Ability of methanolic seed extracts of pawpaw (Asimina triloba) to inhibit n-3 fatty acid oxidation initiated by peroxyl radicals and reactive oxygen, nitrogen, and sulfur

Methanolic extracts from underripe, ripe, and ripe then dried pawpaw seeds (PPSE) were tested for antioxidative effectiveness. Underripe seeds contained more total phenolic compounds than ripe seeds, but ripe seeds showed the highest reducing potential. PPSE samples effectively scavenged DPPH (>86%). PPSE (0–26.8 μM gallic acid) effectively inhibited lipid oxidation biomarkers in 22:6 phosphatidylcholine (PC) liposome suspensions over 7 day’s incubation at room temperature. PPSE inhibited TBARS in 22:6 PC liposome suspensions induced by peroxyl radical generators, free radical generators that produce reactive oxygen, reactive nitrogen, and reactive sulfur species. After 120 min of storage TBARS inhibition by PPSE was in the order of H2O2 ⩾ SIN-1 = DSSO = AAPH ⩾ Sulfite > ONOO = MMb > iron/ascorbate. PPSE inhibited lipid oxidation biomarkers in skeletal muscle homogenates induced by iron/ascorbate. The development of value added products from pawpaw seeds may lead to successful commercialisation of this underutilised fruit.