ArticleFoods (Basel, Switzerland)2025
Nutritional, Phytochemical, and Antimicrobial Properties of
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Valorization of Papaya By-Products: Bioactive Potential of Peel and Seeds and Their In Vitro Bioavailability.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPapaya 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.
methodsPhytochemicals 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.
resultsPLs 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
conclusionsPLs demonstrate strong nutritional, antioxidant, and antimicrobial properties, supporting their inclusion in functional food.
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