Mango components and kernel oils.
Zeeshan Ali, Siddiqui H. L., Shahnaz Hamid
Author Affiliation: Applied Chemistry Research Centre, PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan.
Science International (Lahore) 19 : 51-54
Abstract : Three cultivars of mango (Chaunsa, Sindhri and Desi) from India were used to evaluate mango components and kernel oils. The parameters tested included percentages of pulp and peel (87.7-92.5%), hulls (1.4-3.3%), moisture (3.0-4.2%), meal (2.8-4.9%) and oil (0.3-0.5%) on weight basis. The oil yield (weight basis) of powder-dried kernel was 9.6-11.8%. The statistical data of components is useful for the industrial use of mangoes. The fatty acid composition of the 3 cultivars included C12:0 (0.13-0.17%), C14:0 (0.20-0.50%), C16:0 (8.91-10.10%), C16:1 (0.05-2.70%), C18:0 (42.03-49.20%), C18:1 (30.27-39.05%), C18:2 (3.18-6.21%), C18:3 (3.24-4.72%), C20:0 (0.45-0.83%), C20:1 (0.12-0.32%), C22:0 (0.24-0.64%), C22:1 (0.03-0.28%), C24:0 (0.12-0.89%) and C24:1 (0.02-0.13%), which have not been previously reported. Mango kernel olein is recommended for edible oil production, and stearin may also be used for edible purposes (preparation of margarines, shortenings and semisolid fat after inter-esterification and blending with other oils).