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Characteristics of papaya seed oils obtained by extrusion–expelling processes
Author(s) -
Lee WeiJu,
Lee MinHsiung,
Su NanWei
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4466
Subject(s) - extrusion , food science , botany , biology , materials science , composite material
BACKGROUND: In general, about 300 g kg −1 of the weight of papaya fruits appears as waste materials during processing, including a considerable amount of papaya seeds. To make a more efficient use of papaya, it is worth investigating the utilization of the seeds. The aim of this study was to comprehensively assess the lipid characteristics of papaya seed oil obtained by expelling processes. RESULTS: Papaya seed oil was found to have several unique characteristics, including its high oleic content, the relative ratio of saturated/monounsaturated/polyunsaturated fatty acids of 29/68/3, the polyunsaturated fatty acids merely accounting for 3.34% and its triacylglycerol composition being very similar to that of olive oil. Also, this oil was rich in chemopreventive benzyl isothiocyanate, the level ranging from 4.0 to 23.3 g kg −1 dependent on the various processing methods for the pretreatment of papaya seeds. CONCLUSION: On the basis of our results, papaya seed oil can be considered as a high‐oleic oil with a chemoprotective effect, and may be viewed as a healthy alternative in the functional food industry. Copyright © 2011 Society of Chemical Industry