Characteristics of papaya seed oils obtained by extrusion-expelling processes.
作者： Wei-Ju Lee , Min-Hsiung Lee , Nan-Wei Su
DOI: 10.1002/JSFA.4466
关键词: Food processing 、 Extrusion 、 Biology 、 Polyunsaturated fatty acid 、 Functional food 、 Carica 、 Botany 、 Benzyl isothiocyanate 、 Composition (visual arts) 、 Food science 、 Oleic acid
摘要: BACKGROUND: In general, about 300 g kg−1 of the weight papaya fruits appears as waste materials during processing, including a considerable amount seeds. To make more efficient use papaya, it is worth investigating utilization The aim this study was to comprehensively assess lipid characteristics seed oil obtained by expelling processes. RESULTS: Papaya found have several unique characteristics, its high oleic content, relative ratio saturated/monounsaturated/polyunsaturated fatty acids 29/68/3, polyunsaturated merely accounting for 3.34% and triacylglycerol composition being very similar that olive oil. Also, rich in chemopreventive benzyl isothiocyanate, level ranging from 4.0 23.3 dependent on various processing methods pretreatment seeds. CONCLUSION: On basis our results, can be considered high-oleic with chemoprotective effect, may viewed healthy alternative functional food industry. Copyright © 2011 Society Chemical Industry
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