Ultrasound and microwave‐assisted solvent extraction of mango kernel oil and evaluation of physicochemical properties and fatty acid profile

Abstract

The present study was conducted to evaluate and compare the efficacy of microwave-assisted extraction (MAE) and a combination of ultrasound and MAE (UMAE) in extracting mango kernel oil (MKO), as well as studying the physicochemical properties and fatty acid composition of the extracted oil. Oil recovery by MAE and UMAE was 88.42 ± 1.36% and 96.67 ± 1.30%, respectively. The physicochemical properties of MKO included free fatty acids (1.99%–2.18%), acid value (3.97–4.43 mg KOH/g), peroxide value (2.33–2.50 mEq/kg), saponification value (187.93–202.89 mg KOH/g), unsaponifiable matter (3.48%–3.62%), pH (5.83–6.07), melting point (29.5–32.4°C), and specific gravity (0.911–0.926). The fatty acid profile indicated that stearic acid was the most dominant, constituting 37.87%–39.59% of the total fatty acid content. Other major fatty acids included 31.51%–32.38% oleic acid and 15.74–18.88% docosahexaenoic acid. Palmitic, γ-linolenic, α-linolenic, arachidic, behenic, linoleic, and eicosadienoic are the minor fatty acids present in MKO. Novelty impact statement Mango seeds could be utilized as an inexpensive raw material for the production of commercial mango kernel oil. Ultrasound and microwave-assisted solvent extraction of mango kernel oil were optimized for oil yield and quality of extracted oil. The physicochemical properties and fatty acid profile of the extracted oil were evaluated for its industrial potential.