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Mangifera Indica Mango Seed Kernel Oil
Published 2017 · Chemistry
Mangifera indica L. (mango) seed kernel oil could be extracted using Soxhlet extraction with petroleum ether, ethanol, and hexane. Oil extracted with hexane has better overall quality. Its acid, peroxide, iodine saponification values, and phenolic content were 0.10 mg KOH/g oil, 8.72 mg/g oil, 38.50 mg/100 g oil, 207.5 mg KOH/g oil and 98.7 mg/g, respectively. The main fatty acids were steric acid and oleic acid. Phospholipids and phenolic compounds, tocopherols and carotenoids are main components of the seed kernel. The kernel oil is a good source of the unsaturated fatty acid, phenolic compounds and has the potential to be used as nutrient rich food oil or as ingredients for functional or enriched foods. The main fatty acids found in mango kernel oil are about 45% oleic acid and 38% steric acid.