Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

Yamoneka, Juste; Kamba, Paul Malumba; Blecker, Christophe; Gindo, M.; Richard, Gaëtan; Fauconnier, Marie‐Laure; Lognay, Georges; Danthine, Sabine

doi:10.1016/j.lwt.2015.06.035

Cited by 23 publications

(28 citation statements)

References 27 publications

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“…() and Yamoneka et al . () have also reported LaMM, LaLaM, MMM, MMP, and LaLaLa as the main constituents in the fat determined by HPLC‐ELSD. In their study, TAGs were only identified based on authentic standards without further quantitation.…”

Section: Resultsmentioning

confidence: 96%

“…Even after tempering and storage, Yamoneka et al . () have observed β' 1 ‐crystals as the polymorphic form present in I. gabonensis kernel fat.…”

Section: Resultsmentioning

confidence: 97%

“…The fat was completely molten at 45 °C (SFI 0.4 ± 0.1%). The results were consistent with those of I. gabonensis and I. malayana kernel fats reported in the literature (Bandelier et al ., ; Yamoneka et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…a. Melting initiated at 25.0 ± 1.2 °C and was completed at high 42.1 ± 0.6 °C, thus being in accordance to the literature (Silou et al ., ; Yamoneka et al ., ). The offset temperature of I. gabonensis kernel fat even exceeded those of palm kernel and coconut fat (25.3–29.0 °C) and resembled that of refined palm oil (40.6 °C) (Tan & Che Man, ).…”

Section: Resultsmentioning

confidence: 99%

“…Concomitantly, an increase in HDL cholesterol was observed in obese participants following the consumption of encapsulated I. gabonensis seed extract over a period of 1 month. Although the health-promoting effects of I. gabonensis extracts have been intensely studied, previous reports on the analytical characterisation of lipids only dealt with major fatty acids, triacylglycerols (TAGs), phytosterols, and tocochromanols, respectively (Meara & Patel, 1950;Silou et al, 2011;Ifeduba et al, 2013;Yamoneka et al, 2015). Detailed studies into the lipid composition, including minor constituents, are lacking to date.…”

Section: Introductionmentioning

confidence: 99%

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Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat

Lieb

Schuster

Schmarr

et al. 2018

Int J of Food Sci Tech

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Summary Irvingia gabonensis kernels are a promising oleiferous source. Their total lipid content was 72.3%. C14:0 and C12:0 represented the most abundant fatty acids. Triacylglycerols with ECN 32 and 46–48 were identified for the first time by HPLC‐DAD‐ESI‐MSn. Comprehensive GC‐FID and GC‐MS analyses revealed novel insights into minor lipids like phytosterols and tocochromanols. Among the latter, γ‐tocopherol was found to be the major vitamer. β‐Sitosterol and stigmasterol were the prevailing phytosterols in the kernel fat. The high saturation level of the fat resulted in a sharp differential scanning calorimetry melting curve with a high melting temperature of 42.1 °C. The fat remained solid over a wide temperature range and still contained 66.6% solid fats at 35 °C. Consequently, kernels of the African mango provide a viable source for the recovery of solid fats applicable in the food industry as sustainable alternatives to replace palm‐based fats or hardened vegetable oils.

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Section: Resultsmentioning

confidence: 96%

“…Even after tempering and storage, Yamoneka et al . () have observed β' 1 ‐crystals as the polymorphic form present in I. gabonensis kernel fat.…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat

Lieb

Schuster

Schmarr

et al. 2018

Int J of Food Sci Tech

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Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute

Yamoneka

Kamba

Lognay

et al. 2018

Euro J Lipid Sci & Tech

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In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).

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Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact

et al. 2021

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Mango seeds from agro‐industry represents an environmental problem due to the amounts of by‐products produced. Conversely, poly (lactic acid) (PLA) is a potential green alternative to conventional plastics. The goal of this study aimed to develop a biocomposite based on PLA and mango’s by‐product for rigid packaging. Six biocomposites are obtained by extrusion/injection processing using formulations with PLA as a matrix and up to 20% by weight of mango seed’s by‐products. The materials are characterized by chemical and physical analysis; scanning electron microscopy/energy dispersive X‐ray, X‐ray diffraction; Fourier transform infrared spectroscopy (FTIR); thermal gravimetric analysis/differential thermogravimetry; differential scanning calorimetry (DSC), and mechanical analysis. FTIR bands and DSC transitions related to starch are higher in the kernel, while more cellulose bands are found in the integument. Kernel presented thermal degradation in the biocomposites, the sample PLA+20 wt% kernel. For the other compositions, it is possible to observe that they could keep their morphology. Significant improvements in both mechanical and barrier properties are found in the formulation with 20 wt% integument (up to 38% in elastic modulus). Therefore, this study suggests that biocomposites developed from PLA / Integument / Kernel have potential as a new biomaterial for rigid food packaging systems.

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Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

Cited by 23 publications

References 27 publications

Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat

Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat

Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute

Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact

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