Identification and quantification of phenols, carotenoids, and vitamin C from papaya ( Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

Identification and quantification of phenols, carotenoids, and vitamin C from papaya ( Carica... Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive compounds that protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Qualitative and quantitative analysis of the major phytochemicals found in papaya fruit flesh and skin ( Carica papaya L., cv Maradol) was conducted in four stages of ripeness, using high-performance liquid chromatography mass spectrometry. Phenolic compounds identified in the fruit skin tended to decrease with ripening. The compounds identified were ferulic acid (277.49 to 186.63 mg/100 gDW), p -coumaric acid (229.59 to 135.64 mg/100 gDW), and caffeic acid (175.51 to 112.89 mg/100 gDW). The following carotenoids, along with vitamin C, increased in flesh with ripening; lycopene (0.36 to 3.40 mg/100 gDW), β-criptoxanthin (0.28 to 1.06 mg/100 gDW), β-carotene (0.23 to 0.50 mg/100 gDW), and vitamin C (25.07 to 58.59 mg/100 gDW). These results indicate that stage of ripeness significantly influences the contents of bioactive compounds in papaya fruit. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Research International Elsevier

Identification and quantification of phenols, carotenoids, and vitamin C from papaya ( Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

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Publisher
Elsevier
Copyright
Copyright © 2010 Elsevier Ltd
ISSN
0963-9969
D.O.I.
10.1016/j.foodres.2010.12.001
Publisher site
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Abstract

Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive compounds that protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Qualitative and quantitative analysis of the major phytochemicals found in papaya fruit flesh and skin ( Carica papaya L., cv Maradol) was conducted in four stages of ripeness, using high-performance liquid chromatography mass spectrometry. Phenolic compounds identified in the fruit skin tended to decrease with ripening. The compounds identified were ferulic acid (277.49 to 186.63 mg/100 gDW), p -coumaric acid (229.59 to 135.64 mg/100 gDW), and caffeic acid (175.51 to 112.89 mg/100 gDW). The following carotenoids, along with vitamin C, increased in flesh with ripening; lycopene (0.36 to 3.40 mg/100 gDW), β-criptoxanthin (0.28 to 1.06 mg/100 gDW), β-carotene (0.23 to 0.50 mg/100 gDW), and vitamin C (25.07 to 58.59 mg/100 gDW). These results indicate that stage of ripeness significantly influences the contents of bioactive compounds in papaya fruit.

Journal

Food Research InternationalElsevier

Published: Jun 1, 2011

References

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