期刊
FOOD RESEARCH INTERNATIONAL
卷 44, 期 5, 页码 1284-1291出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2010.12.001
关键词
Carica papaya; Carotenoids; Phenolics; Vitamin C; Mass spectrometry
资金
- CONACYT [80511]
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), beta-criptoxanthin (0.28 to 1.06 mg/100 gDW), beta-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. (C) 2010 Elsevier Ltd. All rights reserved.
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