Fatty acids composition, neutral lipids and phospholipids fractionation in the kernel lipids of three mango varieties.
Rashwan M. R. A.
Author Affiliation: Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Egypt.
Assiut Journal of Agricultural Sciences 21 : 105-117
Abstract : The total lipids of mango kernels of the varieties Goleck, Pairi and Hindi were completely free from hydrocyanic acid and showed relatively low peroxide values (0.1-0.2) and acid numbers (0.3-0.6). According to the variety, the total lipids were composed of 95.23 to 96.15% neutral lipids, 2.59 to 3.32% phospholipids and 1.05 to 1.36% glycolipids. Triglycerides accounted for 93.70, 95.28 and 96.35% of the neutral lipid fraction in Goleck, Hindi and Pairi, respectively. The main phospholipid component was phosphatidylcholine (21.18-28.62%). Goleck had a high proportion of free fatty acids, 1.15%, compared with 0.54 and 0.07% in Hindi and Pairi, respectively. Stearic and oleic acids made up 81.11 to 85.41% of the total fatty acids, with oleic being the more important acid (50.08 to 53.94%). Total unsaturated fatty acids were highest in Goleck (60.96%), followed by Hindi (58.46%) and Pairi (56.22%). It is concluded that mango oil is a potential edible oil suitable for use in sweets and pastries, stearin manufacture or in the soap industry.