Evaluation of the physicochemical profile and effects of papaya seeds (Carica papaya L.) on glycaemia, triglyceridaemia and cholesterolaemia in Swiss albino mice
1 Department of biochemistry and microbiology, Laboratory of Agro Valorisation, Jean Lorougnon Guédé University, Daloa, Côte d'Ivoire.
2 Department of Agronomy and Forestry, Central Laboratory, Man University, Man, Côte d’Ivoire.
Research Article
International Journal of Biological and Pharmaceutical Sciences Archive, 2023, 05(01), 078–086.
Article DOI: 10.53771/ijbpsa.2023.5.1.0024
Publication history:
Received on 12 February 2023; revised on 20 March 2023; accepted on 23 March 2023
Abstract:
The objective of this study is to evaluate the physicochemical properties and the effect of papaya seeds (Carica papaya L.) on glycaemia, triglyceridaemia and cholesterolaemia in mice with a view to their valorization in health nutrition. To do this, the papaya seeds were dried at different temperatures (50 °C/72h; 75 °C/48h and 105 °C/24h) in an oven and then ground with a blender to obtain a flour. Five (5) experimental rations were formulated from the papaya seeds dried at 75 °C in the oven for 48 hours. The rations were LT, L1, L2, L3 and L4, with papaya seed incorporation rates of 0%, 25%, 40%, 50% and 57% respectively. Consumed by Swiss albino mice. On the 60th day of the study, the blood of the mice was collected in heparinised tubes which were then centrifuged at 3000 rpm for 5 min. The plasma obtained was assayed for biochemical parameters including glucose, triglycerides and cholesterol at a private clinical biochemistry laboratory. The results revealed that for the physicochemical parameters, the seeds dried at 50°C had a better pH (6.67) which tends towards neutrality, a low fat content (5%), the highest protein content (32%) and a higher fibre content (17.9%). It could therefore be said that 50°C is the appropriate temperature for parameters such as pH, fibre, protein and fat. On the other hand, the temperature of 105 °C would be the most suitable for parameters such as dry matter (92.17%), carbohydrate content (41.12%) and energy value (334.6 Kcal). On the other hand, the temperature of 75 °C gave the highest ash content (7.80%). Furthermore, the results relating to the biochemical blood parameters of the mice showed that blood sugar levels varied from 1.38 to 1.90 g/L while triglyceride levels varied from 1.10 to 2.82 g/L. Cholesterol levels ranged from 1.41 to 1.85 g/L for total cholesterol, from 0.46 to 1.47 g/L for HDL and from 1.48 to 11.44 g/L for LDL. We could deduce from this work that papaya seeds have a hyperglycemic action. These seeds would increase total, HDL and LDL cholesterol levels when incorporated into the diets of mice at increasing rates. On the other hand, papaya seeds decreased the triglyceride levels of mice that consumed them.
Keywords:
Carica papaya L.; Papaya seeds; Blood sugar; Triglyceride; Cholesterol
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