Carotenoids in yellow‐ and red‐fleshed papaya (Carica papaya L)

Abstract

Vitamin A deficiency is a disorder of public health importance in Sri Lanka. A recent national survey revealed that 36% of preschool children in Sri Lanka have vitamin A deficiency (serum retinol <0.2 µg ml −1 ). In view of its well-established association with child morbidity and mortality, this is a reason for concern. One of the main fruits which has been recommended for prevention of vitamin A deficiency in Sri Lanka is papaya (Carica papaya L). In this study the carotenoid profiles of yellow-and red-fleshed papaya were analysed by medium-pressure liquid chromatography (MPLC) and UV-vis spectrophotometry. A section of yellow-fleshed papaya showed small carotenoid globules dispersed all over the cell, whereas in red-fleshed papaya the carotenoids were accumulated in one large globule. The major carotenoids of yellow-fleshed papaya were the provitamin A carotenoids β-carotene (1.4 ± 0.4 µg g −1 dry weight (DW)) and β-cryptoxanthin (15.4 ± 3.3 µg g −1 DW) and the non-provitamin A carotenoid ζ -carotene (15.1 ± 3.4 µg g −1 DW), corresponding theoretically to 1516 ± 342 µg kg −1 DW mean retinol equivalent (RE). Red-fleshed papaya contained the provitamin A carotenoids β-carotene (7.0 ± 0.7 µg g −1 DW), β-cryptoxanthin (16.9 ± 2.9 µg g −1 DW) and β-carotene-5,6-epoxide (2.9 ± 0.6 µg g −1 DW), and the non-provitamin A carotenoids lycopene (11.5 ± 1.8 µg g −1 DW) and ζ -carotene (9.9 ± 1.1 µg g −1 DW), corresponding theoretically to 2815 ± 305 µg kg −1 DW mean RE. Thus the carotenoid profile and organisation of carotenoids in the cell differ in the two varieties of papaya. This study demonstrates that carotenoids can be successfully separated, identified and quantified using the novel technique of MPLC. INTRODUCTIONVitamin A deficiency is a disorder of public health importance in Sri Lanka. A recent national survey revealed that 36% of preschool children in Sri Lanka have vitamin A deficiency (serum retinol <0.2 µg ml −1 ). In view of its well-established association with child morbidity and mortality, this is a reason for concern.Vitamin A is available from animal sources in the form of retinol, retinal, retinoic acid or esters, and from plant sources, particularly fruits and vegetables, in the form of provitamin A carotenoids. There are approximately 50 known active provitamin A carotenoids, of which β-carotene makes the largest contribution to vitamin A activity in plant foods. Recent findings suggest that the bioavailability of carotenoids in fruits and vegetables may be much lower than previously estimated. 1,2 Research is currently under way to revise the previously established conversion factors.

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

“…It was observed that the β-carotene was significantly high in red fleshed papaya (700 μg/100 g DW) as compared to yellow-fleshed papaya (140 μg/100 g DW) [63]. The reasons suggested for the wide range in the β-carotene values were varietal differences, differences in maturity and ripening.…”

Tissue differential expression of lycopene β-cyclase gene in papaya

“…The consumed fruit, rich in vitamins A and C, has been recommended for the prevention of vitamin A deficiency in some countries [1,2]. Two flesh colors, yellow and red, of papaya fruit are controlled by a single gene with yellow color as dominant [3,4].…”

“…Two flesh colors, yellow and red, of papaya fruit are controlled by a single gene with yellow color as dominant [3,4]. It has been previously documented that yellow-fleshed fruits have high amounts of the carotenoid β-cryptoxanthin and ζ-carotene but lack lycopene, whereas red-fleshed fruits have high amounts of lycopene along with β-cryptoxanthin, β-carotene, and ζ-carotene [2,5,6]. The red color of papaya fruit is due to the accumulation of lycopene; the yellow color is the result of converting lycopene to β -carotene and β-cryptoxanthin [6][7][8].…”

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

“…The flesh color of papaya druits is due to the presence of carotenoids. Redfleshed papaya fruits also comprised of five sub classes of carotenoids: beta-carotene, betacryptoxanthin, beta-carotene-5-6-epoxide, lycopene and zeta-carotene whilst, yellow-fleshed papaya contains only three subclasses of carotenoids: beta-carotene, beta-cryptoxanthin and zetacarotene (Chandrika et al, 2003). The concentration of b-carotene ranges from 866 to 7,807 μg/100g dry matter in ripe fruits (Puwastien et al, 2000;Saxholt et al, 2008).…”