Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves

The mature papaya leaves are known for its medicinal properties albeit distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of leaves. adsorbent treated then analysed sensory evaluation in terms intensity phytochemical compounds which include phenolic, flavonoid, tannin alkaloid also antioxidant activity. Papaya with bentonite had most reduced application heat treatment further enhance efficacy removal. However removal slightly affected their functional properties. by method boiling was found be effective reducing bitterness, score 0.3 out original 11.2, while retaining compound; total phenolic content 10.699 mg GAE/g extract, flavonoid 1.468 QE/g 9.423 TAE/g 1.363% retained Antioxidant IC50 1001.058 ppm Antidiabetic 642.231