ABSTRACT
Watermelon (Citrullus lanatus) belongs to the Cucurbitaceae family and is cultivated in almost all warm regions of the world. It can exist in different colors such as red, orange, and yellow depending on the lycopene and β-carotene content. To date, watermelon has been viewed as a nonnutritional crop, but in recent years, several bioactive compounds have been determined and the benecial effects have been demonstrated by in vivo and in vitro studies [1]. Watermelon contains phenolics, which are mainly hydroxycinnamic acid derivatives and a large amount of lycopene giving its characteristic red color and powerful antioxidant activity [2,3]. Watermelon juice is gaining popularity in recent years due to its sensorial, physical, and nutritional characteristics [4].
