Antioxidant Potential of Carica Papaya Peel and Seed

Yee Kwang Ang ； Winne CM Sia ； Hock Eng Khoo ； Hip Seng Yim

《Focusing on Modern Food Industry》 1卷1期 (2012/11) Pp. 11-16

並列摘要

The present study aimed to evaluate the antioxidative potential of selected Carica papaya peel and seed by determining their total phenolic content (TPC) and antioxidant activities. TPC was determined by Folin-Ciocalteu method, while antioxidant activities were evaluated using DPPH radical scavenging ability, ferric reducing/antioxidant power (FRAP), and ABTS radical cation inhibition activity. Papaya peel was extracted using 90% acetone (v/v) for 60min showed the highest TPC of 15.18μg GAE/mL extract. Antioxidant activities measured by DPPH, FRAP and ABTS assays were 37.34%, 19.70μg TE/mL extract, and 28.30%, respectively. On the other hand, extraction using deionised water for 120min for papaya seed had the highest TPC of 6.75μg GAE/mL extract, while the antioxidant activities obtained for DPPH, FRAP and ABTS assays were 57.30%, 16.05μg TE/mL of extract, and 11.19%, respectively. Papaya peel and seed extracts demonstrated potent antioxidant activity to a certain extent and could be of nutraceutical importance for food industry application.

並列關鍵字

Antioxidant Activity ； Carica Papaya ； Peel ； Seed