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

Página do item simplificado
dc.contributor.authorMalacrida, Cassia Roberta [UNESP]
dc.contributor.authorKimura, Mieko [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:01:59Z
dc.date.available2014-05-20T14:01:59Z
dc.date.issued2011-10-01
dc.description.abstractThe 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 alpha and delta-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg(-1), respectivelly. The beta-cryptoxanthin (4.29 mg.kg(-1)) and beta-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.en
dc.description.affiliationSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent929-934
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612011000400016
dc.identifier.citationCiência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 4, p. 929-934, 2011.
dc.identifier.fileS0101-20612011000400016.pdf
dc.identifier.issn0101-2061
dc.identifier.lattes2298375076173727
dc.identifier.lattes6605948620230104
dc.identifier.scieloS0101-20612011000400016
dc.identifier.urihttp://hdl.handle.net/11449/21857
dc.identifier.wosWOS:000298887000015
dc.language.isoeng
dc.publisherSoc Brasileira Ciência Tecnologia Alimentos
dc.relation.ispartofCiência e Tecnologia de Alimentos
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectseed oilen
dc.subjectfatty aciden
dc.subjectTocopherolen
dc.subjectcarotenoiden
dc.subjecttotal phenolicsen
dc.titleCharacterization of a high oleic oil extracted from papaya (Carica papaya L.) seedsen
dc.title.alternativeCaracterização de um óleo alto oleico extraído de sementes de mamão (Carica papaya L.)pt
dc.typeArtigo
dcterms.rightsHolderSoc Brasileira Ciência Tecnologia Alimentos
unesp.author.lattes2298375076173727
unesp.author.lattes6605948620230104
unesp.author.lattes2114367431104728[1]
unesp.author.orcid0000-0003-0069-6581[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
S0101-20612011000400016.pdf
Tamanho:
213.13 KB
Formato:
Adobe Portable Document Format
Descrição:
Baixar
Licença do Pacote
Agora exibindo 1 - 2 de 2
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE