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Phytochemicals in the tissues of Australian-grown papaya cultivars
Citation
Ikram, EH and Netzel, ME and Fanning, K and Stanley, R, Phytochemicals in the tissues of Australian-grown papaya cultivars, Acta Horticulturae, 17-22 August 2014, Brisbane, Australia, pp. 175-178. ISSN 0567-7572 (2015) [Refereed Conference Paper]
Copyright Statement
Copyright 2014 ISHS Acta Horticulturae
DOI: doi:10.17660/ActaHortic.2015.1106.27
Abstract
The phytochemical composition of the edible fruit and leaf parts of Australian papaya cultivars and the impact of maturity on these functional compounds was investigated. The pulp, peels and leaves of commercially grown Australian papaya cultivars (red and yellow) at 4 different stages of maturity (immature to fully ripened) were analysed for phytochemical content (carotenoids, ascorbic acid and polyphenols by HPLC) and antioxidant capacity (total phenolic content (TPC) and ORAC)). Carotenoid levels in the pulp ranged from 0.28-0.99 mg β-carotene, 0.18-0.42 mg β-cryptoxanthin and 0-1.06 mg lycopene 100 g-1 fresh weight (FW), respectively. Ascorbic acid (AA), TPC and ORAC were up to 61.2 mg 100 g-1 FW, 3.6 mg gallic acid equivalents 100 g-1 FW and 50.9 µM Trolox equivalents g-1 FW, respectively. Mid-mature and/or fully ripe fruits exhibited the highest ORAC activity as well as AA and carotenoid content. Overall, the highest antioxidant capacity was found in leaves (young and mature) followed by peels and pulp. Polyphenols such as quercetin, gallic acid, kaempherol, chlorogenic acid and coumarin compounds were identified in papaya leaves. These data will assist in assessing the nutritional value of Australian papaya cultivars as well as evaluating the potential benefit of papaya fruit and leaf consumption.
Item Details
Item Type: | Refereed Conference Paper |
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Keywords: | Carica papaya, fruit, leaves, maturity, antioxidant capacity, nutrition |
Research Division: | Agricultural, Veterinary and Food Sciences |
Research Group: | Horticultural production |
Research Field: | Horticultural crop improvement (incl. selection and breeding) |
Objective Division: | Manufacturing |
Objective Group: | Processed food products and beverages (excl. dairy products) |
Objective Field: | Nutraceuticals and functional foods |
UTAS Author: | Stanley, R (Professor Roger Stanley) |
ID Code: | 106482 |
Year Published: | 2015 |
Deposited By: | Tasmanian Institute of Agriculture |
Deposited On: | 2016-02-11 |
Last Modified: | 2018-07-20 |
Downloads: | 0 |
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