Antioxidant activities and phytochemicals of polar, semi-polar, and nonpolar extracts of used and unused parts of Carica papaya fruit

Insanu, Muhamad; Nayaka, Ni Made Dwi Mara Widyani; Solihin, Lukman; Wirasutisna, Komar Ruslan; Pramastya, Hegar; Fidrianny, Irda

doi:10.1016/j.bcab.2021.102270

Cited by 11 publications

(10 citation statements)

References 24 publications

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“…This suggests that phenolic compounds are not the only factors involved in antioxidant activity. For example, alkaloids, carotenoids, tannins, tocopherols, and phytosterols also affect the antioxidant intensity …”

Section: Discussionmentioning

confidence: 99%

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Zheng

Xiong

et al. 2022

J. Agric. Food Chem.

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The aim of this experiment was to assess the effect of different storage temperatures on the texture quality, phenolic profile, and antioxidant capacity of a grape. Fresh grapes were stored at 4 and 25 °C for nine days and sampled on alternate days. The hardness, total phenolics, total flavanones, total flavanols, total anthocyanin content, antioxidant activity, differential metabolite screening, and key gene expression were evaluated. In addition, four phenolic compounds were screened out as differential metabolites in response to storage temperature by OPLS-DA analysis. The results showed that the fruit firmness was better maintained in low-temperature storage and the storage life was longer than that at 25 °C. During the whole storage process, the contents of phenolics, flavanones, flavanols, and anthocyanins all showed an increasing trend first and then decreased regardless of what temperature. Since the antioxidant capacity of a grape was positively correlated with the contents of total phenols and total flavonoids, the same trend was also shown. However, the grape's phenolic compound content and antioxidant activity were higher at 25 °C than at 4 °C. Furthermore, through qualitative and quantitative analysis of 16 monomeric phenols, this study selected catechin, 1-O-vanilloyl-β-D-glucose, p-coumaric acid 4-glucoside, and resveratrol-3-O-glucoside as the main differentially expressed metabolites at the two temperatures. In conclusion, for a short shelf life or immediate consumption, keeping grapes at room temperature is more beneficial to obtain high antioxidants. However, if the goal is to prolong the storage period of the fruit, keeping the fruit at 4 °C is recommended.

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Section: Discussionmentioning

confidence: 99%

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Zheng

Xiong

et al. 2022

J. Agric. Food Chem.

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“…The presence of many phytochemicals including tannins in the VPPE showed that the extract is rich in polyphenolic compounds that could be responsible for its antioxidant potential as evident in the current result [58,86]. There are reports that the waste parts of papaya (peel and are rich in phenolic compounds and flavonoids with stronger antioxidant properties compared to the flesh of the fruit [19,35]. Jeon et al [42] have quantified the individual phenolic compounds present in different waste parts (like peel, pulp, and leaves) of papaya and have reported that the leading flavonoid compounds present in papaya food waste materials (like peel, pulp, and leaves) are apigenin, bemyricetin, kaempferol, quercetin, luteolin, and morin [33,42].…”

Section: Antioxidant Effect Of Vppe-aunpsmentioning

confidence: 58%

“…The peel extract was reported to act as a wonderful source of riboflavin, which supports the formation of bound co-enzymes such as flavin mononucleotide and flavin adenine dinucleotide, which acts as a catalyst for several reduction and oxidation reactions [30]. There are also reports that the unused parts (food waste) of papaya (peel and seeds) are rich in phenolic compounds, and flavonoids with stronger antioxidant properties compared to the flesh of the fruit [13,19,35]. Moreover, in terms of the significance of the edible part of the fruit, the chemical configuration of their byproducts is also vital not only regarding the abundance of bioactive compounds but also for the reprocessing of these food biowaste materials for several manufacturing areas, like the food, pharmaceutical, and cosmetics sectors [36,37].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Utilization of Food Biowaste (Papaya Peel) Extract for Gold Nanoparticle Biosynthesis and Investigation of Its Multi-Functional Potentials

Patra,

Shin,

Yang

et al. 2024

Antioxidants

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Papaya contains high amounts of vitamins A, C, riboflavin, thiamine, niacin, ascorbic acid, potassium, and carotenoids. It is confirmed by several studies that all food waste parts such as the fruit peels, seeds, and leaves of papaya are potential sources of phenolic compounds, particularly in the peel. Considering the presence of numerous bioactive compounds in papaya fruit peels, the current study reports a rapid, cheap, and environmentally friendly method for the production of gold nanoparticles (AuNPs) employing food biowaste (vegetable papaya peel extract (VPPE)) and investigated its antioxidant, antidiabetic, tyrosinase inhibition, anti-inflammatory, antibacterial, and photocatalytic degradation potentials. The phytochemical analysis gave positive results for tannins, saponins, steroids, cardiac steroidal glycoside, protein, and carbohydrates. The manufactured VPPE-AuNPs were studied by UV–Vis scan (with surface plasmon resonance of 552 nm), X-ray diffraction analysis (XRD) (with average crystallite size of 44.41 nm as per the Scherrer equation), scanning electron microscopy–energy-dispersive X-ray (SEM-EDS), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), particle size, zeta potential, etc. The mean dimension of the manufactured VPPE-AuNPs is 112.2 d.nm (PDI—0.149) with a −26.1 mV zeta potential. The VPPE-AuNPs displayed a significant antioxidant effect (93.24% DPPH scavenging and 74.23% SOD inhibition at 100 µg/mL); moderate tyrosinase effect (with 30.76%); and substantial α-glucosidase (95.63%) and α-amylase effect (50.66%) at 100 µg/mL. Additionally, it was found to be very proficient in the removal of harmful methyl orange and methylene blue dyes with degradation of 34.70% at 3 h and 24.39% at 5 h, respectively. Taken altogether, the VPPE-AuNPs have been proven to possess multiple biopotential activities, which can be explored by the food, cosmetics, and biomedical industries.

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“…It should be noted that HPJ, HCJ, HPP, and HBM 0 h exhibited stronger scavenging effects than EBN, suggesting the antioxidant activity of papaya juice, cantaloupe juice, papain, and bromelain. This property could be explained by the presence of polyphenol/flavonoids in the papaya, carotenoids/vitamin C in the cantaloupe, and the protein nature of papain and bromelain [ [43] , [44] , [45] , [46] ].…”

Section: Resultsmentioning

confidence: 99%

Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates

Nguyen,

Le,

Bui

et al. 2024

Heliyon

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Antioxidant activities and phytochemicals of polar, semi-polar, and nonpolar extracts of used and unused parts of Carica papaya fruit

Cited by 11 publications

References 24 publications

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Sustainable Utilization of Food Biowaste (Papaya Peel) Extract for Gold Nanoparticle Biosynthesis and Investigation of Its Multi-Functional Potentials

Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates

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