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Indexed/Abstracted in: BIOSIS Previews, EMBASE, Scopus, Emerging Sources Citation Index
Online ISSN 1827-1812
Santo G., Milanese C., Durando L., Donelli D., Fiorani M., Garofolo F.
Angelini S.p.A., S. Palomba, Pomezia, Roma, Italy
Scientific evidence has suggested that products obtained by biofermentation of papaya may be helpful to counteract oxidative stress, a process that plays a key role in aging and in several other CNS-related conditions. This is because the biofermentation process of papaya produces a new pool of natural substances, not found in the fresh fruit, which can ensure significant antioxidant and immunomodulatory effects. The aim of the present study was to determine and compare the antioxidant activity and the total phenolic content of three different food supplements containing 100% fermented papaya.
Papaya Fermentata Pura FBD (Body Spring, Angelini, Rome, Italy) was studied in comparison with two other commercial products containing fermented papaya. The antioxidant activity was measured in different solvent extracts using the method reported by Bondet et al. (DPPH method). The analysis of total phenolic content was performed by spectrophotometric determination using the Folin-Ciocalteu assay.
Our studies clearly demonstrated that the mean total phenolic content of Papaya Fermentata Pura FBD was comparable with one of the two analyzed products and in line with previous literature data and that is significantly higher than the mean values found in the other products.
Under these experimental conditions, Papaya Fermentata Pura FBD showed an antioxidant activity higher than other products.