Biochemical Characterization of Mango Kernel (Mangifera indica) Grown in Côte d’Ivoire and Formulation of Butter for Cosmetic Use

Abstract

Aims: The peel and the kernel of mangoes of KENT and KEIT varieties, although presenting enormous nutritive and technological potentialities, are considered as waste and, as a result, rejected in nature causing environmental pollution. This study therefore set itself the general objective of contributing to the development of mango by-products (Mangifera indica) by incorporating them into formulations of products for cosmetic use.
 Study Design: Almond butter was obtained from the fresh and dried almonds of two varieties of mangoes (KENT and KEIT).
 Place and Duration of Study: Fruits of mango (KENT and KEIT) varieties at commercial maturity used in this study came from Banco fruit market (Abidjan, Côte d'Ivoire). The tests were carried out at the laboratory of food biochemistry of Nangui Abrogoua University, between May and July 2020.
 Methodology: The mango kernels (Mangifera indica) were extracted and the biochemical characterization of both fresh kernels and almond powders was carried out on parameters such as lipids, ash, fibers, etc. Then, mango kernel powder of KENT with good potential was used for the formulation of butter. Following the control formulation, different formulations were made by reducing volume of extraction solvent (sunflower oil) and varying the amount of beeswax used at 10% and 35% of the mass of macerate used. Finally, physicochemical properties of butter were determined.
 Results: The study showed that mango kernels produced in Côte d’Ivoire, specifically mango kernel powders, were rich in lipids (8-9%), proteins (2-7%), fiber (9-11%), carbohydrates (35-76%), ash (2.99-5.66%), vitamin C (35-104 mg/100g) and many other biomolecules, which made possible the production of butter. The physicochemical properties of butter gave results of acid numbers of 8.24 to 9.03 mg KOH/g oil and saponification of 189.45 to 212.09 mg KOH/g oil. These indices combined with pH (4.6 to 5.2), density (0.3 to 0.91) and color are indicators of the good quality of butter. Finally, the KE 1/3 formulation, with 35% beeswax added, gave the most satisfaction.
 Conclusion: These physical and chemical properties obtained would suggest a finished product of quality and good conservation and good scent pleasant and would have various applications in the cosmetic field in particular in the nutrition of the skin and the hair.