Physico-chemical Properties and Antioxidant Potential of Papaya (Carica papaya)

Seon Yeong Im, Ka Hee Jang, Muhammad Farooq*, Dong Jin Lee

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Solvent extracts of papaya (Carica papaya) were investigated for the sugars, organic acids, amino acids, and antioxidant activities. The major free sugars identified were sucrose, glucose, and fructose. Other compounds identified included two organic acids (malic acid and citric acid) and 20 amino acids. The total polyphenol ranged from 4.55 to 23.59 mg GAE g–1 DW while the total flavonoid contents varied from 0.61 to 3.71 mg CE g–1 DW. Polyphenol and flavonoid concentrations in leaf extracts were higher than in extracts from other parts. Total polyphenols in methanol and ethanol extractions were correlated to total flavonoid contents and the total polyphenol and flavonoid contents were correlated to the antioxidant activity.

Original languageEnglish
Pages (from-to)327-336
Number of pages10
JournalJournal of Herbs, Spices and Medicinal Plants
Volume22
Issue number4
DOIs
Publication statusPublished - Oct 1 2016

Keywords

  • Flavonoid
  • organic acids
  • polyphenol
  • sugars
  • total amino acid

ASJC Scopus subject areas

  • Pharmacology
  • Complementary and alternative medicine

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