Abstract
Mango seeds are discarded as waste after the extraction of mango juice. This study aims to valorise the kernels oils of mango (Mangifera indica). In this study, the kernel of four mango varieties (Amelie, Brooks, Kent and Keitt) that are grown and processing in north of Cote d’Ivoire investigated were used. The oils of these kernels were extracted by Soxhlet at 80 °C. Their physicochemical properties were determinate using standard methods. Physicochemical properties of the kernels oil were: specific gravity, 0.80±0.08 to 0.93±0.01; refractive index (50 °C), 1.43±0.07 to 1.47 ± 0.10; iodine value, 44.84 ± 0.05 to 59.41 ± 0.03 g I2 /100 g; peroxide value, 0.50 ± 0.00 to 1.90 ± 0.00 meq.O2/kg; acid value, 2.00 ± 0.00 to 7.65 ± 0.01 mg of KOH/g and saponification value, 167.53 ± 0.04 to 188.44 ± 0.04 mg KOH/g. Results revealed that these kernels oil contained a significant presence of oleic (31.14 ± 0.27 to 37.19c ± 0.23) and stearic (20.11 ± 0.12 to 40.43 ± 0.03) fatty acids. All these interesting characteristics confirm their usefulness for different nutritional and industrial applications.
Highlights
The mango (Mangifera indica) is a fruit widely produced in tropical and subtropical regions [1]
This study aims to valorise the kernels oils of mango (Mangifera indica)
The extraction yields and the physical properties of the four varieties of mangoes studied were showed in table 1
Summary
The mango (Mangifera indica) is a fruit widely produced in tropical and subtropical regions [1]. The country's mango industry is facing a conservation problem. Fruit processing is one of the main ways to overcome this problem. Three new dried mango production units have been opened in the north of the country. Despite the importance of export, some of the mango, Kent, Keitt, Brooks and Amelie varieties are increasingly processed [4]. This processing generates by-products (epicarp and seed) that are considered waste and become a source of environmental pollution and loss of profit. There is a need to treat these wastes. The recovery and valorisation of this food waste, represents a major challenge, both from an economic and ecological point of view
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