期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：1
页码：45-49
出版社：MAXWELL Science Publication
摘要：The aim of the study was to investigate the physico-chemical properies and the kinetics of degradation of papaya seed oil during heating. The seed is a good source of oil (32%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4680; the peroxide value, 0.05 (meq O2/kg oil); free fatty acid, 1.2%; iodine value, 72.78 and saponification value, 198.5. Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 80.44 and 19.56%, respectively. DSC indicates the presence of two components in oil extracted. The first peak at low melting point appears at -21.53°C (Hf = +1.81 J/g) and the second peak appears to -9.77°C ( Hf = +41.53 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 7.752 KJ/mol.There is the possibility of considering the seed as feed supplement and its oil for industrial application.
