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

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.