Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Momeny, Elham

doi:10.4172/2157-7110.1000164

Cited by 9 publications

(7 citation statements)

References 11 publications

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“…A high percentage of FFA is undesirable and is associated with the hydrolysis of the esters, lowering the smoke point, and the popping up of oil during cooking. Oils with a high FFA content are unsuitable for human consumption (Momeny, Rahmati, & Ramli, 2012). FFAs attribute to flavor/aroma of the oil, and are soluble in water with a characteristic smell.…”

Section: Ta B L E 3 Physicochemical Properties Of Mango Kernel Oil Almentioning

confidence: 99%

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Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Mwaurah

Kumar

et al. 2020

Comp Rev Food Sci Food Safe

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Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.

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Section: Ta B L E 3 Physicochemical Properties Of Mango Kernel Oil Almentioning

confidence: 99%

“…It indicates the size and nature of FFA present in the oil. The higher the value, the more soluble is the soap manufactured from it (Momeny et al, 2012). Codex recommends a saponification value of 184 to 196 mg KOH/g for both virgin and refined olive oil.…”

Section: Ta B L E 3 Physicochemical Properties Of Mango Kernel Oil Almentioning

confidence: 99%

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Mwaurah

Kumar

et al. 2020

Comp Rev Food Sci Food Safe

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“…One of the advantages of CP pretreatment is that it could apply at room temperature (non-thermal), while the samples treated with Microwave need to be cooled down after treatment. [40] In addition, a shorter time period resulted in more extraction yield considering CP pretreatment compared to Ultrasonic pretreatment. Finally, Cheng et al [9] suggested an enzyme-assisted aqueous extraction method with a higher oil yield over 80% in which the facility costs due to extraction and demulsification units are high.…”

Section: The Efficiency Of Extracted Oil After Cp Treatmentsmentioning

confidence: 99%

Qualitative and quantitative assessment of extracted oil from Camelina sativa seed treated by dielectric‐barrier discharge cold plasma

Rezaei

Ghobadian

Ebadi

et al. 2020

Contributions to Plasma Physics

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This study aimed to investigate the effects of dielectric-barrier discharge (DBD) cold plasma (CP) pretreatment on Camelina sativa "Soheil cultivar" seed. A DBD plasma reactor system was employed for this purpose. The experiments were performed by taking into account variables including voltages of 15, 18, and 21 kV and times of 2, 4, 8, and 16 min. The measured properties were oil yield extraction (%), oil colour parameters (CIEL*a*b*), protein content (meal) (%), surface analysis using Scanning Electron Microscopy (SEM), and fatty acids profile of Camelina sativa. The results revealed that the CP treatment had a significant improvement in different properties of the extracted oil. It was observed that the extracted oil was increased, with the increasing time of CP exposure. The treatments of CP enhanced the oil yield from 24.3 to 31.5%, and the optimal conditions were identified as 21 kV and 16 min. Also, the maximum protein amount was observed for the samples treated by CP (39.5%). The SEM analysis showed that the cell structures of pre-treated Camelina samples were damaged, thereby improved the oil extraction efficiency. The variations in the values of L*, a*, and b* (max-min) were calculated to be 3.9, −2.5, and 9.7, respectively, which indicated minor changes of CP treatment on the oil colour parameters. The treated samples showed considerable changes of enhancement in linolenic and linoleic acids among poly-unsaturated fatty acids; and a reduction in palmitic acid content, among saturated fatty acids.

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“…The largest mango producing country is India, producing between 13 million and 17 million tons, out of a total global production of 35 million tons (UNCTAD, 2014a). Momeny et al (2012) have found that microwaving the seeds at a power level of 300 W for 180 s prior to extraction increased the oil yield from 5.65% to 8.90%. The fruits are egg-shaped and about 8-12 cm in length.…”

Section: Mango Kernel Oilmentioning

confidence: 99%

Tropical exotic oils

Talbot¹

2015

Specialty Oils and Fats in Food and Nutrition

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Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Cited by 9 publications

References 11 publications

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Qualitative and quantitative assessment of extracted oil from Camelina sativa seed treated by dielectric‐barrier discharge cold plasma

Tropical exotic oils

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