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Papaya (Carica papaya L.) Seed Oil

  • Seok Shin Tan
Chapter

Abstract

Papaya (Carica papaya L.) is available in both the tropical and sub-tropical regions around the world. The seeds, size, shape, color and flavor may vary depending on the varieties of papaya. Papaya bears fruits throughout the years and the large amounts of papaya seeds, consisting of about 15–20% in mass, are usually attached to the interior of the fruits in a row. The papaya seeds are edible; however, the majority of the consumers would consider them as wastes. The seeds have the potential to produce 30–34% of oil, especially rich in oleic acid and triacylglycerol; wherein OOO and POO are among the predominant triacylglycerol. The nutritional and functional properties of papaya seed oil are highly similar to olive oil, which in turn makes papaya seed oil a good prospective source of oil. Soxhlet, solvent, aqueous, enzymatic, ultrasound-assisted and supercritical carbon dioxide extractions are among the methods adopted in obtaining the papaya seed oil. The fatty acid compositions of the papaya seed oil yields are within the similar range despite the different extraction methods. Considering the large quantity of discarded papaya seeds globally, oil extraction from the seeds could play an important role in benefiting the food, cosmetic, pharmaceutical and health industries economically.

Keywords

Carica papaya L. Papaya seed oil Extraction 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Seok Shin Tan
    • 1
  1. 1.Department of Nutrition and Dietetics, School of Health SciencesInternational Medical UniversityBukit JalilMalaysia

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