Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Sweet Mary) Using Vegetable Oils

Abstract

By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from papaya pulp and peel using soybean oil and sunflower oil as alternative green solvents. Response surface methodology (RSM) was established to optimize the UAE process. Three independent variables, ultrasonic amplitude (20–60%), time (10–60 min), and co-solvent percentage (ethanol) (5–20%, v/v), were applied. The highest total carotenoid content in the UAE extracts was obtained from papaya pulp extracts (58.7 ± 1.6 and 56.0 ± 1.5 μg carotenoids/g oil) using soybean oil and sunflower oil, respectively (60% amplitude/ 10 min/ 20% ethanol). On the other hand, the highest carotenoid content (52.0 ± 0.9 μg carotenoids/g oil) was obtained from papaya peel using soybean oil applying the UAE process (20% amplitude/ 77 min/ 20% ethanol); a minor content of 39.3 ± 0.5 μg carotenoids/g oil was obtained from papaya peel using sunflower oil at 60% amplitude/ 60 min/ 5% ethanol. Lycopene was the most abundant carotenoid among all individual carotenoids observed in papaya oil extracts, obtaining the highest yields of this carotenoid when papaya pulp and peel were extracted using soybean oil (94% and 81%, respectively) and sunflower oil (95% and 82%, respectively). Great extraction of xanthophyll esters was detected using 20% of ethanol in the vegetable oil extraction solvent (v/v). High correlations (>0.85) was obtained between total carotenoid content and color determination in the UAE oil extracts. UAE vegetable oil extracts enriched with carotenoids from papaya by-products could be useful to formulate new food ingredients based on emulsions with interesting potential health benefits.

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

“…For example, approximately 97.1% of carotenoids (astaxanthin, lutein and β-carotene) can be extracted through SFE by using ethanol as a co-solvent [75]. Our results were in agreement with previous reports of high yields when using EPE, CPE and UAE [76,77].…”

Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

“…Overall, BRS and GPP fortification did not have a negative effect on the viability of the LAB compared to the control. In fact, papaya pulp and peel have been reported to have antimicrobial properties (Lara‐Abia et al ., 2022; Wani & Uppaluri, 2022). However, in this study, adding papaya powder did not have a detrimental effect on LAB growth and activity.…”

“…The remarkable increase in TPC in fortified yoghurts is likely due to the presence of phenolic compounds in plant ingredients (Pelaes Vital et al, 2015;Zhang et al, 2019;Ahmed et al, 2021). Papaya contains a wide range of phytochemicals such as phenolic compounds, carotenoids, glucosinolates, and alkaloids (Leitão et al, 2022;Wani & Uppaluri, 2022). Besides, papaya seeds are a good source of phenolic compounds, including benzyl isothiocyanate, glucosinolates, β-carotene, and carotenoids (Leitão et al, 2022).…”

“…Papaya contains a wide range of phytochemicals such as phenolic compounds, carotenoids, glucosinolates, and alkaloids (Leitão et al, 2022;Wani & Uppaluri, 2022). Besides, papaya seeds are a good source of phenolic compounds, including benzyl isothiocyanate, glucosinolates, β-carotene, and carotenoids (Leitão et al, 2022). On the other hand, bioavailability and physicochemical and nutritional properties of both starches and phenolic compounds were reported to be greatly affected by the starchpolyphenol interactions (Zhu, 2015).…”

Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage

“…In ripe papaya fruits, the main carotenoids identified are lycopene, β-cryptoxanthin and β-carotene, and there is evidence that these compounds reduce the incidence of degenerative diseases (Sancho;Yahia;González-Aguilar, 2011). Different studies have reported the extraction of carotenoid compounds combining the ultrasound process with vegetable oil as a solvent (Ordóñez-Santos; Pinzón-Zarate; González-Salcedo, 2015;Goula et al, 2017;Ordóñez-Santos;Girón;Rodríguez-Rodríguez 2019;Chutia;Mahanta 2021;Lara-Abia;Welti-Chanes;Cano, 2022). These researchers highlight the extraction efficiency, reducing solvent consumption, less extraction times and less energy consumption compared to conventional methods.…”