Changes in Total Phenolic and Protein Contents during Production of Protein Isolates from Carica papaya (Pawpaw) Seeds

Oseni Kadiri, Saka O Gbadamosi, Babatunde Olawoye, Charles T Akanbi
2016 Turkish Journal of Agriculture: Food Science and Technology  
The effect of different processing stages- defatting, solubilization, isoelectric precipitation, neutralisation and lyophilisation on the total phenolic content and protein content of Carica papaya (pawpaw) seeds (CPS) full-fat flour (CFF), defatted flour (CDF), protein concentrates (CPC) and protein isolates (CPI) was studied. The folin-ciocalteu procedure was used to assess the total phenolic concentrations of the Carica papaya products and results were expressed as gallic acid equivalent
more » ... ). Optimal protein content was estimated at pH 10 for all samples. Higher levels of polyphenols were extracted using water-methanol (20/80) mixture compared to 100% methanol. Total phenolic content (TPC) was demonstrated in a trend of CDF > CPC > CFF > CPI with CDF having the highest TPC. The finding suggested a more economical protein isolate production method. The study concludes that the processing of CPS into the various products (CFF, CDF, CPC & CPI) improves its protein and polyphenol content.
doi:10.24925/turjaf.v4i11.1006-1013.550 fatcat:mghzozcocvbjxim4ofuhid2xqq