RP-HPLC analysis of phenolic compounds, quantitative assessment of phytochemicals, antioxidant, analgesic, and anti-inflammatory potential of Cucumis melo var. inodorus fruit growing in Algeria

The aim of this study was the evaluation of sugar and protein contents, phenolic compounds profile, and bioactivity of Cucumis melo var. inodorus fruits. Initially, estimations revealed sugar and protein contents of 111.31 ± 17.38 mg glucose equivalent per gram of melon pulp ethanolic extract (EPM) and 0.22 ± 0.06 mg bovine serum albumin per gram of EPM, respectively. RP-HPLC analysis of the EPM identified 7-hydroxy flavone as the major compound, followed by naringenin, vanillic acid, morine, flavone, ellagic acid, methyl gallate, and p-coumaric acid. EPM exhibited significant antioxidant activity in DPPH, ABTS, superoxide radicals scavenging tests and ferrous ions chelating assay, with ABTS scavenging test recording the best antioxidant activity (IC₅₀ value of 0.64 ± 0.008 mg/mL). Furthermore, EPM demonstrated a strong prevention against protein denaturation at 1 mg/mL concentration (75.46 ± 0.54%) and potent protection of red blood cells against AAPH-induced oxidative damage at 4 mg/mL concentration with antihemolytic activity of 70.17 ± 2.54%. Oral administration of EPM at a dose of 600 mg/kg in rats and mice resulted in reduced carrageenan-induced paw edema thickness and acetic acid-induced writhing number, respectively. This study brings attention to the beneficial substances found in melon pulp fruit, which possess antioxidant, anti-inflammatory, and analgesic activities. These compounds make melons a potential candidate for inclusion in functional food.