This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid-faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid-fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35°C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2-diphenyl-1-picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC 50 ) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a healthpromoting food in human diets.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.