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Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety.
J Oleo Sci. 2014; 63(9):885-92.JO

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+Show Affiliations

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25174674

Citation

Yanty, Noorzianna Abdul Manaf, et al. "Physico-chemical Characteristics of Papaya (Carica Papaya L.) Seed Oil of the Hong Kong/Sekaki Variety." Journal of Oleo Science, vol. 63, no. 9, 2014, pp. 885-92.
Yanty NA, Marikkar JM, Nusantoro BP, et al. Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. J Oleo Sci. 2014;63(9):885-92.
Yanty, N. A., Marikkar, J. M., Nusantoro, B. P., Long, K., & Ghazali, H. M. (2014). Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. Journal of Oleo Science, 63(9), 885-92.
Yanty NA, et al. Physico-chemical Characteristics of Papaya (Carica Papaya L.) Seed Oil of the Hong Kong/Sekaki Variety. J Oleo Sci. 2014;63(9):885-92. PubMed PMID: 25174674.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. AU - Yanty,Noorzianna Abdul Manaf, AU - Marikkar,Jalaldeen Mohammed Nazrim, AU - Nusantoro,Bangun Prajanto, AU - Long,Kamariah, AU - Ghazali,Hasanah Mohd, PY - 2014/9/2/entrez PY - 2014/9/2/pubmed PY - 2015/10/27/medline SP - 885 EP - 92 JF - Journal of oleo science JO - J Oleo Sci VL - 63 IS - 9 N2 - 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. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/25174674/Physico_chemical_characteristics_of_papaya__Carica_papaya_L___seed_oil_of_the_Hong_Kong/Sekaki_variety_ L2 - http://joi.jlc.jst.go.jp/DN/JST.JSTAGE/jos/ess13221?lang=en&from=PubMed DB - PRIME DP - Unbound Medicine ER -