Antiplasmodial Properties and Bioassay-Guided Fractionation of Ethyl Acetate Extracts from Carica papaya Leaves.pdfVIP
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Antiplasmodial Properties and Bioassay-Guided Fractionation of Ethyl Acetate Extracts from Carica papaya Leaves.pdf
Hindawi Publishing Corporation
Journal of Parasitology Research
Volume 2011, Article ID 104954, 7 pages
doi:10.1155/2011/104954
Research Article
Antiplasmodial Properties and Bioassay-Guided Fractionation of
Ethyl Acetate Extracts from Carica papaya Leaves
Paula Melariri,1 William Campbell,1 Paschal Etusim,2 and Peter Smith1
1 Division of Pharmacology, Department of Medicine, University of Cape Town Medical School K45, Old Main Building,
Groote Schuur Hospital, Observatory, Cape Town 7925, South Africa
2 Department of Animal and Environmental Biology, Abia State University Uturu, PMB 2000, Abia State, Uturu, Nigeria
Correspondence should be addressed to Paula Melariri, paulamelariri@
Received 19 June 2011; Revised 26 August 2011; Accepted 31 August 2011
Academic Editor: Joseph Schrevel
Copyright © 2011 Paula Melariri et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
We investigated the antiplasmodial properties of crude extracts from Carica papaya leaves to trace the activity through bioassay-
guided fractionation. The greatest antiplasmodial activity was observed in the ethyl acetate crude extract. C. papaya showed a high
selectivity for P. falciparum against CHO cells with a selectivity index of 249.25 and 185.37 in the chloroquine-sensitive D10 and
chloroquine-resistant DD2 strains, respectively. Carica papaya ethyl acetate extract was subjected to bioassay-guided fractionation
to ascertain the most active fraction, which was purified and identified using high-pressure liquid chromatography (HPLC) and
GC-MS (Gas chromatography-Mass spectrometry) methods. Linoleic and linolenic acids identified from the ethyl ace
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