The kernels of 13 different mango varieties were examined. The kernels contained, depending on variety, from 6.8 to 12.6 % fat, 5.2 to 6.3 % protein (N x 6.25) and 1.4 to 2.0% ash on a moisture-free basis. The fat was yellow-coloured and melted at 32.5-35.8"C. Stearic and oleic acids constitute about 85% of the total fatty acids.The ratio of stearic:oleic acids varied according to variety from 0.56 to 0.97. The remaining fatty acids are, in decreasing order, palmitic, linoleic, arachidic and linolenic acids. Oleic and linoleic acids represented about 88 and lo%, respectively, of the fatty acids incorporated at the sn-2-position of the triglycerides.

No abstract

Triglycerides of mango seed kernel fat contain, depending on the variety, 32.4–44.0% of stearic acid and 43.7–54.5% of oleic acid. Palmitic and linoleic acids represent, respectively, 5.9–9.1% and 3.6–6.7% of the fatty acids. The triglycerides also contain minor amounts of arachidic and linolenic acids. Palmitic, stearic and arachidic acids were almost exclusively distributed among thesn‐1‐andsn‐3‐positions. Oleic acid represented 85–89% of the fatty acids at thesn‐2‐position. Oleic acid at thesn‐1‐ andsn‐3‐positions showed a preference for thesn‐1‐position. Linoleic acid was mainly esterified at thesn‐2‐position. The amounts of saturated fatty acids, i.e., palmitic and stearic acids, and of oleic acid, at thesn‐1‐ and sn‐3‐positions, were linearly related to their respective contents in the total triglycerides.

The distribution of fatty acids between the sn-l-, sn-2-and sn-3-positions of the triglycerides from the oils of eight African peanut varieties has been determined. The saturated fatty acids and eicosenoic acid occur almost exclusively at the sn-1-and sn-3-positions. The sn-l-position contained slightly more palmitic acid than the sn-3-position. The fatty acids with a chain length exceeding 18 carbons were preferentially incorporated in the sn-3-position. Linoleic acid was preferentially esterified at the sn-2-position, whereas oleic acid was equally distributed among the three positions. The amount of the saturated fatty acids, i.e., palmitic and stearic acid, and of oleic acid and linoleic acid incorporated in the sn-l-, sn-2-and sn-3position, were each linearly related to their respective content in the triglycerides.