Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts
Carica papaya is widely cultivated not only for its delicious fruit, but also for its medicinal properties. In Malaysia, papaya leaf is perceived to cure many ailments. Recently, papaya leaves extract was reported to possess anti-dengue properties. Some researchers suggested that the antioxidants in...
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| Format: | Article |
| Language: | English English |
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ResearchGate
2017
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| Online Access: | https://eprints.ums.edu.my/id/eprint/37529/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37529/2/FULL%20TEXT.pdf |
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| author | Monjia Belleza Cosmas Mojulat Noumie Surugau |
| author_facet | Monjia Belleza Cosmas Mojulat Noumie Surugau |
| author_sort | Monjia Belleza Cosmas Mojulat |
| collection | UMS |
| description | Carica papaya is widely cultivated not only for its delicious fruit, but also for its medicinal properties. In Malaysia, papaya leaf is perceived to cure many ailments. Recently, papaya leaves extract was reported to possess anti-dengue properties. Some researchers suggested that the antioxidants in papaya leaf contributing to its anti-dengue effects. This study compared two common household methods to prepare papaya leaves extracts as medicinal supplement, namely juicing and brewing, in terms of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity based on ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging assays. The results obtained are as follows: TPC (in mg GAE/g) were 6.05 ± 0.05 and 4.17 ± 0.05; and TFC (in mg QUE/g) 1.38 ± 0.02 and 0.30 ± 0.07 for brewing and juicing, respectively. Meanwhile, for the antioxidant activities: 6.29 ± 0.25 mg TE/g on FRAP and 52% scavenging activity with IC50 of 926.31 ± 2.21 mg TE/g on DPPH for brewing; and 8.59 ± 0.22 mg TE/g on FRAP and 60% scavenging activity with IC50 of 758.02 ± 9.32 mg TE/g for juicing. Pearson correlation analysis showed a strong, positive correlation between TPC and TFC and their antioxidant activities, with r2 > 0.900 for all of the analyses. Overall, papaya leaves extract prepared by brewing contained higher (p < 0.05) TPC, TFC and activities compared to juicing. The results suggest that antioxidant contents in papaya leaves extracts are readily influenced by the preparation methods used. |
| first_indexed | 2024-03-06T03:25:51Z |
| format | Article |
| id | ums.eprints-37529 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:25:51Z |
| publishDate | 2017 |
| publisher | ResearchGate |
| record_format | dspace |
| spelling | ums.eprints-375292023-10-30T01:29:27Z https://eprints.ums.edu.my/id/eprint/37529/ Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts Monjia Belleza Cosmas Mojulat Noumie Surugau QK1-989 Botany TP1-1185 Chemical technology Carica papaya is widely cultivated not only for its delicious fruit, but also for its medicinal properties. In Malaysia, papaya leaf is perceived to cure many ailments. Recently, papaya leaves extract was reported to possess anti-dengue properties. Some researchers suggested that the antioxidants in papaya leaf contributing to its anti-dengue effects. This study compared two common household methods to prepare papaya leaves extracts as medicinal supplement, namely juicing and brewing, in terms of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity based on ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging assays. The results obtained are as follows: TPC (in mg GAE/g) were 6.05 ± 0.05 and 4.17 ± 0.05; and TFC (in mg QUE/g) 1.38 ± 0.02 and 0.30 ± 0.07 for brewing and juicing, respectively. Meanwhile, for the antioxidant activities: 6.29 ± 0.25 mg TE/g on FRAP and 52% scavenging activity with IC50 of 926.31 ± 2.21 mg TE/g on DPPH for brewing; and 8.59 ± 0.22 mg TE/g on FRAP and 60% scavenging activity with IC50 of 758.02 ± 9.32 mg TE/g for juicing. Pearson correlation analysis showed a strong, positive correlation between TPC and TFC and their antioxidant activities, with r2 > 0.900 for all of the analyses. Overall, papaya leaves extract prepared by brewing contained higher (p < 0.05) TPC, TFC and activities compared to juicing. The results suggest that antioxidant contents in papaya leaves extracts are readily influenced by the preparation methods used. ResearchGate 2017 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/37529/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/37529/2/FULL%20TEXT.pdf Monjia Belleza Cosmas Mojulat and Noumie Surugau (2017) Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts. Transactions on Science and Technology, 4 (3). pp. 1-7. |
| spellingShingle | QK1-989 Botany TP1-1185 Chemical technology Monjia Belleza Cosmas Mojulat Noumie Surugau Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title | Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title_full | Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title_fullStr | Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title_full_unstemmed | Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title_short | Comparison of Antioxidant Properties in Juiced and Brewed Carica Papaya Leaves Extracts |
| title_sort | comparison of antioxidant properties in juiced and brewed carica papaya leaves extracts |
| topic | QK1-989 Botany TP1-1185 Chemical technology |
| url | https://eprints.ums.edu.my/id/eprint/37529/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37529/2/FULL%20TEXT.pdf |
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