total of 18 studies were included. Both peels and seeds were rich in phenolic compounds. The seed oil contained rich sources of tocopherols, while ?-carotene and vitamin C were found in the flesh. Next, the main beneficial health effects included antioxidant, anti-inflammatory, anti-ulcer, anti-angiogenic, anti-diabetic, anti-bacterial and anti-hypothyroidism activities, which were attributable to the presence of bioactive compounds. In summary, Cucumis melo L., particularly its seeds and peels exhibited various health benefits. This was an indicative of the potential of incorporating these by-products into various food and nutraceutical applications to create novel functional food or dietary supplements.

Key words: Bioactive compounds, Cucumis melo L., health

 

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Vol 48(4) November 2019

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