Characteristics of papaya seed oils obtained by extrusion-expelling processes

Wei Ju Lee, Min Hsiung Lee, Nan Wei Su

研究成果: 雜誌貢獻文章同行評審

43 引文 斯高帕斯(Scopus)

摘要

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.
原文英語
頁(從 - 到)2348-2354
頁數7
期刊Journal of the Science of Food and Agriculture
91
發行號13
DOIs
出版狀態已發佈 - 10月 1 2011
對外發佈

ASJC Scopus subject areas

  • 農學與作物科學
  • 食品科學
  • 營養與營養學
  • 生物技術

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