Cytotoxicity study and antioxidant activity of crude extracts and SPE fractions from Carica papaya leaves

Husin, Fitrien; Yaakob, Harisun; Rashid, Siti Norazlina Abd; Shahar, Saleha; Soib, Husnul Hanani

doi:10.1016/j.bcab.2019.101130

Cited by 15 publications

(11 citation statements)

References 25 publications

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“…The methanolic leaves extracts of A. muricata were fractionated using Solid-phase extraction (SPE) by referring to the method from (Husin et al, 2019). SPE was performed by using Strata TM C18 cartridges (10 g/60 mL).…”

Section: Spe Fractionation Of the Methanolic Extracts Of Annona Muricatamentioning

confidence: 99%

Antioxidant properties of extracts and SPE fractions from Annona muricata leaves

Hashim¹,

Yaakob²,

Rosdi³

et al. 2020

Food Res.

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Annona muricata L. (Magnoliales: Annonaceae) is a tropical plant species known for its edible fruit and well known for the medicinal value. In this study, the antioxidant properties of A. muricata leaves is evaluated for different extracts and fractions. The airdried leaves of A. muricata leaves were successively extracted with n-hexane and methanol. The methanolic crude extract was further semi-purified by utilizing solid-phase extraction (SPE) in a mixture of mobile phase aqueous: methanol to methanol and resulted in four semi-purified fractions (ALM 1 – ALM 4). Antioxidant properties of extracts and fractions were evaluated by free radical scavenging activity against 1,1-Diphenyl-2- picrylhydrazyl (DPPH) radicals comparing with standard ascorbic acid, quercetin, and catechin. Results indicated that methanolic extracts showed exceptionally higher radical scavenging activity compared with n-hexane crude extract with IC50 44.21 µg/mL and 302.41 µg/mL, respectively. Meanwhile, fractions ALM 2 (aqueous: methanol; 50: 50) exhibited the highest scavenging activity with the IC50 of 12.46 µg/mL followed by ALM 1 (aqueous: methanol; 80: 20) with 51.44 µg/mL, ALM 3 (aqueous: methanol; 20: 80) with 54.39 µg/mL and ALM 4 (100% methanol) with 89.02 µg/mL, respectively. In conclusion, ALM 2 could be potentially applied as a natural antioxidant agent in both food, nutraceuticals or pharmaceuticals fields for health promotion. However, ALM 2 has to be further purified to study the constituents which possibly condensed mainly with phenolic and flavonoids that known to possess the highest antioxidant effects.

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Section: Spe Fractionation Of the Methanolic Extracts Of Annona Muricatamentioning

confidence: 99%

Antioxidant properties of extracts and SPE fractions from Annona muricata leaves

Hashim¹,

Yaakob²,

Rosdi³

et al. 2020

Food Res.

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“…Mostly, chemical methods were used for the analysis of the antioxidant properties of papaya. Among these, DPPH· (2,2-diphenyl-1-pycrylhydrazyl), FRAP (ferric reducing antioxidant power), ABTS + (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid, radical cation), ORAC (oxygen radical absorbance capacity) methods, TEAC (Trolox equivalent antioxidant capacity), with 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid as standard, and Folin-Ciocalteu technique for total phenols were generally applied [ 1 , 2 , 6 , 7 , 14 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 25 , 26 , 29 ]. Dietary fiber concentrates from papaya pulp and peel revealed antioxidant capacity, as determined by DPPH· and FRAP methods [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

“…It was observed that the samples obtained from organic papaya have higher antioxidant activity, according to DPPH· evaluation [ 20 ]. There are many studies on the antioxidant activity of papaya pulp [ 17 , 21 , 24 , 26 ], seed [ 6 , 23 ], leaf [ 18 , 19 , 29 ] or carotenoid-enriched peel extracts [ 14 , 15 , 16 , 25 , 26 ], using various chemical methods. However, there are some studies regarding the antioxidant activity of papaya seed extracts using enzyme-based methods such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) as endogenous antioxidant enzymes [ 10 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

Iordănescu

Bala

Gligor

et al. 2021

Plants

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Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts.

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“…Studies on underutilized leafy vegetables showed that quercetin and kaempferol constituted more than 60% of the sum of vegetable flavonoids (Andarwulan et al, 2012). Similarly, several other studies have performed identification of the flavonoid constituents in papaya leaves and found that quercetin 3-(2G-rhamnosyrutinoside), quercetin 3-rutinoside, myricetin 3-rhamnoside, kaempferol 3-rutinoside, quercetin and kaempferol have been identified in the leaves (Husin et al, 2019;Nugroho, Heryani, Choi, & Park, 2017).…”

Section: Polyphenolsmentioning

confidence: 95%

“…The content of polyphenols was found to be high in the leaves and in the peels of papaya. The quantitative analysis on phenolic compounds of papaya leaves was done by Canini et al, (2007) and Husin et al (2019) which revealed the presence of phenolic acids (i.e. caffeic acid, p-coumaric acid and protocatechuic acid) as the main compounds.…”

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confidence: 99%

Exploring the nutritional potential of Carica papaya Linn cultivars

Ikram¹,

Hainida²

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Carica papaya, commonly known as papaya or paw paw, is widely cultivated for its sweet, ripe edible fruits. However, papaya is also known for its health uses in some non-western cultures where green fruits and leaves are also eaten cooked as well as raw. This research project has looked at phytochemicals (carotenoids (provitamin A active compounds), polyphenols, ascorbic acid, and vitamin E) and antioxidant capacity (ORAC assay and total phenolic content) of fruit pulp, fruit peel and leaves from commercially available Australian papaya cultivars. Analysis was undertaken at different stages of fruit ripeness and leaf growth to understand the impact on nutritional quality and potential health properties. In addition, the release/bioaccessibility of the main phytochemicals was assessed as an initial measure to predict their potential bioavailability using an in vitro digestion procedure. Among cultivars, red fleshed papaya fruits exhibited the highest phytochemical values. Mid mature and/or fully ripen fruits gave the highest antioxidant capacities as well as ascorbic acid and carotenoid content. Ascorbic acid content ranged from 37.0-58.5 mg/100 g FW with large variations between cultivars and an increase as the fruits ripen. Major carotenoids found in red-fleshed papaya were β-carotene, β-cryptoxanthin, and lycopene with lycopene representing 42-58% of the total carotenoids. However, lycopene was undetectable in the yellow-fleshed cultivar. Leaves were found to exhibit the highest ORAC and total phenolic content (young and mature; ORAC: 93-185 µM trolox equivalents/g FW; total phenolic content: 148-210 mg gallic acid equivalents/100g FW) compared to the peels and pulps. Overall, the highest antioxidant capacity, ascorbic acid and polyphenols could be found in papaya leaves followed by peels and pulp. Vitamin E was below the limit of quantification in all samples. Cooking of the leaves and unripe fruit resulted in a significant reduction of ascorbic acid and antioxidant capacity.In addition, in vitro digestion clearly demonstrated that the major papaya phytochemicals are bioaccessible from the pulp as well as the leaf matrix. Heat treatment (boiling) may enhance the bioaccessibility of TPC papaya fruits and leaves. The findings of this study showed that the phytochemical composition and antioxidant capacity varied across different papaya cultivars, maturity stages and plant parts affecting the nutritional value of this important tropical fruit.xi 3.2.3Color analyses .

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Cytotoxicity study and antioxidant activity of crude extracts and SPE fractions from Carica papaya leaves

Cited by 15 publications

References 25 publications

Antioxidant properties of extracts and SPE fractions from Annona muricata leaves

Antioxidant properties of extracts and SPE fractions from Annona muricata leaves

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

Exploring the nutritional potential of Carica papaya Linn cultivars

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