Vol. 11, Special Issue 7 (2022)

Author(s):
Lavanya Puramshetti, Saroj Kumar Giri, Debabandya Mohapatra, Manoj Kumar Tripathi, Adinath Kate and Manoj Kumar

Abstract:
This study was aimed to determine the effects of blanching process parameters on the extraction of the bioactive compounds from papaya (Carica papaya Linn) leaves. A full factorial design with independent variables viz. Temperature (50, 60, 70 and 80 ºC) and time (3,6,9,12 and 15 min) were taken to analyze their effect on total phenolic content, total flavonoid content, % radical scavenging activity and total soluble solids of papaya leaf samples. The best conditions were observed at 50 ºC and 3 min. Among different treatment combinations, the maximum value of bioactive compounds is obtained at low temperature and time viz., 50 ºC and 3 minutes whereas minimum value is found at high temperature and time 80 ºC and 15 minutes. In blanching, high temperature and time led to the reduction of bioactive compounds in papaya leaves.