A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (<i>Carica papaya</i> L.) Ethanolic Extracts
Olimpia Alina Iordănescu,
Maria Băla,
Dina Gligor (Pane),
Simelda Elena Zippenfening,
Marius Ioan Cugerean,
Mircea Ionuţ Petroman,
Daniel Ioan Hădărugă,
Nicoleta Gabriela Hădărugă,
Mircea Riviş
Affiliations
Olimpia Alina Iordănescu
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
Maria Băla
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
Dina Gligor (Pane)
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
Simelda Elena Zippenfening
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
Marius Ioan Cugerean
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
Mircea Ionuţ Petroman
SC Merpano SRL, Complexului Str. 10, Timiş County, 307370 Săcălaz, Romania
Daniel Ioan Hădărugă
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
Nicoleta Gabriela Hădărugă
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
Mircea Riviş
Department of Dental Medicine, “Victor Babeş” University of Medicine and Pharmacy Timişoara, Eftimie Murgu Sq. 2, 300041 Timişoara, Romania
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.
