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Characteristics of Mango Kernel Fats Extracted from 11 China-Specific Varieties and Their Typically Fractionated Fractions

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

11 China-specific mango varieties, i.e., Tainong, Xiangya, Okrong, Keitt, Chiin Hwang, Guifei, Yuexi, Biantao, Guixiang, Zihua and Guire, were selected from South China, and the kernels were separated from pulps and then dried to extract mango kernel fats (MKF). 5.65–11.14 % of the fats could be obtained from dried kernels using hexane extraction, and their iodine values, slip melting points, triacylglycerols, sn-2 fatty acids and micronutrients were analyzed. MKF were comprised predominantly of triacylglycerols reaching 85.09–92.72, and 78.28–84.37 % of oleic at the sn-2 position. 29.99–55.44 % of SOS, 11.17–23.34 % of SOO and 13.10–19.79 % of POS occupied the main percentages of triacylglycerols, indicating MKF have diversified application after fractionation. Certain variety characterized as moderate values mentioned above, therefore, was selected and then fractionated by two-stage processes to produce typical MKF fractions. The stearin (Fraction-II) fractionated from the first solid fraction (Fraction-I) with 68.09 % of SOS and 15.43 % of POS was more suitable as cocoa butter improver, while the olein (Fraction-III) produced from the first liquid fraction was rich in SOO (45.59 %), POO (11.37 %) and OOO (11.14 %), which are considered as ideal cooking oil or frying fat ingredients. In addition, high amounts of micronutrients, including sterol, tocopherol and squalene, were also found in MKF ranged from 3837 to 7085, 81 to 916, and 164 to 941 mg/kg among different varieties, respectively. In particular, squalene levels were higher compared with most of other vegetable oils.

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Acknowledgments

The research was financially supported by Projects in the National Science and Technology Pillar Program during the Twelfth Five-year Plan Period (No. 2011BAD02B03) and Graduate Research and Innovation Projects in Jiangsu Province (No. KYLX15_1173) .

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Jun Jin, Pembe Warda, Hongyan Mu, Youfeng Zhang, Liang Jie, Jiahui Mao, Dan Xie, Jianhua Huang, Qingzhe Jin & Xingguo Wang

  2. Ministry of Health, Zanzibar Food and Drugs Board, Airport Road, Mombasa, Zanzibar, Tanzania

    Pembe Warda

  3. School of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Qingdao, 266109, Shandong, People’s Republic of China

    Hongyan Mu

  4. ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, 214125, Jiangsu, People’s Republic of China

    Dan Xie

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  1. Jun Jin
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  2. Pembe Warda
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  7. Dan Xie
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  9. Qingzhe Jin
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  10. Xingguo Wang
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Correspondence to Xingguo Wang.

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Jin, J., Warda, P., Mu, H. et al. Characteristics of Mango Kernel Fats Extracted from 11 China-Specific Varieties and Their Typically Fractionated Fractions. J Am Oil Chem Soc 93, 1115–1125 (2016). https://doi.org/10.1007/s11746-016-2853-2

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  • DOI: https://doi.org/10.1007/s11746-016-2853-2

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