Utilisation of mango seed kernel (Mangifera indica) as a source of oil.
Moharram Y. G., Moustafa A. M.
Author Affiliation: Alexandria University, Alexandria, Egypt.
Food Chemistry 8 : 269-276
Abstract : Analyses of the fat from mango kernel were compared with those of cotton seed oil, cocoa butter and 2 commercial substitutes for cocoa butter. Data are tabulated on chemical and physical constants, triglycerides, fatty acids and phospholipids. Mango fat closely resembled cocoa butter, especially in the lipid components. About 90% of the unsaturated fatty acid in both materials was oleic acid. Mango fat contained twice as much linoleic acid as did cocoa butter and had a higher iodine value (possibly due to its greater content of saturated fatty acids).