Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties.
Pee W. M. van, Boni L. E., Foma M. N., Hendrikx A.
Author Affiliation: Leuven University, 3030 Heverlee, Belgium.
Journal of the Science of Food and Agriculture 32 : 485-488
Abstract : The kernels of 13 different mango varieties were examined. Depending on the cv. they contained from 6.8 to 12.6% fat, 5.2 to 6.3% protein and 1.4 to 2.0% ash on a moisture-free basis. The fat was yellow-coloured and melted at 32.5-35.8 deg C. Stearic and oleic acids constituted about 85% of the total fatty acids. The ratio of stearic to oleic acids varied according to cv. from 0.56 to 0.97. The remaining fatty acids were, in decreasing order of abundance, palmitic, linoleic, arachidic and linolenic. Oleic and linoleic acids represented about 88 and 10%, respectively, of the fatty acids incorporated at the sn-2-position of the triglycerides.