Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

Yamoneka, J.; Malumba Kamba, Paul; Blecker, Christophe; Gindo, M.; Richard, M; Fauconnier, Marie-Laure; Lognay, Georges; Danthine, Sabine

doi:10.1016/j.lwt.2015.06.035

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Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

Yamoneka, J.; Malumba Kamba, Paul; Blecker, Christophe et al.

2015 • In LWT - Food Science and Technology, 64, p. 989-996

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/186406

DOI
10.1016/j.lwt.2015.06.035

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Keywords :

Irvingia, Lauric fat; Melting behaviour, Crystallization; Polymorphism

Abstract :

[en] African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69e75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the ℬ' 1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.

Disciplines :

Food science

Author, co-author :

Yamoneka, J.

Malumba Kamba, Paul ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Labo. d'Ingénierie des procédés agro-alim.

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Gindo, M.

Richard, M

Fauconnier, Marie-Laure ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique

Lognay, Georges ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Analyse, qual. et risques - Labo. de Chimie analytique

Danthine, Sabine ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Language :

English

Title :

Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat

Publication date :

20 June 2015

Journal title :

LWT - Food Science and Technology

ISSN :

0023-6438

eISSN :

1096-1127

Publisher :

Elsevier

Volume :

Pages :

989-996

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://dx.doi.org/10.1016/j.lwt.2015.06.035

Available on ORBi :

since 02 October 2015

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