A short extraction time of vegetable oil from Carica papaya L. seeds using continuous ultrasound acoustic cavitation: Analysis of fatty acid profile and thermal behavior

The objective of the present study is to extract the vegetable oil from papaya seeds (Carica papaya L) using Continuous Ultrasound Assisted Extraction (CUAE) method. A face centered-central composite response surface design was applied to explore and optimize the process variables on the oil recovery (%) from papaya seeds. The maximum oil recovery (27.87%) was obtained when CUAE was carried out at 1: 13(g/ml) solid-liquid ratio, 80% amplitude level, 48 degrees C temperature and short extraction time of 7 min. Analysis of fatty acid composition revealed that the predominant fatty acid in papaya seed oil was oleic acid (18: 1) (74.8%). The cavitation effect on the sample surface for oil extraction was identified using SEM analysis. Thermal stability of oil was analyzed using TGA and results showed that 71% (weight basis) of oil have been stable up to 319 degrees C. FTIR analysis was confirmed that fatty acid functional groups were present in the oil.