Screening and characterization of phenolic compounds by LC-ESI-QTOF-MS/MS and their antioxidant potentials in papaya fruit and their by-products activities  

作　　者：Yufeng Zhou Yuanxiao Cao Jiaxun Li Osman Tuncay Agar Colin Barrow Frank Dunshea Hafiz A.R.Suleria 

机构地区：[1]School of Agriculture and Food,Faculty of Science,The University of Melbourne,Parkville,VIC,3010,Australia [2]Centre for Chemistry and Biotechnology,School of Life and Environmental Sciences,Deakin University,Waurn Ponds,VIC,3217,Australia [3]Faculty of Biological Sciences,The University of Leeds,Leeds,LS29JT,UK

出　　处：《Food Bioscience》2023年第2期1102-1117,共16页食品生物科学（英文）

基　　金：Dr Hafiz Suleria is the recipient of an Australian Research Council-Discovery Early Career Award(ARC-DECRA-DE220100055)funded by the Australian Government;This research was funded by the University of Melbourne under the McKenzie Fellowship Scheme(Grant No.UoM-18/21);the Future Food Hallmark Research Initiative Funds(Grant No.UoM-21/23);Collaborative Research Development Grant(Grant No.UoM-21/23)funded by the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.

摘　　要：Papaya(Carica papaya L.)is one of the most commonly planted and consumed fruits in the world,especially in tropical and subtropical areas.In recent years,due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya,papaya fruit and their by-products have gained more attention.The present study aimed to characterize the different parts(pulp,peel,and seed)of two varieties of papaya(yellow-and red-fleshed)at different stages of ripeness(unripe and ripe)for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS).The phenolic content and antioxidant activity were detected through several assays.Yellow-fleshed unripe papaya seed showed the highest total phenolic content(TPC)(4.73 mg GAE/g).Red-fleshed ripe papaya peel exhibited the highest level of total tannin content(TTC)with 1.98 mg CE/g,while red-fleshed unripe peel exhibited the highest total flavonoid content(TFC)with 2.78±0.04 mg QE/g.In terms of antioxidant potential,yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH,ABTS,and TAC tests.LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total,including phenolic acids(35),flavonoids(61),stilbenes(3),lignans(7)and other polyphenols(12)in all papaya samples.Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds,particularly the peel.The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food,pharmaceutical and medicinal industries.

关 键 词：Antioxidant activity LC-ESI-QTOF-MS/MS Phenolic compounds PAPAYA 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]