NewCharacterisation of Papaya Seeds of Two Varieties Red

Characterisation of Papaya Seeds of two varieties : Red Lady and Tainung #1 –Possible roles and utilisation for human

nutrition.

Course: AGRI 3013 – Research ProjectAuthor: Sunil RamnarineStudent ID#: 811002091

Supervisor: Prof. Neela Badrie

Introduction•Carica papaya is an evergreen, tree‐like herb, 2‐10 m tall

• Fruits are commonly eaten in the Caribbean

• The Papaya seed is currently considered a waste by‐product as it is discarded after being eaten or processed

• To evaluate seeds as a possible food source and maximise food potential of the fruit, characterisation of Papaya seeds should be done

Rationale for Research

• Seeds constitute 22% of the waste from papaya fruits

•Papaya contains a broad spectrum of phytochemicals

•Utilisation of the papaya seeds may lead to the food having both a greater economical and nutritive value

•Characterisation of this food source must be done in order to further identify it’s suitability for consumption and if so what are its benefits

Rationale for research

•Papaya seeds are recently gaining importance due to its medicinal value, recently it has been used in research of sickle cell diseases, poisoning related renal disorder and as anti‐helminthes

•Although fruit seeds contain nutrients beneficial to human health they are commonly disposed when used

• Seed Flours that can be manufactured can be used as a locally produced dietary supplement or food additive

Methods for Research

• Proximate analysis is an attempt to duplicate animal digestion and calculate carbohydrate content

•Mineral Analysis – P, Mn, Ni, Zn, using AAS methods

• Determine consumer acceptability as an food additive or supplementary ingredient in food, using Sensory Evaluation

• Simulation of Commercial Post Harvest Treatment and determine any effects on content tested for

• Determine any differences in Varieties used for Experiment, by comparing Physical Attributes of varieties

Preparation for Experiments• Fruits were acquired from the University Field Station, varieties of Red Lady and Tainung#1

• Fruits individually labelled, Fungicide treatment performed on selected fruits – 1.5g/L Valete

• Fruit length and circumference measured and fruits weighed

• Seeds Extracted and weighed, oven dried and seed count performed

• Treated fruits placed under refrigerated conditions : 16°C for 21 Days

Proximate Analysis

• Following Determinations were performed:

• Dry Matter/Moisture Content ∙Ash

• Crude Fibre ∙ Fats (Lipids, or Ether Extract)

• Crude Protein ∙ Carbohydrate Determination

Proximate Analysis – Results

(%) Red Lady Fresh µ ± SD (SE)

Red Lady Fungicide Treatment µ ± SD (SE)

Significant Value

Moisture Content

2.77 ± 0.61 (0.35) 9.65 ± 1.22 (0.71) 0.001

Dry Matter 97.23 ± 0.61 (0.35) 90.35 ± 1.22 (0.71) 0.001Ash 6.08 ± 1.21 (0.70) 5.6 ± 0.40 (0.23) 0.509Fats 29.56 ± 0.99 (0.57) 11.40 ± 3.4 (1.96) 0.001Crude Fibre 17.62 ± 1.72 (0.99) 18.84 ± 1.95 (1.12) 0.481Crude Protein 0.95 ± 1.61 (0.92) 19.76 ± 17.12 (9.88) 0.131Carbohydrates 45.79 ± 0.89 (0.51) 45.13 ± 11.79 (4.81) 0.908

Significant Non‐SignificantSignificant level < 0.05

Proximate composition Comparison – Red Lady Between Treatments


Proximate composition Comparison – Tainung #1 Between Treatments

(%) Tainung #1 Fresh µ ± SD (SE)

Tainung #1 Fungicide Treatment µ ± SD (SE)

SignificantValue

Moisture Content

3.07 ± 0.19 (0.11) 9.12 ± 1.23 (0.71) 0.001

Dry Matter 96.62 ± 0.19 (0.11) 90.88 ± 1.23 (0.71) 0.001

Ash 5.61 ± 0.28 (0.17) 5.4 ± 0.54 (0.31) 0.579

Fats 28.32 ± 0.90 (0.52) 11.59 ± 3.42 (1.98) 0.001

Crude Fibre 18.5 ± 1.23 (0.71) 19.67 ± 3.95 (2.28) 0.306

Crude Protein 1.27 ± 1.35 (0.78) 20.71 ± 3.95 (2.28) 0.001

Carbohydrates 46.35 ± 1.74 (1.00) 42.62 ± 2.59 (1.49) 0.107


Significant values of proximate composition (%) between varieties of

dried papaya seeds

(%) Red Lady µ ± SD (SE)

Tainung #1 #1 µ ± SD (SE)

Significant Value

Moisture Content

6.21 ± 3.87 (1.58) 6.1 ± 3.4 (1.39_ 0.959

Dry Matter 93.79 ± 3.87 (1.58) 93.99 ± 3.4 (1.39) 0.959Ash 5.82 ± 0.86 (0.35) 5.51 ± 0.40 (0.17) 0.442Fats 20.48 ± 10.20 (4.12) 19.96 ± 9.4 ( 3.85) 0.486Crude Fibre 18.23 ± 1.78 (0.72) 19.06 ± 1.32 (0.54) 0.381Crude Protein 10.35 ± 14.98 (6.11) 10.99 ± 10.97 (4.48) 0.935Carbohydrates 45.13 ± 11.79 (4.80) 44.49 ± 2.84 (1.16) 0.900


Significant values of proximate composition (%) between

treatments of dried papaya seeds

(%) Fresh Treatment µ ± SD (SE)

Fungicide Fungicideµ ± SD (SE)

Significant Value

Moisture Content 2.92 ± 0.43 (0.18) 9.39 ± 1.13 (0.46) 0.000Dry Matter 97.08 ± 0.43 (0.18) 90.62 ± 1.13 (0.46) 0.000Ash 5.85 ± 0.82 (0.34) 5.48 ± 0.43 (0.18) 0.351Fats 28.49 ± 1.08 (0.44) 11.49 ± 3.05 (1.25) 0.000

Crude Fibre 18.04 ± 1.41 (0.58) 19.23 ± 1.56 (0.63) 0.182Crude Protein 1.11 ± 1.34 ( 0.54) 43.54±11.12 (0.54) 0.002Carbohydrates 46.07 ± 1.27 (0.52) 43.54 ± 3.05 (1.25) 0.617

Figure 4.1 Means of Moisture Content % (MCPercent) vs. Means of Fat % – All 12 Replicates

Points of Significance

• Fat content was higher in fresh fruit (28.49%) than treated fruits, (11.49%)

• This may be due to lipid deterioration as fruits were kept for a prolonged period in a low oxygen environment destabilising lipids

• Fats are used as energy sources during microbial activity

• Fat content is directly related to moisture content, as lipid content of fruits increase there is a decrease in moisture content and the reverse is also related if lipid content decreases there is an increase in moisture content

Organic Matter (OM) Percent Means vs Variety by Treatment –

Not a composition of carbohydrates but inverse relationship to ash percent value.

Mineral Analysis

•Minerals Analysed :

•Manganese (Mn)

• Nickel

• Phosphorous

• Zinc

Significant values for mineral composition of dried papaya

seeds (mg/100g) between variety and treatment

Red Lady Fresh µ ± SD (SE)

Red Lady Fungicide Treatment µ ± SD (SE)

Sig.Value

Tainung #1 Fresh µ ± SD (SE)

Tainung #1 Fungicide Treatment µ ± SD (SE)

Sig.Value

P 4.21 ± 0.84 (0.48)

1.57 ± 0.20 (0.12) 0.006 3.27 ± 0.46 (0.26)

1.46 ± 0.46 (0.26) 0.008

Mn 0.48 ± 0.12 (.07)

0.13 ± .0.02 (0.01) 0.009 0.41 ± 0.02 (0.01)

0.14 ± 0.02 (0.01) 0.000

Ni 0.03 ± 0.01 (0.01)

0.01 ± 0.00 (0.00) 0.029 0.02 ± 0.00 (0.00)

0.01 ± 0.00 (0.00) 0.000

Zn 0.01 ± 0.00 (0.00)

0.00 ± 00 (00) 0.003 0.01 ± 0.00 (0.00)

0.00 ± 00 (00) 0.001

Significant level < 0.05 Significant Non‐Significant

Mineral Analysis

Significant values for mineral composition of dried papaya seeds

(mg/100g) between varieties.

Red Lady µ ± SD (SE)

Red Lady Fungicide µ ± SD (SE)

P2.9 ± 1.5 (0.62) 2.37 ± 1.07 (0.44) 0.513

Mn0.31 ± 0.01 ( 0.08) 0.28 ± 0.15 (0.06) 0.764

Ni0.18 ± 0.01 (0.01) 0.01 ± 0.01 (0.00) 0.441

Zn1.0 ± .01 (0.00) 1.0 ± .04 (0.00) 0.422


Significant values for mineral composition of dried papaya seeds

(mg/100g) between treatments

Fresh Treatment µ ± SD (SE)

Fungicide Treatment µ ± SD (SE)

Sig. Value

P3.74 ± 0.79 (0.32) 0.15 ± 0.32 (0.13) 0.000

Mn0.45 ± 0.09 ( 0.04) 0.14 ± 0.02 (0.01) 0.000

Ni0.02 ± 0.01 (0.00) 0.01 ± 0.00 (0.00) 0.001

Zn1.0.01 (0.00) 1.0.00 (0.00) 0.000


DRI of Minerals vs Mean mineral content of all treatments as percentage

Mineral Mean of Mineral Content‐mg/100g

Lower Limit ‐DRI ‐mg/day

Content as Percentage of Lower Limit

Upper Limit‐DRI‐mg/day

Content as Percentage of Upper Limit

P 2.63 275 0.96 700 0.38

Mn 0.29 0.6 48.33 2.6 11.15

Ni 0.02 0.2 10 1 2.00

Zn 0.01 3 0.33 12 0.08

Fungicide Treatment

• 2.5 cm x 2.5 cm sections were cut from Fungicide Treatment Fruits at the latitudinal section

• They were cut into 5mm x 5 mm pieces to be cultured

• They were placed on PDA culture plates – Used for fungal cultures

• Left for 7 days and viewed under microscope for determinations

Fungi Detection on Fungicide Treatments

Significant values for fungi detection in fungicide treated samples by

variety

Red Ladyµ ± SD (SE)

Tainung #1 #1 µ ± SD (SE)

Significant Value

Fungi Growth

3. ± 1.20 (0.40) 3.33± 1.32 (0.44) 0.887


Sensory Evaluation

•Samples :

•901 – Honey Oat Bar with Papaya Seed Flour Centre; Papaya Seed Product

•902 – Fig Newtons; Established Product on the Retail Market

Sensory Evaluation

Palatability Factor

Fig Newton (902)

µ ± SD (SE)

Papaya Seed/Oat Bar (901)

µ ± SD (SE)Sig. Value

Taste 7.22 ± 1.13 (0.16 5.18 ± 1.62 (0.22) 0.003

Texture 7.24 ± 1.3 (0.17) 5.8 ± 1.6 (0.22) 0.053

Overall Acceptability 7.26 ± 1.2 (0.17) 5.6 ± 1.6 (0.22) 0.021

Significant values of palatability factors of both samples

*Significant level < 0.05

Scale for all attributes: 1‐Terrible, 2‐Very bad, 3‐Bad, 4‐Just a little bad, 5‐Maybe good or maybe bad, 6‐Just a little good, 7‐Good, 8‐Very good, 9‐Great

Significant Non‐Significant

Individual sample overall acceptability ratings , hedonic scale t‐test for all

participantsPapaya Fig Newton

Terrible 20.85 36.61Very bad 16.3 30.77Bad 11.75 24.92Just a little bad 7.2 19.07Maybe good maybe bad 2.64 13.21Just a little good ‐1.912 7.37Good ‐6.465 1.52Very good ‐11.02 ‐4.33Great ‐15.572 ‐10.18Significance level <0.05

Samples 901 and 902 overall acceptability ratings , hedonic Scale t‐test for all

participants by gender and ageGender Age

Terrible 12.71 14.53Very bad ‐7.79 5.45Bad ‐28.29 ‐3.63Just a little bad ‐48.79 ‐12.72Maybe good maybe bad ‐69.29 ‐21.80Just a little good ‐89.79 ‐30.89Good ‐110.28 ‐69.97Very good ‐130.78 ‐49.05Great ‐151.28 ‐58.13Significance level <0.05

Paired Samples CorrelationsN Correlation Significant

Value

Pair 1 Sample & Sample Taste 100 .593 0.000

Pair 2 Sample & Sample Texture

100 .458 0.000

Pair 3 Sample & Sample Overall

100 .521 0.000


•Physical Features were measured

•Length and Circumference

•Fruit Weight

•Seed Count per fruit

Fruit Characterisation by Varieties

Fruit CharacteristicsComparison of means of dimensional characteristics and seed count and

significant values to Red Lady and Tainung #1 #1 varietiesRed Ladyµ ± SD (SE)

Tainung #1 #1µ ± SD (SE)

Sig. Values

Fruit Weight 2.64 ± 0.56 (0.16) 1.67 ± 0.33 (0.08) 0.000

Fruit Length 34.60 ± 7.51 (0.84) 30.54 ± 2.20 (0.55) 0.000

Fruit Circumference 55.67 ± 7.51 (2.17) 42.97 ± 4.89 (1.22)0.000

Seed Count 735 ± 303.46 (87.58) 574.44 ± 330.33 (82.58) 0.199

*Significant level < 0.05 Significant Non‐Significant

ANOVAa,b

Model Sum of Squares

df Mean Square F Sig.

Regression 701608.801 3 233869.600 6.017 0.019c

Residual 310923.199 8 38865.400Total 1012532.000 11

a. Dependent Variable: Seed Countb. Selecting only cases for which Harvest Variety = Red Ladyc. Predictors: (Constant), Fruit Circumference, Fruit Length, Fruit WeightP‐value < 0.5

One‐Way ANOVA Seed count to Physical Dimensions – Red Lady



ANOVAa,b

Model Sum of Squares df MeanSquare

F Sig.

Regression 1045559.540 3 348519.847 7.074 0.005c

Residual 591238.397 12 49269.866

Total 1636797.937 15

a. Dependent Variable: Seed Countb. Selecting only cases for which Harvest Variety = Tainung #1c. Predictors: (Constant), Fruit Circumference, Fruit Length, Fruit WeightP‐value < 0.05

One‐Way ANOVA Seed count to Physical Dimensions – Tainung #1

Conclusion• Papaya seeds may be a good source of fibre, protein and fats for both animal and human nutrition

• Noted was differences in fat composition differing in both treatments

• Mineral content of Phosphorous, Manganese, Nickel and Zinc were not comparable to daily requirements for human nutrition

• High crude protein was determined, further research may go into amino acid concentrations and types

• The treatment needs more research as it was not compared to fresh fruits due to availability of fresh fruit material and time constraints

• Sensory evaluations of a product carrying papaya’s seed little masked flavour was generally received as a product with consumer acceptance

•Marketing strategies such as focus on carbohydrate content as well as fibre and protein composition can be used to attract consumers of various market segments

• Physical characterisation showed Red Lady as a prolific variety when compared to Tainung #1, having greater weight and higher seed count

• Characterisation of papaya seeds should be continued as it may be considered a food product that can be utilised in various ways

THANK YOU ‐ OBRIGADO

Documents

NewCharacterisation of Papaya Seeds of Two Varieties Red