Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica

Olajumoke, Olagunju Esther

doi:10.9790/5736-0530608

Cited by 9 publications

(3 citation statements)

References 17 publications

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Section: Resultssupporting

confidence: 88%

“…The lower iodine values of MKOs also indicate that these oils may be used in the manufacture of biodegradable hydraulic fluids, lubricants, soaps, leather, dressings, cosmetics, and in the candle industry. 32 , 35 The present IV values of MKOs are quite comparable to those reported for Thai mangoes 33 but less than those of Nigerian, Malaysian, Saudi, Bangladeshi, Iranian, and Cote d’Ivoire mangoes. 13 , 15 , 18 , 25 , 27 , 28 , 32 Also, MKOs have lower iodine values (g/100 g) than shea butter (57–66), cottonseed oil (100–105), palm oil (50–55), and cocoa butter (33–42).…”

Section: Resultssupporting

confidence: 75%

“…Vegetable oils with low peroxide content 34 can be considered fit for edible purposes. Peroxide values of MKOs for the selected varieties are in line with the values reported for Nigerian and Cote d'Ivoire mango cultivars, 13,25 but higher than those reported for Ire, Iranian, Kenyan, Saudi, and Bangladeshi mango varieties 7,15,27,32,35 and lower than those of Thai mangoes. 33 Free fatty acid values of the tested MKOs ranged from 0.50 to 3.9 mg/g, while the % acid values ranged from 1.00 to 7.70, with the highest values observed for Anwar Ratul and the lowest for Fajri.…”

Section: Physicochemicalsupporting

confidence: 88%

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Physicochemical Attributes and Antioxidant Potential of Kernel Oils from Selected Mango Varieties

et al. 2023

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The current study appraises the variations in the yield and physicochemical and antioxidant attributes among kernel oils from the seven most widely consumed varieties of Pakistani mangoes, namely, Anwar Ratul, Dasehri, Fajri, Laal Badshah, Langra, Safed Chaunsa, and Sindhri. The yield of mango kernel oil (MKO) among the tested varieties of mangoes varied significantly (p < 0.05), ranging from 6.33% (Sindhri) to 9.88% (Dasehri). Physicochemical properties, including the saponification value, refractive index, iodine no., P.V, % acid value, free fatty acids, and unsaponifiable matter, for MKOs were noted to be 143.00−207.10 mg KOH/g, 1.443−1.457, 28.00−36.00 g/100 g, 5.5−2.0 meq/kg, 1.00−7.7%, 0.5− 3.9 mg/g, and 1.2−3.3%, respectively. The fatty acid composition determined by GC-TIC-MS revealed the presence of 15 different fatty acids with variable contributions of saturated (41.92−52.86%) and unsaturated (47.140−58.08%) fatty acids. Among unsaturated fatty acids, values of monounsaturated and polyunsaturated fatty acids ranged from 41.92 to 52.85 and 7.72 to 16.47%, respectively. Oleic acid (25.69−48.57%), stearic acid (24.71− 38.53%), linoleic acid (7.72−16.47%), and palmitic acid (10.00−13.26%) were the prominent fatty acids. The total phenolic content (TPC) and DPPH radical scavenging (IC 50 ) capacity of MKOs varied from 7.03 to 11.00 mg GAE/g and 4.33 to 8.32 mg/mL, respectively. The results of most of the tested attributes varied significantly (p < 0.05) among the varieties selected. It can be concluded from the findings of this research work that MKOs from the tested varieties are potential sources of valuable ingredients for the development of nutrapharmaceuticals due to their potent antioxidant properties and high oleic fatty acid profile.

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