Mango (Mangifera indica L.) Seed and Its Fats

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

“…Approximately 77% of mango producers are located in Asia, 13% in America and 9% in African countries (FAOSTAT ). More than a thousand varieties of mango are available in the world, but only few of them are cultivated for industrial and commercial use (Solís‐Fuentes & Durán‐ de‐Bazúa, ). Depending on cultivars and processed products, by‐products from mango industry represent 35–60% of the total weight of the fruit (Jahurul et al ., ).…”

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

“…Mango kernel lipids composition indicates the presence of 52–56% unsaturated fatty acids with the largest share of oleic acid (46.22%) while 44–48% saturated fatty acids which mainly contains stearic acid (37.73%). Several studies have revealed higher iodine value and lower trans fatty acid contents in mango kernel oil that characterize it as a good quality oil for health (Fahimdanesh & Bahrami, ; Kittiphoom, ; Solis‐Fuentes & Duran‐de‐Bazua, ). Literature is not scant to suggest food application of kernel seed oil in the form of blends with the lipids of plants and animal origin and as shortening replacement for manufacturing baked goods on the basis of its promising physic chemical and functional features (Abdel‐Razik, Ashoush, & Yassin, ; Mohamed & Girgis, ; Nadeem, Imran, Iqbal, Abbas, & Mahmud, ; Nzikou et al, ).…”

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

“…This interest is due to their unique physical and chemical characteristics, in addition to their fatty acid constituents which are similar to those of cocoa butter, illipe, shea, kokum, and sal butter (Hemavathy et al, 1988;Muchiri, Mahungu, & Gituanja, 2012). Another most important advantage of MSK fat is that it contains no trans fatty acids which are responsible for the development of various diseases and have several adverse effects on human health (Solís-Fuentes & Durán-de-Bazúa, 2011). However, it is a promising and safe natural source of edible fats.…”

“…According to Food and Agriculture Organization (FAO, 2004), mango fruit occupied fifth rank in total world production among all major fruit crops. Recently, Solís-Fuentes and Durán-de-Bazúa (2011) reported that about 28.5 million metric tons of mango fruits are produced and traded in the world annually. Commercially, mangoes are produced in over 103 countries; among them India, China, Thailand, Mexico, Indonesia, Pakistan, Brazil, Philippines, Nigeria, Egypt, and Australia are the major mango growing countries contributing about 85% of the world's mango production (FAO, 2007;Vasanthaiah, Ravishankar, & Mukunda, 2007).…”

“…12, No. 1, 97-103, http://dx.doi.org/10.1080/19476337.2013 varieties, the seed represents 10-25% of the weight of the total fruit and the kernel represents 45-85% of the seed and about 20% of the whole fruit (Arogba, 1997;Hemavathy, Prabhakar, & Sen, 1988;Solís-Fuentes & Durán-de-Bazúa, 2011). On a dry basis, mango seed kernel (MSK) contains about 71-150 g/kg crude fat (Abdalla et al, 2007;Ali, Gafur, Rahman, & Ahmed, 1985;Gunstone, 2011).…”