The Influence of Storage of Pawpaw Carica papaya Fruit on the Bioactive Components, Antioxidative Properties and Inhibition of Fe2+-Induced Lipid Peroxidation of Water-Extracts of Pawpaw Seed
Storage Effect on Pawpaw Fruit Properties
DOI:
https://doi.org/10.52763/PJSIR.BIOL.SCI.59.3.2016.146.154Keywords:
pawpaw seed, storage influence, phenol, ascorbic acid, flavonoid, DPPH scavenging ability, lipid peroxidationAbstract
Freshly harvested, matured, newly ripe pawpaw (Carica papaya) fruit (Maradol variety) was
stored at room temperature (27±1 °C) for 7days. The seeds of the freshly harvested and stored pawpaw
fruit were taken and divided into two groups each; one was dried as dry sample, dry freshly harvested
sample (DFHS) and dry stored sample (DSS) while the other was left as wet sample, wet freshly harvested
sample (WFHS) and wet stored sample (WSS). The bioactive components, antioxidative properties and
inhibition of Fe2+ induced lipid peroxidation activity of the water extract of the seed were investigated.
Storage of pawpaw fruit caused a significant increase in ascorbic acid and flavonoid content of the pawpaw
seed in both dry and wet samples but only in dry stored sample significant increase in the phenol content
of the seed was observed. The dried pawpaw seed DFHS and DSS showed stronger inhibition of Fe2+
induced lipid peroxidation activities.
