Papaya Seed Oil
INCI Carica Papaya Seed Oil. CAS 84012-30-6; EC 281-675-0, as CosIng gives them. Also: Carica papaya seed oil, Papaya oil.
Published values
| Saponification value | 194–196.4 mg KOH/g (typical 196.4) |
| Used by the calculator | 196.4 mg KOH/g (typical) |
| SAP for NaOH | 0.1400 g/g |
| Iodine value | 74.8–79.95 g I₂/100 g (typical 79.95) |
| INS (SAP − IV) | 116 |
| Melting point | — |
| Unsaponifiable matter | 1.35 % |
One soapmaking book prints 0.134 g NaOH per g. Why book figures and ours can differ.
A bar made of 100 % Papaya Seed Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 66.5 g(65.7–66.5) | 93.3 g(92.2–93.3) |
| 1 kg | 133.0 g(131.4–133.0) | 186.6 g(184.3–186.6) |
| 1 lb (454 g) | 60.3 g(59.6–60.3) | 84.6 g(83.6–84.6) |
| 2 lb (907 g) | 120.7 g(119.2–120.7) | 169.3 g(167.2–169.3) |
For this oil alone at 5 % superfat, with pure sodium hydroxide (NaOH) or pure potassium hydroxide (KOH); in brackets, across the published range of its saponification value. KOH is usually sold at 90 %: divide by 0.9. For a whole recipe, open the calculator.
Fatty-acid profile
Saturated : unsaturated 22 : 78
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.2–0.8 (typical 0.2) | 0.2 |
| Palmitic acid | C16:0 · saturated | 16–20.5 (typical 16.16) | 16.2 |
| Palmitoleic acid | C16:1 | 0–0.8 (typical 0.27) | 0.3 |
| Stearic acid | C18:0 · saturated | 4.6–5.5 (typical 4.73) | 4.7 |
| Oleic acid | C18:1 | 69.3–73 (typical 71.3) | 71.3 |
| Linoleic acid | C18:2 | 3.6–6.06 (typical 6.06) | 6.1 |
| α-Linolenic acid | C18:3 n-3 | 0.22–0.5 (typical 0.22) | 0.2 |
| Arachidic acid | C20:0 · saturated | 0.38–0.8 (typical 0.38) | 0.4 |
| Gadoleic acid | C20:1 | 0.32–0.5 (typical 0.32) | 0.3 |
| Behenic acid | C22:0 · saturated | 0.1–0.23 (typical 0.23) | 0.2 |
Where these numbers come from
Table 2 physicochemical characteristics and Table 3 fatty-acid composition, read from the table images on the article page; the saponification value is taken from the running text (196.40) because the Table 2 image prints '96.40'.
Saponification value 194.0 (#15001), iodine value 74.8 (#12400); compositions used for min/max.
The 'typical' values are Malacrida, Kimura and Jorge 2011 (Cienc. Tecnol. Aliment. 31(4):929-934, SciELO, open access), crude oil Soxhlet-extracted with petroleum ether from seeds of the Formosa variety; oil 29.16 % of the seed. Table 3 (fatty acids, %, n = 3): myristic 0.20, palmitic 16.16, palmitoleic 0.27, margaric (C17:0, no key) 0.13, stearic 4.73, oleic 71.30, linoleic 6.06, alpha-linolenic 0.22, arachidic 0.38, eicosenoic 0.32, behenic 0.23 % - 100.00 % in all, with the paper's SFA 21.83, MUFA 71.89 and PUFA 6.28 reproducing. Table 2: refractive index 1.4581 (40 C), iodine value 79.95 +/- 1.25 g I2/100 g, unsaponifiable matter 1.35 +/- 0.14 %, free fatty acids 1.27 %, acid value 2.53 mg KOH/g, peroxide value 5.37 meq/kg, Rancimat 77.97 h. A TYPESETTING SLIP: the Table 2 image SciELO serves prints the saponification value as '96.40 +/- 1.37'; the running text of the same paper gives 196.40 mg KOH/g, 96 is impossible for a C16/C18 triglyceride, and the composition implies about 193, so 196.40 is used. Min/max add four seed-oil datasets from PlantFAdb (plant 13760): #15001, 'Oil-bearing plants of Zaire. II. Botanical families providing oils of medium unsaturation' (1976), saponification value 194.0, with caprylic 0.3, capric 0.6, lauric 1.0, myristic 0.8, palmitoleic 0.8, palmitic 17.4, alpha-linolenic 0.4, linoleic 3.9, oleic 69.3, stearic 4.6, eicosenoic 0.5, arachidic 0.8 %; #11180, 'Lipid classes, fatty acids and triglycerides in papaya seed oil' (1995), myristic 0.2, palmitoleic 0.0, palmitic 20.5, alpha-linolenic 0.5, linoleic 3.6, oleic 69.5, stearic 4.9, arachidic 0.6, behenic 0.2 %; #11306, 'Composition of papaya seed oil' (1977), lauric 0.2, myristic 0.4, palmitoleic 0.7, palmitic 16.0, linoleic 3.9, oleic 73.0, stearic 5.5, arachidic 0.6, behenic 0.1 %; and #12400, 'Chemical composition of papaya (Carica papaya) seeds' (1986), iodine value 74.8. The short-chain acids of the Zaire and 1977 datasets (up to 1 % lauric) appear in no other analysis and are not stored. FOR SOAP: at 69-73 % oleic this behaves much like olive oil - conditioning and slow to harden - and its low polyunsaturation (about 4-6 % linoleic) gives it good shelf life. INCI name, CAS and EC numbers are CosIng's.
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