Skip to Main Content
 

Global Search Box

 
 
 

ETD Abstract Container

Abstract Header

Characterization of in vitro Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates

Peters, Trisha E.
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809

Abstract Details

2014, Master of Science (MS), Ohio University, Food and Nutrition Sciences (Health Sciences and Professions).
The objective of this study was to characterize the antioxidant activity of extracts of the pulp of the pawpaw fruit for nine individual varieties. Phenolic concentration ranged from 3.75-7.97 µmol gallic acid equivalents per g pawpaw pulp and flavonoid concentration ranged from 0.04–0.86 µmol rutin equivalents per g pawpaw pulp. Of the antioxidant capacity assays, the variety Lynn’s Favorite exhibited significantly higher radical scavenging in the Oxygen Radical Absorbance Capacity (ORAC) assay and SAA Zimmerman displayed significantly higher reducing potential using the Ferric Reducing Antioxidant (FRAP) assay. The ability to delay the production of thiobarbituric reactive substances (TBARS) in a turkey model system was also examined by comparing the increase in TBARS formation over the 240-minute sampling time. Pawpaw treatments ranged from 9-188% increase TBARS formation, compared to control samples at 291%. The most effective varieties were Quaker’s Delight, Atwood, and Overleese at 9%, 18%, and 24%, respectively. The results of this research indicate that there is potential use for pawpaw as a source of natural antioxidants, particularly in meat products. Identification of antioxidants from the fruit may increase the pawpaw’s commercialization and lead to successful market growth of this underutilized fruit.
Robert Brannan (Committee Chair)
106 p.
Food Science; Nutrition
Pawpaw; Antioxidant Capacity; Lipid Oxidation; Rancidity; Radical Scavenging; Reducing Potential

Recommended Citations

Citations

  • Peters, T. E. (2014). Characterization of in vitro Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809

    APA Style (7th edition)

  • Peters, Trisha. Characterization of in vitro Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates. 2014. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809.

    MLA Style (8th edition)

  • Peters, Trisha. "Characterization of in vitro Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates." Master's thesis, Ohio University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809

    Chicago Manual of Style (17th edition)

ohiou1416403809
439
© 2014, all rights reserved.
This open access ETD is published by Ohio University and OhioLINK.