Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

Jahurul, M.H.A.; Zaidul, I.S.M.; Norulaini, N.A. Nik; Ferdosh, Sahena; Jaffri, Juliana Md.; Omar, A.K. Mohd

doi:10.1080/19476337.2013.801038

Cited by 51 publications

(89 citation statements)

References 28 publications

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“…During storage for 60 days, the iodine value increased by around 10% (Table ). The saponification values of the MSKF samples tested were similar to those of commercially utilized cocoa butter, which range from 191 to 198 mg KOH/g fat (Jahurul et al., ; Table ). The relatively low acidity of MSKF means that neutralization is not required prior to its use in food products (Abdalla et al., ).…”

Section: Resultssupporting

confidence: 54%

“…Jahurul et al. () noted a higher percentage of FFA in mango kernel fat extracted using supercritical CO 2 than in solvent‐extracted mango fat.…”

Section: Resultsmentioning

confidence: 99%

“…For 11 Chinese‐grown cultivars, iodine values were reported in the range of 42.20 ± 0.01 to 60.65 ±2.32 g I 2 /100 g fat (Jin et al., ). Iodine value and saponification value of cultivars from Egypt and Kenya were in the ranges 42.90 to 52.69 and 51.08 to 56.79 g I 2 /100 g fat and 189.9 to 190.7 and 188.8 to 195.9 mg KOH/g fat, respectively (Jahurul et al., ; Muchiri et al., ). Kittiphoom and Sutasinee () reported comparable values of physicochemical properties of MSKF extracted using petroleum ether.…”

Section: Resultsmentioning

confidence: 99%

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Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Naeem

Shabbir

Khan

et al. 2019

Journal of Food Science

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Cocoa butter is a key ingredient in many chocolate products but its partial substitution with mango (Mangifera indica L.) seed kernel fat (MSKF) has the potential to reduce chocolate production costs and improve shelf‐life. Here, MSKF was extracted from three cultivars of mango grown in Pakistan: Lal Badshah, Anwar Retual, and Chaunsa. Physicochemical and antioxidant properties of the MSKF samples were studied at 0, 30, and 60 days of storage at 30 °C, a temperature reflecting typical storage conditions in the tropics. Overall, the Lal Badshah MSKF had the most favorable physicochemical properties, including the highest DPPH antioxidant activity among the three cultivars. Thus, Lal Badshah MSKF was used to formulate cocoa butter substitute chocolate (CBSC), substituting the cocoa butter at 20 to 80 g/100 g. CBSC had a lower value for hardness (3.80 N) compared with the control chocolate (4.42 N). Color values L*, a*, and b* were not significantly affected by the different rates of substitution or by length of storage. Oxidative stability and antioxidant potential of CBSC increased with both higher substitution levels of MSKF and length of storage. The results suggest that MSKF can be utilized as a cocoa butter substitute at levels up to 60 g/100 g. This potential for substitution is particularly valuable for tropical regions where refrigerated storage may not be available or financially viable. Practical Application Mango seed kernel fat (MSKF) has potential to be used as a cocoa butter substitute in confectionery products, particularly chocolate. The mango industry could utilize fat extraction from mango seeds, which are normally a waste product, for value adding.

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Section: Resultssupporting

confidence: 54%

“…Jahurul et al. () noted a higher percentage of FFA in mango kernel fat extracted using supercritical CO 2 than in solvent‐extracted mango fat.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Naeem

Shabbir

Khan

et al. 2019

Journal of Food Science

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“…Esto se presenta porque al aumentar la presión, el CO 2 SC experimenta un incremento en su densidad, lo que se ve reflejado en un mayor poder de solvatación ante la matriz de extracción (Castro et al, 2010). Este efecto tambien ha sido reportado en la extracción de aceite de semillas de maracuyá (Cardoso de oliveira et al, 2013), almendra de mango (Jahurul et al, 2014) y aceite de café (Hurtado et al, 2016). Teniendo en cuenta la interacción de la presión y la temperatura, se puede establecer que al trabajar a presiones bajas (20 MPa), al aumentar la temperatura de 313 K a 333 K, se observa una disminución en el rendimiento.…”

Section: Efecto De Las Condiciones De Extracción Del Co 2 Sc Sobre Elunclassified

“…El ácido oleico es un ácido graso monoinsaturado de la serie omega 9 y se encuentra en mayor proporción en el aceite de oliva; es muy aplicable en la industria por su efecto hipocolesterolémico y tiene una mayor estabilidad a la oxidación que los ácidos grasos poliinsaturados (Arslan, 2007). Estos ácidos grasos son benéficos para la salud, ya que se ha demostrado que están relacionados con la prevención del cáncer, la reducción de enfermedades cardiovasculares y la hipertensión (Arslan, 2007;Sahena et al, 2009;Jahurul et al, 2014). Además son muy importantes en la industria debido a sus múltiples propiedades y aplicaciones (Rabasco y González, 2000;Schiepers et al, 2009).…”

Section: Perfil De áCidos Grasos Del Aceite De Semillas De Guayaba Exunclassified

Efecto de la Presión y la Temperatura de Extracción con CO2 Supercrítico Sobre el Rendimiento y Composición de Aceite de Semillas de Guayaba (Psidium guajava)

2016

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ResumenSe evaluó la extracción de aceite de semillas de guayaba con CO 2 supercrítico utilizando un diseño central compuesto, con el fin de determinar el efecto de la presión (20-35 MPa) y la temperatura (313-333 K), sobre el rendimiento del aceite y su composición. Se trabajó con un flujo de CO 2 constante de 30 g/min y un tiempo de extracción de 150 minutos. Los aceites obtenidos fueron analizados por cromatografía de gases de acuerdo a su perfil de ácidos grasos. Los resultados obtenidos permitieron establecer que la presión ejerció un efecto significativo sobre el rendimiento y se alcanzó un valor óptimo de 13,9 % p/p al operar a 35,7 MPa y 325 K. Los ácidos grasos identificados fueron los ácidos linoleico, palmítico, oleico y esteárico. La presión ejerció un efecto estadísticamente significativo sobre el contenido de ácido palmítico, el cual disminuyó con el aumento de la presión. Palabras clave: guayaba; aceite de semillas; extracción con fluidos supercríticos; diseño central compuesto; composición de ácidos grasos Effect of Pressure and Temperature of Extraction with Supercritical CO 2 on the Yield and Composition of Guava Seed Oil (Psidium guajava) AbstractThe effect of the pressure (20-35 MPa) and temperature (313-333 K) of extraction with supercritical CO 2 on the yield and composition of guava seed oil using a central composite design was evaluated. The flow of CO 2 and the extraction time were fixed at 30 g/min and 150 minutes, respectively. The oils obtained were analyzed by gas chromatography according to their fatty acid profile. The pressure had a significant effect on the yield. The optimum conditions were 35,7 MPa and 325 K obtaining 13,9 % w/w on the oil yield. The fatty acids identified were linoleic, palmitic, oleic and stearic acids. The pressure showed a statistically significant effect on the content of palmitic acid, decreasing it when the pressure increased.

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Mango

Singhania,

Bishnoi

2024

Nutraceuticals From Fruit and Vegetable Waste

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Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

Cited by 51 publications

References 28 publications

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Efecto de la Presión y la Temperatura de Extracción con CO2 Supercrítico Sobre el Rendimiento y Composición de Aceite de Semillas de Guayaba (Psidium guajava)

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