Abstract
Creole papaya (Carica papaya L.) seeds at four ripening stages were characterized physicochemically and instrumentally. Proximate composition, pH, and soluble solids were determined, and the relative fatty acid profile was characterized using UPLC-MS/MS. During ripening, crude fiber increased from 25.4 to 34.7% and lipid content from 17.6 to 29.2%, whereas carbohydrates decreased from 25.8 to 3.1%. Oleic acid was the predominant fatty acid, followed by palmitic and gadoleic acids. The pH increased from 4.7 to 5.9, while soluble solids decreased from 6.4 to 1.7 °Brix. The results demonstrate distinct compositional changes during ripening and support the potential of these seeds as an agro-industrial by-product suitable for valorization.
References
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[5] S. Goriainov et al., “Study of the chemical composition of Carica papaya L. seed oils of various geographic origins,” Horticulturae, vol. 9, no. 11, Art. no. 1227, 2023, doi: 10.3390/horticulturae9111227.
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[7] S. Ávila, M. Kugo, P. S. Hornung, F. B. Apea-Bah, E. M. Songok, and T. Beta, “Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridges,” Food Chemistry, vol. 323, Art. no. 126808, 2020, doi: 10.1016/j.foodchem.2020.126808.
[8] M. A. Younos and E. M. Akl, “Evaluation of phytochemical analysis for Chia (Salvia hispanica L.) and Papaya (Carica papaya L.) seed extracts as antioxidant, antifungal and anti-aflatoxins,” Egyptian Journal of Chemistry, vol. 67, no. 10, pp. 545–557, 2024.
[9] A. Panusa, F. R. Mammone, P. Rotundo, G. Multari, G. Palazzino, and F. R. Gallo, “Papaya seed extract and recovery of some main constituents,” Separations, vol. 11, no. 9, Art. no. 254, 2024, doi: 10.3390/separations11090254.
[10] A. F. Vinha et al., “High-value compounds in papaya by-products (Carica papaya L. var. Formosa and Aliança): Potential sustainable use and exploitation,” Plants, vol. 13, no. 7, Art. no. 1009, 2024, doi: 10.3390/plants13071009.
[11] J. F. Zamora Natera, M. F. González González, J. Vioque, J. Girón-Calle, and M. Alaiz, “Chemical characterization of Jarilla caudata seeds from Mexico,” Phyton-International Journal of Experimental Botany, vol. 94, no. 5, pp. 1533–1544, 2025, doi: 10.32604/phyton.2025.064966.
[12] G. Alagbe, K. Urbanova, and O. Alagbe, “Overview of fatty acids and volatiles in selected nuts: Their composition and analysis,” Processes, vol. 13, no. 8, Art. no. 2444, 2025, doi: 10.3390/pr13082444.
[13] I. Durvasha, A. Kumar, and S. Agarwal, “Preparation and evaluation of sodium alginate hydrogel sheet loaded with Carica papaya L. seed extract for wound healing,” Acta Pharmaceutica Sciencia, vol. 63, no. 2, 2025.
[14] K. Mayolo-Deloisa, L. Martínez, and M. Rito-Palomares, “Técnicas cromatográficas y su aplicación a estudios de cambios conformacionales, estabilidad y replegamiento de proteínas,” Revista Mexicana de Ingeniería Química, vol. 11, no. 3, pp. 415–429, 2012.
[15] Y. T. Caballero Hernández, S. R. Patiño Villamizar, A. Días Camargo, and H. L. Otálvaro Marín, Manual de análisis químico e instrumental: Fundamentos de análisis químico, 2018.
[16] H. Zumbado Fernández, Análisis químico de los alimentos: Métodos clásicos. La Habana, Cuba: Instituto de Farmacia y Alimentos, Universidad de La Habana, 2004.
[17] K. W. Chin, S. C. Khoo, V. Luang-In, S. H. Tan, and N. L. Ma, “Probiotic-fermented Carica papaya water kefir and chemopreventive potential,” Food Bioscience, Art. no. 106343, 2025.
[18] M. M. Cámara, C. Díez, and M. E. Torija, “Changes during ripening of papaya fruit in different storage systems,” Food Chemistry, vol. 46, no. 1, pp. 81–84, 1993, doi: 10.1016/0308-8146(93)90080-Y.
[19] M. G. Gayosso-García Sancho, E. M. Yahia, M. A. Martínez-Téllez, and G. A. González-Aguilar, “Effect of maturity stage of papaya Maradol on physiological and biochemical parameters,” American Journal of Agricultural and Biological Sciences, vol. 5, no. 2, pp. 194–203, 2010.
[20] A. Barragán-Iglesias et al., “Ripeness indexes and physicochemical changes of papaya (Carica papaya L. cv. Maradol) during ripening on-tree,” Scientia Horticulturae, vol. 236, pp. 272–278, 2018, doi: 10.1016/j.scienta.2017.12.012.
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