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Antinutrient and
antioxidant quality of waxed and unwaxed pawpaw Carica
papaya fruit stored at different temperatures
Adetuyi, F.O.*,
Akinadewo, L.T., Omosuli S.V. and Ajala, Lola
Food Science and Technology Department; Rufus Giwa
Polytechnic, Owo, Ondo State, Nigeria.
*Corresponding author. E-mail:
foluadetuyi@yahoo.co.uk.
Accepted 7 July, 2008 |
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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.
Key words:
Antinutrient, antioxidant, pawpaw, carica papaya,
storage temperature. |
