INVITRO ANTIOXIDANTS ACTIVITIES OF EXTRACTED FERMENTED WATER FROM Carica papaya FRUIT

EDEH, DEBORAH AMARACHI (2025) INVITRO ANTIOXIDANTS ACTIVITIES OF EXTRACTED FERMENTED WATER FROM Carica papaya FRUIT. Other thesis, GODFREY OKOYE UNIVERSITY, ENUGU.

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Abstract

Oxidative stress, caused by an imbalance between reactive oxygen species (ROS) and antioxidant defenses, contributes to aging and various diseases. Carica papaya L., a tropical plant rich in natural antioxidants, contains bioactive compounds such as papain, flavonoids, and phenolic acids, known to scavenge free radicals and mitigate oxidative damage. While leaves and seeds of C. papaya have been extensively studied, the antioxidant potential of fermented papaya fruit products remains underexplored. This study investigates the in vitro antioxidant activity of naturally fermented unripe C. papaya fruit water over a 12-day period. Fermentation proceeded under anaerobic conditions, with daily monitoring and fermentation progress. Antioxidant activities were assessed using four assays: DPPH, phosphomolybdate (TAC), ferric reducing antioxidant power (FRAP), and nitric oxide (NO) scavenging. Results showed complete DPPH radical scavenging (100%) comparable to ascorbic acid throughout fermentation. However, TAC slightly declined (72.03% to 66.12%), FRAP remained low (~9.32%), and NO scavenging capacity significantly decreased (207.79 to 108.10 nmol/mL). Progressive acidification indicated lactic acid bacterial activity. These findings suggest that fermented C. papaya water retains strong free radical scavenging capacity but has limited metal-reducing and NO-inhibiting properties. This highlights its potential as a source of stable antioxidants for nutraceutical applications, warranting further study for formulation.

Item Type: Thesis (Other)
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Natural Sciences and Environmental Studies
Depositing User: HILARY OBIEKWE
Date Deposited: 17 Aug 2026 09:42
Last Modified: 17 Aug 2026 09:42
URI: http://eprints.gouni.edu.ng/id/eprint/6267

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