Carotenoid composition and bioaccessibility of papaya cultivars from Hawaii

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt


  • Fulltext

    Accepteret manuskript, 837 KB, PDF-dokument

Papaya (C. papaya) is a rich source of bioactive compounds. However, fruit bioactive content varies greatly depending on factors such as the variety and growing location. In this study, three yellow-fleshed papaya cultivars (Lāʻie Gold, Rainbow, Kapoho Solo) and two red-fleshed cultivars (Sunset and Sunrise) were harvested from different locations throughout the Hawaiian Islands and analyzed for their mineral and carotenoid content using ICP-MS and HPLC, respectively. Bioaccessibility of carotenoids across papaya cultivars were compared using an in-vitro digestion model. Yellow-fleshed papayas contained two major carotenoids: β-carotene and β-cryptoxanthin. In addition to these two carotenoids, red-fleshed papayas also contained high lycopene levels. Varietal and geographical differences were evident in both carotenoid content and their bioaccessibility. β-cryptoxanthin was the main carotenoid among yellow-fleshed cultivars, Laie Gold, Rainbow and Kapoho Solo (242.9–739.5 μg/100 g), followed by β-carotene (152.4–331.0 μg/100 g). The red-fleshed varieties, Sunset and Sunrise, contained 1089.6–1570.4 μg lycopene /100 g. Papayas (100 g) contained 6% and 8% of the dietary reference intake (DRI) for Cu and Mg, respectively, but less than 3% of the DRI for other minerals. Among yellow-fleshed papayas, total carotenoid bioaccessibility was highest in the Rainbow variety from Keaʻau and Kapoho farms on the Island of Hawaii. Bioaccessibility of lycopene from red-fleshed papayas ranged from 1.5–11.4%. Altogether, these findings suggest that not only variety, but also different growing location alter the content and bioaccessibility of carotenoids in papaya.

TidsskriftJournal of Food Composition and Analysis
Antal sider12
StatusUdgivet - 2021

Bibliografisk note

Funding Information:
This research was supported by the United States Department of Agriculture, Agricultural Research Service [ NACA 58-2040-8-010 ] and the United States Department of Agriculture, National Institute of Food and Agriculture , [ Multi-State Project HAW02057-R/1018745 ] managed by the College of Tropical Agriculture and Human Resources at the University of Hawaii at Manoa. Laboratory work was carried out at the University of Hawaii at Manoa in the Bioactives and Food Colloids Lab. The authors thank Hawaii’s tropical fruit growers and the University of Hawaii extension agents and researchers for supplying papayas for this study, including Jensen Uyeda, Sharon Wages, and Dr. Richard Manshardt. The authors also thank Kento Senga for his assistance with HPLC analysis of saponified carotenoid samples.

Publisher Copyright:
© 2021 Elsevier Inc.

ID: 271686790