Effect of the Ripening Stages on Some Biochemical and Nutritional Properties in Carica papaya L. (cv. Solo 8) Pulp, Skin, and Seeds

Main Article Content

Edwige Larissa Koffi
Djary Michel Koffi
Hubert Kouassi Konan
Eugène Jean Parfait N’guessan Kouadio

Abstract

The present study was aimed at investigating some biochemical properties and mineral contents in pulp, skin, and seeds of Carica papaya cv. solo 8 as a function of ripening stage. C. papaya cv. solo 8 fruits were obtained from a village plantation in Azaguié area’s (5° 38′ 00″ N and 4° 05′ 00″ W) in Côte d’Ivoire. Papaya fruits were harvested at four ripening stages especially unripe, 1/8 advanced, ¼ advanced and advanced. Skin, pulp and seeds were separated, and they were oven dried and ground to obtain the crude flour. Proximate composition and mineral contents were investigated using standard methods. Results showed significant differences in moisture dry matter, protein, carbohydrate, ash, crude fibre, and total sugar contents as a function of the ripening stage, and from a fruit part to another. Pulps exhibited the highest contents of moisture (93.67 %), carbohydrate (96.62 g / 100 g DW), total and reducing sugars (4.28 and 1.10 %, respectively) which increase during ripening. The better ash (0.86 %) and protein (21.52 %) contents were obtained in skin at the advanced stage. The highest crude fibre content was found in seeds at unripe stage (1.86 %) and the pulps recorded the lowest values (between 0.19 and 0.28 %). As concerned mineral elements, there were increase in potassium, phosphorus, calcium, and magnesium contents in skin during ripening, while these mineral contents decrease in seeds and pulp. Skin recorded highest content in potassium (2344.80 to 6865.50 mg /100 DW), phosphorus (691.51 to 1958.34 mg /100 DW), calcium (306.32 to 632.27 mg /100 DW), and magnesium (173.86 to 569.82 mg /100 DW) especially at ¼ advanced and advanced stages. Iron and zinc contents (respectively, 15.57 and 14.01 mg/ 100 g DW) were also greater in skin at advanced stages. All the parts of C. papaya cv. solo 8 fruit at different ripening stages, especially the skin would provide significant portion of the Recommended Daily Allowances of several nutrients.

Keywords:
Ripening stage, pulp, skin, seeds, Carica papaya var. Solo 8, biochemical characteristics.

Article Details

How to Cite
Koffi, E. L., Koffi, D. M., Konan, H. K., & Kouadio, E. J. P. N. (2020). Effect of the Ripening Stages on Some Biochemical and Nutritional Properties in Carica papaya L. (cv. Solo 8) Pulp, Skin, and Seeds. European Journal of Nutrition & Food Safety, 12(10), 1-9. https://doi.org/10.9734/ejnfs/2020/v12i1030297
Section
Original Research Article

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