A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts
| Autor: | Mircea Riviş, Daniel I. Hădărugă, Simelda Elena Zippenfening, O. A. Iordănescu, Nicoleta G. Hădărugă, Dina Gligor (Pane), Maria Bala, Mircea Ionuţ Petroman, Marius Ioan Cugerean |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Fruit extracts DPPH medicine.medical_treatment Specific time radical scavenging capacity antioxidant activity Plant Science engineering.material chemistry.chemical_compound Carica papaya L medicine Food science Time range Ecology Evolution Behavior and Systematics papaya extracts Ecology biology DPPH· reaction rate Pulp (paper) Botany food and beverages Ripening biology.organism_classification chemistry unripe and ripe papaya kinetics QK1-989 engineering Carica non-alcoholic and alcoholic beverages |
| Zdroj: | Plants, Vol 10, Iss 1679, p 1679 (2021) Plants Volume 10 Issue 8 |
| ISSN: | 2223-7747 |
| Popis: | Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and > ¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts. |
| Databáze: | OpenAIRE |
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