Document Type : Original research articles
Authors
1
Department of nutrition food science
2
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
3
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 their phytochemical contents, including the discovery of phenolic compounds using high pressure liquid chromatography (HPLC), total phenols, total flavonoids, and antioxidant activity in papaya fruit pulp. As a percentage of dry weight, the results indicated that the papaya 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 papaya fruit pulp, whereas calcium, potassium, and sodium had the highest mineral concentration. Papaya fruit pulp has the following percentages of total phenols, total flavonoids, and antioxidant activity (DPPH): 79.51 mg/100g GAE, 138.30 mg/100g as quercetin, and 76.48%, respectively. Three of the papaya fruit pulp's most abundant phenolic components are ferulic acid, p-coumaric acid, and caffeic acid. Whereas, vanillic acid, protocatechuic acid, and chlorogenic acid have the lowest concentrations of these compounds. We can conclude that due to the fact papaya fruit pulp has an excessive nutritional value and antioxidant content, it can be used to reduce health problems in people.
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