title: Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties.
abstract: The 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.
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01110 Adana, Turkey. Electronic address: hkelebek@adanabtu.edu.tr.
authors.forename: Hasim
authors.initials: H
authors.lastname: Kelebek
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
authors.forename: Serkan
authors.initials: S
authors.lastname: Selli
authors.affiliation: Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07058 Antalya, Turkey.
authors.forename: Hamide
authors.initials: H
authors.lastname: Gubbuk
authors.affiliation: Antalya Directorate of Provincial Food Agriculture and Livestock, Antalya, Turkey.
authors.forename: Esma
authors.initials: E
authors.lastname: Gunes
mesh_terms: D000143:Acids / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D029441:Carica / Q000737:chemistry* / Q000145:classification; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry / Q000145:classification; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D014421:Turkey; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000143:Acids; D000975:Antioxidants; D002241:Carbohydrates; D010636:Phenols; D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: Antioxidant capacity; Aroma; Carica papaya; HPLC–MS/MS; Papaya; Phenolic compounds