DETERMINATION OF PHYSICO-CHEMICAL PROPERTIES OF OIL EXTRACTED FROM PAWPAW (CARICA PAPAYA) SEED

ABSTRACT Pawpaw (Carica Papaya) is one fruit emerging as a valuable source of oil, with significant potential for applications in the food, cosmetic, and industrial sectors. Oil extracted from seeds is crucial for producing high-quality vegetable oils, which serve various purposes, including use in food products, pharmaceuticals, and biofuels. This study investigates the physicochemical properties and potential applications of oil extracted from Carica papaya seeds, highlighting differences between ripe and unripe seeds. The moisture content of the seeds was 60.8%, which aids oil extraction by reducing thermal degradation risks but requires careful handling to prevent spoilage. Using Soxhlet extraction with n-hexane at 70°C, oil yields of 25.4% and 30.5% were obtained from unripe and ripe seeds, respectively, reflecting maturity-based variations in lipid content. Physicochemical analyses revealed that both unripe and ripe papaya seed oils are dark brown, with unripe oil having a musky aroma and ripe oil emitting a fruity scent. Unripe oil showed higher density (0.912 g/cm³) and viscosity (54.05 cP) than ripe oil (0.892 g/cm³, 45.50 cP), suitable for culinary and industrial applications. Acid values were within acceptable limits (4.20 mg KOH/g for unripe and 2.85 mg KOH/g for ripe oil), with peroxide values (5.0 and 4.5 meq/KOH/g, respectively) indicating moderate oxidative stability. Saponification values (210 mg KOH/g for unripe and 190 mg KOH/g for ripe oil) suggest utility in soap-making and biodiesel production, while iodine values (63.5 mg/100g and 75.8 mg/100g) denote moderate unsaturation, making the oil suitable for non-drying applications like lubricants and candles. This study underscores the versatility of papaya seed oil in culinary, cosmetic, and industrial applications, emphasizing the influence of ripening on its chemical composition and potential uses. Further refinement and antioxidant treatments could enhance its stability and broaden its commercial viability.