Choudhary Rajni, Kaushik Ravinder, Akhtar Ansab, Manna Suvendu, Sharma Jyoti, Bains Aarti
School of Health Sciences and Technology, University of Petroleum and Energy Studies (UPES), Dehradun 248007, Uttarakhand, India.
School of Medicine, Louisiana State University, New Orleans, LA 70112, USA.
Foods. 2025 Jan 7;14(2):154. doi: 10.3390/foods14020154.
Papaya leaves (PLs) are known for their therapeutic benefits and traditional use in treating inflammation, infections, and various health conditions. Rich in bioactive compounds, PLs are studied for their potential applications in functional foods. This study analyzed their nutritional, phytochemical, structural, thermal, and antimicrobial properties to evaluate their role as a health-promoting ingredient.
Phytochemicals were quantified spectrophotometrically and identified via GC-MS. Antioxidant activity was assessed using DPPH and FRAP assays. Mineral content was determined using ICP-OES. Structural and thermal properties were evaluated using FTIR, XRD, and calorimetry, and antimicrobial activity was tested via the agar well diffusion method.
PLs contained 25.75% crude protein, 41.49% carbohydrates, and high levels of flavonoids (21.00 mg QE/g), phenolics (8.85 mg GAE/g), and tannins (430 mg TAE/g). Antioxidant assays confirmed strong free radical scavenging potential. Mineral analysis showed abundant K, Ca, Mg, Na, and Fe (4071, 1079, 789.2, 361.2, and 228.2 mg/kg, respectively). Structural and thermal analysis revealed bioactive functional groups, 23.9% crystallinity, and thermal degradation characteristics. PLs exhibited antimicrobial activity, inhibiting , , , and with zones of 22.05-25.15 mm.
PLs demonstrate strong nutritional, antioxidant, and antimicrobial properties, supporting their inclusion in functional food.
木瓜叶因其治疗功效以及在治疗炎症、感染和各种健康状况方面的传统用途而闻名。木瓜叶富含生物活性化合物，人们对其在功能性食品中的潜在应用进行了研究。本研究分析了它们的营养、植物化学、结构、热学和抗菌特性，以评估其作为促进健康成分的作用。
采用分光光度法定量分析植物化学物质，并通过气相色谱 - 质谱联用（GC - MS）进行鉴定。使用二苯基苦味酰基自由基（DPPH）和铁离子还原抗氧化能力（FRAP）测定法评估抗氧化活性。使用电感耦合等离子体发射光谱仪（ICP - OES）测定矿物质含量。使用傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）和量热法评估结构和热学性质，并通过琼脂扩散法测试抗菌活性。
木瓜叶含有25.75%的粗蛋白、41.49%的碳水化合物，以及高水平的黄酮类化合物（21.00毫克槲皮素当量/克）、酚类化合物（8.85毫克没食子酸当量/克）和单宁（430毫克单宁酸当量/克）。抗氧化测定证实其具有强大的自由基清除潜力。矿物质分析表明含有丰富的钾、钙、镁、钠和铁（分别为4071、1079、789.2、361.2和228.2毫克/千克）。结构和热学分析揭示了生物活性官能团、23.9%的结晶度和热降解特性。木瓜叶表现出抗菌活性，对[具体菌种1]、[具体菌种2]、[具体菌种3]和[具体菌种4]具有抑制作用，抑菌圈直径为22.05 - 25.15毫米。
木瓜叶具有强大的营养、抗氧化和抗菌特性，支持将其纳入功能性食品。
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