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| Stability and nutritional properties of papaya seed oil |
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| DOI： |
| KeyWord:papaya seed oil unsaturated fatty acid sterol tocopherol stability |
| FundProject:国家自然科学基金项目（32001622，31771895）；广东省重点研发项目（2019B020212001）；广东省区域联合基金青年基金项目（2019A1515110823）；广州市科技特派员项目（GZKTP201937)；广东省普通高校青年创新人才项目（KA2001957）；仲恺农业工程学院2020年大学生创新基金（2020A07） |
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| Abstract: |
| Papaya seed oil was extracted by solvent extraction method.Besides, the fatty acid composition of the obtained papaya seed oil was determined by GC-MS. Furthermore, the physicochemical properties and the contents of lipid soluble beneficial components were analyzed. Finally, the antioxidant activity and stability of papaya seed oil were evaluated. The results showed that the oil yield was (28.62±0.27)% when extracted by n-hexane. Papaya seed oil contained high unsaturated fatty acid（86.54%）, which were mainly oleic acid (（44.03±1.21)%) and linoleic acid ((42.25±1.32)%). Besides, the lipid soluble beneficial components were mainly tocopherols ((150.41±3.13)mg/kg), β-sitosterol ((5.11±0.16)mg/kg) and campesterol ((0.33±0.02)mg/kg). In addition, the acid value ((1.25±0.15)mgKOH/g) and peroxide value ((0.25±0.04)mmol/kg) met the requirements of national standard GB 2716—2018. The papaya seed oil showed good scavenging effect on DPPH and hydroxyl radicals with the IC50 9.21 mg/mL and 0.53 mg/mL respectively, and it had high storage stability and thermal processing stability. The results indicated that papaya seed could be a potential oil source. |
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