Determination of Biochemical and Volatile Properties of Papaya (Carica Papaya L.) Seeds
DOI:
https://doi.org/10.65888/icraft.3.1.7Keywords:
Papaya seed, Volatile Compounds profile, Bioactive compoundsAbstract
Medicinal plants have long been utilized as natural prophylactic and therapeutic agents due to their abundance of bioactive compounds, easy accessibility, and relatively low toxicity. Currently, the demand for natural therapeutic agents is increasing as they are incorporated into both foods and pharmaceuticals as alternatives to synthetic compounds. Papaya (Carica papaya L.), belonging to the Caricaceae family, is an important plant cultivated in tropical and subtropical regions. While papaya fruit is widely consumed, its seeds are often discarded as waste, despite being rich in essential micronutrients and secondary metabolites with significant therapeutic potential. This study aimed to evaluate the biochemical composition, sensory characteristics, and volatile compounds of papaya seeds cultivated in Türkiye. The results revealed that total antioxidant (DPPH) activity was 50.75%, and total phenolic content was 81.96 mg GAE/100 g. Four sugars (sucrose, glucose, fructose, and xylose) were identified, with glucose (1860.92 mg/100 g) and fructose (1684.45 mg/100 g) being the most abundant. Volatile compound analysis identified 30 compounds (3 aldehydes, 4 alcohols, 8 esters, 6 acids, 8 terpenes, and 1 ketone), with acids, esters, and aldehydes as the predominant groups. The major volatiles were benzaldehyde (35.74%), hexanoic acid (5.79%), and hexanoic acid, hexylester (5.37%).
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