Evaluation of Actual Antioxidant Capacity of Papaya (Carica papaya) Using an In Vitro Gastrointestinal Model

摘要

Most reports on fruit antioxidant capacities are based on extraction of antioxidants using polar solvents. Very little is known about the fate ofbioactive compounds of papaya during the digestion process, and particularly in the food matrix under thegastric and intestinal conditions. Thus, an in vitro gastrointestinal digestion method was used to simulate physiological conditions of the stomach and small intestine to evaluate the actual antioxidant capacity of papaya. Results clearly shoived a significant increase in antioxidant capacity after digestion. Therefore, the chemical extraction may not relate the actual antioxidant capacity of papaya.