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Lipid Classes, Fatty Acids and Triglycerides in Papaya Seed Oil

✍ Scribed by Nguyen, H. ;Tarandjiiska, R.

Publisher: John Wiley and Sons
Year: 1995
Weight: 390 KB
Volume: 97
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19950970106

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✦ Synopsis

Abstract

Seed oil from papaya, cultivated in Vietnam, which accounted for 28% of the whole dried seeds and 54% of the endosperm was characterized by composition of lipid classes, fatty acids and triglycerides. Eleven triglyceride groups differing in unsaturation are determined by argentation thin‐layer chromatography and densitometry. The fatty acid and triglyceride compositions of papaya seed oil are close to those of olive oil and characterize it as a good natural raw material.

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