Positional distribution of the fatty acids in the triglycerides of mango (Mangifera indica) kernel fat

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.

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

“…The lower saponification value of Apple mango variety could be due to the higher content of stearic acid (C 18:0 ) than that contained in the other studied varieties. However, the saponification values investigated for Waterlily (195.5),Chokonan (194.6),and Sala (190.7) mango varieties were in close agreement with those of Kent (195.9), Aroenanis (195), Kanchamitha (194),Misrakanta (191),and Kagege (190.2) mango varieties (Ali et al, 1985;Muchiri et al, 2012;Van Pee, Boni, Foma, Holyaerts, & Hendrikx, 1980 (Ali et al, 1985;Hussain, Haque, Gafur, A1i, & A1i, 1983;Muchiri et al, 2012;Solís-Fuentes & Durán-de-Bazúa, 2004). Thus, the saponification values of studied mango varieties (189.9-195.5) were in good agreement with those of kokum butter, hemp seed oil, corn oil, flax seed oil, and apricot kernel oil and were not so significantly different from those of sesame seed oil, shea butter, and illipe butter.…”

Studies of Fatty Acid Composition, Physicochemical and Thermal Properties, and Crystallization Behavior of Mango Kernel Fats from Various Thai Varieties

“…The SMP of ND was the highest 31.7 followed KS 31. 3 , KM 30.5 and AR 30.3 . The SMP is related to the type of fatty acid composition of TAGs, which are the main components of fats and oils.…”

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

“…Solis-Frentes and Duran-de-Bazua (2004) reported notable similarities between the melt and crystallization profiles and solid fat content of MKF and CB. MKF has been reported to contain high content of stearic and oleic acids (Narasimha Char et al 1977;Van Pee et al 1980;Lakshminarayana et al 1983;Ali et al 1985;Solis-Frentes and Duran-de-Bazua 2004). The fat has also been reported to have a high SOS content with C 18:1 being most abundant acid in the middle sn-2 position (Holcapek et al 2005).…”