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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, 1106 pp. 175-178. ISSN 0567-7572 (2015) [Refereed Article]

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 ÁM 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 Article
Keywords:Carica papaya, fruit, leaves, maturity, antioxidant capacity, nutrition
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Horticultural Crop Improvement (Selection and Breeding)
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Nutraceuticals and Functional foods
Author:Stanley, R (Dr Roger Stanley)
ID Code:106482
Year Published:2015
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2016-02-11
Last Modified:2017-11-06
Downloads:0

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