Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds

Food Science and Technology (Campinas)

Cassia Roberta Malacrida¹  Mieko Kimura¹  Neuza Jorge¹ 

[1] ,São Paulo State University Department of Food Engineering and Technology São José do Rio Preto SP ,Brazil

关键词: seed oil;    fatty acid;    tocopherol;    carotenoid;    total phenolics;    óleo de sementes;    ácido graxo;    tocoferol;    carotenóide;    fenólicos totais;   

DOI  :  10.1590/S0101-20612011000400016

来源: SciELO

【 摘 要 】

The physicochemical characteristics, fatty acid, tocopherol, and carotenoid composition of a crude oil extracted from papaya (Carica papaya L.) seeds, formosa variety, were investigated. The oil yield from the seeds was 29.16%. The data obtained for the analytical indexes were in agreement with those of other edible oils. The oil obtained had high oxidation resistance (77.97 hours). The major fatty acids in total lipid were oleic (71.30%), palmitic (16.16%), linoleic (6.06%), and stearic (4.73%) acid. The α and δ-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg-1, respectivelly. The β-cryptoxanthin (4.29 mg.kg-1) and β-carotene (2.76 mg.kg-1) were the carotenoids quantified, and the content of total phenolic compounds was 957.60 mg.kg-1. Therefore, the potential utilization of the papaya seeds for oil production seems favorable. However, toxicological studies need to be carried out before the oil is appropriate for food applications.

【 授权许可】

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