Comparison of Carotenoids and Vitamin E levels of two varieties of pawpaw (<em>Carica papaya</em>) fruits during ripening
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Abstract
Carotenoids and vitamin E levels of two varieties of pawpaw (Carica papaya) viz ‘Agric pawpaw’ (oblong shaped) and ‘Local pawpaw’ (pear shaped) were determined at various ripening stages. The carotenoids, lycopene and ? – carotene were present in both varieties and these antioxidants increased from the unripe to the overripe stage during ripening. The overripe stage of ‘Local pawpaw’ (pear shaped) was found to contain the highest levels of lycopene (1.937 ± 0.015 ?g/g fresh weight) and ? – carotene (10.467 ± 0.116 ?g/g fresh weight). The ripe stage of the same variety also had the highest level of vitamin E (13.120 ±1.236 ?g/g fresh weight). These fruits are not only sources of natural antioxidants they also possess provitamin A activity. The unripe and ripe stages of ‘Local pawpaw’ (pear shaped) were higher in lycopene and ? – carotene than that of ‘Agric pawpaw’ (oblong shaped); however, the overripe stage of ‘Agric pawpaw’ (oblong shaped) was higher in vitamin E that in the ‘Local pawpaw’ (pear shaped).
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