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首页> 外文会议>UKM FST Postgraduate Colloquium >Influence of Ripening Stages on Antioxidant Properties of Papaya Fruit (Carica papaya L.)
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Influence of Ripening Stages on Antioxidant Properties of Papaya Fruit (Carica papaya L.)

机译：成熟阶段对木瓜果实抗氧化特性的影响（CaricaPapaya L.）

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摘要

Papaya (Carica papaya L. cv Eksotika) is one of the most commonly consumed tropical fruits by humans, especially Malaysians. The objective of this study was to determine the phenolic compounds and antioxidants activity in different ripening stages of papaya fruit. The fruits were harvested at five different, stages RS1, RS2, RS3, RS4, and RS5 corresponding to 12, 14, 16, 18, and 20 weeks after anthesis, respectively. Papayas fruit at five different stage of ripening were obtained from farms at Pusat Flora Cheras, JabatanPertanian and Hulu Langat Semenyih, Selangor, Malaysia. The antioxidants activity were analyzed using the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The analyses were conducted in triplicate and the data were subjected to statistical analysis using SPSS. The results showed significant differences (P<0.05) were found at different stages of ripening. The total phenol content TPC, TFC, FRAP and DPPH values increased significantly(P<0.05) with the ripening process. The results showed the important role of the ripening stage in increasing the antioxidant content of papaya fruits.
机译：木瓜（CaricaPapaya L. CV Eksotika）是人类，特别是马来西亚人最常用的热带水果之一。本研究的目的是在番木瓜果实的不同成熟阶段确定酚类化合物和抗氧化剂活性。分别在五个不同的阶段Rs1，Rs2，Rs3，Rs4和50周内收获果实，分别对应于开花后的12,14,16,18和20周。从马来西亚雪兰莪州雪兰莪州普拉纳帕帕特拉群岛的农场获得五个不同阶段的木瓜果实。使用总酚含量（TPC），总类黄酮含量（TFC），铁还原抗氧化能力（FRAP）和2,2-二苯基-1-吡啶基（DPPH）分析抗氧化剂活性。分析一式三份进行，使用SPSS对数据进行统计分析。结果表明，在熟化的不同阶段发现了显着的差异（P <0.05）。总酚含量TPC，TFC，FRAP和DPPH值显着增加（P <0.05），具有成熟过程。结果表明成熟阶段在增加木瓜果实抗氧化含量方面的重要作用。

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