Keywords :
Ivorian mango, Mango kernel fat, Fatty acid composition, Triacylglycerol composition, Solid fat content; Crystallization and melting properties, Polymorphism behaviour, Fractionation, Stearin, olein fraction, CBE, CBI,; Potential Applications
References of the abstract :
Mango is one of the most popular fruits in Ivory Coast, and its cultivation has seen significant growth in recent years. After local direct consumption or industrial processing of mango pulp, the seeds are routinely discarded as waste, despite being a potential source of fat, protein, starch and bioactive compounds. Mango kernel is a potential source of edible fat, which has garnered significant interest due to its biological activities and qualities as natural food and functional food ingredients in the manufacturing of confectionary and chocolate products and for remarkable antioxidant activities in some food systems. However, the fat content (4 to 15%) and quality depend on the varieties grown in different countries. In light of this, Ivorian mango kernels might be a promising source of edible fat that worth to be investigated. Therefore, the goal of this work was to extract MKF from various Ivorian mango varieties and assess their physicochemical characteristics. The results showed that whatever the variety, stearic (St) and oleic (O) acid were the main FA, with the main TAG being StOSt, StLSt (L= linoleic acid) and StOO. The composition was however highly variable depending on the variety, which was reflected in the physicochemical properties. For instance, the crystallization onset temperatures varied from 15°C to 20°C, while the complete melting occurred at around 35°C and 38°C respectively. Regarding polymorphism, X-ray diffraction data showed that β-polymorph was the most prevailing and stable form for all samples. Two varieties were then selected (one Hard-StOSt rich fat (Djakoumankoun, DN) and one Soft-StOSt rich fat (Kent, KT)) and solvent fractionated in order to broaden their potential applications. After fractionation, all the stearin fractions were enriched in SOS TAGs, mainly StOSt, which increased from 28% to ~65% for KT, while for DN, it increased from 46% to ~72%. The stearin yield was up to 73% for DN, but only about 35% for KT. Due to their physicochemical properties, the olein fractions could be used for the production of cooking oil, frying oil and margarines, while the stearin fractions could be used to produce CBE.
