[en] In the present study, the fatty acid composition (FAC), triacylglycerol (TAG) composition, crystallization, and melting behaviors of mango kernel fats (MKFs) extracted from seven Ivorian mango varieties—Amelie (AM), Kent (KT), Palmer (PR), Keitt (KI), Brooks (BR), Dadiani (DI), and Djakoumankoun (DN)—were characterized by complementary techniques: pNMR, DSC, polarized light microscopy, and X-ray diffraction. Regardless of the variety, Ivorian MKF is rich in stearic (St) and oleic (O) fatty acids. (72–84% of the total FA), with three main TAGs: StOSt (23.9–45.8%), StOO (15.5–25.8%), and StLSt (10.4–12.5%). Their crystallization onset temperature (Tco) ranged from 15 to 20 °C. All samples showed complete melting around 35 °C, except DN (~ 38 °C). The β-polymorph appeared to be the most predominant and stable polymorph for the seven MKFs. The thermal properties investigated were linked to monounsaturated and triunsaturated triacylglycerol content, indicating the significant influence of chemical composition. The fine analysis of the results allows the seven Ivorian varieties to be divided into four groups, based on both their physical properties and thermal behavior, and the StOSt wealth: hard high-StOSt fat (DN), half-hard medium-StOSt fat (DI, BR), soft low-StOSt fat (KT, PR, KI), and very-soft very-low-StOSt fat (AM). The seven investigated mango varieties from Ivory Coast might offer a wide range of applications in food, pharmaceutical, and cosmetic industries.
Research Center/Unit :
TERRA Research Centre. Microbial, food and biobased technologies - ULiège
Disciplines :
Food science
Author, co-author :
Kouassi, Kouakou Alfred ; Université de Liège - ULiège > TERRA Research Centre ; Université de Liège - ULiège > Département GxABT > Technologie Alimentaire (TA)
Alabi, Taofic ; Université de Liège - ULiège > Département GxABT > Gestion durable des bio-agresseurs ; Department of Animal Biology, University Peleforo Gon Coulybaly, Korhogo, Cote d'Ivoire
N’guessan, Elise Amoin; Department of Biochemistry and Genetic, University Peleforo Gon Coulybaly, Korhogo, Cote d'Ivoire
Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Moret, Sabrina; Environment and Animal Sciences, Agri-Food, University of Udine, Udine, Italy
Cissé, Mohamed; Department of Biochemistry and Genetic, University Peleforo Gon Coulybaly, Korhogo, Cote d'Ivoire
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Danthine, Sabine ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Language :
English
Title :
Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition
Publication date :
2024
Journal title :
European Food Research and Technology
ISSN :
1438-2377
eISSN :
1438-2385
Publisher :
Springer Science and Business Media Deutschland GmbH
UPGC - Peleforo Gon Coulibaly University ULiège - Université de Liège
Funding text :
This research received financial support from the University of Peleforo Gon Coulibaly (Korhogo, C\u00F4te d'Ivoire), directed by Prof. Adama Coulibaly, and the University of Liege-Gembloux Agro-Bio Tech (Belgium) (2021/MOB/00080). We would like to thank the Food Science and Formulation Laboratory (University of Li\u00E8ge-Gembloux Agro-Bio Tech, Belgium) for material support. The authors are also grateful to Sandrino Filocco and Lynn Doran for their skilful technical assistance.
FIRCA (2021) Fonds Interprofessionnel pour la Recherche et le Conseil Agricoles. www.firca.ci.
G. Lakshminarayana T. Chandrasekhara Rao P.A. Ramalingaswamy Varietal variations in content, characteristics and composition of mango seeds and fat J Am Oil Chem Soc 1983 60 1 88 89 1:CAS:528:DyaL3sXhtVGqsb8%3D 10.1007/BF02540898
J.M. Nzikou A. Kimbonguila L. Matos B. Loumouamou N.P.G. Pambou-Tobi C.B. Ndangui A.A. Abena T. Silou J. Scher S. Desobry Extraction and characteristics of seed kernel oil from mango (Mangifera indica) Res J Environ Earth Sci 2010 2 1 31 35 1:CAS:528:DC%2BC3cXnvVCgu7w%3D
Solís-Fuentes JA, delCarmen DurándeBazúa M (2020) Mango Seed: Mango (Mangifera indica L.) seed and its fats. In: Nuts and Seeds in Health and Disease Prevention (pp. 79–90). Academic Press. https://doi.org/10.1016/B978-0-12-375688-6.10088
Official Journal of the European Communities (2000) Directive of 23 June 2000 relating to cocoa and chocolate products intended for human consumption. Directive 2000/36/EC, 19, L197
G. Kaur D. Kaur S.K. Kansal M. Garg M. Krishania Potential cocoa butter substitute derived from mango seed kernel Food Chem 2022 372 1:CAS:528:DC%2BB3MXit1Sju7vI 10.1016/j.foodchem.2021.131244 34628118
Solı́s-Fuentes, J. A., & DurándeBazúa, M. C, Mango seed uses: thermal behavior of mango seed almond fat and its mixtures with cocoa butter Bioresour Technol 2004 92 1 71 10.1016/j.biortech.2003.07.003 14643988
S. Sonwai P. Kaphueakngam A. Flood Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent J Food Sci Technol 2014 51 10 2357 2369 1:CAS:528:DC%2BC2cXhslGqsbvE 10.1007/s13197-012-0808-7 25328175
J. Jin P. Warda H. Mu Y. Zhang L. Jie J. Mao D. Xie J. Huang Q. Jin X. Wang Characteristics of mango kernel fats extracted from 11 China-specific varieties and their typically fractionated fractions J Am Oil Chem Soc 2016 93 8 1115 1125 1:CAS:528:DC%2BC28XptV2jsLs%3D 10.1007/s11746-016-2853-2
A.K. Kouassi T. Alabi M. Cissé G. Purcaro S. Moret E. Moret E. Moret C. Blecker S. Danthine Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties J Am Oil Chem Soc 2023 10.1002/aocs.12758
A.K. Kouassi T. Alabi G. Purcaro E. Moret C. Blecker S. Danthine Thermal and structural behavior of mango (Mangifera indica L.) kernel fat from three Ivorian varieties J Am Oil Chem Soc 2023 10.1002/aocs.12781
I. Mtibaa A. Zouari G. Purcaro H. Attia M.A. Ayadi S. Danthine Crystallization mechanisms in camel milk cream during physical ripening: effect of temperature and ripening duration Food Bioprod Process 2021 127 435 442 1:CAS:528:DC%2BB3MXhtVClurzK 10.1016/j.fbp.2021.03.016
IUPAC (1987) Solid Content Determination in Fats by NMR (low-resolution nuclear magnetic resonance) Norm Version 1987: 2.150 (ex 2.323) (1987)
S. Danthine Physicochemical and structural properties of compound dairy fat blends Food Res Int 2012 48 1 187 195 1:CAS:528:DC%2BC38Xhs1KjsLnN 10.1016/j.foodres.2012.03.004
AOCS Methods (2009) Official methods and recommended practices of the AOCS. 6th ed. Urbana, III: AOCS 2009
J. Jin Q. Jin C.C. Akoh X. Wang StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors Trends Food Sci Technol 2021 118 418 430 1:CAS:528:DC%2BB3MXitlOktrnI 10.1016/j.tifs.2021.10.005
V.M. Lieb L.K. Schuster A. Kronmüller H.G. Schmarr R. Carle C.B. Steingass Fatty acids, triacylglycerols, and thermal behavior of various mango (Mangifera indica L.) kernel fats Food Res Int 2019 116 527 537 1:CAS:528:DC%2BC1cXhs1Wnur3J 10.1016/j.foodres.2018.08.070 30716977
M.H.A. Jahurul I.S.M. Zaidul N.N. Norulaini F. Sahena M.Z. Abedin K. Ghafoor A.M. Omar Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance Food Res Int 2014 55 103 109 1:CAS:528:DC%2BC2cXns1Cjug%3D%3D 10.1016/j.foodres.2013.10.050
S. Braipson-Danthine C. Deroanne Determination of solid fat content (SFC) of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low-erucic rapeseed oil J Am Oil Chem Soc 2006 83 7 571 581 1:CAS:528:DC%2BD28XnsVarsrc%3D 10.1007/s11746-006-1242-7
Talbot G (2009) In: Beckett ST (ed) Industrial chocolate manufacture and use. Wiley-Blackwell, Oxford, chap 19, pp 415–433. https://doi.org/10.1002/9781444301588
R.E. Timms Confectionery fats handbook: properties, production and application 2003 Bridgwater Oily Press 441 10.1533/9780857097958
S.T. Beckett Industrial chocolate manufacture and use 2011 Hoboken Wiley 10.1002/9781444301588
A. Declerck V. Nelis S. Danthine K. Dewettinck P. Van der Meeren Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution Foods 2021 10 3 520 1:CAS:528:DC%2BB3MXhvVWnt7fJ 10.3390/foods10030520 33801453 7999663
K. Sato Crystallisation behavior of fats and lipids—a review Chem Eng Sci 2001 56 7 2255 2265 1:CAS:528:DC%2BD3MXjtFeiu74%3D 10.1016/S0009-2509(00)00458-9
A.P.B. Ribeiro R.C. Basso L.A.G. Gonçalves L.A. Gioielli A.O. Dos Santos L.P. Cardoso T.G. Kieckbusch Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallisation characteristics Grasas Aceites 2012 63 1 89 99 1:CAS:528:DC%2BC38XksVymsLs%3D 10.3989/gya.069111
J.A. Solís-Fuentes M. del Rosario Hernández-Medel M. del Carmen Durán-de-Bazúa Determination of the predominant polymorphic form of mango (Mangifera indica) almond fat by differential scanning calorimetry and X-ray diffraction Eur J Lipid Sci Technol 2005 107 6 395 401 1:CAS:528:DC%2BD2MXmtVart70%3D 10.1002/ejlt.200401072
S. Sonwai P. Ponprachanuvut Studies of fatty acid composition, physicochemical and thermal properties, and crystallisation behavior of mango kernel fats from various Thai varieties J Oleo Sci 2014 63 7 661 669 1:CAS:528:DC%2BC2cXhtFWgsrbN 10.5650/jos.ess14036 24919475
Hagemann, J. W (1988) Thermal behavior and polymorphism of acylglycerides. Kapitel 2 In: Garti N. and Sato K. (Ed.) Crystallisation and polymorphism of fats and fatty acids
A. Karleskind and J. P. Wolff (1992) Manuel des corps gras. AFECG, Ed., Lavoisier, Paris, chap. 5
