Kelebek, HaşimSelli, SerkanGubbuk, HamideGunes, Esma2025-01-062025-01-0620150308-81461873-707210.1016/j.foodchem.2014.10.1162-s2.0-84910088537https://doi.org/10.1016/j.foodchem.2014.10.116https://hdl.handle.net/20.500.14669/2840The 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.eninfo:eu-repo/semantics/closedAccessPapayaCarica papayaAntioxidant capacityPhenolic compoundsAromaHPLC-MS/MSArticle91925466106Q1912173WOS:000347755800119Q1