LIPID CLASSES, FATTY-ACIDS AND TRIGLYCERIDES IN PAPAYA SEED OIL

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.