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.
Fraction
Extraction method
Total phenolic content
DPPH
FRAP
Voltammetry
(mg GAE/100 g)
(mM TE/100 g)
(mM TE/100 g)
(mM TE/100 g)
Free
AE
23.8 ± 2.0b
17.6 ± 0.2b.A
100.0 ± 0.1a.B
15.2 ± 1.3a.A
UE
26.3 ± 0.2ab
15.7 ± 0.3a.A
99.9 ± 4.8ab.B
12.9 ± 2.2a.A
HHPE
28.6 ± 1.1a
16.2 ± 0.7a.A
101.9 ± 0.1a.B
16.9 ± 0.3a.A
HHPE-AE
126.9 ± 1.9c
20.5 ± 0.1c.A
101.1 ± 1.9a.B
140.5 ± 17.9b.C
HHPE-UE
129.1 ± 3.8c
20.6 ± 0.2c.A
97.2 ± 4.3b.B
141.0 ± 13.8b.C
Bound
AE
ND
ND
28.1 ± 2.7c.A
2.1 ± 0.6d.B
UE
ND
ND
22.9 ± 1.4d.A
3.3 ± 1.2d.B
HHPE
ND
ND
32.3 ± 2.7c.A
1.6 ± 0.2c.B
HHPE-AE
0.9 ± 0.0d
2.1 ± 0.0d.A
83.4 ± 0.2e.B
59.4 ± 4.5f.C
HHPE-UE
1.2 ± 0.0d
1.8 ± 0.0d.A
85.7 ± 0.9e.B
27.7 ± 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 ().