ArticleFood science of animal resources2025
Antioxidant Activity of Papaya Fruit Peels in Camel Meat.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Sustainable camel meat preservation using individual and synergistic essential oil bioactive compounds against Listeria monocytogenes.Scientific reports · 2026Article
- Valorization of Papaya By-Products: Bioactive Potential of Peel and Seeds and Their In Vitro Bioavailability.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipid oxidation is among factors contributing to quality deterioration of camel meat. Phytochemicals from natural resources are potential quality preservatives. Papaya fruit peel extracts (PE) had a total phenolics of 30.03 mg gallic acid equivalent per gram of dried peels. PE demonstrated both ferric reducing power and radical scavenging activity (RSA). The RSA of PE was 75.65%±2.29 as measured by 2,2-diphenyl-1-picrylhydrazyl protocol. Ferric reducing power increased (r
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Registered trials
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