African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 809

Full Length Research Paper

Physicochemical study of kernel oils from ten varieties of Mangifera indica (Anacardiaceae) cultivated in Cote d’Ivoire

Amian Brise Benjamin Kassi
  • Amian Brise Benjamin Kassi
  • Laboratory of Organic Chemistry and Natural Substances (LCOSN), Félix Houphouet-Boigny University, Abidjan, Cote d’Ivoire.
  • Google Scholar
Yaya Soro
  • Yaya Soro
  • Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Felix Houphouët-Boigny, BP 1093 Yamoussoukro, Cote d’Ivoire.
  • Google Scholar
Emmanuel N’dri Koffi
  • Emmanuel N’dri Koffi
  • Department of Sciences and Technologies, Advanced Teachers Training College of Abidjan (ENS), 08 BP 10 Abidjan 08, Cote d’Ivoire.
  • Google Scholar
Siaka Sorho
  • Siaka Sorho
  • Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Felix Houphouët-Boigny, BP 1093 Yamoussoukro, Cote d’Ivoire.
  • Google Scholar


  •  Received: 01 June 2019
  •  Accepted: 08 July 2019
  •  Published: 31 July 2019

Abstract

Mango consumers only use pulp and consider the kernel as wastes. This study aims to valorize the kernel of mango (Mangifera indica). In this study, the kernel of ten mango varieties (Ruby, Kent, Retard, Key, Assabony, Smith tête de chat, Smith normal, Palmer, Governeur and Aravia) collected at Yamoussoukro in the center of Cote d’Ivoire were used. The oils of these kernels were extracted by maceration method. Their physicochemical properties were determinate using standard methods. The yields of oils extracted are higher than 10%. The acid value of these oils varies from 2.50±0.25 to 27.06±0.35 mg of KOH/g, the saponification value ranges between 164.17±1.30 and 199.21±0.32 mg of KOH/g, iodine value varies from 36.38±0.96 to 54.46±0.54 g of iodine per 100 g of fat and the refractive index ranges between 1.458±0.001 and 1.480±0.002. The water and volatile matter content are varying between 1.08±0.19 and 12.30±0.46%. The study of the lipid composition of these fats showed a significant presence of fatty acid and unsaponifiables. The major fatty acids are palmitic acid (6.77-12.80%), stearic acid (36.36-45.76%), oleic acid (43.20-52.42%) and arachidic acid (0.85-1.65%). The major unsaponifiables are ergosterol (1.94%), sitosterol (78.65%), stigmasterol (10.67%), campesterol (5.33%) and 3-hydroxy-pregn-5-en-20-one (3.39%). The results of the study indicated that mango kernel oils could be used in cosmetics and also in human nutrition for prevention against arteriosclerosis and cardiovascular diseases.

 

Key words: Mangifera indica, Anacardiaceae, fatty acids.