Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties (original) (raw)
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Abstract
The kernels of 13 different mango varieties were examined. The kernels contained, depending on variety, from 6.8 to 12.6% fat, 5.2 to 6.3% protein (Nx6.25) and 1.4 to 2.0% ash on a moisture-free basis. The fat was yellow-coloured and melted at 32.5-35.8°C. Stearic and oleic acids constitute about 85% of the total fatty acids. The ratio of stearic: oleic acids varied according to variety from 0.56 to 0.97. The remaining fatty acids are, in decreasing order, palmitic, linoleic, arachidic and lino-lenic acids. Oleic and linoleic acids represented about 88 and 10%, respectively, of the fatty acids incorporated at the sn-2-position of the triglycerides.
Publication:
Journal of the Science of Food and Agriculture
Pub Date:
May 1981
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