Effect of Boiling on Total Phenolics and Antioxidant Activity (DPPH And ABTS) of Carica Papaya Flower Ethanolic Extracts

Khadijah Khadijah; Merlin Merlin; Ahmad Muchsin Jayali; Artati Artati; Wa Reti La Maca; Wa Andini Ariyani; Sarni Sarni; Ikram Hamid

doi:10.32382/medkes.v21i1.2036

Penulis

Khadijah Department of Chemistry Education, Universitas Khairun, Ternate, Indonesia
Merlin Department of Chemistry Education, Universitas Khairun, Ternate, Indonesia
Ahmad Muchsin Jayali Department of Chemistry Education, Universitas Khairun, Ternate, Indonesia
Artati Department of Medical Laboratory Technology, Poltekkes Kemenkes Makassar, Makassar, Indonesia
Wa Reti La Maca Department of Chemistry Education, Universitas Khairun, Ternate, Indonesia
Wa Andini Ariyani Department of Chemistry Education, Universitas Khairun, Ternate, Indonesia
Sarni Department of Pharmacy, Politeknik BauBau, Kendari, Indonesia
Ikram Hamid Department of Mathematic Education, Universitas Khairun, Ternate, Indonesia

DOI:

https://doi.org/10.32382/medkes.v21i1.2036

Kata Kunci:

Carica papaya, papaya flowers, boiling, total phenolics, DPPH, ABTS, IC₅₀, antioxidants

Abstrak

Carica papaya flowers are widely found in North Maluku, Indonesia, and have potential as a source of phenolic compounds with antioxidant activity. However, information on the effect of boiling on their phytochemical profile and bioactive properties is still limited. This study aimed to compare the phytochemical profile, total phenolic content, and antioxidant activity of ethanol extracts from raw and boiled C. papaya flowers. Fresh flowers were prepared as raw and boiled samples at 90°C for 10 min, then extracted with ethanol. Qualitative phytochemical screening was carried out, total phenolic content was determined using the Folin-Ciocalteu method, and antioxidant activity was evaluated using DPPH and ABTS assays in triplicate. The qualitative phytochemical profile of both extracts showed the presence of alkaloids, flavonoids, phenolics, steroids, terpenoids, and saponins. Boiled C. papaya flower extract had higher total phenolic content than raw extract, with mean values of 14.42 mg TAE/g and 8.05 mg TAE/g, respectively. Boiled extract also showed stronger antioxidant activity, with lower IC5050 values in the DPPH assay (197.99 mg/L vs. 289.31 mg/L) and ABTS assay (94.37 mg/L vs. 134.48 mg/L). These results suggest that boiling may enhance the release of phenolic compounds and improve the antioxidant potential of C. papaya flowers. Further studies using compound identification, statistical validation, and in vivo testing are needed to confirm these findings and support their application in functional food development.

Referensi

1. Ren J, Li Z, Li X, Yang L, Bu Z, Wu Y, et al. Exploring the Mechanisms of the Antioxidants BHA, BHT, and TBHQ in Hepatotoxicity, Nephrotoxicity, and Neurotoxicity from the Perspective of Network Toxicology. 2025. doi:10.3390/foods14071095

2. Pongoh AF, Queljoe E De, Rotinsulu H. Uji Antidiabetik Ekstrak Etanol Bunga Pepaya (Carica papaya L.) terhadap Tikus Putih Jantan (Rattus norvegicus) yang Diinduksi Aloksan. Pharmacon. 2020;9(1):160–9. doi:10.35799/pha.9.2020.27423

3. Veersain, Kumar A, Kumar M, Thilagam P, Yadav R, Rajpoot S, et al. A Comprehensive Review of Papaya’s Multidimensional Impact on Health and Wellness. International Journal of Statistics and Applied Mathematics. 2023;8(5):1065–71. doi:10.22271/maths.2023.v8.i5So.1327

4. Manalo-cabalinan RAM, Louis G, Torre T Dela, Atienza AA, Arollado EC. Carica papaya Flower Extracts Possess Antioxidant and 5α-Reductase Inhibitory Activities. Acta Med Philipp. 2024;58(19). doi:10.47895/amp.vi0.8002

5. Dwivedi MK, Sonter S, Mishra S, Patel DK, Singh PK. Antioxidant, Antibacterial Activity, and Phytochemical Characterization of Carica papaya Flowers. Journal of Basic and Applied Sciences. 2020;9(23):1–11. doi:10.1186/s43088-020-00048-w

6. Gaye AA, Ibn O, Cisse K, Ndiaye B, Ayessou NC, Cisse M, et al. Evaluation of Phenolic Content and Antioxidant Activity of Aqueous Extracts of Three Carica papaya Varieties Cultivated in Senegal. Food Nutr Sci. 2019;10:276–89. doi:10.4236/fns.2019.103021

7. Sławińska N, Olas B. The Current State of Knowledge About Thermal Processing of Edible Seeds; A Special Emphasis on Their Bioactive Constituents and Antioxidant Activity. Food Chem. 2024;458:1–12. doi:10.1016/j.foodchem.2024.140526

8. Silva MDO, Janser R, Castro S De. First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.). ACS Food Science & Technology. 2025;5:3520–9. doi:10.1021/acsfoodscitech.5c00554

9. Kim MY, Yoon N, Lee YJ, Woo KS, Kim HY, Lee J, et al. Influence of Thermal Processing on Free and Bound Forms of Phenolics and Antioxidant Capacity of Rice Hull (Oryza sativa L.). Prev Nutr Food Sci. 2020;25(3):310–8. doi:10.3746/pnf.2020.25.3.310

10. Baturante N, Khadijah K, Tahar M. Penentuan Total Flavonoid dan Total Fenolik Ekstrak Metanol Daun Gofasa (Vitex cofassus) dengan Metode Spektrofotometer UV-Vis. SAINTIFIK@: Jurnal Pendidikan MIPA. 2024;8(2):21–6. doi:10.33387/saintifik.v8i2.7333

11. Khadijah K, Soekamto NH, Firdaus F, Syah YM. Total Content of Phenol and Antioxidant Activity from Crude Extract Methanol of Brown Algae (Padina sp.) Collected from Kayoa Island, North Maluku. J Phys Conf Ser. 2021;1–9. doi:10.1088/1742-6596/1899/1/012034

12. Khadijah, Soekamto NH, Maisuri S, Chalid T, Rafidah NF. Total Phenol Content and Activities of Antioxidant Extracts Methanol Limes (Citrus aurentifolia) by UV-Vis Spectrophotometry. In: E3S Web of Conferences. 2021. p. 1008. doi:10.1051/e3sconf/202132801008

13. Zulfikar T, Sutriana A, Rozaliyana A. Phytochemical Screening of Three Extraction Process of Calotropis gigantea. In: IOP Conference Series: Earth and Environmental Science. 2024. p. 1–6. doi:10.1088/1755-1315/1356/1/012082

14. Ranjan S, Himani D, Mukopadayay S. A Review Article on Phytochemical and Pharmacological Activities of Carica papaya. Int J Health Sci (Qassim). 2022;6(S3):11077–88. doi:10.53730/ijhs.v6nS3.8557

15. Kumarasinghe HS, Kim JH, Kim SL, Kim KC, Perera RMTD, Kim SC, et al. Bioactive Constituents from Carica papaya Fruit: Implications for Drug Discovery and Pharmacological Applications. Appl Biol Chem. 2024;67(103):1–23. doi:10.1186/s13765-024-00962-y

16. Başar V, Şimşek A, Turan E. The Thermal Stability of Phytochemicals and Physicochemical Properties of Kiraz and Findik Cherry Laurel Fruits (Laurocerasus officinalis L.) and Their Molasses. Gida. 2024;49(3):421–38. doi:10.15237/gida.GD23141

17. Palermo M, Pellegrini N, Fogliano V. The Effect of Cooking on the Phytochemical Content of Vegetables. J Sci Food Agric. 2014;94:1057–70. doi:10.1002/jsfa.6478

18. Călinoiu LF, Vodnar C. Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran. Biomolecules. 2019;10(21):1–14. doi:10.3390/biom10010021