ANTIOXIDANT ACTIVITY OF PAPAYA FRUITS EXTRACTS (CARICA PAPAYA L.) AND ITS PROCESSED FRUITS WITH FRAP AND DPPH ASSAYS

• Main Author: Nurfitri, Anisa
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/49139
• Institution: Institut Teknologi Bandung

Background and objectives: Papaya (Carica papaya L.) fruits are a source of natural antioxidants that are widely consumed in Indonesia, either directly or after being processed. The purpose of this study was to test the antioxidant activities of extracts of papaya fruits and its processed fruits extracts using FRAP (Ferric Reducing Antioxidant Power) and DPPH 2.2-diphenyl-1-picrylhydrazil) methods and their correlation with total phenol, total flavonoids and carotenoids. Methods: Extraction was conducted by reflux using three different polarities solvents (n-hexane, ethyl acetate, etanol). Antioxidant activity by FRAP and DPPH methods, and determination of total phenol, total flavonoids, and total carotenoids were performed by UV-visible spectrophotometry. Correlation of total phenol, total flavonoids, and total carotenoids with FRAP and DPPH capacity was analyzed using Pearson’s method. Results: Ethyl acetat extract of unprocessed ‘1x2’ papaya fruit had the lowest EC50 FRAP capacity (281.09 ?g/mL). Ethyl acetat extract of pickled calina papaya fruit had the lowest IC50 DPPH scavenging activity (13.20 ?g/mL). N-hexane extract of pickled ‘1x2’ papaya fruit contained the highest total phenolic (21.69 g GAE/100g), n-hexane extract of pickled calina papaya fruit had the highest flavonoid content (10.03 g QE/100g) and the highest carotenoid content (4.10 g BE/100g). Phenolic content in all extracts of calina papaya fruits, unprocessed and candied ‘1x2’ papaya fruits extracts had negative and high correlation with EC50 FRAP, and unprocessed, candied calina papaya fruit extracts and pickled ‘1x2’ papaya fruit extracts with IC50 DPPH. Conclusion: Phenolic compounds were the major contributor in FRAP capacity for all samples in, except for pickled ‘1x2’ papaya fruits extracts, and in DPPH scavenging activity, except for pickled calina papaya fruit extracts, unprocessed and candied ‘1x2’ papaya fruits extracts. FRAP and DPPH methods gave no linear result in antioxidant activity for all extracts, except for candied ‘1x2’ papaya fruits extracts.