Characterization of Biochemical and Aromatic Compounds in ‘Tainung’ Papaya (Carica Papaya L.) Cultivar Grown in Türkiye

Abstract

Papaya (Carica papaya L.) is one of the most important fruit species cultivated in tropical and
subtropical regions. Although typically a tropical fruit tree, it can also be successfully grown in subtropical
areas with favorable microclimatic conditions. The Mediterranean region of Türkiye offers considerable
potential for papaya cultivation due to its suitable subtropical climate. Easy cultivation, rapid growth, high
adaptability, and short economic return period make papaya a promising alternative crop for expansion in
Türkiye. Beyond its nutritional value, papaya is also appreciated for its health-promoting properties. Rich in
vitamins A, B, and C, as well as essential minerals, the fruit provides bioactive compounds with antioxidant,
anti-inflammatory, anticancer, and digestive regulatory effects, making it valuable for the food, cosmetic, and
pharmaceutical industries. This study aimed to investigate the biochemical composition and volatile aroma
compounds of the papaya cultivar ‘Tainung’ grown under the ecological conditions of the Akdeniz district in
Mersin (Mediterranean region, Türkiye). The results showed that total antioxidant (DPPH) activity was 39.19%,
total phenolic content was 28.09 mg GAE/100 g, and monomeric anthocyanin content was 2.47 mg/L. Four
sugars were identified—sucrose, glucose, fructose, and xylose with glucose (36.75%) and fructose (37.99%)
being the most abundant. Among organic acids, citric acid (5.67%) and ascorbic acid (0.88%) were dominant.
Volatile compound analysis identified a total of 33 components (8 aldehydes, 8 alcohols, 4 esters, 5 acids, and
8 ketones), with acids, aldehydes, and esters as the predominant groups. The most abundant volatiles were
butanoic acid (49.72%), acetaldehyde (6.40%), and 2-methoxyethanol acetate (8.66%). These findings indicate
that papaya grown under Mediterranean conditions possesses a rich biochemical composition and a distinctive
aroma profile. Particularly, its high antioxidant activity, phenolic content, and ascorbic acid levels highlight the
potential of papaya as a functional food with notable health benefits. The results provide a scientific basis for
promoting papaya cultivation in Türkiye and support its potential use in health-related and industrial
applications.