Caracterização de um óleo alto oleico extraído de sementes de mamão (Carica papaya L.)

• Author(s): Malacrida, Cassia Roberta [UNESP] ; Kimura, Mieko [UNESP] ; Jorge, Neuza [UNESP]
• Date: 2022
• Persistent ID: http://hdl.handle.net/11449/226672
• Origin: Oasisbr
• Subject(s): Carotenoid; Fatty acid; Seed oil; Tocopherol; Total phenolics
• Document Type: Journal article
• Language: English

Description

Made available in DSpace on 2022-04-29T02:43:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-10-01

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 α and δ-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg -1, respectively. The β-cryptoxanthin (4.29 mg.kg -1) and β-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.

Department of Food Engineering and Technology São Paulo State University - UNESP, Cristóvão Colombo Street, 2265, CEP 15054-000, São José do Rio Preto, SP

Department of Food Engineering and Technology São Paulo State University - UNESP, Cristóvão Colombo Street, 2265, CEP 15054-000, São José do Rio Preto, SP