Optimization and extraction of oil from mango seed kernel (Mangifera indica)

Abstract

Kernels from the stone of mango (Mangifera indica L.) were separated from outer leather by decortications and dried to evaluate the oil content. Conditions were optimized for oil extraction from mango seed kernel. The influence of various parameters such as temperature, time, volume of n-hexane (solvent) and particle size on oil yield was investigated. The results revealed that oil yield increased with increase in temperature, time and volume of solvent but decreased with the increase in the particle size. Maximum oil yield of 15.20% was obtained at 1 mm size grinded kernel particles with an extraction time of 90 minutes using 25g of mango kernel seed and 250 mL of n-hexane. The proximate composition and characteristics including the un-saponification matter and fatty acid contents of kernel oil were determined. The major fatty acids present in mango kernel were stearic (58.08%), palmitic acid (1.33%) and oleic (17.99%) and linoleic (2.86%). Mango seed kernel oil contained high un-saponifiable matter which could have good potential to be used in cosmetics.

Drying kinetics and mathematical modeling of seeds of two mango varieties at different temperatures and with different pretreatments

“…Of these, mango seeds account for around 10%–85% of the total fruit weight, depending on the variety, as mentioned in several studies 10–12 . A recent report showed that mango seeds make up a high proportion of agroindustrial wastes worldwide annually, accounting for 123 000 tons 1,13 . With an increasing demand for processed mango and mango products, the amount of mango processing waste is expected to increase 2,5,12,14,15 .…”

“…[10][11][12] A recent report showed that mango seeds make up a high proportion of agroindustrial wastes worldwide annually, accounting for 123 000 tons. 1,13 With an increasing demand for processed mango and mango products, the amount of mango processing waste is expected to increase. 2,5,12,14,15 Without proper management, the increasing volume of waste processing leads to multidimensional and transdisciplinary problems, such as health problems and economic and greenhouse gas emissions due to the decomposition of the wastes.…”

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

“…Concerning cheese whey, the primary studies have been related to microbial biomass production [16][17][18], lactose extraction [19,20], production of fermented beverages [21,22], dietary supplements [23,24], biofuels [25][26][27], and ice cream base [28][29][30]. As for mango seed waste, the literature mentions the extraction of oils [31,32], starch [33,34], bioactive compounds [35,36], and biofuels [37,38]. Nevertheless, the combined use of both residues for food production is not very common in Mexico, and there is limited information available when both wastes are employed to create an ice cream base.…”