Characteristics of Mango Kernel Fats Extracted from 11 China‐Specific Varieties and Their Typically Fractionated Fractions

Abstract

fractionated from the first solid fraction (Fraction-I) with 68.09 % of SOS and 15.43 % of POS was more suitable as cocoa butter improver, while the olein (Fraction-III) produced from the first liquid fraction was rich in SOO (45.59 %), POO (11.37 %) and OOO (11.14 %), which are considered as ideal cooking oil or frying fat ingredients. In addition, high amounts of micronutrients, including sterol, tocopherol and squalene, were also found in MKF ranged from 3837 to 7085, 81 to 916, and 164 to 941 mg/kg among different varieties, respectively. In particular, squalene levels were higher compared with most of other vegetable oils.Abstract 11 China-specific mango varieties, i.e., Tainong, Xiangya, Okrong, Keitt, Chiin Hwang, Guifei, Yuexi, Biantao, Guixiang, Zihua and Guire, were selected from South China, and the kernels were separated from pulps and then dried to extract mango kernel fats (MKF). 5.65-11.14 % of the fats could be obtained from dried kernels using hexane extraction, and their iodine values, slip melting points, triacylglycerols, sn-2 fatty acids and micronutrients were analyzed. MKF were comprised predominantly of triacylglycerols reaching 85.09-92.72, and 78.28-84.37 % of oleic at the sn-2 position. 29. .79 % of POS occupied the main percentages of triacylglycerols, indicating MKF have diversified application after fractionation. Certain variety characterized as moderate values mentioned above, therefore, was selected and then fractionated by two-stage processes to produce typical MKF fractions. The stearin (Fraction-II)

Chemical Compositions of Walnut (Juglans regia L.) Oils from Different Cultivated Regions in China

“…The separation was performed on a Trace TR‐FAME capillary column (0.25 μm, 60 m × 0.25 mm, Thermo Fisher, Waltham, MA, USA) installed in a gas chromatograph (7820A; Agilent, Palo Alto, CA, USA). The analysis conditions were described by Jin et al (): nitrogen (carrier gas), 1 mL min −1 ; a flame‐ionization detector (FID) (Agilent) and injector temperature, 250 °C; split ratio, 1:100; oven temperature, 60 °C (3 min)—175 °C (5 °C min −1 , 15 min)—220 °C (2 °C min −1 , 10 min); injection volume, 1.0 μL. Fatty acids were identified by comparing the retention times with standards of 40 fatty‐acid methyl esters and their levels were reported in terms of the relative proportions.…”

Production of High‐Melting Symmetrical Monounsaturated Triacylglycerol‐Rich Fats from Mango Kernel Fat by Acetone Fractionation

“…However, fats with rich amounts of SOS and POS in natural forms are rather difficult to obtain [2]. Mango (Mangifera indica, Linn) kernel fat (MKF), sal (Shorea robusta) fat, shea (Butyrospermum parkii) butter, kokum (Garcinia indica) kernel fat and illipe (Shorea stenoptera) butter are the preferred selection for producing such high-melting fats, and some of them also contain certain amounts of SOA [4,5]. The European Union has a thorough chocolate legislation and only permits these fats (including palm oil) to be CBE ingredients (2000/36/EC) [6].…”

“…The plant has been cultivated in over 103 countries, and the current production of mango fruits has reached more than 29 millions tons annually [10,11]. The potential yield of MKF could reach 0.08-0.20 million tons, which meets the demand for cocoa butter alternatives (0.025-0.050 million tons) [5,6]. However, this resource has not yet been fully exploited nowadays.…”

“…Blending of non-fractionated MKF with vegetable fats, e.g., palm mid-fractions, palm stearins and mahua fats, to obtain confectionery fats have been studied recently [12][13][14]. Although the target triacylglycerols, SOS (29.4-55.4%), POS (5.7-19.8%) and SOA (0.9-4.1%), in the MKF help to increase the heat resistance of final products, a certain amount of others, e.g., 1-stearoyl-2,3-dioleoylglycerol (SOO, 10.8-23.3%), 1-palmitoyl-2,3-dioleoylglycerol (POO, 1.8-10.8%) and 1,2,3-trioleoyl-glycerol (OOO, 2.5-8.6%), might provide different thermal properties, crystallographic forms or microstructures in the mixed fats compared to those of CB and CBE [5,[14][15][16]. Such diunsaturated and triunsaturated triacylglycerols might be ideal sources for producing cooking oils, frying fats and other structured lipids by further blending or interesterification [17,18].…”

Lipid oxidation stability of ultra‐high‐temperature short‐time sterilization sporoderm‐broken pine pollen (UHT‐PP) and 60Co‐irradiation sterilization sporoderm‐broken pine pollen (60Co‐PP)

“…Tocopherols were analyzed by a high-performance liquid chromatographic method with slight modification. 37 Initially, 20.00 g of the pine pollen samples was weighed and extracted with 200 mL petroleum ether for a day and the extract was collected and evaporated to dry. Then hexane was added and diluted to 10 mL.…”