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

Abdul Manaf Yanty, Noorzianna and Marikkar, 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 1347-3352 (O), 1345-8957 (P)

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Abstract

A study was carried out to determine the physico-chemical characteristics of the oil derived from papaya seeds of the Hong kong/Sekai variety.Proximate analysis showed that seeds of the Hong Kong/ Sekai variety contained considerable amount of oil (27%). The iodine value, saponification value, unsaponifiable matter, free fatty acid content of the freshly extracted papaya seed oil were 76.9 g iodine / 100g of oil, 193.5 mg KOH/ 1 g of oil, 1.52%, and 0.91 %, respectively.

Item Type:	Article (Journal)
Additional Information:	7414/45604
Uncontrolled Keywords:	Carica papaya, L., proximate analysis, fatty acids, triacylglycerols, melting and cooling points, volatile compounds
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Mohammed Nazrim Marikkar
Date Deposited:	09 Nov 2015 14:36
Last Modified:	19 Jun 2018 08:44
URI:	http://irep.iium.edu.my/id/eprint/45604

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