Characterization of the physicochemical properties of mango (Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques. Issue 8 (23rd June 2022)

• Record Type: Journal Article
• Authors: Mokbul, Mansura; Cheow, Yuen Lin; Siow, Lee Fong
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 8(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-06-23
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16799
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Mango kernel fat (MKF) that is high in monounsaturated triacylglycerols is a potential cocoa butter alternative. This study aimed to investigate the yield and physicochemical properties of Dragon variety ( Mangifera indica L.) MKF is extracted by supercritical carbon dioxide and Soxhlet. The fatty acid constituent, triacylglycerol constituent, melting and crystallization behavior, and solid fat content (SFC) were analyzed using gas chromatography, high‐pressure liquid chromatography, and differential scanning calorimetry, respectively. The yield was 6.59%–9.65% depending on temperature, pressure, and time. Physicochemical properties for both techniques were comparable. The MKF contained higher levels of stearic acid (primarily StOSt, 1, 3‐distearoyl‐2‐oleoyl‐glycerol) with extraction conditions of 72°C, 30 MPa, and 3 h. Melting and crystallization peaks ranged from 9.84 to 39.13°C and 16.69 to −11.23°C, respectively. SFC was zero between 40 and 45°C. The high StOSt content can aid in fractionation and demonstrates potential in making heat‐resistant fat for use in confectioneries. Novelty impact statement: The current study investigated the effect of different extraction techniques and conditions on the percentages of fat yield of the Dragon variety mango kernel ( Mangifera indica L.), a by‐product of the fruit industry, which has not been previously studied. The highest percentage of fat yield was 9.65% ± 1.1 at 60°C, 30 MPa and 4 h where the yield was comparable and yet was achieved at more energy‐efficient extraction conditions than in previous studies. The current study provides a better understanding of the physicochemical properties of Dragon variety mango kernel fat for various food applications.