Variations in fat content and lipid class composition in ten different mango varieties.
Ali M. A., Gafur M. A., Rahman M. S., Ahmed G. M.
Author Affiliation: Council of Scientific and Industrial Research Labs., Rajshahi, Bangladesh.
Journal of the American Oil Chemists' Society 62 : 520-523
Abstract : The physico-chemical characteristics and lipid composition of fats from kernels of 10 mango varieties were studied. Seed, up to 24% by weight of fruit, contained 7.1-10% fat, depending on the variety. Hydrocarbon and sterol esters were 0.3-0.7, triglycerides 55.6-91.5, partial glycerides 2.3-4, free sterol 0.3-0.6, free fatty acids as oleic 3.0-37, glycolipids 0.6-1.2 and phospholipids 0.11-0.8%. Triglyceride contained palmitic acid 7.9-10.0 molar %, stearic 38.2-40.2%, oleic 41.1-43.8%, linoleic 6.0-7.6, linolenic 0.6-1.0 and arachidic acid 1.7-2.6 molar %.