Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety
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, un...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists' Society
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34929/1/Physico-chemical%20characteristics%20of%20papaya%20%28Carica%20papaya%20L.%29%20seed%20oil%20of%20the%20Hong%20KongSekaki%20variety.pdf |
| _version_ | 1825948545980563456 |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Nusantoro, Bangun Prajanto Long, Kamariah Mohd Ghazali, Hasanah |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Nusantoro, Bangun Prajanto Long, Kamariah Mohd Ghazali, Hasanah |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:30:31Z |
| format | Article |
| id | upm.eprints-34929 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:30:31Z |
| publishDate | 2014 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | upm.eprints-349292016-09-07T02:42:31Z http://psasir.upm.edu.my/id/eprint/34929/ Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Nusantoro, Bangun Prajanto Long, Kamariah Mohd Ghazali, Hasanah 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. Japan Oil Chemists' Society 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34929/1/Physico-chemical%20characteristics%20of%20papaya%20%28Carica%20papaya%20L.%29%20seed%20oil%20of%20the%20Hong%20KongSekaki%20variety.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Nusantoro, Bangun Prajanto and Long, Kamariah and Mohd Ghazali, Hasanah (2014) Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. Journal of Oleo Science, 63 (9). pp. 885-892. ISSN 1345-8957; ESSN: 1347-3352 https://www.jstage.jst.go.jp/article/jos/63/9/63_ess13221/_article 10.5650/jos.ess13221 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Nusantoro, Bangun Prajanto Long, Kamariah Mohd Ghazali, Hasanah Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title | Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title_full | Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title_fullStr | Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title_full_unstemmed | Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title_short | Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety |
| title_sort | physico chemical characteristics of papaya carica papaya l seed oil of the hong kong sekaki variety |
| url | http://psasir.upm.edu.my/id/eprint/34929/1/Physico-chemical%20characteristics%20of%20papaya%20%28Carica%20papaya%20L.%29%20seed%20oil%20of%20the%20Hong%20KongSekaki%20variety.pdf |
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