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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/21857
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dc.contributor.authorMalacrida, Cassia Roberta-
dc.contributor.authorKimura, Mieko-
dc.contributor.authorJorge, Neuza-
dc.date.accessioned2014-05-20T14:01:59Z-
dc.date.available2014-05-20T14:01:59Z-
dc.date.issued2011-10-01-
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612011000400016-
dc.identifier.citationCiência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 4, p. 929-934, 2011.-
dc.identifier.issn0101-2061-
dc.identifier.urihttp://hdl.handle.net/11449/21857-
dc.description.abstractThe physicochemical characteristics, fatty acid, tocopherol, and carotenoid composition of a crude oil extracted from papaya (Carica papaya L.) seeds, formosa variety, were investigated. The oil yield from the seeds was 29.16%. The data obtained for the analytical indexes were in agreement with those of other edible oils. The oil obtained had high oxidation resistance (77.97 hours). The major fatty acids in total lipid were oleic (71.30%), palmitic (16.16%), linoleic (6.06%), and stearic (4.73%) acid. The alpha and delta-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg(-1), respectivelly. The beta-cryptoxanthin (4.29 mg.kg(-1)) and beta-carotene (2.76 mg.kg(-1)) were the carotenoids quantified, and the content of total phenolic compounds was 957.60 mg.kg(-1). Therefore, the potential utilization of the papaya seeds for oil production seems favorable. However, toxicological studies need to be carried out before the oil is appropriate for food applications.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.format.extent929-934-
dc.language.isoeng-
dc.publisherSoc Brasileira Ciência Tecnologia Alimentos-
dc.sourceWeb of Science-
dc.subjectseed oilen
dc.subjectfatty aciden
dc.subjectTocopherolen
dc.subjectcarotenoiden
dc.subjecttotal phenolicsen
dc.titleCharacterization of a high oleic oil extracted from papaya (Carica papaya L.) seedsen
dc.title.alternativeCaracterização de um óleo alto oleico extraído de sementes de mamão (Carica papaya L.)pt
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.identifier.scieloS0101-20612011000400016-
dc.identifier.wosWOS:000298887000015-
dc.rights.accessRightsAcesso aberto-
dc.identifier.fileS0101-20612011000400016.pdf-
dc.relation.ispartofCiência e Tecnologia de Alimentos-
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