Extraction and Quantification of Lycopene, β-Carotene and Total Phenolic Contents from Papaya (Carica papaya) and Formulation of Lycopene Enriched Fruit Drinks

The study was conducted on extraction and quantification of lycopene, β-carotene and total phenolic contents from edible parts of papaya fruits and formulation of two lycopene enriched fruit drinks. Different solvent extraction methods were used and solvent extracts were analyzed by spectrophotometer. Significant differences were observed among the lycopene, β-carotene and total phenolic contents of papaya fruits in different solvent extractions. Hexane:ethanol:acetone (2:1:1) solvent extract contain the highest quantity of lycopene, i.e. 1.02 mg/100g of fresh weight (F.W), which is significantly higher than ethyl acetate extract (0.03mg/100g of F.W). The β-carotene level was highest in acetone-petroleum ether extract (4.22 mg /100g of F.W) which is significantly more than ethyl acetate extract (0.17 mg/100g of F.W). Soxhlet extraction using ethyl acetate has a comparatively higher content of β-carotene (1.50mg/100g of F.W) than ethyl acetate with normal extraction (0.17mg/100g of F.W.). Soxhlet extraction has a comparatively higher content of total phenolic contents than normal solvent extraction. Soxhlet extraction with ethyl acetate has the highest content of total phenolic (5.67 mg/100g of F.W.) which is significantly more than ethyl acetate with normal extraction (1.64 mg/100g of F.W.). Two lycopene enriched fruit drinks have been formulated where tomato puree and watermelon pulp were added with papaya pulp as a natural lycopene source. Formulation of fruit drink -1 (Lycopene enriched papaya drink) tomato puree of 10 % added with 20% papaya pulp and formulation of fruit drink-2 (Lycopene enriched mixed fruit drink) 10% papaya, 10% tomato and 10 % watermelon were added. The total pulp content of the fruit drinks formulations was maintained at 30 %. Lycopene enriched mixed fruit drink has the highest lycopene content (3.9mg/100 ml) which is significantly more than lycopene enriched papaya drink (1.60 mg /100 ml). But in sensory evaluation lycopene enriched papaya drink is more acceptable than mixed fruit drink. Physicochemical and microbiological quality of the lycopene enriched fruit drinks indicated that the fruit drinks were acceptable during three months of storage at room temperature. No significant changes were found in total soluble solids, titrable acidity and pH during storage of lycopene enriched papaya drink. But reducing sugar and total sugar were increased and ascorbic acid content was decreased with increase in storage period.