Polyphenolic changes in Cucumis melo during ripening

Cantaloupe (Cucumis melo L.) is one of the most consumed melon worldwide due to its sweetness, juicy taste, pleasing flavor, and nutritional value1. In 2016, about 1,9 million tons were harvested in the Mediterranean area, with Spain, Italy, and France the main European producers with 35%, 34%, and 13%, respectively. Recently, cantaloupe pulp has been demonstrated to possess useful medicinal properties such as anti-inflammatory, antioxidant, anticancer, antimicrobial, and antidiabetic2. Moreover, during melon consumption and industrial processing, a large quantity of waste materials such as peels is produced. This by-product is still rich in phytochemicals with healthy effect on human, above all defending the body cells against free radicals damage. The present study provides a biochemical characterization of peel and pulp from an Italian cantaloupe variety, in particular the phenolic content as well as the antioxidant activity were evaluated during different ripening stages.