L-ascorbic acid, β-carotene and lycopene content in papaya fruits (Carica papaya) with or without physiological skin freckles

Abstract

The Skin Freckles is a papaya skin disorder that depreciates de fruit appearance and hampers its commercialization, although not lowering its nutritive value. Being the papaya a good source of ascorbic acid, β-carotene and licopene this research aimed at determining L-ascorbic acid, β-carotene and licopene content in papaya fruits, from 'Formosa' and 'Solo' group varieties, with and without apparent physiological skin disease (skin freckles). Fruits were harvested in the Southeast Region of Brazil. L-ascorbic acid content was determined by titration technique. β-carotene and licopene contents were determined by high performance liquid chromatography technique (HPLC). L-ascorbic acid content in papaya fruits ranged from (59.9 ± 3.4) mg 100 g -1 to (112.4 ± 12.6) mg 100 g -1 in fresh papaya pulp. β-carotene content ranged from (0.19 ± 0.07) mg 100 g -1 to (0.56 ± 0.09) mg 100 g -1 and that of licopene ranged from (1.44 ± 0.28) mg 100 g -1 to (3.39 ± 0.32) mg 100 g -1 in fresh papaya pulp. L-ascorbic acid contents of papaya fruits with skin disease averaged 7.0 mg 100 g -1 to 10.0 mg 100 g -1 higher than those of papaya fruits without skin freckles (P < 0.05). Key words: Brazil, fruits composition, carotenoids, vitamin C, food composition CONTEÚDO DE ÁCIDO L-ASCÓRBICO, β β-CAROTENO E LICOPENO EM FRUTOS DE MAMÃO (Carica papaya) COM E SEM MANCHA FISIOLÓGICARESUMO: A Mancha Fisiológica do Mamão (MFM) é uma desordem da casca do mamão, que deprecia a aparência do fruto e prejudica a sua comercialização, embora não prejudique o seu valor nutritivo. Considerando ser o mamão, uma boa fonte de ácido L-ascórbico, β-caroteno e licopeno, esta pesquisa visou determinar o índice destes componentes em frutas de mamão, das variedades do grupo 'Formosa' e 'Solo', com e sem Mancha Fisiológica do Mamão (MFM) aparente na pele. As frutas foram colhidas na região do sudeste de Brasil. O teor de ácido L-ascórbico foi determinado pela técnica de titulação. Os índices do β-caroteno e do licopeno foram determinados pela técnica de cromatografia líquida de alta eficiência (HPLC). O teor de ácido L-ascórbico variou de (59,9 ± 3,4) mg 100 g -1 a (112,4 ± 12,6) mg 100 g -1 de polpa fresca de mamão. O teor de β-caroteno variou de (0,19 ± 0,07) mg 100 g -1 a (0,56 ± 0,09) mg 100 g -1 e o do licopeno variou de (1,44 ± 0,28) mg 100 g -1 a (3,39 ± 0,32) mg 100 g -1 de polpa fresca de mamão. Os índices de ácidos L-ascórbico na polpa dos frutos de mamão com MFM variaram de 7,0 mg 100 g -1 a 10,0 mg 100 g -1 a mais do que os teores encontrados na polpa dos frutos de mamão sem a MFM (P < 0,05). Palavras-chave: Brasil, composição de frutas, carotenoides, vitamina C, composição de alimentos

Antioxidant properties and fruit quality of selected papaya breeding lines

“…This was similar to other reports for papaya that ranged from 59.3-112.4 mg/100 g 17,18 . The ascorbic acid level in papaya fruit was relatively high compared to other tropical fruits.…”

Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon

“…The profile and content of inajá oil described in Table 2 and Figure 3 are completely new, as only the total carotenoid value, around 150 mg·kg −1 found within the dry pulp of fruits has previously been published (Telles, 2006), which are similar to those values obtained in this study (Table 2). The high proportion of lycopene in its oil (33%) is a significant novelty in palms oils with a content of 30 mg·kg −1 that fits with that found in papaya or watermelon (Perkins-Veazie et al, 2006;Souza et al, 2008). Similar values have been quantified for ß-carotene, the carotene that is most present in this oil, followed by γ-carotene and α-carotene.…”

Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes

“…The higher the chroma value, the higher the color intensity of samples perceived by human (Pathare et al, 2012). This present study showed that the b*, C* and YI values may largely affected by the increase of yellow pigments, which was in agreement with the results of De Souza et al (2008), who reported the flesh color of 'Golden' papaya was less intensity than 'Tainung 01 hybridand', which may be due to its lower content in lycopene. The L* value is regarded as an approximate measurement of luminosity while the hue angle (H ) value represents lesser yellow character.…”