Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats

Lieb, Veronika M.; Schuster, Laura K.; Kronmüller, Amrei; Schmarr, Hans‐Georg; Carle, Reinhold; Steingass, Christof B.

doi:10.1016/j.foodres.2018.08.070

Cited by 38 publications

(67 citation statements)

References 30 publications

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“…In the year 2018, the annual global production of mangoes was approximately 52 million metric tons as per the Food and Agriculture Organization, and production exhibits an increasing trend each year. India is the world's largest producer of mangoes, with an annual production of 15 million metric tons (Lieb et al, 2019). While India's primary marketing season for mango spans from April to July, the harvesting continues for 8 to 10 months a year in countries like Brazil, Columbia, Kenya, and Venezuela, among others (Mitra, 2014).…”

Section: Introductionmentioning

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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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: Introductionmentioning

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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“…Although cupuassu fat is fully compatible with cocoa butter, it has a lower solid fat content (SFC) at ambient temperature and is softer than cocoa butter (Lannes et al, 2004). It is well known that TAG composition strongly influences the physical properties of a fat (Lieb et al, 2019). Therefore, dry fractionation may improve its performance in some products like chocolate and confections or its potential as trans-fat alternative.…”

Section: Introductionmentioning

confidence: 99%

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Rodríguez‐Negrette

Rodríguez‐Batiller

García‐Londoño

et al. 2020

J Americ Oil Chem Soc

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Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small-angle (SAXS) and wideangle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β' 2. α and β' 1-forms appeared in trace amounts. β 2-form was obtained after storage at 25 C for 3 months. Stearins obtained at 26 (S-26) and 24 C (S-24) showed a similar polymorphic behavior. However, S-26 with improved physical properties might be more suitable for chocolate production or as a trans-fat alternative than UCF. Stearin fraction obtained at 29 C (S-29) had a complex polymorphic behavior. The α-form was the first polymorphic form detected followed by β' 2-form. There was a polymorphic transition from α to β' 1-form but no transition between β'-forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co-crystallization because there was no complete compatibility among all TAG present in S-29. β 1-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems.

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“…phytosterols), leading to the identification of the corresponding trimethylsilyl derivatives. Table 4 summarizes (Lieb et al, 2018). The predominance of these fatty acids provides more stability compare to other oils rich in polyunsaturated fatty acids.…”

Section: Gc-q-tof-ms Profiling Analysis Of 'Sugar Msk' Extractsmentioning

confidence: 99%

“…MSK contains important families of health-promoting compounds including fatty acids and triacylglycerols (Lieb et al, 2018), gallotanins (Luo et al, 2014), xanthones (e.g. mangiferin) (Barreto et al, 2008), flavonoids and phenolic acids, among others (Dorta, González, Lobo, Sánchez-Moreno, & de Ancos, 2014;Lopez-Cobo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

An integrated approach for the valorization of mango seed kernel: Efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment

Ballesteros-Vivas

Álvarez-Rivera

Morantes

et al. 2019

Food Research International

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A novel valorization strategy is proposed in this work for the sustainable utilization of a major mango processing waste (i.e. mango seed kernel, MSK), integrating green pressurized-liquid extraction (PLE), bioactive assays and comprehensive HRMS-based phytochemical characterization to obtain bioactive-rich fractions with high antioxidant capacity and antiproliferative activity against human colon cancer cells. Thus, a two steps PLE procedure was proposed to recover first the non-polar fraction (fatty acids and lipids) and second the polar fraction (polyphenols). Efficient selection of the most suitable solvent for the second PLE step (ethanol/ethyl acetate mixture) was based on the Hansen solubility parameters (HSP) approach. A comprehensive GC-and LC-Q-TOF-MS/MS profiling analysis allowed the complete 36 characterization of the lipidic and phenolic fractions obtained under optimal condition (100% 37 EtOH at 150°C), demonstrating the abundance of oleic and stearic acids, as well as bioactive 38 xanthones, phenolic acids, flavonoids, gallate derivatives and gallotannins. The obtained MSK-39 extract exhibited higher antiproliferative activity against human colon adenocarcinoma cell line 40 HT-29 compared to traditional extraction procedures described in literature for MSK utilization 41 (e.g. Soxhlet), demonstrating the great potential of the proposed valorization strategy as a 42 valuable opportunity for mango processing industry to deliver a value-added product to the market with health promoting properties. , , , and , are regression 163 coefficients of variables for intercept, linear, quadratic, and interaction terms, respectively, and 164 and are the independent variables, representing solvent composition and temperature, 165 respectively. The adequacy of the model was determined by coefficient of regression (R 2) and the F-test value obtained from the analysis of variance (ANOVA) by the statistical software 167 STATISTICA 12 (Stat Soft, Inc., Tulsa, OK 74104, USA). Pareto charts for the standardized 168 effects of independent variables on response factors were also generated. A multiple response 169 optimization was carried out by combining the experimental factors, looking for maximizing 170 the desirability function (Ballesteros-Vivas et al., 2019).

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Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats

Cited by 38 publications

References 30 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

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

An integrated approach for the valorization of mango seed kernel: Efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment

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