Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds
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Data
2011-10-01
Autores
Malacrida, Cassia Roberta [UNESP]
Kimura, Mieko [UNESP]
Jorge, Neuza [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Soc Brasileira Ciência Tecnologia Alimentos
Resumo
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 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.
Descrição
Palavras-chave
seed oil, fatty acid, Tocopherol, carotenoid, total phenolics
Como citar
Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 4, p. 929-934, 2011.