Chemical characterization of the flour of peel and seed from two papaya cultivars

Papaya (Carica papaya) is a common tropical fruit used for nutrition as well as medicinal purposes. Apart from fruit, seed, latex and other plant parts of papaya tree have been shown to have medicinal properties. Since, no systematic study has been performed on nutritional analysis of papaya (Carica papaya L. var solo 8) peels. In this study, the proximate composition, mineral element profile and phytochemical composition of papaya (Carica papaya L. var solo 8) peels were investigated. The peels were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (11.67 ± 0.04 %), crude fibre (32.51 ± 0.03 %), carbohydrate (47.33 ± 0.08 %), ash (5.98 ± 0.03 %) 0.03 %) and fat (2.51 ± 0.13 %). Mineral analysis indicated the papaya (Carica papaya L. var solo 8) peels were specifically rich in potassium and phosphorus. Potassium was found to be the most abundant mineral present in the peels (516.33 ± 0.82 mg/100g). Phytochemical composition showed high level of total phenolic (65.48 ± 0.39 mg (GAE)/100 g DW), flavonoids (5.58 ± 0.83 mg (QE)/100 g DW) and tannins (10.51 ± 0.93 mg (TAE)/100 g DW). The methanolic extracts of the papaya (Carica papaya L. var solo 8) peels exhibited the high DPPH radical scavenging activities (81.89 ± 0.14 %).These data indicated that this papaya (Carica papaya L. var solo 8) peels could constitute a potential good source of natural antioxidant for local population.

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“…This ash content was lower compared to those reported by Santos et al (2014) on two papaya cultivars: Havai (11.85%) and Calimosa (11.31%).…”

Section: Proximate Compositioncontrasting

confidence: 74%

“…Carbohydrate concentration was higher than the flour of peels from two papaya cultivars in the studies of Santos et al (2014).…”

Section: Proximate Compositionmentioning

confidence: 73%

Phytochemical Properties and Proximate Composition of Papaya (Carica papaya L. var solo 8) Peels

Martial-Didier

Hubert

Parfait

et al. 2017

Turkish JAF Sci.Tech.

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“…According to the results, the 100 g portion of CAB flour had 4.0 mg Cu, which was higher than that found for wheat flour (1.51 mg/100 g), rice flour (2.2 mg/100 g), maize flour (0.9 mg/100 g), and papaya peel flour (1.09 mg/100 g) [46,47], while the Zn content in the CAB flour was 8.5 mg/100 g and higher than the Annona crassiflora flour (3.41 mg/100 g), wheat flour (7.59 mg/100 g), papaya peel flour (0.23 mg/100 g), apple pomace flour (0.17 mg/100 g), and orange pomace flour (0.23 mg/100 g), demonstrating to be promising for food formulations [41,42,46,48]. The minerals Cu and Zn present in CAB flour account for more than 75% of the daily nutrient intake index (DRI) of nutrients, especially for copper [36,37].…”

Section: Mineral Composition Characterizationmentioning

confidence: 65%

“…The CAB flour had a content 262.5 mg/100 g of magnesium, representing 65.62% of the daily nutritional recommendation, a proportion higher than green banana flour (30.84 mg/100 g), wheat flour (8.25 mg/100 g), rice flour (7.3 mg/100 g), bean flour (47.20 mg/100 g), papaya Hawaii flour (210 mg/100 g), banana green flour (30,80 mg/100 g), and Annona crassiflora flour (14.23 mg/100 g) [42,46,47,50,51]. Scientific research has shown that even minimal variations in the concentration of this mineral can deplete certain Table 4: Total content of phenols and DPPH…”

Section: Mineral Composition Characterizationmentioning

confidence: 95%

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Souza

Santos

Silva

et al. 2018

Journal of Food Quality

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Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68-10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

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“…High concentrations of proteolytic enzyme (papain and chymopapain), vitamins, minerals and β‐carotene have been reported in papaya (Kamaruzzaman et al., ; Mokbel & Hashinaga, ; Serrano & Cattaneo, ). Papaya peel is reported to have anthelmintic, antibacterial and anticoccidial activities (Chota et al., ) probably due to the presence of polyphenols, mainly catechins (Ahn, ; Chukwuka, Iwuagwu, & Uka, ; dos Santos, de Abreu, Freire, Queiroz, & Mendonça, ). Major antinutritional factors in papaya peel are phenolic compounds, mainly tannins (Chukwuka et al., ; dos Santos et al., ), alkaloids, saponins and flavonoids (Chukwuka et al., ).…”

Section: Chemical Composition Of Selected Peelmentioning

confidence: 99%

Peel meals as feed ingredients in poultry diets: Chemical composition, dietary recommendations and prospects

Diarra

2018

Animal Physiology Nutrition

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The increase demand for poultry products has had direct effect on the supply and price of feed. This has increased research interest into the potential of locally available, less competed and low cost materials as feed ingredients. Several peels from roots/tubers and fruits have been evaluated in poultry diets but recommendations have not been consistent. High fibre, low nutrient density and likely presence of antinutritional factors limit the efficient utilisation of peel meal by poultry. Plant cultivar, age, agronomic practices, method of peel processing, breed and age of poultry all affect the inclusion level of peel meal in poultry diets. The increase interest in breeding crops for low antinutrients, knowledge in processing technologies and availability of several additives such as enzyme products, amino acids and antinutrients binding agents in the feed market could improve the usefulness of peel meal in on-farm poultry rations. This study reviews the potential of selected root/tuber and fruit peels as feed ingredients for poultry with regards their composition, dietary recommendation and prospects.

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Chemical characterization of the flour of peel and seed from two papaya cultivars

Cited by 55 publications

References 9 publications

Phytochemical Properties and Proximate Composition of Papaya (Carica papaya L. var solo 8) Peels

Phytochemical Properties and Proximate Composition of Papaya (Carica papaya L. var solo 8) Peels

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Peel meals as feed ingredients in poultry diets: Chemical composition, dietary recommendations and prospects

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