Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri‐Bouchouka and Chemlali‐Tataouin cultivars

BACKGROUND: The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri‐Bouchouka, a rare olive cultivar, and Chemlali‐Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α‐tocopherol compositions and oxidative stability. RESULTS: Jemri‐Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali‐Tataouin was characterised by a high percentage of palmitic acid (14.75%), which makes this oil freeze at a low temperature. On the other hand, Jemri‐Bouchouka oil was characterised by a low phenolic and α‐tocopherol content (267.72 mg GAE kg^?1 and 278.34 mg kg^?1, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability. CONCLUSION: The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar. © 2012 Society of Chemical Industry     

New genotypes of table olives: profile of bioactive compounds

New table olive genotypes (48) coming from a cross‐breeding programme were evaluated. Most of the fruit traits covered a wide range of variability on the set of genotypes, fruit weight (1.1–9.7 g), pulp‐to‐pit ratio (1.7–10.0), fruit shape (1.0–1.6) and oil content (1.3–15.2%). This is the first time that healthy compounds such as triterpenic acids and phenolic compounds have also been evaluated in olive progenies. Genotypes were stored for 2 months in sterilised brine (5% NaCl and 0.5% acetic acid). A high amount of maslinic (685.0–1394.2 mg kg^?1 olive flesh) and oleanolic acids (275.3–817.9 mg kg^?1 olive flesh) was found in the flesh of olives stored. The main oleosidic and phenolic compounds evaluated in brines were hydroxytyrosol (1.9–8.4 mmol L^?1), hydroxytyrosol glucosides (0.4–19.8 mmol L^?1), oleuropein (0.0–4.7 mmol L^?1) and the antimicrobial compounds, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (0.0–3.4 mmol L^?1) and decarboxymethyl elenolic acid (0.0–1.7 mmol L^?1), the latter two being observed in only ten genotypes. The wide range of variation observed for most compounds indicates that the contents of these healthy compounds may be used as selection criteria in table olive breeding programmes.     

Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri‐Dhokar cultivars

BACKGROUND: The aim of this work was to study the chemical characteristics of two Tunisian cultivars, namely Dhokar and Gemri‐Dhokar, to analyse the fatty acids, sterols, triacylglycerols, triterpenic alcohols, and to determine the phenolic composition and oxidative stability. RESULTS: Among the rare varieties, Gemri‐Dhokar olive oil had the highest value of oleic acid (69.39%) whereas Dhokar oil was noteworthy for its lower content of phenolic compounds (94.56 mg kg^?1 gallic acid equivalents of oil) and presented the highest level of palmitic acid (19.37%). The main sterols found in all olive oil samples were β‐sitosterol and Δ5‐avenasterol, whereas cholesterol and 24‐methylenecholesterol were also found in all samples but in lower amounts. Two triterpenic dialcohols (erythrodiol and uvaol) were also detected and their content ranged from 1.45 to 2.30%, in Gemri‐Dhokar and Dhokar olive oil, respectively. Ten phenolic compounds were identified. In all samples, the main phenols found were oleuropein aglycon and pinoresinol. These phenolic compounds showed significant correlations with oxidative stability. CONCLUSION: The analytical parameters of two oils that were determined in this study were greatly influenced by genetic factors (cultivar). © 2012 Society of Chemical Industry     

Evaluation of table olive by‐product as a source of natural antioxidants

The main by‐product from the table olive canning industry is the stone with some residual olive flesh. The purpose of this study was to evaluate the composition – phenolic compounds (hydroxytyrosol, tyrosol and oleuropein) and tocopherol – and the antioxidant activity in different fractions (flesh, stone and seed) from the table olive by‐product and the whole by‐product. The highest amounts of phenolic compounds (1710.0 ± 33.8 mg kg^?1) as well as the highest antioxidant activity (8226.9 ± 9.9 hydroxytyrosol equivalents mg kg^?1) were obtained in the seed. The highest amounts of hydroxytyrosol (854.8 ± 66.0 mg kg^?1) and tyrosol (423.6 ± 56.9 mg kg^?1) were found in the whole by‐product from the pepper stuffed olives, while the stone without seed had the maximum oleuropein content (750.2 ± 85.3 mg kg^?1). α‐Tocopherol values were between 79.8 ± 20.8 mg kg^?1 in the seed of the olive stone and 6.2 ± 1.2 mg kg^?1 in the whole by‐product from the anchovy‐stuffed olives. In light of the results obtained, it would seem possible to use table olive by‐product as a source of natural antioxidants in foods, cosmetics or pharmaceutical products, thus contributing to diminishing the environmental impact of table olive by‐product and to its revalorisation.     

Acerola and cashew apple as sources of antioxidants and dietary fibre

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg^?1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg^?1 d.m. of extractable polyphenols and 13 g kg^?1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg^?1 d.m.). DF content was of 260 g kg^?1 d.m. in acerola fruit and of 209 g kg^?1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.     

Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry

Methanol extracts of olive pomace (two‐phase olive oil extraction) and olive pulp were analysed by reverse phase HPLC and the eluted fractions were characterised by electrospray ionisation mass spectrometry. This technique allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, caffeoyl‐quinic acid, luteolin‐4‐glucoside and 11‐methyl‐oleoside. Hydroxytyrosol‐1′‐β‐glucoside, luteolin‐7‐rutinoside and oleoside were also detected. Moreover, this technique enabled the identification, for the first time in Olea europaea tissues, of two oleoside derivatives, 6′‐β‐glucopyranosyl‐oleoside and 6′‐β‐rhamnopyranosyl‐oleoside, and of 10‐hydroxy‐oleuropein. Also, an oleuropein glucoside that had previously been identified in olive leaves was now detected in olive fruit, both in olive pulp and olive pomace. With the exception of oleoside and oleuropein, the majority of phenolic compounds were found to occur in equivalent amounts in olive pulp and olive pomace. Oleoside was the main phenolic compound in olive pulp (31.6 mg g^?1) but was reduced to 3.6 mg g^?1 in olive pomace, and oleuropein (2.7 mg g^?1 in the pulp) almost disappeared (<0.1 mg g^?1 in the pomace). Both these phenolic compounds were degraded during the olive oil extraction process. Copyright © 2004 Society of Chemical Industry     

Phenylalanine ammonia‐lyase and phenolic compounds in leaves and fruits of Olea europaea L. cv. Picual during ripening

BACKGROUND: The kinetic and molecular properties of phenylalanine ammonia‐lyase (PAL) in leaves and fruit of the olive tree (Picual variety) have been studied during the seasonal process of fruit maturation. The concentrations of total phenolic compounds, oleuropein, hydroxytyrosol and tyrosol, have also been determined. This study has been made in rainfed 30‐year‐old olive trees in Jaén, Spain, cultivated by the traditional method. RESULTS: PAL specific activity was assayed and hyperbolic kinetics were observed in both organs. The K_m value for L ‐Phe was 0.22 mmol L^?1 in leaf and 0.26 mmol L^?1 in fruit. In leaf, the highest PAL specific activity was found in the stage prior to veraison. By immunoblot, a PAL‐immunoreactive 75 kDa polypeptide was detected in leaf and fruit. In leaf, the level of this protein progressively rose until the last stages of ripening at the same time that total phenols increased. In fruit, PAL activity and protein change as in two series coinciding with different fruit‐maturation period. By immunohistochemistry under light microscopy, PAL was located in the epidermis and parenchyma cells of leaf and fruit. CONCLUSION: These results demonstrate the involvement and regulation of PAL during fruit ripening of olive, cv. Picual. Copyright © 2008 Society of Chemical Industry     

Addition of enzymes complex during olive oil extraction improves oil recovery and bioactivity of Western Australian Frantoio olive oil

Olive oil consumption has increased as many studies revealed the health benefits of regular consumption of olive oil. There is a need to find effective oil extraction techniques capable of increasing oil recovery without compromising its quality. This study investigated the impact of adding enzymes complex Viscozymes during olive oil extraction on oil recovery, total phenolic compounds, antiradical activity and the standard quality parameters. It was found that at a concentration of 0.30 g mL^?1, Viscozymes could significantly improve the oil recovery from 49 to 69% (P < 0.001) when compared to the Control sample. The concentration of total phenolic compounds was also significantly improved from 110 to 266 mg kg^?1 oil (P < 0.01) and the antiradical activity increased from 31 to 48% inhibition of 2,2‐diphenyl‐1‐picrylhydrazil radical (P < 0.001). Addition of Viscozymes therefore represents an effective extraction technique that increases oil recovery without compromising the concentration of total phenolic compounds and antiradical activity.     

The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

The antioxidant activity of phenolic extracts from olives and olive oil has been assessed by scavenging of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals and by studying the effects on the stability of stripped olive oil in the absence and presence of ferric chloride. The olive extracts contained a much higher concentration (1940–5800 mg kg^?1) of phenolic components than the olive oil extract (180 mg kg^?1). Some olive extracts were more effective than the olive oil extract in scavenging DPPH radicals, but the three varieties of olives examined showed relatively large differences in both polyphenol concentration and antioxidant activity of extracts. α‐Tocopherol and extracts from both olives and olive oil were effective antioxidants in stripped olive oil at 60 °C. Ferric chloride reduced the stability of stripped olive oil, but the olive extract studied was significantly more effective as an antioxidant in the presence of the metal salt than the olive oil extract or α‐tocopherol. Ferric ions catalysed the oxidation of caffeic acid, oleuropein and phenolic components of the olive and olive oil extracts in aqueous solution (pH 5.4). The olive extract oxidised more rapidly than the olive oil extract in aqueous solution. © 2001 Society of Chemical Industry     

Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia

BACKGROUND: Antioxidant profile and volatile compounds were characterized in three virgin olive oils from European countries introduced and cultivated under the same orchard conditions in comparison to some autochthonous cultivars planted in different areas of Tunisia. RESULTS: Significant differences were observed between the oils. α‐Tocopherol content is more important in autochthonous Tunisian cultivars (cvs), higher (400 mg kg^?1) than in European cvs. Total phenols showed that Chétoui cv. (grown in Zaghouan) had the highest level (446 mg kg^?1), followed by Koroneiki (403 mg kg^?1) and Chétoui cvs (grown in Béja) (398 mg kg^?1). Koroneiki oils had the highest content of (3,4‐dihydroxyphenyl)ethanol and (p‐hydroxyphenyl)ethanol (20.5 and 43.5 mg kg^?1, respectively), whereas (3,4‐dihydroxyphenyl)ethanol was not detected in Arbequina, Arbosana or Chemlali cvs (grown in Sahel). Chétoui cv. presented the highest content of dialdehydic form of decarboxymethyl elenolic acid linked to (3,4‐dihydroxyphenyl)ethanol (171 mg kg^?1), whereas Chemlali (Sahel) cv. had the lowest content (29.6 mg kg^?1). The volatile compounds showed an increase in C6 compounds and decrease in pentene isomers in olive oils from varieties cultivated in other growing areas. CONCLUSION: Virgin olive oils studied demonstrate that the differences in phenols, tocopherol levels and volatile profiles may be explained by genetic factors and geographic areas, particularly altitude. Copyright © 2009 Society of Chemical Industry     

Contribution of olive seed to the phenolic profile and related quality parameters of virgin olive oil

BACKGROUND: Conflicting results have been reported about the effect of fruit de‐stoning on the virgin olive oil (VOO) phenolic profile. The aim of the present study was to determine whether olive seed plays any role in the synthesis of this oil phenolic fraction. RESULTS: Increases of around 25% of total phenolic compounds were observed in oils obtained from de‐stoned olive fruits in three main Spanish cultivars. To investigate the involvement of olive seed in determining the phenolic profile of VOO, whole intact olive fruits were added with up to 400% olive stones. Excellent regression coefficients were found in general for the decrease of total phenolic compounds and, particularly, of o‐diphenolics in the resulting oils. On the other hand, it was found that olive seed contains a high level of peroxidase (POX) activity (72.4 U g^?1 FW), accounting for more than 98% of total POX activity in the whole fruit. This activity is able to modify VOO phenolics in vitro, similar to the effect of adding stones during VOO extraction. CONCLUSION: Olive seed plays an important role in determining VOO phenolic profile during the process to obtain an oil that seems to be associated with a high level of POX activity. Copyright © 2007 Society of Chemical Industry     

Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide

BACKGROUND: Oil yield from avocado fruit may be influenced by fruit pre‐treatment and extraction method. Unripe and ripe avocado fruit pieces were deep‐frozen at ? 20 °C and either freeze‐dried or oven‐dried (80 °C). Oil yield from these samples was determined after extraction with hexane and supercritical carbon dioxide (SC‐CO₂). The fruit samples were examined using scanning electron microscopy before and after oil extraction. RESULTS: Average oil yield from ripe fruit (freeze‐dried and oven‐dried combined) was 72 g kg^?1 higher than from unripe fruit for SC‐CO₂ extracts and 61 g kg^?1 higher for hexane extracts. This may be due to enzymatic degradation of parenchyma cell walls during ripening, thus making the oil more available for extraction. Freeze‐dried samples had a mean oil yield 55 g kg^?1 greater than oven‐dried samples for SC‐CO₂ extracts and 31 g kg^?1 higher for hexane extracts. However, oil yields from ripe fruit (freeze‐dried and oven‐dried) subjected to hexane extraction were not significantly different. All hexane extracts combined had a mean oil yield 93 g kg^?1 higher than SC‐CO₂ extracts. CONCLUSION: SC‐CO₂ may be more selective and may create paths of least resistance through the plant material. Hexane, on the other hand, is less selective and permeates the whole plant material, leading to more complete extraction and higher oil yields under the experimental conditions. Copyright © 2007 Society of Chemical Industry     

Influence of branch bending on sugar,organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.)

Selected sugars, organic acids and phenolic compounds were analysed in mature fruits of ‘Williams’ pears using high‐performance liquid chromatography. Fruits were harvested from the branches of trees tested in three treatments: branches were bent in summer 2003 (1 September), in spring 2004 (15 May) and control (branches were not bent). Pears contained up to 73.54 g kg^?1 fresh weight (FW) of fructose, 9.42 g kg^?1 FW of glucose, 7.94 g kg^?1 FW of sucrose and 24.59 g kg^?1 FW of sorbitol. Major organic acids were (in order of descending quantity) citric, malic, shikimic and fumaric acid (up to 3.05 g kg^?1 FW, 2.24 g kg^?1 FW, 71.79 mg kg^?1 FW and 0.49 mg kg^?1 FW, respectively). Chlorogenic acid (280.86–357.34 mg kg^?1 FW) was the predominant phenolic acid, followed in concentration (mg kg^?1 FW) by syringic acid (95.46–131.32), epicatechin (46.55–83.09), catechin (25.67–44.81), vanillic acid (1.87–3.48), sinapic acid (0.83–1.72) and caffeic acid (0.72–1.04). Significant differences in content of fructose, sorbitol, total sugars, catechin, epicatechin, sinapic acid, syringic acid, and a sum of determined phenolic compounds were observed among the treatments. Fruits from summer bending branches had the lowest content of individual sugars, citric acid and phenolic compounds and the highest content of malic, shikimic and fumaric acid. The highest content of fructose, sorbitol, sucrose, total sugars, caffeic acid, catechin, epicatechin and syringic acid were determined in the fruits from the spring treatment. In the control treatment the highest content of glucose, citric acid, chlorogenic acid, sinapic acid, vanillic acid, as well a sum of determined phenolics, were observed. The lowest content of fumaric acid was in the spring treatment and of malic and shikimic acid in the control. Copyright © 2006 Society of Chemical Industry     

Qualitative and quantitative analysis of the major phenolic compounds as antioxidants in barley and flaxseed hulls using HPLC/MS/MS

BACKGROUND: Both qualitative and quantitative analyses of the major phenolic compounds in barley and flaxseed hulls were conducted using reverse phase high‐performance liquid chromatography coupled with photodiode array detection and quadrupole time‐of‐flight mass spectrometry. RESULTS: Ferulic acid, p‐coumaric acid, vanillic acid and vanillin were identified and quantified in four barley hull samples. Four ferulate dehydrodimers were also detected. The phenolic compounds of flaxseed hull were distinct from those of barley hull. Three flaxseed hull samples varied significantly (P < 0.05) in their contents of secoisolariciresinol diglucoside (16.38–33.92 g kg^?1), coumaric acid glucoside (35.68–49.22 g kg^?1) and ferulic acid glucoside (5.07–15.23 g kg^?1). The phytochemical profiles of co‐extracts featured the major phenolic compounds from both barley and flaxseed hulls. The total phenolic content and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging capacity varied significantly (P < 0.05) among different varieties of flaxseed and barley hulls. CONCLUSION: As agricultural by‐products, barley and flaxseed hulls may be utilised as potential sources of functional food ingredients through extraction and concentration of the phytochemicals identified above. Copyright © 2012 Society of Chemical Industry     

Monitoring of seed composition of prickly pear (Opuntia ficus‐indica L) fruits during maturation period

Prickly pear fruit seeds were subjected to a range of chemical analyses during their 15 week maturation period. Seeds contained on average 71.5 g kg^?1 dry matter, 61.9 g kg^?1 crude oil, 9.4 g kg^?1 protein, 507.4 g kg^?1 crude fibre, 12.3 g kg^?1 ash and 409.0 g kg^?1 carbohydrate. The fatty acid composition of prickly pear seed oil consisted of 1.3–1.9 g kg^?1 myristic (14:0), 132.1–156.0 g kg^?1 palmitic (16:0), 14.4–18.5 g kg^?1 palmitoleic (16:1), 33.1–47.9 g kg^?1 stearic (18:0), 210.5–256.0 g kg^?1 oleic (18:1), 522.5–577.6 g kg^?1 linoleic (18:2), 2.9–9.7 g kg^?1 linolenic (18:3), 4.2–6.6 g kg^?1 arachidic (20:0) and 2.1–3.0 g kg^?1 behenic (22:0) acids, which is comparable with that of corn oil. No statistical difference in seed weight ratio was determined during the maturation period, whereas changes in the saturated fatty acids of the seed oil were observed. From this study it can be concluded that the seeds of prickly pear are suitable as animal feed. Copyright © 2003 Society of Chemical Industry     

Furan in canned sardines and other fish

Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography–mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg^?1. The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg^?1 and in canned fish packed with lemon which had an average of 55 μg kg^?1. All fish in brine or in oil contained less than 20 μg kg^?1 furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg^?1.     

Determination of Total Phenolic Content in Olive Oil Samples by UV–visible Spectrometry and Multivariate Calibration

The viability of determining the total phenolic content in olive oil samples by chemometric analysis of UV?Cvis spectral data was studied. As a result, a novel spectrophotometric method that does not require prior analyte separation is proposed. The method uses partial least squares (PLS) regression modeling in conjunction with UV?Cvis absorption spectral data obtained on oil samples dissolved in hexane. The resulting PLS model was developed by correlating the total phenolic content determined by Folin?CCiocalteu assay with the spectral data of oil solution between 210 and 340?nm. The predictive ability of the model was good as indicated by the root mean square error of prediction (RMSEP) and relative error (6.7?mg?kg^?1 and 6.1%, respectively) obtained for analysis of the validation set of samples. The principal figures of merit, namely limit of detection (7.3?mg?kg^?1), analytical sensitivity (1.0?mg?kg^?1) and precision (<10% RSD) were considered adequate for routine analysis. The proposed method was applied in the determination of total phenolic content in Chilean extra virgin olive oil (VOO) samples from the 2009 and 2010 harvest period. The results were compared to those determined with liquid chromatography.     

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil,cake, bio‐diesel and glycerol

BACKGROUND: Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti‐nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio‐diesel and glycerol). RESULTS: The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg^?1) than in expeller oil (2.1 g kg^?1). Liquid chromatography‐mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg^?1) than in cake after being expelled (0.8 g kg^?1). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg^?1 and 8347 TIU g^?1 of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L^?1 of crude concentrate obtained from cake. CONCLUSION: Higher amounts of phorbol esters are present in oil than cake but bio‐diesel and glycerol are free of phorbol esters. The other anti‐nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry     

Simultaneous Determination of Squalene, α-Tocopherol and β-Carotene in Table Olives by Solid Phase Extraction and High-Performance Liquid Chromatography with Diode Array Detection

Olives, the fruit of the Olea europaea tree, are highly appreciated in olive oil and table olives (20 % of crops) not only for their flavor but also for their nutritional properties, especially for antioxidant compounds such as squalling (SQ), α-tocopherol (TH) and β-carotene (BC). This paper presents a new analytical method for simultaneously determining SQ, TH and BC in table olives by using solid phase extraction (SPE) and high performance-liquid chromatography with diode array detection (HPLC-DAD), avoiding the classic saponification process. The correlation coefficients of calibration curves of the analyzed compounds ranged from 0.998 to 0.999, and the recoveries were in the range of 89.4–99.6 %. The validated method was used to analyze 30 table olive samples from Italy for their content of SQ (537–1,583 mg kg^?1), TH (21–90 mg kg^?1) and BC (0.4–2.6 mg kg^?1). Finally, experiments with HPLC-MS were conducted to compare this novel method with the classic saponification procedure.     

Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage

BACKGROUND: Tropical fruits are rich in phenolic and carotenoid compounds, and these are associated with cultivar, pre‐ and postharvest handling factors. The aim of this work was to identify major phenolics and carotenoids in ‘Maradol’ papaya fruit and to investigate their response to storage temperature. RESULTS: Ferulic acid, caffeic acid and rutin were identified in ‘Maradol’ papaya fruit exocarp as the most abundant phenolic compounds, and lycopene, β‐cryptoxanthin and β‐carotene were identified in mesocarp as the major carotenoids. Ranges of contents of ferulic acid (1.33–1.62 g kg^?1 dry weight), caffeic acid (0.46–0.68 g kg^?1 dw) and rutin (0.10–0.16 g kg^?1 dw) were found in papaya fruit, which tend to decrease during ripening at 25 °C. Lycopene (0.0015 to 0.012 g kg^?1 fresh weight) and β‐cryptoxanthin (0.0031 to 0.0080 g kg^?1 fw) were found in fruits stored at 25 °C, which tend to increase during ripening. No significant differences in β‐carotene or rutin contents were observed in relation to storage temperature. CONCLUSION: Phenolics and carotenoids of ‘Maradol’ papaya were influenced by postharvest storage temperature with exception of β‐carotene and rutin. Ripe papaya stored at 25 °C had more carotenoids than those stored at 1 °C. Low (chilling) temperature (1 °C) negatively affected the content of major carotenoids, except β‐carotene, but preserved or increased ferulic and caffeic acids levels, as compared to high (safe) temperature (25 °C). Copyright © 2010 Society of Chemical Industry