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Article

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

1
Department of Horticulture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
2
Doctoral School “Engineering of Vegetable and Animal Resources”, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
3
SC Merpano SRL, Complexului Str. 10, Timiş County, 307370 Săcălaz, Romania
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Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
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Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
6
Department of Dental Medicine, “Victor Babeş” University of Medicine and Pharmacy Timişoara, Eftimie Murgu Sq. 2, 300041 Timişoara, Romania
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work. They are both principal authors.
Academic Editors: Liana C. Salanță and Sonia A. Socaci
Plants 2021, 10(8), 1679; https://doi.org/10.3390/plants10081679
Received: 31 July 2021 / Revised: 13 August 2021 / Accepted: 14 August 2021 / Published: 15 August 2021
(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)
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. View Full-Text
Keywords: unripe and ripe papaya; Carica papaya L.; kinetics; antioxidant activity; radical scavenging capacity; DPPH· reaction rate; papaya extracts; non-alcoholic and alcoholic beverages unripe and ripe papaya; Carica papaya L.; kinetics; antioxidant activity; radical scavenging capacity; DPPH· reaction rate; papaya extracts; non-alcoholic and alcoholic beverages
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MDPI and ACS Style

Iordănescu, O.A.; Băla, M.; Gligor, D.; Zippenfening, S.E.; Cugerean, M.I.; Petroman, M.I.; Hădărugă, D.I.; Hădărugă, N.G.; Riviş, M. A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts. Plants 2021, 10, 1679. https://doi.org/10.3390/plants10081679

AMA Style

Iordănescu OA, Băla M, Gligor D, Zippenfening SE, Cugerean MI, Petroman MI, Hădărugă DI, Hădărugă NG, Riviş M. A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts. Plants. 2021; 10(8):1679. https://doi.org/10.3390/plants10081679

Chicago/Turabian Style

Iordănescu, Olimpia Alina, Maria Băla, Dina Gligor, Simelda Elena Zippenfening, Marius Ioan Cugerean, Mircea Ionuţ Petroman, Daniel Ioan Hădărugă, Nicoleta Gabriela Hădărugă, and Mircea Riviş. 2021. "A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts" Plants 10, no. 8: 1679. https://doi.org/10.3390/plants10081679

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