Optimization of Extraction of Polyphenols and Flavonoids from Papaya Peel and Its Anti-tyrosinase and Anti-pancreatic Lipase

PEI Wenqing; LV Lunan; WANG Jingyu; PU Siqi; LEI Shuang; WANG Chunli

doi:10.13386/j.issn1002-0306.2021040155

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 188-195. > DOI: 10.13386/j.issn1002-0306.2021040155

PEI Wenqing, LV Lunan, WANG Jingyu, et al. Optimization of Extraction of Polyphenols and Flavonoids from Papaya Peel and Its Anti-tyrosinase and Anti-pancreatic Lipase[J]. Science and Technology of Food Industry, 2022, 43(1): 188−195. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040155.

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Optimization of Extraction of Polyphenols and Flavonoids from Papaya Peel and Its Anti-tyrosinase and Anti-pancreatic Lipase

School of Pharmacy, East China University of Science and Technology, Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, Shanghai Key Laboratory of New Drug Design, Shanghai 200237, China

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Received Date: April 14, 2021
Available Online: November 05, 2021

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Abstract

Abstract

The extract process of polyphenols and flavonoids from papaya peel were optimized and their antioxidant activity, anti-tyrosinase and anti-pancreatic lipase were evaluated. On the basis of single factor experiment, orthogonal experiment was used to study the influence of ultrasonic temperature, ultrasonic time, ethanol concentration and solid-liquid ratio on the contents of polyphenols, flavonoids from papaya peel. The scavenging ability of papaya peel on DPPH free radicals and ABTS free radicals and its inhibitory activity on tyrosinase and pancreatic lipase were measured. The optimal extraction conditions were obtained: Ultrasonic temperature 40 ℃, ultrasonic time 60 min, 60% ethanol, solid-liquid ratio 1:25 g/mL. Under the optimal conditions, the contents of polyphenols and flavonoids from papaya peel reached (82.00±0.65) mg/g and (162.76±2.82) mg/g, respectively. The scavenging rates of papaya peel on DPPH free radicals and ABTS free radicals reached (94.79%±0.10%) and (96.94%±0.23%), respectively. The inhibition rate of papaya peel on tyrosinase with L-Tyr and L-Dopa as the substrate reached (83.33%±6.80%) and (67.12%±0.32%), respectively. The inhibition rate of papaya peel on pancreatic lipase reached (82.78%±1.28%), indicating that papaya peel had strong antioxidant capacity, tyrosinase and pancreatic lipase inhibitory activity.
- papaya peel,
- polyphenols,
- flavonoids,
- anti-tyrosinase,
- anti-pancreatic lipase

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References

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