Effect of Citric Acid Extracted from June Plum on the Antioxidant Properties of Watermelon Juice (Citrullus spp.)

Anigbogu, Bibiana, Helen Agu and Afam Jideani

Objective: This study was conducted to evaluate the antioxidant properties of watermelon juice preserved with citric acid extracted from June plum. Materials and Methods: The Box-Behnken experimental design of response surface methodology was employed in the experimental design. The independent variables for watermelon juice preserved with citric acid were citric acid concentration (0.5-10 g), pasteurization time (10-20 sec), storage temperature (0-30°C) and pasteurization temperature which was kept constant at 75°C. To make watermelon juice, the fruit was washed, diced, juiced and pasteurized (75°C) to ensure safety and extend shelf life. As part of the production process for citric acid crystals from June plum, pH was adjusted, filtration was performed, CaCl₂ was added, heating, acidification and evaporative crystallization occurred. Results: The dependent variables: phenolic acid, flavonoid, vitamin A, Vitamin C and E and lycopene ranged from 0.54-1.14 mg GAE/100 mL, 3.15-3.84 μg QE mL^–1, 1.71-1.87 mg, 8.10-9.66 mg, 3.06-3.37 mg, 3.80-4.56 mg L^–1, respectively. Conclusion: The research findings revealed that the antioxidant properties of the watermelon juice were strongly affected by citric acid extracted from June plum.

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