IIARD International Institute of Academic Research and Development

INTERNATIONAL JOURNAL OF CHEMISTRY AND CHEMICAL PROCESSES (IJCCP )

E-I SSN 2545-5265
P- ISSN 2695-1916
VOL. 10 NO. 5 2024
DOI: 10.56201/ijccp.v10.no5.2024.pg92.100

---

Evaluation of Paw-Paw Seed as A Renewable Source of Edible Vegetable Oil

Eka, Moses Eso Bassey, Ogar, Victor Odey, Asuquo, Esther Offiong, Enyong, Ifiok Eni

---

Abstract

The objective of this study was to evaluate the potential of paw-paw seeds as a source of edible vegetable oil. Sun-dried seeds (SDS) and oven-dried seeds (ODS) of paw-paw was subjected to Soxhlet extraction using petroleum ether as the solvent. The physicochemical parameters of the oil were investigated. Results revealed the parameters; Oil yield, Acid value, Saponification value, Iodine value, Peroxide value, Melting point and Smoke point were 47.5%, 4.635 mg/g, 32.721 mg/g, 1.269 mg/g, 0.737 mg/g, 10.55 °C, 37.33 °C and 32.1%, 4.208 mg/g, 12.805 mg/g, 0.850 mg/g, 2.337 mg/g, 9.50 °C and 36.34 °C for ODS and SDS oils respectively. The oil from paw-paw seed is a non-drying oil. It is edible and can be used as an edible source of vegetable oils. Its use in soap making is also encouraged. As a waste-to-wealth project, processing paw-paw seeds into oils could serve as a source of income to farmers.

keywords:

paw-paw seed, edible oils, Soxhlet extraction, physicochemical parameters

---

References:

[1] B. J. Burro, M. R. Frank, and C. Zhu. Absorption and metabolism and functions of beta B
– cryptoxanthin. Nutrition Review, vol 74, pp. 69 – 82, 2016.
[2] S. C. Iweka, F. C. Ozioko, E. D. Edafiadhe, and T. F. Adepoju. Bio-oil production from
ripe pawpaw seeds and its optimal output: Box-Behnken Design and Machine Learning
approach. Scientific African, vol. 21, pp. 18 – 26, 2023.
https://doi.org/10.1016/j.sciaf.2023.e01826
[3] R. M. Araujo, H. A. Rodriguez – Basso, M. M. E. Ruiz, and C. N. Aguilar. Avocado by –
products: Nutritional and functional properties. Trend in food science and Technology, vol.
80, pp. 51 – 60, 2018. https://doi.org/10.1016/j.tifs.2018.07.027
[4] M. S. Sarjadi, T. C. Ling and M. S. Khan. Analysis and comparison of olive cooking oil
and palm cooking oil properties as biodiesel feedstock. Journal of Physics: Conference
Series 1358, 012007, 2019.[5] J. F. Ayala-Zavala, V. Vea-Vega, C. Rosas-Dominguez, H. Palafox-Carlos, J. A. VillaRodriguez, and M. W. Siddiqui. Agro-industrial potential of exotic fruit byproducts as a
source of food additives. Food Resource International, vol. 44, no. 7, pp. 1866 –1874,
2011. https://doi.org/10.1016/j.foodres.2011.02.021
[6] J. Senrayan, and S. Venkatacham. solvent–assisted extraction of oil from papaya (Carica
papaya) seeds, evaluation of its physiochemical properties and fatty – acid composition/
Separation. Science and Technology, vol. 53, pp. 2852 – 2859, 2018.
https://doi.org/10.1080/01496395.2018.1480632
[7] C. F. Ajibola, and A. Filani. Storage stability of deep-fried cowpea products (akara)
incorporated with soy-flour and Aframomum danielli. British Journal of Applied Science
and Technology, vol. 8, no. 2, pp. 204-212, 2015.
https://doi.org/10.9734/BJAST/2015/16478
[8] N. Sultana, S. M. Z. Hossain, S. Taher, A. Khan, S. A. Razzak, and B. Haq, B. Modeling
and optimization of non-edible papaya seed waste oil synthesis using data mining
approaches. South African Journal of Chemical Engineering. Vol. 33, pp. 151–159, 2020.
https://doi.org/10.1016/j.sajce.2020.07.009
[9] A. Legesse, T. Motuma, T. Fillipo, W. Adrian, and S. Matthew. Extraction And
Characterization of Oil from Trichilia Dregeana (Luya) Seed Beans and Seed Shells.
Journal of Applied Science and Environmental Management, vol. 27, no. 3, pp. 607 – 614,
2023. https://doi.org/10.4314/jasem.v27i3.27
[10] R. E. Kukwa, S. A. Shange and A. E. Innocent. Application of Moringa Oleifera oil as
Sprouting Suppressants for Irish Potatoes Storage. Journal of Chemical Society of Nigeria,
vol. 47, no. 4, pp. 865 – 887, 2022.
[11] G. Aladekoyi, A. O. Karimu, and A. O. Jide, A. O. Physico-chemical and antibacteria
evaluation of oil extracted from ripe and unripe pawpaw seed (Carica papaya). Research
Journal of Food Science and Nutrition, vol. 1, no. 1, pp. 10 – 14, 2016.
https://doi.org/10.31248/RJFSN2016.005
[12] A. E. Adeleke, A. P. Onifade, O. E. Isola, A, M. Oke, I. M. Olanipekun, and S. Aghanti.
Phytochemicals, Physico-Chemical and Fatty Acid Composition of Oil Extracted from
Carica Papaya (Papaw) Seed. Nigerian Journal of Pure & Applied Science, vol. 36, no. 2,
pp. 4740 – 4750, 2023. https://doi.org/10.48198/NJPAS/23.B18
[13] F. Anwar, and U. Rashid. Physico-chemical characteristics of Moringa oleifera seeds and
seed oil from a wild provenance of Pakistan. Pakistan Journal of Botany; vol. 39. no. 11,
pp. 1443–1453, 2007.
[14] J. K. Korang, J. M. Asomaning, S. Ibrahim, D. A. and Ofori. Extraction and
Characterization of Vegetable Oil from 20 Accessions of Allanblackia parviflora Seeds in Ghana. Agricultural and Food Science Journal of Ghana, vol. 15, pp. 1543 – 1552, 2022.
https://doi.org/10.4314/afsjg.v15i1.4
[15] Codex Alimentarius.Named Vegetable Oils 8, Codex Standard 2001; 210.
[16] D. M. T. Ngoc, H. M. Chi, P. A. N. Viet, C. N. D. Quyen, and L. P. T. Kim. Extracting
seed oil and phenolic compounds from papaya seeds by ultrasound-assisted extraction
method and their properties. Chemical Engineering Transactions, vol. 78, pp. 493 – 498,
2020.

DOWNLOAD PDF

---

Back