Papaya and Roselle Seed Oils as Partial Shortening Replacers in Cupcakes: Implications for Lipid Quality, Oxidative Stability, and Microbiological Quality

Papaya ( Carica papaya L.) and roselle ( Hibiscus sabdariffa L.) seeds are underutilized agro‐industrial byproducts with potential for food applications. In this study, papaya seed oil (PSO) and roselle seed oil (RSO) were evaluated as partial shortening replacers in cupcakes. The oils were characterized for their chemical properties, fatty acid profile, bioactive compounds, and oxidative stability. Cupcakes containing 5%, 10%, 15%, and 20% PSO or RSO were assessed for their proximate composition, physical properties, oxidative stability, microbiological quality, and sensory acceptability during 7 days of storage. Both oils were rich in unsaturated fatty acids (79.74% PSO and 81.51% RSO). RSO contained higher tocopherol levels (247.13 mg/100 g oil), whereas PSO contained higher total phenolic (187.52 mg GAE/100 g) and flavonoid contents (37.22 mg QE/100 g). After 7 days, the TBA concentrations were 0.33 and 0.26 mg MDA/kg for cupcakes containing 20% PSO and RSO, respectively, compared with 0.45 mg MDA/kg for the control. Higher substitution levels generally resulted in lower oxidation indices and microbial counts. However, 20% RSO reduced the scores for some sensory attributes. These findings indicate that PSO and RSO can serve as partial shortening replacers, influencing the chemical and microbiological quality of cupcakes during short‐term storage, although their sensory acceptability and longer‐term performance require further evaluation.