Vitamin E

Butylated hydroxyanisole

Reactive oxygen species

Chemistry

Butylated hydroxytoluene

Lycopene

Vitamin C

Antioxidant

Carotenoid

Functional food

Polyphenol

Food science

Biochemistry

International Journal of Food Properties

With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients. Watermelon contains phytochemicals such as lycopene, vitamin C, β-carotene, and Total polyphenolic content that possess anti-inflammatory, anticancer, and antioxidant properties. Dietary intake of these products with antioxidants properties is important in maintaining human health and well-being. These reduces incidence of chronic diseases such as hypertension, diabetes, cancer, and some coronary heart diseases, through inhibiting formation of free radicals and reactive oxygen species. The presence of these phytochemicals enhances its potential use as a functional ingredient in food application. This paper aims to characterize the phytochemicals found in watermelon, and emphasis is directed toward the role of natural antioxidants in reducing the risk of chronic diseases to discourage the use of synthetic antioxidants. Moreover, another focus is on seeking the recognition of watermelon as a potential snack and to support its traditional consumption.Abbreviations: WJC: Watermelon juice concentrate; ROS: Reactive oxygen species; DNA: Deoxyribonucleic acid; CVD: Cardiovascular diseases; BHA: Butylated hydroxyanisole; BHT: Butylated hydroxytoluene; WHO: World Health Organization; SVCT: Sodium-dependent vitamin C transporters; LDL: Low-density lipoprotein; HDL: High-density lipoprotein; HPPPEF: High-pressure processing and pulse electric field; TS: thermosonication

Watermelon as a potential fruit snack