Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel ( Carica papaya L.)

Calvache, Jhon Edinson Nieto; Cueto, Mario Alberto; Farroni, Abel Eduardo; Escalada, Marina F. de; Gerschenson, Lía Noemi

doi:10.1016/j.jff.2016.09.012

Cited by 68 publications

(48 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Five phenolic acids, three flavonoids, and two flavonoid glycosides were identified in the ethanolic extract, whereas five phenolic acids were observed in CO 2 -EtOH extract. The phenolic compounds detected in the present work have been previously observed in different parts of papaya fruit; kaempferol-3-O-glycoside, caffeic acid, ferulic acid, p-hydroxybenzoic acid, and p-coumaric acid were identified in the seeds (Kadiri et al 2017); caffeic acid, ferulic acid, and p-coumaric acid were observed in the peel (Nieto Calvache et al 2016); while all the compounds cited in Table 3 were detected in the pulp (Zunjar et al 2015). Kadiri et al (2017) study reported concentrations of these substances between 0.07 and 0.38 mg/g dry extract, ferulic acid was observed as the most abundant compound with concentrations between 0.26 and 0.38 mg/g.…”

Section: Analysis Of Phenolic Compoundssupporting

confidence: 79%

“…The positive effect of pressure was observed at all temperatures, the pressure increased improving the phenolic compounds extraction from papaya seeds, this effect was more notorious when the pressure was enhanced from 10 to 20 MPa; above 20 MPa, the change in TPC is little and the surface showed a plateau zone. The pressure effect that was observed may be due to the little enhance in the dielectric constant of CO 2 generated with the increase of pressure, however, highest pressures are necessary to obtain more appreciable changes (Mukhopadhyay 2000). Noteworthy, Pérez et al (2015) observed a similar effect in the extraction of grape seed oil using neat supercritical CO 2 ; at a constant temperature, the increase of extraction pressure from 10 to 30 MPa enhanced the TPC in the extracts from 3 to 16 mgGAE/g.…”

Section: Resultsmentioning

confidence: 87%

See 1 more Smart Citation

Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction

et al. 2019

View full text Add to dashboard Cite

In this work, supercritical fluid extraction (SFE) for the recovery of phenolic antioxidants from papaya agroindustrial waste (seeds) was explored, making use of neat supercritical CO 2 and CO 2 added with ethanol (CO 2-EtOH). A full factorial design played on in order to evaluate the effect of CO 2 extraction parameters (temperature between 40 and 60°C, and pressure between 10 and 30 MPa) on yield and total phenols content (TPC), then ethanol was applied as a co-solvent and its effect on the recovery of phenolics was analyzed. The SFE was compared to the conventional extraction using ethanol. The antioxidant activity of all extracts was evaluated, and the phenolic composition in selected extracts was assessed by HPLC-ESI-MS. The highest extraction yields (21.02-26.46%) and TPC (15.34-34.23 mgGAE/g) were found in extracts obtained with CO 2-EtOH and ethanol. Good and selective phenolic recovery was obtained by using CO 2-EtOH, (44.81% of TPC recovered). The CO 2-EtOH extracts showed high radical scavenging activity and higher antioxidant effect against lipid oxidation. Some phenolic acids and flavonoids were observed in the extracts with better antioxidants properties. The results showed that SFE is a suitable green technology for the phenolic recovery from papaya agroindustrial waste, and also an alternative for its valorization.

show abstract

Section: Analysis Of Phenolic Compoundssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 87%

Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Their bioavailability is mainly dependent on their ability to be released during digestion process from food. Thus, determination of antioxidant capacity is helpful for estimating food quality in terms of health [6].…”

Section: Introductionmentioning

confidence: 99%

Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

et al. 2019

View full text Add to dashboard Cite

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.

show abstract

“…Later through several human interventional supplementation studies also confirm that FPP greatly influences transcriptional modification of key antioxidant enzymes and DNA repair genes (glutathione-s-transferase, superoxide dismutase, catalase, glutathione reductase, hoGG-1, heme oxygenase-1) [73,64] The individual components of FPP and its interaction with the metabolic activity of diabetic patients further advocates its potency as an anti-diabetic drug. Findings by Nieto Calvache et al [74] showed a mixture of soluble and insoluble dietary fibers along with carotenoids, ascorbic acid and phenolic compounds providing evidential support to the characterization of FPP as stated by [28]. Furthermore, the intestinal bioavailability of the polyphenols in a dietary fibre concentrate was capped at 65% similar to the pharmacokinetic properties of other diabetic drugs available on the market [75].…”

Section: Attenuating Type 2 Diabetes Dysfunctionality and Associated DImentioning

confidence: 75%

Discovering the health promoting potential of fermented papaya preparation- its future perspectives for the dietary management of oxidative stress during diabetes

Somanah-Bhugowandeen¹,

Putteeraj²,

Aruoma³

et al. 2018

Preprint

View full text Add to dashboard Cite

The simplistic morphological characteristics of the Carica papaya, papaya or ‘pawpaw’ should not be the cause for underestimating its potential as a nutraceutical. The market for papaya has been expanding at a staggering rate, partly due to its applicability as a biofortified product, but mostly for its phytochemical properties and traditional health benefits. Recent characterization studies have showed that the entirety of papaya or using a formulation of fermented papaya promotion (FPP) displays effective free radical scavenging abilities, thought to be influenced by its phenolic, carotenoids, flavonoid or amino acid profile. Aiming at reducing the impact of free radical-induced oxidative damage in the human system, the antioxidant properties of FPP have been found to potently target a broad spectrum of diseases ranging from neurological impairments such as senile dementia to systemic diseases, to its interference at the cellular level and support of normal biological ageing processes. FPP has thus been extensively investigated for its ability to exert cellular protective effects and reduce oxidative stress via mitigation of genetic damage, lipid peroxidation and enzymatic inactivation in diseases. Oxidative stress reduction strategies using FPP and its holistic approach in disease prevention and management, with a focus on diabetes, cancer and cognitive health, contributes unequivocally to wellness in an aging population.

show abstract

Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel ( Carica papaya L.)

Cited by 68 publications

References 39 publications

Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction

Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction

Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

Discovering the health promoting potential of fermented papaya preparation- its future perspectives for the dietary management of oxidative stress during diabetes

Contact Info

Product

Resources

About