Varietal variations in content, characteristics and composition of mango seeds and fat
Authors:
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 60 (1) , 88-89
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 %).Keywords
This publication has 2 references indexed in Scilit:
- Cocoa butter substitutes from mango fatJournal of the American Oil Chemists' Society, 1981
- Positional distribution of the fatty acids in the triglycerides of mango (Mangifera indica) kernel fatJournal of the American Oil Chemists' Society, 1980