Comprehensive Study on Oil Extraction from Papaya (Carica) Seed and Analysis of its Characteristics, Bioactive Components and Antimicrobial Properties
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Date
2024-03
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Addis Ababa University
Abstract
The utilization of whole fruits and vegetables, including the typically discarded parts during food processing, presents an opportunity to reduce agro-industrial waste. This study focused on evaluating the proximate and nutritional potential of Carica papaya seeds and its oil. The oil from papaya seeds was characterized, and the effects of operating parameters (moisture content, temperature and heating time) on oil yield were investigated using a screw expeller. The Box-Behnken design was utilized for the experimental design, and response surface methodology was used to assess the effects and significance of the models on the response variable (oil yield). The maximum extraction efficiency 24.248%. achieved with a moisture content of 6.32 %, heating time of 9.82 minutes, and temperature of 69.54℃. Furthermore, the byproducts obtained from the screw press meal and cake underwent oil recovery through Soxhlet extraction, and the effects of moisture content, particle size, and extraction time were evaluated. Moreover, Physical and chemical properties of the oil also evaluated. Despite the growing interest in papaya seed oil, there is a lack of comprehensive research on its bioactive components and antimicrobial properties. Gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared (FTIR) analysis were employed to identify these components and functional groups for different extraction methods and also Total Phenolic content and Flavonoid content, were determined using standard methods. The results showed an average total Phenolic content of 19.41 ± 1.33 mg GAE/ml of sample and 2.25 ± 0.787 mg QE/g Total Flavonoid content. Antimicrobial properties were assessed using the agar diffusion method, and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined through broth dilution methods. The oils exhibited effectiveness against Staphylococcus aureus, Bacillus subtilis, and Escherichia coli. MIC values ranged from 3.125 to 12.5 μl/ml, while MBCs varied from 6.25 to 50 μl/ml.
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Carica papaya, oil, bioactive components, antimicrobial properties, MIC, MBC