Comparative evaluation of volatiles, phenolics, sugars, organic acids. and antioxidant properties of Sel-42 and Tainung papaya varieties

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorGubbuk, Hamide
dc.contributor.authorGunes, Esma
dc.date.accessioned2025-01-06T17:43:52Z
dc.date.available2025-01-06T17:43:52Z
dc.date.issued2015
dc.description.abstractThe present study was designed to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and Tainung papayas grown in Turkey. High-performance liquid chromatography/electrospray ionisation tandem mass spectrometry (HPLC-ESI-MS/MS) method was used for the phenolic compounds analysis. Twelve phenolic compounds were identified and quantified in the samples. The total phenolic content of Sel-42 was clearly higher than that of Tainung. Protocatechuic acid-hexoside, gallic acid-deoxyhexoside, ferulic acid and chlorogenic acids were the most abundant phenolics in both cultivars. Aroma composition of papaya was analysed by gas chromatography-mass spectrometry (GC-MS). A total of 46 and 42 aroma compounds, including esters, alcohols, terpenes, lactones, acids, carbonyl compounds, and volatile phenols were identified in the Sel-42 and Tainung, respectively. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of papaya extracts. (C) 2014 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2014.10.116
dc.identifier.endpage919
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25466106
dc.identifier.scopus2-s2.0-84910088537
dc.identifier.scopusqualityQ1
dc.identifier.startpage912
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.10.116
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2840
dc.identifier.volume173
dc.identifier.wosWOS:000347755800119
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPapaya
dc.subjectCarica papaya
dc.subjectAntioxidant capacity
dc.subjectPhenolic compounds
dc.subjectAroma
dc.subjectHPLC-MS/MS
dc.titleComparative evaluation of volatiles, phenolics, sugars, organic acids. and antioxidant properties of Sel-42 and Tainung papaya varieties
dc.typeArticle

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