The Effect of Heat Variable on the Chemical Composition and Bioactivities of a Citrullus lanatus Seed Aqueous Extracts

Citrullus lanatus (Citrullus L.) co-products have been shown in multiple studies to have biological attributes, attempting to make them a naturally-derived source for medicinal products. The pharmacological relevance of these co-products is linked to the quality and quantity of important phytoconstituents, such as saponins, alkaloids, fatty acids, phenolics, citrulline, lycopene, coumarins, minerals, and other natural co-products. In this study, the effects of varying heating temperatures (۴۰, ۵۰, ۶۰, and ۷۰ °C) on the phytoconstituents’ qualities and bioactivities of a Citrullus L. seed aqueous extract were investigated. This work involved abstracting the seeds from the Citrullus L. fruit, crushing the acquired seeds, and defatting the obtained powdered materials. The crude was extracted with water for ۳ hours under several defined heating temperatures. The resultant four extracts were inspected for the availability of some important essential and non-essential phytochemicals. Also, the in vitro biomedicinal activities of these extracts were evaluated and correlated to the found chemicals. The investigated activities included the cytotoxic effect (CE) against many lines abstracted from various cancer phenotypes, the harmless effect (HE) on line of normal cells, free-radical neutralizing effect (FE), and dual ۵-LOX/COX inhibitory effects (DE). The findings demonstrated that the variation in the heating temperature has a significant influence on the quality of the abstracted phytoconstituents and their biomedicinal effects. This conclusion may shed light on the use of the seed aqueous extract to manage many disorders, including cancer, inflammation, and those linked to oxidative overload.

Keywords:

Citrullus lanatus , seeds , maceration , aqueous extract , Anticancer , Antioxidant , Dual ۵-LOX/COX inhibiting