Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

Abstract

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.

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

“…The iodine value determined for BKF is shown in Table 3. The iodine value for BKF in this study was higher compared to the reported iodine values for some mango seed fats by Momeny et al (2013), Jahurul et al (2014b) and for commercial CB by Chaiseri & Dimick (1989). Conversely, it was lower when compared to the reported iodine values for zebda, balady and succary mango fats by Abdalla et al (2007).…”

“…Arachidic, linoleic and linolenic acids were the remaining fatty acids (Table 1). The major fatty acids content of BKF was in close agreement with that of mango seed fats reported by Abdalla et al (2007), Momeny et al (2013) and Jahurul et al (2014b). However, the contents varied to a small extent from those reported by Muchiri et al (2012) for different mango varieties.…”

“…The iodine value for BKF in this study was higher compared to the reported iodine values for some mango seed fats by Momeny et al . (), Jahurul et al . () and for commercial CB by Chaiseri & Dimick ().…”

Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats

“…Regarding the fat phase, in conformity to various studies, palmitic, stearic and oleic acid were the three major fatty acids in all sampled mango fats [9,12,45,47]. Due to seasonal and varietal variation, the relative fatty acid composition may alter.…”

“…The StOSt content gives an indication of the heat resistance, hence, fats enriched in this fraction act as cocoa butter improver and decrease the tempering time of chocolate [7,9]. For more than three decades, mango kernels from different varieties/origins has inspired a lot of researchers to study its fat phase (MF) showing both physically and chemically similitude to that of cocoa butter [9][10][11][12][13][14][15][16]. Only one study was conducted on MF composition from Vietnamese origin [17].…”