High-Value Compounds in Papaya By-Products (Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Vinha, AF (Author) Other; Costa, ASG (Author) Other; Santo, LE (Author) Other; Ferreira, DM (Author) Other; Sousa, C (Author) Other; Pinto, E (Author) Other; Agostinho Almeida (Author) FFUP; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Plants

Vol. 13

Final page: 1009

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-010-AVT

DOI: 10.3390/plants13071009

Abstract (EN): Background: Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a growth in organic waste, including peels and seeds. Thus, this study evaluated the potential use of peels and seeds of two mature papaya fruits as a source of bioactive compounds, converting these by-products into value-added products. Proximate analysis (AOAC methods), mineral content (ICP-MS), free sugars (HPLC-ELSD), fatty acid composition (GC-FID), vitamin E profile (HPLC-DAD-FLD), and antioxidant activity (DPPH and FRAP assays) were evaluated. Results: Both by-products showed high total protein (20-27%), and dietary fiber (32-38%) contents. Papaya peels presented a high ash content (14-16%), indicating a potential application as a mineral source. 14 fatty acids were detected, with alpha-linolenic acid (30%) as the most abundant in the peels and oleic acid (74%) in the seeds. Both by-products showed high antioxidant activity. Conclusion: Papaya by-products display great potential for industrial recovery and application, such as formulation of new functional food ingredients.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16