Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability



This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil.


Seeds Special oils Physicochemical properties Bioactive compounds Antioxidant activity 



The authors would like to thank the Coordination of Improvement of Higher Education Personnel - CAPES, for sponsoring the research; The National Council of Scientific and Technological Development - CNPq, for sponsoring the productivity; Foundation for the Development of UNESP - FUNDUNESP, for financial support and companys Triângulo Alimentos® and Demarchi, for the donation of soybean oil and papaya seeds, respectively.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Engineering and TechnologySão Paulo State University-UNESPSão José do Rio PretoBrazil

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