Antioxidant properties of selected Thai red-fleshed papaya genotypes during the external color break stage
2017
Supornpun Srimat, Kasetsart University, Nakhon Pathom, Thailand | Kritsanee Iamjud, Kasetsart University, Nakhon Pathom, Thailand | Peerapong Sangwanangkul, Kasetsart University, Nakhon Pathom, Thailand | Sirikul Wasee, Kasetsart University, Nakhon Pathom, Thailand | Kriengsak Thaipong, Kasetsart University, Nakhon Pathom, Thailand
Papaya fruit during the external color break stage is a valuable raw material to make food, but its benefits for human health are still limited. Ten selected Thai red-fleshed papaya genotypes during the external color break stage were investigated for morphological, physicochemical, and antioxidant property traits. Most fruit traits evaluated in this study varied significantly among genotypes. The smallest fruit genotype, SNP-KD, had the highest antioxidant activity (4.41 ± 0.62 lmol ascorbic acid equivalents/g fresh weight [FW]), ascorbic acid (838.1 ± 90.2 mg/L), and total phenolic (547.0 ± 52.8 mg gallic acid equivalents/kg FW), and the reddest flesh genotype, KM4-13, contained the highest lycopene (87.5 ± 14.7 mg/kg FW). The correlations between ascorbic acid and total soluble solids and between lycopene and b-carotene were relatively high at r = 0.72 and 0.69, respectively, which indicates a high correlation was possible for both selections. Antioxidant activity was only strongly positively correlated with total phenolics (r = 0.78), which indicates that the total phenolics was an important contributor to antioxidant activity in papaya flesh, and it was feasible to use total phenolics to indirectly estimate antioxidant activity.
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