Antinutrient and antioxidant quality of waxed and unwaxed pawpaw Carica papaya fruit stored at different temperatures

  • FO Adetuyi
  • LT Akinadewo
  • SV Omosuli
  • L Ajala
Keywords: Antinutrient, antioxidant, pawpaw, carica papaya, storage temperature.

Abstract

The storage of shea butter waxed and unwaxed pawpaw Carica papaya fruit at two storage temperatures was investigated with respect to the antinutrient (phytate, oxalate, condensed tannin (CT) and hydrolysable tannin (HT)) and antioxidant (vitamin C, tocopherol, total phenol and carotenoid) properties. Freshly harvested just ripe pawpaw C. papaya fruit was divided into two lots; one was waxed with shea butter, the other was not waxed and they were stored at room temperature (27 ± 1oC)
and refrigeration temperature (10 ± 1oC) for 8 days. The antinutrients and antioxidants were subsequently determined. The result of the study shows that the antinutrients decreased significantly (P < 0.05) as the storage period increased in both storage temperature regimes; phytate (1.22 to 0.34%), oxalate (0.45 to 0.13%), hydrolysable tannin (0.021 to 0.000%) and condensed tannin (0.062 to 0.006%). The value of antinutrients of unwaxed sample was lower than that of waxed sample though there was no significant difference (p > 0.05) in the CT and HT. Antioxidants also decreased significantly (P <0.05) as the storage period increased. Waxed pawpaw recorded the highest antioxidant content at the end of the storage period which was significantly (P < 0.05) higher than the unwaxed in the two storage temperatures.
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Articles

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eISSN: 1684-5315