Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties

Kelebek, Haşim; Selli, Serkan; Gübbük, Hamide; Gunes, Esma

doi:10.1016/j.foodchem.2014.10.116

Cited by 59 publications

(44 citation statements)

References 37 publications

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“…As shown in Supporting Information Table S1, most of the primary metabolites were universal in peel and pulp. In agreement with previous studies in papaya pulp, fructose, ascorbic acid, butanoic acid, hexanoic acid, hexadecanoic acid, etc. were also detected in this study (Table S1).…”

Section: Resultssupporting

confidence: 91%

“…It was observed that the volatile profiles in papaya peel and pulp varied significantly (Table S2). The amount of volatiles previously reported in papaya pulp accounted for a small proportion of the total volatiles and they mainly included linalool, methyl linoleate, ( E )‐2‐hexenal, decenal, benzyl isothiocyanate . Furthermore, in the present study, we also identified hexanal (Table S2), which has been reported in papaya purees .…”

Section: Resultsmentioning

confidence: 99%

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Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Chen

et al. 2019

J Sci Food Agric

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BACKGROUND Papaya, as one of the most important tropical fruits in the world, is easily subjected to chilling injury (CI). Research on the effect of chilling temperature storage on the metabolic changes of papaya peel is limited. RESULTS Chilling temperature (4 °C) inhibited fruit ripening and induced CI on papaya fruit. Additionally, low temperature altered the concentrations of 45 primary metabolites and 52 aroma volatile compounds in the papaya peel. Papaya fruit stored at different temperatures could be separated using partial least squares‐discriminant analysis (PLS‐DA) with primary metabolites and volatile compounds as variables. In total, 18 primary metabolites and 22 volatiles with variable importance in projection (VIP) score higher than one might be considered as potential markers in papaya peel in response to chilling stress. Metabolites related to aroma, such as organic acid, amino acids, hexanal, carbonic acid, pentadecyl propyl ester and methyl geranate, caryophyllene accounted for major part of the metabolism changes of papaya peel and contributed a lot in response to cold stress. CONCLUSION This study added new insights regarding effect of chilling stress on metabolites in papaya peel. Some important metabolites might be indicator for chilling stress and detection of these metabolites will guide us to regulate the storage temperature to avoid chilling and to prolong storage of papaya fruit. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Chen

et al. 2019

J Sci Food Agric

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“…More than 300 different aroma compounds have been identified in papaya fruits. Esters and alcohols are the main aroma components of papaya [67]. Various volatile components, including acids, alcohols, esters, aldehydes, ketones, and phenols, were detected in papaya juice before and after fermentation ( Table 5).…”

Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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“…This indicates that solvents and extraction methods influence the polyphenolic content. Soursop fruit pulp had a TSP quantity equal or higher than what was reported in other fruits such as 'Wl' peach (0.09 g GAE/100 g DW), 'Sel-42' papaya (0.17 g/100 b DW), and ' Ataulfo' mango (0.43 g/100g DW) [24,25,26]. On the other hand, it has been desmonstrated that there are compounds, such as flavonoids, which are soluble in organic solvents such as chloroform, dichloromethane, diethyl ether or ethyl acetate [23], and for this reason TSP were identified in chloroform extract and acetogenin fraction when 50 μl of extract was used.…”

Section: Total Soluble Phenolic Compounds (Tsp)mentioning

confidence: 71%

In Vitro Antioxidant Capacity of Crude Extracts and Acetogenin Fraction of Soursop Fruit Pulp

Ae¹,

Sg²,

Rm³

et al. 2017

Pharm Anal Acta

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Extracts using chloroform, methanol-acetone, aqueous, and an acetogenin fraction obtained from soursop fruit pulp were analyzed by measuring total soluble phenolic compounds and antioxidant activities using the assays: scavenging 1,1-diphenyl-2-picrylhydrazil (DPPH) radical, 2,20-Azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) radical, reducing power, nitric oxide radical, and total antioxidant capacity. Methanol-acetone extract had higher total soluble phenolic compounds (3.24-3.95 g/100 g DW), antioxidant capacity by DPPH (47.9 mmol TE/g DW) and total antioxidant capacity (221.96 μg α-tocopherol equivalent). However, analysis by ABTS, reducing power and nitric oxide radical methods also showed high antioxidant capacity in aqueous extract. Chloroform extract and acetogenin fraction had higher antioxidant capacity when using the reducing power method (23.85 and 21.77 μM AA equivalent, respectively), and was higher than in aqueous extract. Our results suggest that soursop pulp is a good source of antioxidants and has acetogenins, making the fruit a potentially important functional food.

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Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties

Cited by 59 publications

References 37 publications

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

In Vitro Antioxidant Capacity of Crude Extracts and Acetogenin Fraction of Soursop Fruit Pulp

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