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Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness

Harris, Grant G.
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978

Abstract Details

2008, Master of Science (MS), Ohio University, Food and Nutrition (Health and Human Services).
This thesis examines the total phenolics, flavonoids, protein, ascorbic acid, reducing potential, and radical scavenging of pawpaw pulp extracts from underripe, ripe, and overripe fruits. The concentration measurements of phenolics, total protein, and total flavonoids were influenced by the level of ripeness in the order of underripe = ripe > overripe. Among all potential anti-oxidants, there was up to a 21% reduction when comparing the underripe to overripe pulps. Methanol/water increased phenolic extractability when compared to methanol and water by 37.7 and 77.5%, respectively. The reducing potential and radical scavenging ability were highest in ripe and lowest in overripe pulp. Total phenolics were positively correlated with reducing potential and radical scavenging. Storing pawpaws at 4°C for 7 d prior to methanol extraction affected total phenolic levels, ascorbic acid, and flavonoids, but had no effect on protein, reducing potential or radical scavenging. Cooking pawpaws prior to extraction did not decrease the reducing capacity or radical scavenging. Freezing pulp at -18°C for 300 d before extraction caused a four-fold increase in total phenolics and flavonoids. At day 12, a 66.7 and 65.8% decrease production of lipid hydrogen peroxides (LOOH) and thiobarbituric reactive substances (TBARS) was observed respectively in chicken samples to which pawpaw extracts were applied compared to the untreated control samples. These results indicate that pawpaw pulp from varying ripeness levels are a potential source of natural phenolic and flavonoid antioxidants that could lead to the development of value added products from pawpaw.
Robert G. Brannan (Advisor)
Darlene Berryman (Committee Member)
Shiyong Wu (Committee Member)
103 p.
Food Science
pawpaw; reducing potential; radical scavenging ability; rancidity; antioxidant capacity; climacteric fruit

Recommended Citations

Citations

  • Harris, G. G. (2008). Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978

    APA Style (7th edition)

  • Harris, Grant. Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness. 2008. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978.

    MLA Style (8th edition)

  • Harris, Grant. "Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness." Master's thesis, Ohio University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978

    Chicago Manual of Style (17th edition)

ohiou1212683978
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© 2008, all rights reserved.
This open access ETD is published by Ohio University and OhioLINK.