Varietal variations in content, characteristics and composition of mango seeds and fat

Abstract

Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango (Mangifera indica) fruit. The seed in fruit amounted to 3-25% and kernel in seed 54-85% on an as-is basis. The contents of fat, protein and ash in kernel ranged 3.7-12.6, 4.0.8.1 and 1.O-3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8 and unsaponifiahles from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3-18; 17:0, traces-2.0; 18:0, 24-57; 18:1, 34-56; 18:2, 1-13 and 20:0, traces-4 (area %).

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

“…The amounts of major fatty acids of MSK fat determined in this study were in close agreement with that reported by Ali et al (1985) and Abdalla et al (2007), but the amounts varied to a small extent from those reported by Muchiri et al (2012). Moreover, the concentrations of C 18:3 and C 20 in MSK fats were also good in line with that reported by Ali et al (1985) and Lakshminarayana et al (1983) for different mango varieties. However, the investigated fatty acid profiles of the promising MSK fats were also good in line with that reported by many researchers in the literature (Abdalla et al, 2007;Ali et al, 1985;Lakshminarayana et al, 1983;Solís-Fuentes & Durán-de-Bazúa, 2004).…”

“…Moreover, the concentrations of C 18:3 and C 20 in MSK fats were also good in line with that reported by Ali et al (1985) and Lakshminarayana et al (1983) for different mango varieties. However, the investigated fatty acid profiles of the promising MSK fats were also good in line with that reported by many researchers in the literature (Abdalla et al, 2007;Ali et al, 1985;Lakshminarayana et al, 1983;Solís-Fuentes & Durán-de-Bazúa, 2004). The fatty acid compositions of the studied MSK fats were comparable in the contents of C 16 , C 18:0 , and C 18:1 with those of sal, shea, kokum, and illipe butter, but varied with respect to other component fatty acids.…”

“…The possible explanation of these variations of the total fat contents in MSK may be due to the different mango varieties and geological condition of the regions. However, the MSK fats found in Apple (137 g/kg) and Sala mango kernel (121 g/kg) were comparable with the figures reported by Lakshminarayana et al (1983) for Fernandis (126 g/kg), Muchiri et al (2012) for Kent (104 g/kg) and Boribo (100 g/kg), and Ali et al (1985) for Lakhanvoge mango varieties (100 g/kg). Moreover, the fat contents of Waterlily (117 g/kg), Elephant (105 g/kg), and Arumanis mango varieties (87 g/kg) were also similar as compared to those results reported by Lakshminarayana et al (1983) for Lohera (119 g/kg), Solís-Fuentes and Durán-de-Bazúa (2004) for Manila (94 g/kg), and Muchiri et al (2012) for Dodo (97 g/kg) and Kagege mango varieties (85 g/kg).…”

“…The acid values of Apple (5.12), Arumanis (4.58), Elephant (4.41), and Chokonan (3.83) mango varieties were similar as compared to Kagege (5.46) and Boribo (4.94) mango varieties (Muchiri et al, 2012). Moreover, the acid values found for Sala (3.57) and Waterlily (3.23) were comparable to that of Baramasi (3.8) and Hamlett (3.5) varieties (Lakshminarayana et al, 1983). However, the studied acid values of six MSK fats were a little bit higher than that of cocoa butter, tallow butter, illipe butter, and palm oil while it were lower than that of shea butter.…”

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

“…Solis-Frentes and Duran-de-Bazua (2004) reported notable similarities between the melt and crystallization profiles and solid fat content of MKF and CB. MKF has been reported to contain high content of stearic and oleic acids (Narasimha Char et al 1977;Van Pee et al 1980;Lakshminarayana et al 1983;Ali et al 1985;Solis-Frentes and Duran-de-Bazua 2004). The fat has also been reported to have a high SOS content with C 18:1 being most abundant acid in the middle sn-2 position (Holcapek et al 2005).…”