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Abstract
Studies were undertaken to evaluate the effects of drying treatments (oven and freeze drying) on polyphenols and antioxidant compounds of raw (green) and ripe papaya extracted with ethanol and distilled water. The total phenolics varied between 21.1 and 217.3 mg GAE equivalent/g (fresh weight). Freeze-dried, ripened papaya extracts exhibited significantly higher tannin (9.58 and 6.0 mg CAE/g fresh weight) and flavonoid levels (8.40 and 3.64 mg CAE/g fresh weight) in ethanolic and aqueous extracts, respectively. Additionally, freeze-dried, ripened papaya showed higher inhibition of DPPH (91.8 and 93.0%) and ABTS radicals (87.1 and 97.5% fresh weight) in ethanolic and aqueous extracts, respectively. Similar results were observed for total antioxidant capacity, wherein freeze-dried, ripened papaya extracts exhibited higher levels (1315 and 2167 mg AAE/g fresh weight, respectively). As enhanced antioxidant activities were observed in raw and ripened papaya on freeze drying, it can be further explored for producing papaya–based, value-added products to benefit both consumers and producers.