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

Sonwai, Sopark; Ponprachanuvut, Punnee

doi:10.5650/jos.ess14036

Cited by 18 publications

(28 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The quantity of the major unsaturated fatty acids determined were oleic acid (14.57 g/100 g) and erucic acid (11.35 g/100 g). The value obtained for oleic acid was low compared to the range of values obtained by Sonwai and Ponprachanuvut [38] for fats from various Thai varieties of mango kernels. Oleic acid in foods acts as inflammatory mediator as well as for promotion of antioxidant defense.…”

Section: Resultscontrasting

confidence: 76%

“…The presence of minor fatty acids in the unrefined oil accounted for the remaining 19.00 g/100 g reported as others (Table 3). Behenic acid was found to be 1.34 g/100 g. This value was higher than the range of 0.25-0.32 g/100 g obtained by Sonwai and Ponprachanuvut, [38]. The presence of behenic acid would make the seed oil useful as hair conditioner and moisturizer.…”

Section: Resultsmentioning

confidence: 56%

See 1 more Smart Citation

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Oyeleke

Olawale

Ajao

et al. 2020

AFSJ

View full text Add to dashboard Cite

Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by Gas Liquid Chromatographic (GLC) method. The results of the physicochemical properties gave the followings: Specific gravity (0.87±0.04 g/cm3), refractive index (1.46±0.02 at 30°C), viscosity (53.12±0.08 mpal/sec), acid value (69.17±0.12 mg/g), peroxide value (1.86±0.02 meg O2/kg), saponification value (81.59±0.18 mg/g), iodine value (41.78±0.04 mg/100 g) and unsaponifiable matter (1.61±0.02%). The antioxidant analysis gave 2,2diphenyl picryl-1-hydrazyl radical scavenging capacity (DPPH) as (62.13±0.13%), ferric reducing antioxidant power (FRAP) (0.63±0.01%) and phenols (0.63±0.01%). The extracted oil was found to contain 64% saturated, 32% unsaturated and 4% polyunsaturated fatty acids. Margaric (23.74 g/100 g) and erucic acids (11.35 g/100 g) were the main saturated and unsaturated fatty acids, respectively in the seed oil. The overall results revealed that Allamanda cathartica seed oil is a potential source of plant oil alternative to the existing sources of oils.

show abstract

Section: Resultscontrasting

confidence: 76%

Section: Resultsmentioning

confidence: 56%

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Oyeleke

Olawale

Ajao

et al. 2020

AFSJ

View full text Add to dashboard Cite

show abstract

“…The range for the total fat content in studied mango varieties was considered as moderate when compared with other mango varieties from various origin. The total fats obtained in this study were higher than those results reported by Van Pee et al, (1981) for one Zairean variety (6.8%), Lakshminarayana et al (1983) for 16 Indian varieties (3.7%-6.8%), Sonwai and Ponprachanuvut (2014) for three Thai varieties (5.73%-6.40%), Jin et al 2016for three Chinese varieties (5.65%-6.75%), and Lieb et al 2019for one Thai variety (5.4%). In contrast, the results reported by…”

Section: Total Weight Seed Kernel and Fat Contentscontrasting

confidence: 77%

“…Thailand (6.24%-7.69% and 6.7%-8.8%), and Latin America (6.5%-8.5%) (Lieb et al, 2019;Sonwai & Ponprachanuvut, 2014;Van Pee et al, 1981).…”

Section: Fatty Acidsmentioning

confidence: 99%

“…Meanwhile, MKFs from different mango varieties of certain origins for example, Zaire, India, Bangladesh, Iran, Kenya, Thailand, and China have been studied (Ali, Gafur, Rahman, & Ahmed, 1985;Fahimdanesh & Bahrami, 2013;Jin et al, 2016;Lakshminarayana, Rao, & Ramalingaswamy, 1983;Lieb et al, 2019;Muchiri et al, 2012;Sonwai & Ponprachanuvut, 2014;Van Pee, Boni, Foma, & Hendrikx, 1981). Moreover, this can be helpful in encouraging fully utilization of mango resources, and thus, reducing disposal of mango waste.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia

Jahurul

Norazlina

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79-52.27 g I2/100 g, 181.4-194.5 mg KOH/g, 5.15-6.26 mg KOH/g, 1.05-1.32 meq O2/kg, and 31.0-35.2°C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.

show abstract

Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties

Kouassi,

Alabi,

Purcaro

et al. 2023

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Mango (Mangifera indica L.) seeds is an interesting source of fat, rich in stearic (St) and oleic (O) acid with three major triacylglycerols (TAG): StOSt, StOO, and StLSt. The kernel fat content and quality depend however on the varieties and their origin. The objective of this study was to investigate the crystallization and polymorphic behavior of mango kernel fat extracted from three selected Ivorian varieties which differ in terms of TAG composition: Kent (KT), Djakoumankoun (DN) and Brooks (BR). The isothermal crystallization behavior was examined at 15 and 20°C by pulsed nuclear magnetic resonance, differential scanning calorimetry, x‐ray diffraction (XRD) and polarized light microscope. Under static conditions, DN crystallized faster, followed by BR, then KT. At 15°C, an unusual evolution was observed for both DN and BR, which can be explained by a melt‐mediated polymorphic transition from α into more stable forms. Using a differential scanning calorimetry (DSC) stop‐and‐return technique, different crystallization behaviors were also observed. Isothermal XRD experiments confirmed that the kinetics of the polymorphic transformation was different within the three samples, even if the three fats were β‐3L‐tending. At 15°C, KT transformed from liquid state to stable form without passing through α‐form, while DN and BR crystallized first into α‐from which transformed further to β′, then into stable β‐form. At 20°C, DN and BR crystallized directly from liquid to β′, which later transformed into β‐form while KT did not crystallize under the same conditions. The huge differences observed result from the differences in the TAG profiles, mainly in the StOO and StOSt content.

show abstract

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

Cited by 18 publications

References 17 publications

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia

Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties

Contact Info

Product

Resources

About