Properties of Carica Papaya L. (Papaya) Seed Oil Following Extractions Using Solvent and Aqueous Enzymatic Methods

The physico‐chemical properties of oil from Carica papaya were determined following extraction with petroleum ether and aqueous‐enzymatic methods. Four commercial enzymes were used for the enzymatic extraction, namely, Termamyl 120 L, Type L (α‐Amylase), Neutrase ® 0.8 L (Neutral protease), Celluclast ® 1.5 L FG (Cellulase) and Pectinex ® Ultra SP‐L (Pectinase). The melting point of the oil was 9.7–10.5C and showed that there was no significant difference ( P > 0.05) between the oil obtained from enzyme and solvent extractions. Generally, the color of the oil was reddish yellow. Solvent‐extracted oil tended to have more yellow and red color (24 Y + 4.0 R) compared to enzyme‐extracted oil (20 Y + 3.0 R). The iodine and the saponification values of the solvent‐extracted oil were found to be 66.0 and 154.7, respectively, while those of the enzyme extracted oil were 66.2–69.3 and 154.2–161.7, respectively. The unsaponifiable matter of the oil extracted using different enzymes ranged between 2.07 and 2.90% and were significantly different ( P < 0.05) from that of the solvent‐extracted oil (1.39%). The predominant fatty acid in the oil was oleic acid (72–78%), with some palmitic (12–14%), stearic (4–5%) and linoleic (2.5–3.5%) acids with no significant difference in fatty acid compositions between oil extracted using solvent and enzymes. The main triacylglycerols (TAGs) were sn‐ glycerol‐oleate‐oleate‐oleate ( OOO) (43.5–45.5%) and 1‐palmitoyl‐dioleoyl glycerol (POO) + stearoyl‐oleoyl‐linoleoyl glycerol (SOL) (29.5–30.5%).