Chemical composition of papaya (Carica papaya) seeds |
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| Affiliation: | 1. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr., Vernadskogo, Kyiv 03142, Ukraine;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France;3. Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;1. Laboratoire de Chimie de l''Eau et de l''Environnement (LCEE), Ecole Normale Supérieure de Natitingou, (Bénin);2. Laboratoire d''Expertise et de Recherche en Chimie de l''Eau et de l''Environnement (LERCEE), UAC, (Bénin);3. Centre d''Elaboration de Matériaux et d''Etudes Structurales, Université de Toulouse - UPS, 29 rue Jeanne Marvig, BP 94347, 31055 Toulouse, Cedex 4 (France) |
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| Abstract: | Defatted and undefatted seeds of papaya (Carica papaya) were analyzed for proximate composition, some toxicants, sugar composition, mineral content, physico-chemical properties of the seed oil and the fatty acid spectrum of the seed oil. The seed is a rich source of proteins (27·8% undefatted, 44·4% defatted), lipids (28·3% undefatted) and crude fibre (22·6% undefatted, 31·8% defatted). Of the toxicants estimated, glucosinolates occur in the highest proportion. The seed is low in free monosaccharides. Sucrose is the predominant sugar (75·0% of total sugars). Mineral content is generally low. However, Ca and P occur in appreciable quantities (17 340 μg/g and 10 250 μ/g, respectively). The seed oil is low in iodine value (74·8), free fatty acids (0·94%) and carotene (0·02 μg/g). The major fatty acid is C18:1 (79·1%). |
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