Agriculture Reference
In-Depth Information
and zeta-carotene (Chandrika et al., 2003). Only ß-carotene,
ß-cryptoxanthin, and ß-carotene-5-6-epoxide are precur-
sors of provitamin A. The major organic acids found in ripe
papaya are citric acid, L-malic acid, quinic acid, succinic
acid tartaric acid, oxalic acid, and fumaric acid (Hernandez
et al., 2009).
Although the large portion of calories comes from sugars,
the estimated glycemic load (EGL) is 2, 100 being the typi-
cal total number of targets per day. The inflammation factor
rating (IF) estimates the inflammatory or anti-inflammatory
effects of an individual food or combinations of foods by
calculating the net effect of different nutritional factors such
as fatty acids, antioxidants, and glycemic impact. Those rat-
ing positive are anti-inflammatory, and those rating nega-
tive are inflammatory. The goal is to balance negative foods
with positive foods so that the combined rating for all foods
eaten in a single day is positive. Papaya has an IF of 23,
showing an anti-inflammatory effect being 50 or more the
typical target net per day.
Conversely, ripe papaya fruits (including peel and pulp)
contain low amounts of antinutrients (tannin, phytate, and
oxalate) (Onibon et al., 2007) that decrease as the storage
period increases (Adetuyi et al., 2008). Moreover, the major
natural toxicants found in papaya are benzylglucosinolate
(BG), benzyl isothiocyanate (BITC), and alkaloids. BG and
BITC are located in the pulp, peel, and mainly in the seeds
and are important for plant natural defense mechanisms
(El Moussaoui et al., 2001), and levels in the pulp did not
decrease during ripening (Rossetto et al., 2008). Carpaine
and pseudocarpaine are major alkaloids found in various
parts of papaya but primarily in the leaves. Papaya leaves
containing the bitter alkaloids must be boiled with sev-
eral changes of water before consumption (Morton, 1987;
Duke, 1992).
Table 16.5.
Chemical composition and nutritional
profile of raw papaya, papaya nectar, and canned
papaya.
Unit
Raw
Nectar
Canned
1
Proximate
Water
g
88.06
85.02
43.33
Energy
kcal
43
57
206
Protein
g
0.47
0.17
0.14
Total lipid (fat)
g
0.26
0.15
0.55
Ash
g
0.39
0.15
0.15
Carbohydrate,
by difference
g
10.82
14.51
55.83
Fiber, total
dietary
g
1.7
0.6
1.5
Sugars, total
g
7.82
13.91
52.2
Minerals
Calcium
mg
20
10
21
Iron
mg
0.25
0.34
0.29
Magnesium
mg
21
3
6
Phosphorus
mg
10
0
6
Potassium
mg
182
31
67
Sodium
mg
8
5
9
Zinc
mg
0.08
0.15
0.05
Copper
mg
0.045
0.013
0.01
Manganese
mg
0.04
0.013
0.01
Selenium
μ
g
0.6
0.3
0.4
Vitamins
Vitamin C, total
ascorbic acid
mg
60.9
3
3.5
2
Folate, total
μ
g
37
2
Choline, total
mg
6.1
2
—
β
-Carotene
μ
g
274
91
3
β
-Cryptoxanthin
μ
g
589
251
1
Vitamin A
IU
950
361
6
Effect of processing in nutrients
Oliveira et al. (2010) evaluated the content and stability of
vitamin C (ascorbic acid and dehydroascorbic acid), and
carotenoids (ß-carotene, lycopene, and ß-cryptoxanthin)
were analyzed in papaya, mango, and guava after the re-
ception, preparation (cleaning, peeling, and slicing), and
distribution stages for consumption in a commercial restau-
rant. The results showed that customers of the commercial
restaurant are directly benefited since the nutritional quality
of the fruits was preserved during all of the handling and
distribution periods assayed.
Traditional preservation methods such as pasteurization
negatively alter papaya's fresh flavor (Parker et al., 2010).
High temperatures also affect other nutritional components.
While freezing does not alter ascorbic acid concentration,
Lycopene
μg
1828
0
1
Lutein
+
zeaxanthin
μg
89
25
4
Vitamin E
(
mg
0.3
0.24
—
α
-tocopherol)
1
In heavy syrup, drained;
2
Not reported.
Source: USDA Nutrient Database
(
http://www.nal.usda.gov/fnic/foodcomp
).
the flesh color of papaya fruit mesocarp. Red-fleshed pa-
paya fruits contain ß-carotene, ß-cryptoxanthin, ß-carotene-
5-6-epoxide, lycopene, and zeta-carotene, while yellow-
fleshed papaya contains only ß-carotene, ß-cryptoxanthin,
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