Resumen
Se caracterizaron fisicoquímica e instrumentalmente semillas de papaya criolla (Carica papaya L.) en cuatro estados de maduración. Se determinaron composición proximal, pH y sólidos solubles, y se caracterizó el perfil relativo de ácidos grasos mediante UPLC-MS/MS. La maduración incrementó la fibra cruda de 25,4 a 34,7 % y los lípidos de 17,6 a 29,2 %, mientras los carbohidratos disminuyeron de 25,8 a 3,1 %. El ácido oleico fue predominante, seguido por los ácidos palmítico y gadoleico. El pH aumentó de 4,7 a 5,9 y los sólidos solubles disminuyeron de 6,4 a 1,7 °Brix. Los resultados evidencian modificaciones composicionales diferenciadas durante la maduración y respaldan el interés de estas semillas como subproducto susceptible de valorización agroindustrial.
Citas
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[4] M. D. S. Mesquita et al., “Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: Unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity,” Food Science and Technology, vol. 43, Art. no. e105422, 2023, doi: 10.1590/fst.105422.
[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.
[6] S. Samaram, H. Mirhosseini, C. P. Tan, and H. M. Ghazali, “Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: Yield, fatty acid composition and triacylglycerol profile,” Molecules, vol. 18, no. 10, pp. 12474–12487, 2013, doi: 10.3390/molecules181012474.
[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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