PHYSICO-CHEMICAL EVALUATION OF OIL EXTRACTED FROM THREE DIFFERENT VARIETIES OF MANGO SEED KERNEL CULTIVATED IN IRAN

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JAFARI J.; GHARACHORLOO M.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:3 (39) Page(s): 51-62

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Title

PHYSICO-CHEMICAL EVALUATION OF OIL EXTRACTED FROM THREE DIFFERENT VARIETIES OF MANGO SEED KERNEL CULTIVATED IN IRAN

Author(s)

JAFARI J. | GHARACHORLOO M. | Issue Writer Certificate

Keywords

FATTY ACID COMPOSITIONQ2

MANGO SEED KERNEL OILQ3

NONSAPONIFIABLE MATTERQ3

Abstract

Introduction: MANGO SEED KERNEL OIL might be considered as nutritive and healthy oil, free of unwanted impurities and to some extent regarded as a replacement for some fat employed in food industry. The object of this study is to evaluate the physico-chemical characteristics of the oils extracted from three different varieties of mango seed kernel cultivated in Iran.Materials and Methods: The oil was extracted by application of Soxhlet procedure using hexane as the extracting solvent. The extracted oils were subjected to a series of physical and chemical tests consisting of acid value, iodine value, peroxide value, saponification value, induction period determination, FATTY ACID COMPOSITION, reflective index determination, color measurement and isolation and fractionation of NONSAPONIFIABLE MATTER.Results: Mango seed kernel constitutes 6.7 to 7.0% of the total weight of the fruit. The kernel contains 10% oil where the total saturated fatty acid constitutes approximately 55% of the fatty acids present in the oil. The results indicated that the Payvandi variety was more resistant to oxidation and had higher concentration of NONSAPONIFIABLE MATTER and higher refractive index as compared to other varieties.Conclusion: It might be concluded that all the varieties had similar composition however the Payvandi variety had higher concentration of NONSAPONIFIABLE MATTER meaning that higher concentration of tocopherols or sterols might be present in this valuable fraction affecting the stability of the oil.

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APA: Copy

JAFARI, J., & GHARACHORLOO, M.. (2013). PHYSICO-CHEMICAL EVALUATION OF OIL EXTRACTED FROM THREE DIFFERENT VARIETIES OF MANGO SEED KERNEL CULTIVATED IN IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(3 (39)), 51-62. SID. https://sid.ir/paper/143269/en

Vancouver: Copy

JAFARI J., GHARACHORLOO M.. PHYSICO-CHEMICAL EVALUATION OF OIL EXTRACTED FROM THREE DIFFERENT VARIETIES OF MANGO SEED KERNEL CULTIVATED IN IRAN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(3 (39)):51-62. Available from: https://sid.ir/paper/143269/en

IEEE: Copy

J. JAFARI, and M. GHARACHORLOO, “PHYSICO-CHEMICAL EVALUATION OF OIL EXTRACTED FROM THREE DIFFERENT VARIETIES OF MANGO SEED KERNEL CULTIVATED IN IRAN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 3 (39), pp. 51–62, 2013, [Online]. Available: https://sid.ir/paper/143269/en

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