Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.)

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

Papaya (Carica papaya L. cv Eksotika) is one of the most commonly consumed tropical fruits by humans, especially Malaysians. The objective of this study was to determine the phenolic compounds and antioxidants activity in different ripening stages of papaya fruit. The fruits were harvested at five different, stages RS1, RS2, RS3, RS4, and RS5 corresponding to 12, 14, 16, 18, and 20 weeks after anthesis, respectively. Papayas fruit at five different stage of ripening were obtained from farms at Pusat Flora Cheras, JabatanPertanian and Hulu Langat Semenyih, Selangor, Malaysia. The antioxidants activity were analyzed using the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The analyses were conducted in triplicate and the data were subjected to statistical analysis using SPSS. The results showed significant differences (P<0.05) were found at different stages of ripening. The total phenol content TPC, TFC, FRAP and DPPH values increased significantly (P<0.05) with the ripening process. The results showed the important role of the ripening stage in increasing the antioxidant content of papaya fruits.

Original languageEnglish
Title of host publicationAIP Conference Proceedings
Pages696-701
Number of pages6
Volume1571
DOIs
Publication statusPublished - 2013
Event2013 UKM Faculty of Science and Technology Post-Graduate Colloquium - Selangor
Duration: 3 Jul 20134 Jul 2013

Other

Other2013 UKM Faculty of Science and Technology Post-Graduate Colloquium
CitySelangor
Period3/7/134/7/13

Fingerprint

fruits
antioxidants
plants (botany)
Malaysia
statistical analysis
phenols

Keywords

  • Antioxidant activity
  • Papaya fruit
  • Phenolic compound
  • Ripening stage

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.). / Addai, Zuhair Radhi; Abdullah, Aminah; Abd. Mutalib, Sahilah.

AIP Conference Proceedings. Vol. 1571 2013. p. 696-701.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Addai, ZR, Abdullah, A & Abd. Mutalib, S 2013, Influence of ripening stages on antioxidant properties of papaya fruit (Carica papaya L.). in AIP Conference Proceedings. vol. 1571, pp. 696-701, 2013 UKM Faculty of Science and Technology Post-Graduate Colloquium, Selangor, 3/7/13. https://doi.org/10.1063/1.4858736
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