Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia

Abstract

This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79-52.27 g I2/100 g, 181.4-194.5 mg KOH/g, 5.15-6.26 mg KOH/g, 1.05-1.32 meq O2/kg, and 31.0-35.2°C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.

Characterization of the physicochemical properties of mango ( Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques

“…The Dragon variety mango contains higher percentages of stearic acid (46.06%-50.53%) compared to Latin American varieties (35.10%-38.50%) and 36 Indian varieties (27%-45%) (Lakshminarayana et al, 1983;Lieb et al, 2019). Oleic acid content (38.56%-41.43%) of the Dragon mango kernel was comparable to the Malaysian Manila variety (38.14%), Thai Nam Dok Mai, Keaw-Sawoey, and Falan varieties (38.80%-41.60%), and six Indian varieties (38%-41%; Jahurul et al, 2020;Lakshminarayana et al, 1983;Lieb et al, 2019;Sonwai & Ponprachanuvut, 2014). In contrast, the three Thai varieties and four Kenyan varieties had a higher content of oleic acid compared to the Dragon variety mangoes in this study (Muchiri et al, 2012;Sonwai & Ponprachanuvut, 2014).…”

“…These findings were for 2 Costa Rican varieties (10.70%–11.90%), 11 Indian varieties (9.90%–12.60%), and 3 Kenyan varieties (9.70%–10.40%; Lakshminarayana et al, 1983; Lieb et al, 2019; Muchiri et al, 2012). Besides geographical variations, the maturity of the fruit also affects the fat content where ripe mangoes have higher fat content than unripe mangoes (Jahurul et al, 2020).…”

“…Besides geographical variations, the maturity of the fruit also affects the fat content where ripe mangoes have higher fat content than unripe mangoes (Jahurul et al, 2020).…”