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<p><i>Carica papaya</i> L. is an economically important crop widely cultivated in tropical and subtropical regions of the globe for its nutritious and palatable fruits. This study investigated the antibacterial and antioxidant activities of ripened and unripened papaya fruit extracts, alongside their comprehensive phytochemical profiling using gas chromatography coupled with mass spectroscopy (GC-MS). The antibacterial assays demonstrated remarkable inhibitory effects of the papaya extracts against pathogenic Gram-positive and Gram-negative bacterial strains. Ripened papaya fruit exhibited significantly stronger antibacterial activity against <i>Bacillus subtilis</i> and <i>Escherichia coli</i>, with zones of inhibition measuring 23.6 ± 1.15 and 20.8 ± 0.53&#xa0;mm, respectively. In contrast, unripened papaya fruit showed a better antibacterial effect against <i>Pseudomonas aeruginosa</i> (18.67 ± 0.40&#xa0;mm). The antioxidant assays demonstrated superior antioxidant potential of ripened papaya fruit, scavenging approximately 77.25 and 80.55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) radicals, respectively. The phosphomolybdate assay also confirmed the higher antioxidant activity of ripened papaya over the unripened one, with approximately 83% total antioxidant capacity. GC-MS based untargeted metabolic profiling identified a diverse array of bioactive phytocompounds in both papaya fruits, including phenolics, flavonoids, terpenoids, fatty acids, amino acids, and benzene derivatives, which are associated with the observed antioxidant and antimicrobial properties. α-Hydroxyisobutyric acid and pyridoxine were major phytoconstituents identified in both ripened and unripened papaya. Notably, 2-tert-Octylhydroquinone was predominant in ripened papaya, whereas 4-hydroxybenzyl alcohol, 2-demethylthiocolchicine formate, and 2,6-dihydroxyacetophenone were prominent in unripened papaya. Collectively, the findings suggest the rich phytochemical composition of papaya and its potential application as a natural source of antioxidants and antimicrobial agents.</p>

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Evaluation of antibacterial and antioxidant potential of ripened and unripened fruits of Carica papaya L. and their phytochemical profiling using gas chromatography mass spectroscopy

  • 期刊论文

  • 发表日期：

    2025年9月9日

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  • Sailendra Kumar,
  • Anamta Rizvi,
  • G. N. V. Satyanarayana,
  • Nasreen Ghazi Ansari,
  • Sangeeta Saxena

摘要

Carica papaya L. is an economically important crop widely cultivated in tropical and subtropical regions of the globe for its nutritious and palatable fruits. This study investigated the antibacterial and antioxidant activities of ripened and unripened papaya fruit extracts, alongside their comprehensive phytochemical profiling using gas chromatography coupled with mass spectroscopy (GC-MS). The antibacterial assays demonstrated remarkable inhibitory effects of the papaya extracts against pathogenic Gram-positive and Gram-negative bacterial strains. Ripened papaya fruit exhibited significantly stronger antibacterial activity against Bacillus subtilis and Escherichia coli, with zones of inhibition measuring 23.6 ± 1.15 and 20.8 ± 0.53 mm, respectively. In contrast, unripened papaya fruit showed a better antibacterial effect against Pseudomonas aeruginosa (18.67 ± 0.40 mm). The antioxidant assays demonstrated superior antioxidant potential of ripened papaya fruit, scavenging approximately 77.25 and 80.55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) radicals, respectively. The phosphomolybdate assay also confirmed the higher antioxidant activity of ripened papaya over the unripened one, with approximately 83% total antioxidant capacity. GC-MS based untargeted metabolic profiling identified a diverse array of bioactive phytocompounds in both papaya fruits, including phenolics, flavonoids, terpenoids, fatty acids, amino acids, and benzene derivatives, which are associated with the observed antioxidant and antimicrobial properties. α-Hydroxyisobutyric acid and pyridoxine were major phytoconstituents identified in both ripened and unripened papaya. Notably, 2-tert-Octylhydroquinone was predominant in ripened papaya, whereas 4-hydroxybenzyl alcohol, 2-demethylthiocolchicine formate, and 2,6-dihydroxyacetophenone were prominent in unripened papaya. Collectively, the findings suggest the rich phytochemical composition of papaya and its potential application as a natural source of antioxidants and antimicrobial agents.