PAPAYA CAROTENOIDS FOR COMBATING VITAMIN A DEFICIENCY AND AGE RELATED MACULAR DEGENERATIVE DISEASES

Vitamin A deficiency (VAD) and age-related macular degeneration (AMD) are the two health problems related to vitamin A. Many studies were conducted on papaya with respect to nutritional composition, vitamin A precursors, xanthophylls profile, glycemic response, fruit maturity and processing effects on nutritional composition. Present study revealed that papaya contains 0.6/100 g protein and 0.1/100 g fat hence the available energy is around 32 kcal for 100 g ripe papaya. Papaya variety Honey Dew contains good amounts of vitamin C (64 mg/100 g). There are wide variations in carotenes and xanthophylls profile. Some varieties contain lycopene, a powerful singlet oxygen quencher in addition to -cryptoxanthin (1040 μg/100 g), a xanthophyll attributed in correcting ulcers in the stomach. Papaya is one fruit which not only contains zeaxanthin but also lutein. Papaya contains moderate glycemic index value for longer lasting energy. Fruit maturity studies indicate that total carotenoids content was almost doubled (22 mg/100 g) while -carotene and -cryptoxanthin levels increased about three fold during ripening when compared to the values in light yellow ripe fruit. During storage for 24 h (senescence), it was observed that the total carotenoids content was not altered significantly (p<0.001). After 72 h, further decrease was observed in these two carotenoids as well as total carotenoids content of the fruit. Vitamin A activity decreased as the storage time was extended from 24 to 72 h. Papaya fruit pieces stored in refrigerator retained higher percentage of carotenoids than papaya fruit juice. Papaya pulp dried in solar cabinet drier retained carotenoids better than sun drying. A soft texture of fruit and its rich quantities of water soluble vitamins and fat soluble carotenoids with dietary fiber and moderate glycemic index value makes papaya an ideal fruit for pediatric population for VAD and geriatric population for AMD.