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Varietal variations in content, characteristics and composition of mango seeds and fat

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Journal of the American Oil Chemists’ Society

Abstract

Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango (Mangifera indica) fruit. The seed in fruit amounted to 3–25% and kernel in seed 54–85% on an as-is basis. The contents of fat, protein and ash in kernel ranged 3.7–12.6, 4.0–8.1 and 1.0–3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8 and unsaponifiables from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3–18; 17:0, traces-2.0; 18:0, 24–57; 18:1, 34–56; 18:2, 1–13 and 20:0, traces-4 (area %).

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Authors and Affiliations

  1. Regional Research Laboratory (CSIR), 500 009, Hyderabad, India

    G. Lakshminarayana, T. Chandrasekhara Rao & P. A. Ramalingaswamy

Authors
  1. G. Lakshminarayana
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  2. T. Chandrasekhara Rao
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  3. P. A. Ramalingaswamy
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Lakshminarayana, G., Chandrasekhara Rao, T. & Ramalingaswamy, P.A. Varietal variations in content, characteristics and composition of mango seeds and fat. J Am Oil Chem Soc 60, 88–89 (1983). https://doi.org/10.1007/BF02540898

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  • DOI: https://doi.org/10.1007/BF02540898

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