Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments
Caracterización de los componentes funcionales de la harina de epicarpio de papaya (Carica papaya L) como fuente de pigmentos naturales
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Velasco Arango, V. A. ., Sotelo Barbosa, J. E., Ordoñez Santos, L. E. ., & Hleap Zapata, J. I. (2019). Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments. Respuestas, 24(2), 39–48. https://doi.org/10.22463/0122820X.1829
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Abstract
Papaya (Carica papaya L) is some fruit rich in antioxidants and an important source for obtaining bioactive compounds. Its production, worldwide for the year 2017, was 13.3 million tons. In its industrial processing is obtained approximately between 15 and 20%, in relation to the weight of the fruit, of husks or epicarp, which are likely to be used in order to obtain organic compounds such as carotenoids and polyphenols, among others, contributing, in addition, to mitigate the effects on the environment, since generally, these shells are thrown into landfills of solid waste, generating serious problems of environmental pollution. The objective of this research was to characterize physicochemically the carotenoid pigments obtained from the papaya epicarp. A papaya epicarp flour was processed and it was determined, both in it and in the fresh epicarp, pH, titratable acidity, moisture content and dry matter. Likewise, the carotenoid content, the antioxidant activity and the content of phenolic compounds were determined. The results showed high values for physicochemical parameters. The content of carotenoid compounds for the fractions of β-carotene, α-carotene, β-cryptoxanthin, Zeaxanthin and lycopene ranged between 8,587 and 4,070 mg/100g of epicarp, with the highest value corresponding to β-cryptoxanthin and the lowest value the lycopene fraction. The antioxidant activity, expressed as inhibition of the DPPH radical, gave a value of 58.77 ± 3.038 IC50 mg/ml. The content of phenolic compounds measured in mg of gallic acid equivalents/g gave a result of 24.948 ± 0.728. The data obtained allow us to conclude that said flour can be used as a source of bioactive compounds and natural pigments both in the food industry and in the technical and pharmaceutical industries.
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Mendy, T.K., Misran, A., Mahmud, T.M.M. and Ismail, S.I. “Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit”, Scientia Horticulturae, vol. 246, pp. 769-776, 2019.
Ali, A., Muda, M.T., Sijam, M. and Siddiqui, Y. “Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L) fruit during cold storage”, Food Chemistry, vol. 124, pp. 620-626, 2011.
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Serna-Cock, L., Torres-Leon, C. and Ayala-Aponte, A. “Evaluación de polvos alimentarios obtenidos de cáscaras de mango (Manguifera indica) como fuente de ingredientes funcionales”, Información Tecnológica, vol. 26, no. 2, pp. 41-50, 2015.
Fernández-López, J.E., Sendra, E., Sayas-Barberá, E., Navarro, C. and Pérez-Álvarez, J.A. “Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber”, Meat Science, vol. 80, no. 2, pp. 410-417, 2008.
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Martínez-Girón, J. and Ordoñez-Santos, L.E. “Efecto del procesamiento térmico sobre el color superficial del pimentón rojo (Capsicum annum) variedad “Nataly””, Biotecnología en el Sector Agropecuario y Agroindustrial, vol. 13, no. 2, pp. 104-113, 2015.
Santamaría, F., Sauri, E., Espadas, G., Díaz, R., Larqué, A. and Santamaría, J.M. “Postharvest ripening and maturity indices for Maradol papaya”, Interciencia, vol. 34, no. 8, pp. 583-588, 2009.
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Noronha, K.A., Praia, D., Pereira, A.P., Zerlotti, A. and Campos, R. “Peels of tucumã (Astrocaryum vulgare) and peach palm (Bactris gasipaes) are by-products classified as very high carotenoid sources”, Food Chemistry, vol. 272, pp. 216-221, 2019.
Dumas, Y., Dadomo, M., Di Lucca, G. and Grolier, P. “Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes”, Journal of the Science of Food and Agriculture, vol. 83, no. 5, pp. 369-382, 2003.
Eleojo, A., Amoo, S. and Kudanga, T. “phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels”, LWT, vol. 11, pp. 337-344, 2019.
Faten, A.E. and Rehab, M.A. “Antioxidant and anticancer activities of different constituents extracted from Egyptian prickly pear cactus (Opuntia ficus-indica) peel”, Biochemistry & Analytical Biochemistry, vol. 3, no. 2, pp. 1-9, 2014.
Flores, J.D., Niño, G., Báez, J.G., García-Alanis, K., Gallardo, C. and Castillo, S.L. “Evaluación antimicrobiana, antioxidante y composición nutricia de subproductos bioprocesados de Carica papaya L”, Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, vol. 3, pp. 145-150, 2018.
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Raja, K.S., Taip, F.S., Zakuan, M.M. and Islam M.R. “Effect of pre-treatment and different drying Methods on the physicochemical properties of Carica papaya L leaf powder”, Journal of the Saudi Society of Agricultural Sciences, vol. 18, no. 2, pp. 150-156, 2019.
Morais, D.R., Rotta, E.M., Sargi, S.C., Schmidt, E.M., Bonafe, E.G., Eberlin, M.N., Sawaya, A. and Visentainer, J.V. “Antioxidant activity phenolics and UPLC-ESI(-)-MS of extracts from different tropical fruits parts and processed peels”, Food Research International, vol. 77, no. 3, pp. 392-399, 2015.
Molina-Quijada, D.M.A., Medina-Juárez, L.A., González-Aguilar, G.A., Robles-Sánchez, R.M. and Gámez-Mesa, N. “Compuestos fenólicos y actividad antioxidante de cáscara de uva (Vitis vinífera L) de mesa cultivada en el noroeste de México”, CyTA Journal of Food, vol. 8, no. 1, pp. 57-63, 2010.
Vasco, C., Ruales, J. and Kamal-Eldin, A. “Total phenolic compounds and antioxidant capacities of major fruits from Ecuador”, Food Chemistry, vol. 111, no. 4, pp. 816-823, 2003.
Altendorf, S. Major tropical fruits market review 2017. FAO, Ed. FAO, Roma. Italy. 2019. pp. 1-10.
Ali, A., Ong, M.K. and Forney, C.F. “Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage”, Food Chemistry, vol. 142, pp. 19-26, 2014.
Yanty, N.A. et al., “Physico-chemical characteristics of papaya (Carica papaya L) seed oil of the Hong Kong/Sekaki Variety”, Journal of Oleo Science, vol. 63, no. 9, pp. 885-892, 2014.
Paes, J., Reschke da Cunha, C. and Viotto, L.A. “Concentration of lycopene in the pulp of papaya (Carica papaya L) by ultrafiltration on a pilot scale”, Food and Bioproducts Processing, vol. 96, pp. 296-305, 2015.
AGRONET, Ministerio de Agricultura. Balance del sector hortofrutícola diciembre de 2017. Ministerio de Agricultura, Bogotá, Colombia, 2019.
Dorado, D.J., Hurtado, A.M. and Martínez-Correa, H.A. “Extracción supercrítica de aceite de semillas de papaya (Carica papaya): composición y propiedades fisicoquímicas”, Vitae Colombia, vol. 24, no. 2, pp. 35-45, 2017.
Zhang, W. et al., “Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound assisted alkaline extraction”, Carbohydrate Polymers, vol. 172, pp. 102-112, 2017.
Bugge, M.M., Fevolden, A.M. and Kitkou, A. “Governance for system optimization and system change: The case of urban waste”, Research Policy, vol. 48, no. 4, pp. 1076-1090, 2019.
Calvache, J.N. et al. “Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L)”, Journal of Functional Foods, vol. 27, pp. 319-328, 2016.
Ordoñez-Santos, L.E. et al. “Concentración de carotenoides totales en residuos de frutas tropicales”, Producción + Limpia, vol. 9, no. 1, pp. 91-88, 2014.
Ordoñez-Santos, L.E. and Ledezma-Realpe, D.P. “Lycopene Concentration and physico-chemical properties of tropical fruits”, Food and Nutrition Sciences, vol. 4, no. 7, pp. 758-762, 2013.
Baria, B. et al. “Optimization of “green” extraction of carotenoids from mango pulp using split plot design and its characterization”, LWT, vol. 104, pp. 186-194, 2019.
Boukroufa, M., Boutekedjiret, C. and Chemat, F. “Development of a green procedure of citrus fruits waste processing to recover carotenoids”, Resource-Efficient Technologies, vol. 3, no. 3, pp. 252-262, 2017.
Pinzón-Zárate, L.X., Hleap-Zapata, J.I. and Ordoñez-Santos, L.E. “Análisis de los parámetros de color en salchiichas Frankfurt adicionadas con extracto oleoso de residuos de chontaduro (Bactris gasipaes)”, Información Tecnológica, vol. 26, no. 5, pp. 45-55, 2015.
NTC, Icontec Internacional. Fruit and Vegetable Products. Determination of pH – NTC 4592, Determination of Titrable Acidity - NTC 4623, Determination of Soluble Solids Content, Refractometric Method – NTC 4624 Instituto Colombiano de Normas Técnicas, Bogotá, Colombia, 1999.
AOAC 978.19, Official Methods of Analysis International, agricultural chemicals, contaminants, drug. 17th. Ed. Maryland. USA. 2000.
Martínez-Girón, J. Rodríguez-Rodríguez, X., Pinzón-Zárate, L.X. and Ordóñez-Santos, L.E. “Caracterización fisicoquímica de harina de residuos del fruto de chontaduro (Bactris gasipaes Kunth Arecaceae) obtenida por secado convectivo”, Corpoica Ciencia y Tecnología Agropecuaria, vol. 18, no. 3, pp. 599-613, 2017.
Singleton, V.L., Orthofer, R. and Reventós, R.M. “Analysis of total phenols and other oxidation substrates and antioxidants by means of Foli-Ciocalteu reagent”, Methods in Enzymology, vol. 299, pp. 152-178, 1999.
Teow, C.C., Troung, V.D., McFeeters, R.F., Thompson, R.L., Pecota, K.V. and Yencho, G.C. “Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours”, Food Chemistry, vol. 103, no. 3, pp. 829-838, 2007.
Chaiwut, P., Pintathong, P. and Rawdkuen, S. “Extraction and three-phase partitioning behavior of proteases from papaya peels”, Process Biochemistry, vol. 45, no. 7, pp. 1172-1175, 2010.
Rinaldi, M.M., De Lima T.A. and Ramirez, D.P. “Caracterização física de frutos de mamão e química de cascas e sementes”, Boletim de Pesquisa e Desenvolvimento 263, Embrapa, Brasil, 2010. 17 p.
Mendy, T.K., Misran, A., Mahmud, T.M.M. and Ismail, S.I. “Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit”, Scientia Horticulturae, vol. 246, pp. 769-776, 2019.
Ali, A., Muda, M.T., Sijam, M. and Siddiqui, Y. “Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L) fruit during cold storage”, Food Chemistry, vol. 124, pp. 620-626, 2011.
Albertini, S., Lai Reyes, A.E., Moreno, J., Sarriés, G.A. and Fillet, M.H. “Effect of chemical treatments on fresh-cut papaya”, Food Chemistry, vol. 190, pp. 1182-1189, 2016.
Serna-Cock, L., Torres-Leon, C. and Ayala-Aponte, A. “Evaluación de polvos alimentarios obtenidos de cáscaras de mango (Manguifera indica) como fuente de ingredientes funcionales”, Información Tecnológica, vol. 26, no. 2, pp. 41-50, 2015.
Fernández-López, J.E., Sendra, E., Sayas-Barberá, E., Navarro, C. and Pérez-Álvarez, J.A. “Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber”, Meat Science, vol. 80, no. 2, pp. 410-417, 2008.
Paakki, M., Aaltojãrvi, I., Sandell, M. and Hopia, A. “The importance of the visual aesthetics of colours in food at a workday lunch”, International Journal of Gastronomy and Food Science, vol. 16, pp. 100131, 2019.
Martínez-Girón, J. and Ordoñez-Santos, L.E. “Efecto del procesamiento térmico sobre el color superficial del pimentón rojo (Capsicum annum) variedad “Nataly””, Biotecnología en el Sector Agropecuario y Agroindustrial, vol. 13, no. 2, pp. 104-113, 2015.
Santamaría, F., Sauri, E., Espadas, G., Díaz, R., Larqué, A. and Santamaría, J.M. “Postharvest ripening and maturity indices for Maradol papaya”, Interciencia, vol. 34, no. 8, pp. 583-588, 2009.
Molina-Hernández, J.B., Martínez-Correa, H.A. and Andrade-Mahecha, M.M. “Potencial agroindustrial del epicarpio de maracuyá como ingrediente alimenticio activo”, Información Tecnológica, vol. 30, no. 2, pp. 245-256, 2019.
Repo de Carrasco, R. and Encina, C.R. “determinación de la capacidad antioxidante y compuestos bioactivos de frutas nativas peruanas”, Revista de la Sociedad Química del Perú, vol. 74, no. 2, pp. 108-124, 2008.
Noronha, K.A., Praia, D., Pereira, A.P., Zerlotti, A. and Campos, R. “Peels of tucumã (Astrocaryum vulgare) and peach palm (Bactris gasipaes) are by-products classified as very high carotenoid sources”, Food Chemistry, vol. 272, pp. 216-221, 2019.
Dumas, Y., Dadomo, M., Di Lucca, G. and Grolier, P. “Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes”, Journal of the Science of Food and Agriculture, vol. 83, no. 5, pp. 369-382, 2003.
Eleojo, A., Amoo, S. and Kudanga, T. “phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels”, LWT, vol. 11, pp. 337-344, 2019.
Faten, A.E. and Rehab, M.A. “Antioxidant and anticancer activities of different constituents extracted from Egyptian prickly pear cactus (Opuntia ficus-indica) peel”, Biochemistry & Analytical Biochemistry, vol. 3, no. 2, pp. 1-9, 2014.
Flores, J.D., Niño, G., Báez, J.G., García-Alanis, K., Gallardo, C. and Castillo, S.L. “Evaluación antimicrobiana, antioxidante y composición nutricia de subproductos bioprocesados de Carica papaya L”, Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, vol. 3, pp. 145-150, 2018.
Reyes-Munguía, A. Alanís-Campos, L.G., Vásquez-Elorza, A. and Carrillo-Inungaray, M.A. “Propiedades antioxidantes de extractos frescos y secos de cáscara de C. papaya L”, Revista de Ciencias de la Salud, vol. 3, no. 6, pp. 44-49, 2016.
Raja, K.S., Taip, F.S., Zakuan, M.M. and Islam M.R. “Effect of pre-treatment and different drying Methods on the physicochemical properties of Carica papaya L leaf powder”, Journal of the Saudi Society of Agricultural Sciences, vol. 18, no. 2, pp. 150-156, 2019.
Morais, D.R., Rotta, E.M., Sargi, S.C., Schmidt, E.M., Bonafe, E.G., Eberlin, M.N., Sawaya, A. and Visentainer, J.V. “Antioxidant activity phenolics and UPLC-ESI(-)-MS of extracts from different tropical fruits parts and processed peels”, Food Research International, vol. 77, no. 3, pp. 392-399, 2015.
Molina-Quijada, D.M.A., Medina-Juárez, L.A., González-Aguilar, G.A., Robles-Sánchez, R.M. and Gámez-Mesa, N. “Compuestos fenólicos y actividad antioxidante de cáscara de uva (Vitis vinífera L) de mesa cultivada en el noroeste de México”, CyTA Journal of Food, vol. 8, no. 1, pp. 57-63, 2010.
Vasco, C., Ruales, J. and Kamal-Eldin, A. “Total phenolic compounds and antioxidant capacities of major fruits from Ecuador”, Food Chemistry, vol. 111, no. 4, pp. 816-823, 2003.
