Proximate Analysis, Antioxidant and Antiproliferative Activities of Different Parts of Carica Papaya

Maisarah AM

doi:10.4172/2155-9600.1000267

Abstract

This study aimed to characterize the different parts of Carica papaya (ripe and unripe papaya, leaves and seed), through their proximate composition, total antioxidant activity, and in vitro antiproliferative activities. Both macronutrients and micronutrients were determined using standard AOAC methods of analysis, while vitamin analyses were determined by high performance liquid chromatography (HPLC). Results showed that the ripe papaya had the highest antioxidant activity (84.04%) followed by unripe papaya (81.35%), leaves (78.03%) and the least was seed (75.35%). The phenolic content was in the order of leaves > unripe papaya > ripe papaya > seed. HPLC analysis showed that papaya leaves exhibited the highest ascorbic acid and β-carotene content (85.60 and 3.86 mg/100 g respectively), while the seeds had the highest Vitamin E content (4.09 mg/100 g). Results obtained from cytotoxic activities showed that MCF-7 (hormone dependent breast cancer) and MDA-MB-231 (non-hormone dependent breast cancer) cell cultures were significantly inhibited by the extract. The antioxidant and antiproliferative activities of different parts papaya extracts indicate that the consumption of the whole fruit, ripe and unripe papaya, leaves and the seed supplies the important quantities of numerous necessary nutrients for human diet which includes vitamins A, C and E.

Highlights

Natural antioxidants in vegetables and fruits, such as vitamins and polyphenols have been associated with the prevention of degenerative disease such as cancer and cardiovascular diseases [1]
Acetonitrile and tetrahydrofuran were obtained from Merck KGaA (Darmstadt, Germany)
The results showed moderate value of ash content that suggest the different parts of papaya would provide essentials minerals

Summary

Introduction

Natural antioxidants in vegetables and fruits, such as vitamins and polyphenols have been associated with the prevention of degenerative disease such as cancer and cardiovascular diseases [1]. The production of superoxide occurs continuously during normal aerobic metabolism [2]. Superoxide is a radical with an unpaired electron. Radicals usually are very reactive species, because electrons like to pair up to form stable two-electron bonds. Because of its radical character, superoxide is called a ‘‘Reactive Oxygen Species’’ (ROS). The ROS formed can cause oxidative damage to various biological molecules like proteins, lipids and DNA. There is an increasing interest in the antioxidant activity presents in the diet, since they play important roles in organism’s defense system against ROS [3]

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