Lipid Characteristics of Mango Seed Kernel Oil as Affected by Different Ripening Stages of Fruit

Abstract

In this study, the effect of different stages of ripening, i.e. unripe, semi-ripe and ripe, on quality parameters of oils extracted from the kernels of Mango (Magnifera indica) seeds was investigated. The kernels were oven-dried and oil extracted from them using soxhlet apparatus and n-hexane as solvent. The fatty acid profile, phospholipids, sterol contents and some chemical properties such as saponification value, peroxide value, iodine value and acid value of oils obtained from the seeds at different level of maturity were determined. The results show that the oils are rich in saturated fatty acid most especially stearic and palmitic acids varying from 34.36 - 37.86% and 8.84 -10.66 % respectively. The predominant unsaturated fatty acid present in the oils is oleic acid ranging from 41.96 – 45.65 %. For the chemical parameters, the peroxide values (1.82 - 2.23 %) meq/kg, acid values (5.00 – 5.50) mg/KOH/g decreased with fruit maturity. For phospholipids, phosphatidyl choline (380 – 451 mg/100 g) and phosphatidyl ethanolamine (217.42 - 342.63 mg/100 g) having the highest quantities, they all increased with fruit maturity except sphingomyelin and phosphatidic acid. Stigmasterol, sitosterol and cholesterol contents of the oils decreased with fruit maturity while Δ-5-avenasterol, campesterol and the cholestanol contents increased with fruit maturity. Sitosterol and stigmasterol and had the highest values at 345.81 - 386.96 mg/100 g and 83.70 – 137.09 mg/100 g respectively. Conclusively, the kernel oils have potential for use as domestic and industrially as a non-conventional source of vegetable oil in chocolate and confectionery products.