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Journal of Chemistry
Volume 2015, Article ID 347532, 8 pages
Research Article

Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

1Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avenida Raúl Bitrán No. 1305, Casilla 599, 1720010 La Serena, Chile
2Departamento de Química, Universidad de La Serena, Avenida Raúl Bitrán No. 1305, Casilla 599, 1720010 La Serena, Chile

Received 1 December 2014; Revised 20 April 2015; Accepted 22 April 2015

Academic Editor: Volker Böhm

Copyright © 2015 Elsa Uribe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin and p-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.