Research Article

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

Table 2

Comparison among antioxidant capacity assays and extraction methods from Chilean papaya.

FractionExtraction methodTotal phenolic contentDPPH FRAPVoltammetry
(mg GAE/100 g)(mM TE/100 g)(mM TE/100 g)(mM TE/100 g)

FreeAE23.8 ± 2.0b17.6 ± 0.2b.A100.0 ± 0.1a.B15.2 ± 1.3a.A
UE26.3 ± 0.2ab15.7 ± 0.3a.A99.9 ± 4.8ab.B12.9 ± 2.2a.A
HHPE28.6 ± 1.1a16.2 ± 0.7a.A101.9 ± 0.1a.B16.9 ± 0.3a.A
HHPE-AE126.9 ± 1.9c20.5 ± 0.1c.A101.1 ± 1.9a.B140.5 ± 17.9b.C
HHPE-UE129.1 ± 3.8c20.6 ± 0.2c.A97.2 ± 4.3b.B141.0 ± 13.8b.C

BoundAENDND28.1 ± 2.7c.A2.1 ± 0.6d.B
UENDND22.9 ± 1.4d.A3.3 ± 1.2d.B
HHPENDND32.3 ± 2.7c.A1.6 ± 0.2c.B
HHPE-AE0.9 ± 0.0d2.1 ± 0.0d.A83.4 ± 0.2e.B59.4 ± 4.5f.C
HHPE-UE1.2 ± 0.0d1.8 ± 0.0d.A85.7 ± 0.9e.B27.7 ± 8.8e.C

Not detected. Values are mean ± standard deviation of triplicates; values followed by the same letter in the same column are not significantly different () and the same letter in the same row are not significantly different ().