title: Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety.
abstract: A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value, unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I2/100g oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B. Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic, palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed that papaya seed oil had its major melting and crystallization transitions at 12.4°C and -48.2°C, respectively. Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of volatile compounds.
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia.
authors.forename: Noorzianna Abdul Manaf
authors.initials: NA
authors.lastname: Yanty
authors.forename: Jalaldeen Mohammed Nazrim
authors.initials: JM
authors.lastname: Marikkar
authors.forename: Bangun Prajanto
authors.initials: BP
authors.lastname: Nusantoro
authors.forename: Kamariah
authors.initials: K
authors.lastname: Long
authors.forename: Hasanah Mohd
authors.initials: HM
authors.lastname: Ghazali
mesh_terms: D002152:Calorimetry, Differential Scanning; D029441:Carica / Q000737:chemistry*; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D003460:Crystallization; D005227:Fatty Acids / Q000302:isolation & purification*; D006723:Hong Kong; D019301:Oleic Acid / Q000302:isolation & purification; D019308:Palmitic Acid / Q000302:isolation & purification; D010938:Plant Oils / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D044366:Transition Temperature; D014280:Triglycerides / Q000302:isolation & purification; D055549:Volatile Organic Compounds / Q000302:isolation & purification
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D014280:Triglycerides; D055549:Volatile Organic Compounds; D019301:Oleic Acid; D019308:Palmitic Acid