. 2022 Mar 14;2022:9918215. doi: 10.1155/2022/9918215

Table 2.

Physiochemical analysis, mineral content, functional properties, and antioxidant activity of cantaloupe peel (CP) and seed (CS) powder.

Component	CP powder	CS powder
Moisture (%)	17.99±0.27^a	7.20±0.11^b
Fat (%)	2.13±0.13^b	29.54±0.71^a
Protein (%)	7.50±0.51^b	27.53±1.09^a
Total carbohydrate (%)	68.8±3.83^a	31.10±1.92^b
Total dietary Fiber (%)	39.33±2.08^a	24.17±1.61^b
Ash (%)	3.54±0.13^b	4.64±0.14^a
pH	6.22±0.02^b	7.00±0.11^a

Minerals (mg/ 100g)
Calcium	1000±1.53^a	940±2.52^b
Potassium	760±1.53^a	410±1.37^b
Magnesium	320±1.05^b	900±1.53^a
Iron	1.60±0.10^b	2.50±0.09^a
Zinc	0.35±0.02^b	2.10±0.10^a
Sodium	130±1.95^b	289±1.05^a

Functional properties
Water retention capacity (g water/g)	5.96±0.12^a	4.43±0.17^b
Oil retention capacity (g oil/g)	2.35±0.05^a	2.50±0.10^a

Antioxidant Activity
Total phenolic (mg GAE/100 mL)	1050±50.95^a	220±19.90^b
DPPH scavenging (%)	91.34±3.89^a	49.04±3.96^b
FRAP (mg AAE/ 100 mL)	700±55.50^a	25.03±2.05^b

All determinations were carried out in triplicate and mean value ± SD. Different letters in rows indicate significant different value at p < 0.05.