Physicochemical study of kernel oils from ten varieties of Mangifera indica (Anacardiaceae) cultivated in Cote dIvoire

Abstract

Mango consumers only use pulp and consider the kernel as wastes. This study aims to valorize the kernel of mango (Mangifera indica). In this study, the kernel of ten mango varieties (Ruby, Kent, Retard, Key, Assabony, Smith tête de chat, Smith normal, Palmer, Governeur and Aravia) collected at Yamoussoukro in the center of Cote d'Ivoire were used. The oils of these kernels were extracted by maceration method. Their physicochemical properties were determinate using standard methods. The yields of oils extracted are higher than 10%. The acid value of these oils varies from 2.50±0.25 to 27.06±0.35 mg of KOH/g, the saponification value ranges between 164.17±1.30 and 199.21±0.32 mg of KOH/g, iodine value varies from 36.38±0.96 to 54.46±0.54 g of iodine per 100 g of fat and the refractive index ranges between 1.458±0.001 and 1.480±0.002. The water and volatile matter content are varying between 1.08±0.19 and 12.30±0.46%. The study of the lipid composition of these fats showed a significant presence of fatty acid and unsaponifiables. The major fatty acids are palmitic acid (6.77-12.80%), stearic acid (36.36-45.76%), oleic acid (43.20-52.42%) and arachidic acid (0.85-1.65%). The major unsaponifiables are ergosterol (1.94%), sitosterol (78.65%), stigmasterol (10.67%), campesterol (5.33%) and 3-hydroxy-pregn-5-en-20-one (3.39%). The results of the study indicated that mango kernel oils could be used in cosmetics and also in human nutrition for prevention against arteriosclerosis and cardiovascular diseases.

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

“…Low iodine values of the MKOs reflect their higher resistance to oxidation and longer shelf-life. 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. , The present IV values of MKOs are quite comparable to those reported for Thai mangoes but less than those of Nigerian, Malaysian, Saudi, Bangladeshi, Iranian, and Cote d’Ivoire mangoes. ,,,,,, 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)…”

“…The color of MKOs, as determined by a tint meter, in terms of yellow and red units, is quite acceptable as far as edible and industrial applications are concerned. 13,15,18,23,27,32 but higher than those reported for Nigerian, Kenyan, and Thai mangoes. 7,25,33 The refractive index (RI) increases with the unsaturation or with the presence of secondary functional groups on the fatty chains.…”

“…The present MKO yields are in good agreement with those of some mango varieties studied previously in the literature (10.61–6.39 g/100 g) ,,, but less than those of other reported mango varieties (19.6–7.6 g/100 g). ,,, In comparison with some other commercial oils, the MKO yield is less than those of palm oil (30.2%), hemp seed oil (32.4%), and soya bean oil (21.4%). − However, considering the fact that MKOs are derived from under-utilized waste material, the low yield may be acceptable as the seeds are abundantly available for use at almost no cost; therefore, the mango seed kernel has considerable potential as a source of oil in the vegetable oil industry. The color of MKOs, as determined by a tint meter, in terms of yellow and red units, is quite acceptable as far as edible and industrial applications are concerned.…”

“…It is estimated that several metric tons of mango seeds are yielded and wasted every year regardless of their nutritive and medicinal importance . Traditionally, mango seeds (kernels) are used against gastrointestinal pathogens, particularly in children, and as an antidiarrheal agent . It has also been reported to have anticarcinogenic activity against breast and colon cancer as well as antibacterial activity against both types of bacteria, i.e., Gram-positive and Gram-negative bacteria .…”

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

“…These are eco‐friendly techniques and are associated with decreased processing duration, lower consumption of solvent, and enhanced quality of the final product (Bimakr, Ghoreishi, et al, 2019). A number of previous studies have reported the extraction of mango kernel butter using conventional techniques (Abdel‐Razik et al, 2012; Kassi et al, 2019; Nzikou et al, 2010) while limited studies have been undertaken for comparative evaluation of various green techniques including ultrasound‐assisted extraction (UAE), microwave‐assisted extraction (MAE), and SCFE for the extraction of mango kernel butter. Among all the novel techniques, ultrasonication could be a simple and cost‐effective substitute for conventional techniques (Bimakr, Ganjloo, & Noroozi, 2019).…”