Development of Water Melon (Citrullus vulgaris L.) Red Wine

  • Djoulde Roger DARMAN University of Maroua, Higher Institute of Sahel, PObox 46 Maroua
  • Jean Justin ESSIA NGANG University of Yaoundé, Faculty of Science, PO box 812, Yaoundé
  • François Xavier ETOA University of Yaoundé, Faculty of Science, PO box 812, Yaoundé

Abstract

This work aims at developing an alcoholic drink from water melon fruit in order to reabsorb the water melon surpluses and to reduce the pressure made on cereals (sorghum and corn) for the manufacture of artisanal alcoholic drinks. Antioxidant effect of polyphenols, was studied, total polyphenols, ethanol, methanol and total acids content of red water melon wines were determined and compared to a product used in human therapeutic; an extract of the Ginkgo biloba, one local sorghum beer, palm wine and few industrial wines. Results indicate that water melon based alcoholic drinks present an ethyl alcohol content varying from 8±1% to 13±1%, a total acidity from 1.2±0.1 g/l to 1.7±0.0 g/l. The newly produce water melon based wines present high content of polyphenols, and strong antioxidant capacity compare to the Ginkgo-biloba, sorghum beer and the tree other samples wines. A reasonable consumption of 240 ml/day of water melon wines represents a polyphenol contribution of 403 mg/day and an anti capacity oxidizing respectively of 4.25 or 2.4 mmol/day versus 0.18 mmol/day for the Ginkgo biloba extract.

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Author Biography

Djoulde Roger DARMAN, University of Maroua, Higher Institute of Sahel, PObox 46 Maroua
Head of Academic affairs Research and cooperation Division
Published
2010-09-24
How to Cite
DARMAN, D. R., ESSIA NGANG, J. J., & ETOA, F. X. (2010). Development of Water Melon (Citrullus vulgaris L.) Red Wine. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(2), 73-77. https://doi.org/10.15835/nbha3824818
Section
Research Articles