Document Type : Original research articles
Authors
1
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
2
Department of Nutrition and food Sciences ,Faculty of Home Economics, Minutia, university, shibin EL kom . Egypt
Abstract
The current research aimed to determine the chemical composition, anti-nutritional factors, minerals content, and quality of pawpaw fruit pulp phytochemical contents, total phenols, total flavonoids, and antioxidant activity. As a percentage of dry weight, the results indicated that the pawpaw fruit pulp's protein, fat, ash, fiber, carbs, and energy value had been 7.35%, 4.28%, 4.00%, 15.53%, 68.84 and 343.28 kcal/100g, respectively. Copper, lead, and cadmium had the lowest recorded values in the pawpaw fruit pulp, whereas calcium, potassium, and sodium had the highest mineral concentrations. Pawpaw fruit pulp has the following percentages of total phenols, flavonoids, and antioxidant activity (DPPH): 79.51 mg/100g GAE, 138.30 mg/100g as quercetin, and 76.48%, respectively. Three of the pawpaw fruit pulp's most abundant phenolic components are ferulic, p-coumaric, and caffeic. Meanwhile, vanillic acid, protocatechuic acid, and chlorogenic acid have the lowest concentrations of these compounds. The pawpaw fruit pulp's high nutritional value and antioxidant content can protect against heart disease, reduce inflammation, aid digestion, and boost the immune system.
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