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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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Main Authors: Monjia Belleza Cosmas Mojulat, Noumie Surugau
Format: Article
Language:English
English
Published: ResearchGate 2017
Subjects:
QK1-989 Botany
TP1-1185 Chemical technology
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
https://eprints.ums.edu.my/id/eprint/37529/
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spelling my.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.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QK1-989 Botany
TP1-1185 Chemical technology
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
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.
format Article
author Monjia Belleza Cosmas Mojulat
Noumie Surugau
author_facet Monjia Belleza Cosmas Mojulat
Noumie Surugau
author_sort Monjia Belleza Cosmas Mojulat
title 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_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_sort comparison of antioxidant properties in juiced and brewed carica papaya leaves extracts
publisher ResearchGate
publishDate 2017
url https://eprints.ums.edu.my/id/eprint/37529/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/37529/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/37529/
_version_ 1781705924938825728
score 13.211869

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