Extraction and Quantification of Lycopene, β-Carotene and Total Phenolic Contents from Papaya (Carica papaya) and Formulation of Lycopene Enriched Fruit Drinks

M. Rayhan¹, B. Mumtaz², M. Motalab², M.A. Zubair¹, M. Z. Haque² and B. K. Saha^2,

¹Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

²Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

Cite this paper:
M. Rayhan, B. Mumtaz, M. Motalab, M.A. Zubair, M. Z. Haque and B. K. Saha. Extraction and Quantification of Lycopene, β-Carotene and Total Phenolic Contents from Papaya (Carica papaya) and Formulation of Lycopene Enriched Fruit Drinks. American Journal of Food and Nutrition. 2019; 7(2):55-63. doi: 10.12691/ajfn-7-2-4

Abstract

The study was conducted on extraction and quantification of lycopene, β-carotene and total phenolic contents from edible parts of papaya fruits and formulation of two lycopene enriched fruit drinks. Different solvent extraction methods were used and solvent extracts were analyzed by spectrophotometer. Significant differences were observed among the lycopene, β-carotene and total phenolic contents of papaya fruits in different solvent extractions. Hexane:ethanol:acetone (2:1:1) solvent extract contain the highest quantity of lycopene, i.e. 1.02 mg/100g of fresh weight (F.W), which is significantly higher than ethyl acetate extract (0.03mg/100g of F.W). The β-carotene level was highest in acetone-petroleum ether extract (4.22 mg /100g of F.W) which is significantly more than ethyl acetate extract (0.17 mg/100g of F.W). Soxhlet extraction using ethyl acetate has a comparatively higher content of β-carotene (1.50mg/100g of F.W) than ethyl acetate with normal extraction (0.17mg/100g of F.W.). Soxhlet extraction has a comparatively higher content of total phenolic contents than normal solvent extraction. Soxhlet extraction with ethyl acetate has the highest content of total phenolic (5.67 mg/100g of F.W.) which is significantly more than ethyl acetate with normal extraction (1.64 mg/100g of F.W.). Two lycopene enriched fruit drinks have been formulated where tomato puree and watermelon pulp were added with papaya pulp as a natural lycopene source. Formulation of fruit drink -1 (Lycopene enriched papaya drink) tomato puree of 10 % added with 20% papaya pulp and formulation of fruit drink-2 (Lycopene enriched mixed fruit drink) 10% papaya, 10% tomato and 10 % watermelon were added. The total pulp content of the fruit drinks formulations was maintained at 30 %. Lycopene enriched mixed fruit drink has the highest lycopene content (3.9mg/100 ml) which is significantly more than lycopene enriched papaya drink (1.60 mg /100 ml). But in sensory evaluation lycopene enriched papaya drink is more acceptable than mixed fruit drink. Physicochemical and microbiological quality of the lycopene enriched fruit drinks indicated that the fruit drinks were acceptable during three months of storage at room temperature. No significant changes were found in total soluble solids, titrable acidity and pH during storage of lycopene enriched papaya drink. But reducing sugar and total sugar were increased and ascorbic acid content was decreased with increase in storage period.

Keywords:
Lycopene β-carotene total phenolic content papaya lycopene enriched fruit drinks physicochemical and microbiological quality sensory evaluation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Samson, J.A., Tropical fruits (2nd Ed), Longman Scientific and Technical, New York, 256-269. 1986.
[2]	Nakasone, H.Y. and Paull, R.E., Papaya. In: Tropical fruits, CAB international, Wallingford. Oxon. UK., 239-269. 1998.
[3]	Agata, W., Aneta, M. and Justyna, R., “Lycopene content of selected foods available on the polish market and estimation of its intake,” Polish Journal of Food Nutrition Sciences, 14/55, 2: 195-200. 2005.
[4]	Muthui, G.G., “Quantification of lycopene and its analogues in different varieties of papaya grown in Tharaka Nithi County”, School of Pure and Applied Sciences, Kenyatta University. 2015.
[5]	Storey, W.B. “Segreggation of sex type in solo papaya and their application to the selection of seeds”, American Society for Horticultural Science, 35: 83-85. 1969.
[6]	Yamamoto, H.,“Differences in carotenoid composition between red and yellow-fleshed papayas”, Nature, 201, 1049-1050. 1964.
[7]	Borguini R.G. and Da Silva Torres E.A.F., “Tomatoes and tomato products as dietary sources of antioxidants”, Food Rev Int, 25(4): 313-325. 2009.
[8]	Wang, C.Y. and Chen, B.H., “Tomato pulp as source for the production of lycopene powder containing high proportion of cis-isomers”, European Food Research and Technology, 222(3-4), 347-353. 2006.
[9]	Bhaskarachary, K., Rao, D.S.S., Deosthale, Y.G. and Reddy V., “Carotene content of some common and less familiar foods of plant origin”, Journal on Food Chemistry, 54: 189-193. 1995.
[10]	Krinsky, N., Mayne, S. and Sies, T., “Carotenoids in health and diseases”, 1 st Edition, Marcel Dekker, Inc., NY. iii-vii, 1-31. 2004.
[11]	Bowden, J., “The most effective natural cures on earth”. Fairwinds press, 20-27. 2008.
[12]	Maisuthisakul, P., Suttajit, M. and Pongsawatmanit, R. “Assesment of phenolic content and radical scavenging capacity of some Thai indigenous plants”, Food Chem., 100(4):1409-1418. 2007.
[13]	Nasapon, P., Ampai, P, Maltree, S., Chaiyasutt, C.C. and Leelapornpisid, P., “Phenolic content and in vitro inhibitory effects on oxidation and protein glycation of some thahi medicinal plants”, Pak. J. Pharm. Sci, 23(4), 403-408. 2010.
[14]	Bertoncelj, J., Doberšek, U., Korošec, M. and Golob, T., “Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey”, Food Chemistry, 105(2): 822-828. 2007.
[15]	Socha, R., Juszczak, L., Pietrzyk, S. and Fortuna, T., “Antioxidant activity and phenolic composition of herbhoneys”, Food Chemistry, 113(2): 568-574. 2009.
[16]	Kishore, R. K., Halim, A. S., Syazana, M. S. and Sirajudeen, K. N., “Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources”, Nutrition Research, 31(4), 322-325. 2011.
[17]	Vijayanand, P. and Kulkarni, S.G., “Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidiumguajava L.)”, J Food Sci Technol, 51(12): 4126-31. 2013.
[18]	Tiwari, R.B., “Studies on blending of guava and papaya pulp for RTS beverage”, Indian Food Pack 54:68–72. 2000.
[19]	Salem, A.S., Gafour, W.A. and Essawy, E.A.B., “Probiotic milk beverage fortified with antioxidants as functional ingredients”, Egypt J Dairy Sci 34: 23-32. 2006.
[20]	Vijayanand, P., Kulkarni, S.G. and Prathibha, G.V., “Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice”, J Food Sci Technol 47(2): 235-239. 2010.
[21]	Ranganna, S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw-Hill Publishing company Lt. New Delhi, Page: 7-88.1986.
[22]	Kirk, R,S, and Sawyer, R., “Pearson’s Composition and Analysis of Foods”, Ninth edition (student edition), Page: 33, 35-36. 1991.
[23]	Osborne, D.R. and P. Voogt, “(Eds) calculation of calorific value in: The analysis of Nutrients in Foods” Academic Press, New York. 1978.
[24]	American Public Health Association (APHA), “Standard methods for the examination of water and waste water” 20th edition, Washington. 1998.
[25]	Collins C.H. and Lyne M.P., “Microbiological Methods (5th edn.)”, Butterworth Co. (Publishers) Ltd., London. pp. 56‐113. 1984.
[26]	Kumari, D., Reddy, M.S. and Upadhyay, R.C., “Antioxidant Activity of three Species of Wild Mushroom Genus Cantharellus Collected from North-Western Himalaya, India”, Int J Agric & Biol 13(3): 415-418. 2011.
[27]	Nair, V. and Lilwani, S. “Extraction and Isolation of Lycopene from Solanum Lycopersicum and Citrullus Lanatus for Bioplastic Colouring”, International journal of scientific & technology research volume 5, issue 05, 2016.
[28]	Malviya, N. “Isolation and Quantification of Lycopene from Watermelon, Tomato and Papaya”, Research Journal of Recent Sciences, Vol. 3(IVC-2014), 68-70. 2014.
[29]	Shahzad, T., Ahmad, I., Choudhry, S. Saeed, M.K. and Khan, M.N., “DPPH free radical scavenging activity of tomato, cherry tomato and watermelon: lycopene extraction, purification and quantification.”, International Journal of Pharmacy and Pharmaceutical Sciences , Vol 6, Suppl 2, . 2014.
[30]	Aghel, N.,Ramezani, Z. and Amirfakhrian, S., “Isolation and quantification of lycopene from tomato cultivated in dezfoul, Iran”, Jundishapur Journal of Natural Pharmaceutical Products; 6(1): 9-15. 2007.
[31]	Chanda, S. and Dave, R. “In vitro models for antioxidant activity evaluation and some medicinal plants possessing antioxidant properties: An overview”, Afr. J. Microbiol. Res., 3: 981-996. 2009.
[32]	Wolfe, K.,Wu, X. and Liu, R.H. “Antioxidant activity of apple peels”, Journal of Agricultural and Food Chemistry 51(3): 609-614. 2003.
[33]	Askar, A. and Treptow, H., “Quality Assurance in Tropical Fruit Processing”, Springer Laboratory 238 p. 1993.
[34]	Krishna, K.L., Paridhavi, M., Jagruti Patel, A., “Review on nutritional, medicinal and pharmacological properties of papaya (Carica papaya Linn)” Nat prod Rad, 7(4):364-373. 2008.
[35]	Selvaraj, Y., Subramanyam, M. D. and Iyer, C. P. A. “Changes in the chemical composition of four cultivars of papaya (Carica Papaya L.) During growth and development”, J. Hort. Sci. London. 57(1): 135-143. 1982.
[36]	FAO, “Manuals of Food Quality Control. 2. Additives, Contaminants, Techniques”, Food & Agri. Org., Rome, Italy. 1980.
[37]	Saxholt, E., Christensen, A.T., Moller, A., Hartkopp, H.B., Hess Ygil, K. and Hels, O.H., “Danish Food Composition Databank, revision 7, Department of Nutrition”, National Food Institute, Technical University of Denmark. 2008.
[38]	Rodriguez-Amaya, D.B., Kimura, M., Godoy, H.T. and Amaya-Farfan, J., “Updated Brazilian Database on Food Carotenoids: Factors Affecting Carotenoid Composition”, Journal of Analytical Food Composition, 21(6): 445-463. 2008.
[39]	Terefe, T.B., “Spectrophotometric quantification of total polyphenols in commercially available fruits”, Journal of Scientific and Innovative Research; 4(4): 187-190.2015.
[40]	Isabella, M.B., Geraldo, A.M. amd Raimundo, W.F., “Physical-chemical changes during extraction and clarification of guava juice”, J Food Chem 54: 383-386. 1995.
[41]	Hernandez, T.M., Villegas, M.J., “Effect of freezing storage on the quality of some tropical fruit pulps-preliminary study”. Technology Chemistry 7: 33-37. 1986.
[42]	Kalra, S.K., Tandon, D.K., Lohani, H.C., “Prevention of discoloration in guava beverage during storage”, Indian Fd Pakr 41: 21-25. 1987.
[43]	Gulf Standards, “Microbiological Criteria for Foodstuffs”, Part-1, GCC, Riyadh. 2000.