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carica_papaya_l [2015/11/19 11:37] andreas |
carica_papaya_l [2023/12/15 12:11] (aktuell) andreas |
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There are male, female, and hermaphrodite papaya plants. These forms are expressed in the plant’s flower. \\ | There are male, female, and hermaphrodite papaya plants. These forms are expressed in the plant’s flower. \\ | ||
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+ | Linalool was found in all headspace samples of C.papaya fruits, but showed a pronounced increase in the transition from one-fourth ripe to fully ripe fruit. The trapped samples also contained aldehydes like hexanal, octanal, nonanal, decanal, and benzaldehyde; | ||
+ | [Flath, Robert A., et al. " | ||
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+ | Esters were the most abundant compounds of the aroma volatiles from fresh papaya fruit, with methyl butanoate (48%) as major constituent. Products of benzyl glucosinolate degradation were identified, but no benzyl isothiocyanate was found.\\ | ||
+ | [Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products., MacLeod, A.J., Pieris, N.M., Journal of Agricultural and Food Chemistry, Vol.31(5), 1983, 1005-1008] | ||
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+ | Methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major volatile components of fresh papaya fruit. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour. \\ | ||
+ | [Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Pino, J. A., Almora, K., Marbot, R., Flavour and fragrance journal, Vol.18(6), 2003, 492-496] | ||
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+ | The volatiles of different cultivars of Carica papaya fruits were extracted using liquid-liquid-extraction and stirbar-sorptive extraction (SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O, identification and semi-quantification were accomplished with GC-MS. The aroma patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. A huge number of compounds | ||
+ | contributed to papaya fruit aroma, but hexanal, (Z)-2-pentenol, | ||
+ | [Ulrich, Detlef, and C. H. Wijaya. " | ||
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+ | Aroma extract dilution analysis (AEDA) and odour activity value (OAV) determination were applied to estimate the most odour-active volatile compounds from papaya fruit cv. Red Maradol. Overall, esters were the dominant class of constituents. 3-Methylbutanal (0.4mg/kg), methyl butanoate (2.3mg/kg), 3-methylbutan-1-ol (0.8mg/kg), ethyl butanoate (0.8mg/kg), methyl hexanoate (0.3mg/kg), limonene (0.3mg/kg), benzyl isothiocyanate (0.2mg/kg) and some fatty acids and their correspondend esters like dodecanoic acid, tetradecanoic acid, ethyl tetradecanoate, | ||
+ | [Odour-active compounds in papaya fruit cv. Red Maradol., Pino, J.A., Food chemistry, Vol.146, 2014, 120-126] | ||
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Raw papain (Papainum crudum) is the dried and cleansed latex of C.papaya. The enzyme mixture produced from raw papain is also called papain and contains [[http:// | Raw papain (Papainum crudum) is the dried and cleansed latex of C.papaya. The enzyme mixture produced from raw papain is also called papain and contains [[http:// | ||
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+ | " | ||
+ | [Benzyl isothiocyanate is the chief or sole anthelmintic in papaya seed extracts., Kermanshai, R., McCarry, B.E., Rosenfeld, J., Summers, P.S., Weretilnyk, E.A., Sorger, G.J., Phytochemistry, | ||
The mustard oil liberated enzymatically on maceration of the fruit seeds in water or an organic solvent, is benzyl isothiocyanate (0.2-0.5%). Benzyl thiourea was found only in traces (0.03%) or is formed from benzyl isothiocyanate when ammonia is present during extraction. \\ | The mustard oil liberated enzymatically on maceration of the fruit seeds in water or an organic solvent, is benzyl isothiocyanate (0.2-0.5%). Benzyl thiourea was found only in traces (0.03%) or is formed from benzyl isothiocyanate when ammonia is present during extraction. \\ | ||
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All the green parts (especially the leaves) and the seeds of papaya contain the (bitter) alkaloid [[https:// | All the green parts (especially the leaves) and the seeds of papaya contain the (bitter) alkaloid [[https:// | ||
[Carpaine: An alkaloid of Carica papaya-its chemistry and pharmacology., | [Carpaine: An alkaloid of Carica papaya-its chemistry and pharmacology., | ||
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- | Esters were the most abundant compounds of the aroma volatiles from fresh papaya fruit, with methyl butanoate (48%) as major constituent. Products of benzyl glucosinolate degradation were identified, but no benzyl isothiocyanate was found.\\ | ||
- | [Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products., MacLeod, A.J., Pieris, N.M., Journal of Agricultural and Food Chemistry, Vol.31(5), 1983, 1005-1008] | ||
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- | Methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major volatile components of fresh papaya fruit. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour. \\ | ||
- | [Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Pino, J. A., Almora, K., Marbot, R., Flavour and fragrance journal, Vol.18(6), 2003, 492-496] | ||
"Many plants contain latex that exudes when leaves are damaged, and a number of proteins and enzymes have been found in it. The roles of those latex proteins and enzymes are as yet poorly understood. We found that papain, a cysteine protease in latex of the Papaya tree (Carica papaya, Caricaceae), | "Many plants contain latex that exudes when leaves are damaged, and a number of proteins and enzymes have been found in it. The roles of those latex proteins and enzymes are as yet poorly understood. We found that papain, a cysteine protease in latex of the Papaya tree (Carica papaya, Caricaceae), | ||
- | [Papain protects papaya trees from herbivorous insects: role of cysteine proteases in latex. Konno, K., Hirayama, C., Nakamura, M., Tateishi, K., Tamura, Y., Hattori, M. and Kohno, K., The Plant Journal, Vol.37, 2004, 370–378] | + | [Papain protects papaya trees from herbivorous insects: role of cysteine proteases in latex. Konno, K., Hirayama, C., Nakamura, M., Tateishi, K., Tamura, Y., Hattori, M. and Kohno, K., The Plant Journal, Vol.37, 2004, 370-378] |
- | " | ||
- | [Odour-active compounds in papaya fruit cv. Red Maradol., Pino, J.A., Food chemistry, Vol.146, 2014, 120-126] | ||
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Köhler, F.E., Medizinal Pflanzen, vol. 3: t. 34 (1890) \\ | Köhler, F.E., Medizinal Pflanzen, vol. 3: t. 34 (1890) \\ | ||
[[http:// | [[http:// | ||
- | {{: | + | {{: |
+ | Carica papaya, [[https:// |