Characterization and extraction of citrulline of the watermelon rind (Citrullus lanatus "thunb") consumed in Valledupar

Caracterización y extracción de citrulina de la corteza de la sandía (Citrullus lanatus “thunb”) consumida en Valledupar

Published 2017-05-17

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Durán, R., Villegas, M., & Nieves, I. (2017). Characterization and extraction of citrulline of the watermelon rind (Citrullus lanatus "thunb") consumed in Valledupar. Sour Topics, 22(1), 60-67. https://doi.org/10.21897/rta.v22i1.916
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https://doi.org/10.21897/rta.v22i1.916
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Ricardo Durán
Universidad Popular del Cesar
María Villegas
Universidad Popular del Cesar
Ibeth Nieves
Universidad Popular del Cesar
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Watermelon is a tropical fruit whose flesh is consumed throughout Colombia because of its nutritional benefits, but the non-edible portion composed of rind and skin is used occasionally to feed pigs and in culinary recipes; the rest is discarded generating sources of environmental pollution. For this reason, it was proposed to identify its nutritional composition and determine the citrulline content of the watermelon rind consumed in Valledupar. The citrulline was extracted with solvent using a factorial design 23 with three replicates in the central point being the factors: Solvent (99.5% ethanol solution with HCl 6M) (30% and 80%); Preheating time (20 and 40 min) and temperature (50 and 70 °C). It was found that in Valledupar 2610 t / year of fresh watermelon from Meta, Guajira and Bolívar crops were consumed, producing 827.37 tons of bark per year with 13.15 ± 0.76% of fiber, 10.12 ± 0, 92% protein and 14.7 mg g-1 of dried rind citrulline extracted. The best treatment was obtained after 20 minutes at 50 °C and 30% solvent. The obtained citrulline can be used in the elaboration of functional products such as drinks or syrups to improve the cardiovascular system and to diminish the muscular fatigue after a physical effort or the elaboration of flour for bakery with reduced energetic value and greater content in dietary fiber that can help the gastrointestinal system.

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