INFLUENCE OF DRYING TREATMENTS ON POLYPHENOLIC CONTENTS AND ANTIOXIDANT PROPERTIES OF RAW AND RIPE PAPAYA (CARICA PAPAYA L.)

被引：36

作者：

Annegowda, H. V. ^{[1
]}

Bhat, Rajeev ^{[2
]}

Yeong, Kar Joon ^{[2
]}

Liong, Min-Tze ^{[3
]}

Karim, A. A. ^{[2
]}

Mansor, S. M. ^{[1
]}

机构：

[1] Univ Sains Malaysia, Ctr Drug Res, George Town, Malaysia

[2] Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, George Town, Malaysia

[3] Univ Sains Malaysia, Sch Ind Technol, George Town, Malaysia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 02期

关键词：

Papaya; Phenolic compounds; Antioxidant activity; Raw papaya; Ripe papaya; Freeze drying; Oven drying; TOTAL PHENOL; DEHYDRATION; CAPACITY; EXTRACTS; FRUITS; SEEDS;

D O I：

10.1080/10942912.2011.631248

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Studies were undertaken to evaluate the effects of drying treatments (oven and freeze drying) on polyphenols and antioxidant compounds of raw (green) and ripe papaya extracted with ethanol and distilled water. The total phenolics varied between 21.1 and 217.3 mg GAE equivalent/g (fresh weight). Freeze-dried, ripened papaya extracts exhibited significantly higher tannin (9.58 and 6.0 mg CAE/g fresh weight) and flavonoid levels (8.40 and 3.64 mg CAE/g fresh weight) in ethanolic and aqueous extracts, respectively. Additionally, freeze-dried, ripened papaya showed higher inhibition of DPPH (91.8 and 93.0%) and ABTS radicals (87.1 and 97.5% fresh weight) in ethanolic and aqueous extracts, respectively. Similar results were observed for total antioxidant capacity, wherein freeze-dried, ripened papaya extracts exhibited higher levels (1315 and 2167 mg AAE/g fresh weight, respectively). As enhanced antioxidant activities were observed in raw and ripened papaya on freeze drying, it can be further explored for producing papaya-based, value-added products to benefit both consumers and producers.

引用

页码：283 / 292

页数：10

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