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A short extraction time of vegetable oil from Carica papaya L. seeds using continuous ultrasound acoustic cavitation: Analysis of fatty acid profile and thermal behavior

Senrayan, Jeeva, Venkatachalam, Sivakumar
Journal of food process engineering 2019 v.42 no.1 pp. e12950
Carica papaya, Carthamus tinctorius, Fourier transform infrared spectroscopy, Helianthus annuus, acoustics, canola, fatty acid composition, food industry, frying, moieties, oleic acid, olives, scanning electron microscopy, seed oils, seeds, solvents, temperature, thermal stability, vegetable oil, wastes
The objective of the present study is to extract the vegetable oil from papaya seeds (Carica papaya L) using Continuous Ultrasound Assisted Extraction (CUAE) method. A face centered–central composite response surface design was applied to explore and optimize the process variables on the oil recovery (%) from papaya seeds. The maximum oil recovery (27.87%) was obtained when CUAE was carried out at 1:13(g/ml) solid–liquid ratio, 80% amplitude level, 48°C temperature and short extraction time of 7 min. Analysis of fatty acid composition revealed that the predominant fatty acid in papaya seed oil was oleic acid (18:1) (74.8%). The cavitation effect on the sample surface for oil extraction was identified using SEM analysis. Thermal stability of oil was analyzed using TGA and results showed that 71% (weight basis) of oil have been stable up to 319°C. FTIR analysis was confirmed that fatty acid functional groups were present in the oil. PRACTICAL APPLICATIONS: The continuous ultrasound acoustic cavitation technique improves the oil recovery (%) with a shorter extraction time and low solvent consumption. Moreover, the high intensity sonicator did not affect the fatty acid composition of the papaya seed oil. The oil sample contains 75% oleic acid (18:1) out of the total fatty acid composition, similar to the oleic acid composition of commercial vegetable oils such as Canola (75%), safflower (77%), olive (>75%), and sunflower (>80%). It can be used for frying purposes in food industry as it has high thermal stability, 71% by weight of oil stable till 319°C. Thus, the results show that this technique is a promising extraction technique for vegetable oil extraction from waste papaya seeds with high quality of fatty acid composition.