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Promising features of mango (Mangifera indica L.) kernel oil: a review

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Abstract

Mango kernel contains about 15 % good quality edible oil, that is comparable to soybean and cottonseed, which contain about 18–20 % oil. Mango kernel oil (MKO) has lower free fatty acids, carotenoid content and peroxide value, and is usually used without any processing, which is otherwise mandatory for commercial vegetable oils. Palmitic, stearic and oleic acids are the major fatty acids, triglyceride composition and fatty acid profile suggest wide range of trans free options. With 32–36 °C melting point, MKO is solid at room temperature, thus, does not require partial hydrogenation for application in foods. MKO can be used as an alternative of cocoa butter, which is used in chocolates and confectionaries. Total phenolic contents and induction period of MKO is greater than many commercial vegetable oils; thus, it can be used as an alternative of synthetic antioxidants for the preservation of fats and oils. Mangiferin, chlorogenic acid, quercetin and caffeic acid are the major phenolic compounds present in MKO. Functional properties of MKO can be further improved through fractionation, transesterification and interesterification for increased industrial applications.

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Acknowledgments

The authors are obliged to all the researchers, scientists and contributors whose work has been included in this review. Financial assistance for this work was provided by Pakistan Agricultural Research Council (ALP).

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  1. Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, Pakistan

    Muhammad Nadeem

  2. Department of Food Science, Nutrition & Home Economics Institute of Home and Food Sciences Faculty of Science and Technology, Government College University Faisalabad, Faisalabad, Pakistan

    Muhammad Imran

  3. Department of Animal Nutrition, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, Pakistan

    Anjum Khalique

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Correspondence to Muhammad Nadeem.

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Nadeem, M., Imran, M. & Khalique, A. Promising features of mango (Mangifera indica L.) kernel oil: a review. J Food Sci Technol 53, 2185–2195 (2016). https://doi.org/10.1007/s13197-015-2166-8

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