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Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety

(2014) JOURNAL OF OLEO SCIENCE. 63(9). p.885-892
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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.
Keywords
melting and cooling points, triacylglycerols, Carica papaya L., fatty acids, volatile compounds, proximate analysis, FRUIT, BENZYL ISOTHIOCYANATE, CHEMICAL-COMPOSITION, BLACK PEPPER

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MLA
Yanty, Noorzianna Abdul Manaf, Jalaldeen Mohammed Nazrim Marikkar, Bangun Nusantoro, et al. “Physico-chemical Characteristics of Papaya (Carica Papaya L.) Seed Oil of the Hong Kong/Sekaki Variety.” JOURNAL OF OLEO SCIENCE 63.9 (2014): 885–892. Print.
APA
Yanty, Noorzianna Abdul Manaf, Marikkar, J. M. N., Nusantoro, B., 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), 885–892.
Chicago author-date
Yanty, Noorzianna Abdul Manaf, Jalaldeen Mohammed Nazrim Marikkar, Bangun Nusantoro, Kamariah Long, and Hasana Mohd Ghazali. 2014. “Physico-chemical Characteristics of Papaya (Carica Papaya L.) Seed Oil of the Hong Kong/Sekaki Variety.” Journal of Oleo Science 63 (9): 885–892.
Chicago author-date (all authors)
Yanty, Noorzianna Abdul Manaf, Jalaldeen Mohammed Nazrim Marikkar, Bangun Nusantoro, Kamariah Long, and Hasana Mohd Ghazali. 2014. “Physico-chemical Characteristics of Papaya (Carica Papaya L.) Seed Oil of the Hong Kong/Sekaki Variety.” Journal of Oleo Science 63 (9): 885–892.
Vancouver
1.
Yanty NAM, Marikkar JMN, Nusantoro B, Long K, Ghazali HM. Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. JOURNAL OF OLEO SCIENCE. 2014;63(9):885–92.
IEEE
[1]
N. A. M. Yanty, Jalaldeen Mohammed Nazrim Marikkar, B. Nusantoro, K. Long, and H. M. Ghazali, “Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety,” JOURNAL OF OLEO SCIENCE, vol. 63, no. 9, pp. 885–892, 2014.
@article{5701495,
  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.},
  author       = {Yanty, Noorzianna Abdul Manaf and Marikkar,  Jalaldeen Mohammed Nazrim and Nusantoro, Bangun and Long, Kamariah and Ghazali, Hasana Mohd},
  issn         = {1345-8957},
  journal      = {JOURNAL OF OLEO SCIENCE},
  keywords     = {melting and cooling points,triacylglycerols,Carica papaya L.,fatty acids,volatile compounds,proximate analysis,FRUIT,BENZYL ISOTHIOCYANATE,CHEMICAL-COMPOSITION,BLACK PEPPER},
  language     = {eng},
  number       = {9},
  pages        = {885--892},
  title        = {Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety},
  url          = {http://dx.doi.org/10.5650/jos.ess13221},
  volume       = {63},
  year         = {2014},
}

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