Antioxidant Activity and Phytochemical Constituents of Pawpaw (Carica Papaya) During Ripening

Abstract Carica papaya L. (Pawpaw) is one of the most commonly cultivated fruits in tropical and subtropical countries, especially in Nigeria. Nutritionally, Carica papaya is known to be highly nutritious. The effect of ripening on the antioxidant activity and phytochemical constituents (such as alkaloids, flavonoids, phenols, saponins, and tannins) of aqueous extract of two cultivars of Carica papaya (Local pawpaw and Agric pawpaw) was determined in this study. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay was used to determine antioxidant activity, expressed as % DPPH scavenging activity. % DPPH scavenging activity significantly increased (p < 0.01) in both Carica papaya cultivars during ripening, with the overripe stage of both cultivars (Local pawpaw and Agric pawpaw) having the highest % DPPH scavenging activity. Phytochemical constituent analysis in Local pawpaw showed that alkaloids, flavonoids, phenols, and saponins increased during ripening with the overripe cultivar having the highest amount, while tannins decreased during ripening with the unripe having the highest amount. Agric pawpaw showed that alkaloids, flavonoids, and saponins increased during ripening with the overripe cultivar having the highest amount, while tannins and phenols decreased during ripening with the unripe cultivar having the highest amount. This result showed the important role of ripening stages in increasing the antioxidant activity of Carica papaya.