Comparative evaluation of volatiles, phenolics, sugars, organic acids. and antioxidant properties of Sel-42 and Tainung papaya varieties

Kelebek H., SELLİ S., GÜBBÜK H., Gunes E.

FOOD CHEMISTRY, vol.173, pp.912-919, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 173
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2014.10.116
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.912-919
  • Keywords: Papaya, Carica papaya, Antioxidant capacity, Phenolic compounds, Aroma, HPLC-MS/MS, CARICA-PAPAYA, IN-VITRO, FRUIT, COMPONENTS, L., CAPACITY
  • Akdeniz University Affiliated: Yes

Abstract

The present study was designed to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and Tainung papayas grown in Turkey. High-performance liquid chromatography/electrospray ionisation tandem mass spectrometry (HPLC-ESI-MS/MS) method was used for the phenolic compounds analysis. Twelve phenolic compounds were identified and quantified in the samples. The total phenolic content of Sel-42 was clearly higher than that of Tainung. Protocatechuic acid-hexoside, gallic acid-deoxyhexoside, ferulic acid and chlorogenic acids were the most abundant phenolics in both cultivars. Aroma composition of papaya was analysed by gas chromatography-mass spectrometry (GC-MS). A total of 46 and 42 aroma compounds, including esters, alcohols, terpenes, lactones, acids, carbonyl compounds, and volatile phenols were identified in the Sel-42 and Tainung, respectively. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of papaya extracts. (C) 2014 Elsevier Ltd. All rights reserved.