title: Characteristics of papaya seed oils obtained by extrusion-expelling processes.
abstract: BACKGROUND
  In general, about 300 g kg(-1) of the weight of papaya fruits appears as waste materials during processing, including a considerable amount of papaya seeds. To make a more efficient use of papaya, it is worth investigating the utilization of the seeds. The aim of this study was to comprehensively assess the lipid characteristics of papaya seed oil obtained by expelling processes.
  
  
  RESULTS
  Papaya seed oil was found to have several unique characteristics, including its high oleic content, the relative ratio of saturated/monounsaturated/polyunsaturated fatty acids of 29/68/3, the polyunsaturated fatty acids merely accounting for 3.34% and its triacylglycerol composition being very similar to that of olive oil. Also, this oil was rich in chemopreventive benzyl isothiocyanate, the level ranging from 4.0 to 23.3 g kg(-1) dependent on the various processing methods for the pretreatment of papaya seeds.
  
  
  CONCLUSIONS
  On the basis of our results, papaya seed oil can be considered as a high-oleic oil with a chemoprotective effect, and may be viewed as a healthy alternative in the functional food industry.
authors: Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan.
authors: Wei-Ju
authors: WJ
authors: Lee
authors: Min-Hsiung
authors: MH
authors: Lee
authors: Nan-Wei
authors: NW
authors: Su