Contribution to the Valorization of Bioresources from Ivory Coast: Exploring the Potential of Mango Kernel Fat

Mango (Mangifera indica L) is one of the most popular and widely harvested fruits
in Ivory Coast. Its processing or direct consumption generates significant quantities
of stones (byproducts), which are rich in valuable compounds but are still regarded as
waste. This creates both a need and an opportunity to repurpose these byproducts,
with the aim of developing new value-added products for use in the food, cosmetic,
and pharmaceutical industries, thus promoting a circular economy. Indeed, mango
kernels are an interesting source of fat (up to 15%), which has attracted great interest
due to its biological properties and its potential as a natural ingredient in functional
foods and confectionery. Additionally, the fat known as mango kernel fat (MKF)
exhibits remarkable antioxidant activities in certain food systems. This thesis was
therefore conducted with the aim of evaluating the physicochemical properties of
MKF extracted from different Ivorian mango varieties for potential industrial
valorization. The results showed that depending on the variety, the MKFs extracted
were semi-solid to solid at 20°C. Whatever the variety, Ivorian MKFs are rich in
stearic (St) and oleic (O) fatty acids (FA), comprising 72–84% of the total FA, with
three major triacylglycerols (TAGs), St2O (23–46%), StO2 (15–26%), and St2L (10
13%). Based on their predominant TAG content (St2O) and physical properties
(%SFC), MKFs extracted from various varieties can be categorized into four groups:
High-St2O hard fat, Medium-St2O medium-hard fat, Low-St2O soft fat, and Very-low
St2O very-soft fat. The β-form was the most predominant and stable polymorph for
all MKFs. The complete melting temperature ranged from 35 to 38°C. The physical
properties of the MKFs were mainly related to their TAG composition. Thus, Ivorian
MKFs have the potential for a wide range of applications in the food, pharmaceutical,
and cosmetic industries. The application range of MKFs was broadened through
fractionation, resulting in fractions enriched with St2O (59–71.4%) and other fractions
exhibiting diverse physico-chemical properties. Different stearin qualities were
obtained based on the native MKF composition and the fractionation conditions. Only
the stearin obtained from Djakoumankoun variety (DN) at 15°C during the applied
fractionation time displayed physicochemical properties comparable to that of a
commercial shea butter stearin, which is commonly used in CBEs. This finding
highlighted the potential of MKF from DN for use in the preparation of high-value
added fats. The other stearin produced at 13°C might still find application in
confectionery industry regarding their physicochemical characteristics. Based on their
properties, the olein might be suitable for use as cooking oil, in cosmetics, or blended
with other oils to prepare frying oil and increase their oxidative stability. The findings
of this doctoral research highlight the promising potential of Ivorian mango kernels
and the importance of their valorization.