Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats

Azrina A., . and Aznira A. R., . and Khoo H. E., . Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats. pp. 345-353. ISSN 1394-035X

Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI) and compare the results with that of cocoa butter from literature. Methods : Chemical properties of the extracted crude fats were determined for iodine value peroxide value and saponification value using AOAC methods whereas acid value of the mango kernels was determined based on AOCS method. Saturated fatty acid (SFA) monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were also determined using gas chromatography-flame ionisation detection method. Results : The results showed that kernel fats of MI and MP had low chemical values. The fatty acid compositions of MP kernel fat comprised 55.4 39.3 and 5.3 of SFA MUFA and PUFA respectively. The total PUFA of MP kernel fat (5.3) was lower than the total PUFA of MI kernel fat (6.1). Conclusion : Due to the similarity of the fatty acid composition between mango kernel fat and cocoa butter it is suggested that the kernel fat of MP has potential as a substitute for cocoa butter or hydrogenated fat in confectionary products.

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Abstract

Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI) and compare the results with that of cocoa butter from literature. Methods : Chemical properties of the extracted crude fats were determined for iodine value peroxide value and saponification value using AOAC methods whereas acid value of the mango kernels was determined based on AOCS method. Saturated fatty acid (SFA) monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were also determined using gas chromatography-flame ionisation detection method. Results : The results showed that kernel fats of MI and MP had low chemical values. The fatty acid compositions of MP kernel fat comprised 55.4 39.3 and 5.3 of SFA MUFA and PUFA respectively. The total PUFA of MP kernel fat (5.3) was lower than the total PUFA of MI kernel fat (6.1). Conclusion : Due to the similarity of the fatty acid composition between mango kernel fat and cocoa butter it is suggested that the kernel fat of MP has potential as a substitute for cocoa butter or hydrogenated fat in confectionary products.

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Item Type:	Article
AGROVOC Term:	Mangifera
AGROVOC Term:	Mangifera indica
AGROVOC Term:	Kernels
AGROVOC Term:	Fats
AGROVOC Term:	Crude fat
AGROVOC Term:	Gas chromatography
AGROVOC Term:	Extracts
AGROVOC Term:	Chemical properties
AGROVOC Term:	Iodine
AGROVOC Term:	Saponification
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8057

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