Table 2.
Composition of watermelon rind.
| Proximate Analysis | Content (Dry Basis wt (%)) a | Monosaccharide Composition (µg/mg Dry Basis) b | |
|---|---|---|---|
| Ash | 2.55 ± 0.17 | GalA | 167.1 ± 7.58 |
| Fats | 1.05 ± 0.15 | Rha | 9.2 ± 0.31 |
| Protein | 17.23 ± 0.11 | Gal | 111 ± 4.39 |
| Carbohydrates | 83.9 ± 3.45 | Ara | 17.1 ± 1.56 |
| of which | Fuc | 11.7 ± 0.29 | |
| Pectin c | 31.61 ± 1.4 | Xyl | 38.8 ± 8.85 |
| Free sugars d | 19.47 ± 0.58 | Man | 9.6 ± 2.19 |
| Cellulose e | 14.28 ± 1.4 | Glu | 354.93 ± 45.4 |
| Others f | 14.21 + 1.12 | Fru | 120.2 ± 4.20 |
a Based on lyophilized WR. b Monosaccharide composition determined by HPAEC-PAD. c Considered as the sum of GalA, Rha, Gal, Ara and Fuc. d Measured with D-fructose and D-glucose (K-SUFRG) Assay Kit. e Estimated as the difference between methanolysis and Saeman hydrolysis detected Glc (Saeman, 1945). f Other sugars not included in the previous groups.