Abstract
Problem statement: Nowadays, the worldwide increase in diseases has motivated consumers to increase the intake of fruits and vegetables, in response to various research reports indicating that fruits and vegetables can help prevent certain types of illnesses, due to their potentially high antioxidant properties. We evaluated the effect of the stage of ripeness of papaya fruit (Carica papaya L.) on the contents of bioactive components and their relation with antioxidant capacity. Approach: Whole papaya fruit were selected based on their visual ripeness, classifying them in four stages of ripeness (R1, R2, R3 and R4). Physiological and physical-chemical analysis performed included respiration, production of ethylene, firmness, pH, titratable acidity and total soluble solids, color (L*, a*, b*, °Hue, C); Polygalacturonase (PG) and Pectin Methyl Esterase (PME) activity, total phenolic content and antioxidant capacity (measured using DPPH, TEAC and ORAC assays). Results: The antioxidant capacity decreased approximately 27% in the RS4 when using DPPH and TEAC and increased when using ORAC (60.9%). PG activity increased from 8.14 (in RS1)-22.48 U gFW-1 (in RS4) as the stage of ripeness of papaya fruit increased. PME was affected in a similar manner with an activity of 0.5562 U gFW-1, at the end of the ripening storage. A high correlation between PG activity and softening of ripen papayas was observed. Conclusion/Recommendations: It was observed that papaya fruit experienced changes in firmness, which is correlated with activity from two of the main enzymes: PG and PME and with the increase of respiration and production of ethylene. The various stages of ripeness showed very good antioxidant capacity, being higher in RS1, which is correlated with the higher content of phenolic contents found in this ripening stage.
Highlights
In the last years, several experimental, clinical and epidemiologist studies have demonstrated that fruits and vegetables contain bioactive compounds with antioxidant and antimicrobial capacity, from different chemical classes such as phenolic compounds, carotenoids, vitamins Gonzalez-Aguilar et al (2008)
Respiration rate (CO2 production) and ethylene production: As expected, the lowest respiration rate was observed in green fruit (RS1) followed by RS2, 3 and 4 (Table 1)
The respiration rate coincided with the ethylene production which increased with the Ripeness Stages (RS) of fruit
Summary
Several experimental, clinical and epidemiologist studies have demonstrated that fruits and vegetables contain bioactive compounds with antioxidant and antimicrobial capacity, from different chemical classes such as phenolic compounds, carotenoids, vitamins Gonzalez-Aguilar et al (2008). These were shown to help prevent cardiovascular diseases (Hu, 2003), atherosclerosis, decrease the risk of some types of cancers, among other health benefits (Yahia, 2009). Corresponding Author: Gustavo Adolfo González-Aguilar, Coordination of Food Technology of Plant Origin, Research Center for Food and Development, AC Km 0.6, Road to Victory, AP 1735, 83000, Hermosillo, Sonora, Mexico Fax: +52(662) 280-04-22 194. Sci., 5 (2): 194-203, 2010 manipulation and stage of ripeness (Kevers et al, 2007)
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