Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

Abstract

Summary Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POS) (11.6%), 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) (28.7%) and 1‐stearoyl‐2,3‐dioleoyl‐glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products.

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

“…Bambangan kernel fat (BKF) is extracted from the kernels of bambangan ( Mangifera pajang ), an underutilized tropical fruit belonging to the family of Anacardiaceae. The kernel contains 9.9% fat that offers as a promising CB alternatives source (Jahurul, Soon, et al, 2018; Jahurul, Zaidul, et al, 2019). The fruit and its fat have attracted considerable interest among scientists because of their biological activities and as a natural functional food and medicine (Bakar & Fry, 2013; Bakar, Mohamed, Rahmat, Burr, & Fry, 2010, 2013; Bakar, Mohamed, Rahmat, & Fry, 2009; Hassan, Ismail, Abdulhamid, & Azlan, 2011; Hassan, Ismail, Hamid, Azlan, & Al‐Sheraji, 2011; Jahurul, Leykey, et al, 2018; Jahurul, Ping, et al, 2019; Jahurul, Soon, et al, 2018; Jahurul, Zaidul, et al, 2019; Prasad et al, 2011).…”

“…BKF contains saturated fatty acids (SFAs) (48.3%–56.2%), monounsaturated fatty acids (MUFAs) (39.2%–44.5%), and polyunsaturated fatty acids (PUFAs) (4.9%). Palmitic (8.4%–15.8%), stearic (36.4%–40.4%), and oleic (39.2%–44.5%) acids are the dominant fatty acids in BKF (Jahurul, Soon, et al, 2018). Therefore, triacylglycerols (TAGs) of BKF compose these fatty acids, in particular, a high content of symmetrical monounsaturated TAGs (SUS‐TAGs, 46.2%), which contributes to their different physicochemical and thermal properties.…”

“…Therefore, triacylglycerols (TAGs) of BKF compose these fatty acids, in particular, a high content of symmetrical monounsaturated TAGs (SUS‐TAGs, 46.2%), which contributes to their different physicochemical and thermal properties. This high similarity in TAGs as well as fatty acids makes the BKF very suitable for the manufacturing of confectionary products, especially chocolate products (Hassim & Dian, 2017; Jahurul, Ping, et al, 2019; Jahurul, Soon, et al, 2018; Jin et al, 2018; Jin, Zheng, et al, 2017; Reddy & Jeyarani, 2001). However, BKF also contains triunsaturated and diunsaturated TAGs (UUU‐TAGs and SUU‐TAGs), which could give undesirable physicochemical and thermal properties to the finished products (Jin, Zheng, et al, 2017).…”

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

“…Another adulteration type is to add different vegetal or animal fats to cocoa butter (Jahurul et al, 2018;Kucha, Liu, & Ngadi, 2018). These fats can come from pork, palm, Garcinia indica, Madhuca butyracea, and of other vegetable origins with lower market values (Reddy & Prabhakar, 1994).…”

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

“…The advantages of oils and proteins from almond have been extensively reported in the literature (Esteban, Carpena, & López-Andréu, 1985;Fernandes, Gómez-Coca, Carmen Pérez-Camino, Moreda, & Barrera-Arellano, 2017; Moghadas & Rezaei, 2017;Yusuf, 2003;Zhao, Yue, & Li, 2009). The developing tendency of processing oil seeds is to utilize both oil and de-oiled meal (Anang et al, 2018;Jahurul et al, 2018;Pacheco et al, 2017;Tan, Chong, Hamzah, & Ghazali, 2018).…”