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Journal articles on the topic 'Mango Kernel Oil'

Author: Grafiati

Published: 7 June 2025

Last updated: 16 July 2025

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Yatnatti, Shilpa, D. Vijayalakshmi, and R. Chandru. "Processing and Nutritive Valu e of Mango Seed Kernel Flour." Current Research in Nutrition and Food Science Journal 2, no. 3 (2014): 170–75. http://dx.doi.org/10.12944/crnfsj.2.3.10.

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Processing of ripe mango fruit, generates its peel and seed as waste, which is approximately 40-50 % of the total fruit weight. Present study was undertaken to process mango seed kernel and to study its nutritional value. Mango seeds of Totapuri variety were procured from local food processing industry. Kernels were separated from seeds and processed into flour through various processing steps. Particle size distribution of the flour was studied. The Mango Kernel Flour (MKF) was subjected for chemical analysis. The nutrients analyzed for mango kernel flour were moisture, protein, fat, crude fibre, ash, calcium, magnesium, potassium, sodium, manganese, copper, zinc and iron by standard methods. Carbohydrate and energy contents were computed. Mango kernel oil was extracted by solvent extraction method. Results revealed that recovery per cent of mango kernel flour was 80.6 and maximum flour particles passed through 60 mesh. MKF is good source of protein (7.53 g/100g), fat (11.45 g/100 g) and energy (421 k.cal /100g). It also contains appreciable levels of calcium (170 mg/100g), magnesium (210 mg/100g) and potassium (368 mg/100g) which are important macro minerals required for vital functions of the body. Oil yield from mango kernel flour was found to be 11.5 per cent which was studied for selected physical and chemical properties.

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Ochida, Comfort Onyeche, Adams Udoji Itodo, Benjamin Asen Anhwange, and Peter Onyeholowo Onoja. "Physicochemical Properties of Mango, Coconut and Cotton Seed Oils and their Ameliorating Effect on Renal Toxicity in Wistar Rats." UMYU Journal of Microbiology Research (UJMR) 9, no. 2 (2024): 159–72. https://doi.org/10.47430/ujmr.2492.019.

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Study’s Excerpt: The ameliorative effects of mango kernel, coconut, and cottonseed oils on hydrogen peroxide-induced renal toxicity is investigated. Physicochemical properties of the oils such as peroxide, acid, saponification and iodine values, among others were analyzed. Coconut oil showed the lowest peroxide value, highest antioxidant potential and hence superior histopathological recovery in the rats. Therefore, coconut oil is the most suitable therapeutic agent for nephrotoxicity compared to mango kernel and cottonseed oils. Full Abstract: Nephrotoxicity is the rapid deterioration in kidney function due to the toxic effect of medications and chemicals. Mango, coconut and cotton seed oils are natural plant oils with various beneficial and therapeutic effect. This study was designed to investigate the potential ameliorating effect of mango kernel, coconut, and cottonseed oils on hydrogen peroxide-induced renal toxicity. The physicochemical properties of the oils were determined, and kidney markers of the blood serum, such as urea and creatine, were analysed, followed by histopathology of the kidney. The physicochemical properties showed that the oil yield was 12.06 %, 65.29 %, and 35.18 % for mango, coconut, and cottonseed oils, respectively. Mango kernel oil had a higher melting point (29.25). The specific gravity of mango kernel oil, coconut oil, and cotton seed oils was 0.89, 0.91, and 0.88, respectively. The highest flash point was recorded in cottonseed oil (302.45). Cotton seed oil had the highest moisture content (0.35). The pH of Mango kernel oil was 4.88, coconut oil 6.97 and cotton seed oil 6.15. Mango kernel oil had the highest smoke point (250.73). The lowest peroxide value was observed in coconut oil (0.52), while the highest was in cottonseed oil (3.43). Cotton seed oil had the highest acid value (6.82) and iodine value (42.16). The saponification values of mango kernel, coconut, and cottonseed oils were 142.39, 258.98, and 180.31, respectively. The unsaponifiable matter was 1.46 in mango oil, 0.42 in coconut oil, and 1.50 in cottonseed oil. The percentage of free fatty acids in mango kernel oil, coconut oil, and cottonseed oil was 2.14, 0.21, and 3.40, respectively. The levels of creatinine and urea were significantly reduced in the serum of rats that received the oils, as compared to the positive control group. The histopathological examination showed significant recovery in the group treated with coconut oil. The results of this study, however, established that coconut oil had a better ameliorating effect on kidney toxicity compared to the other oils under study, which may be due to its antioxidant properties.

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Yadav, Ajay, Nishant Kumar, Ashutosh Upadhyay, Anurag Singh, Rahul Kumar Anurag, and R. Pandiselvam. "Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit." Quality Assurance and Safety of Crops & Foods 14, no. 3 (2022): 103–15. http://dx.doi.org/10.15586/qas.v14i3.1094.

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In the present investigation, the mango kernel seed starch-based edible coating was developed combined with different concentrations of lemongrass essential oil (EO). The effects of different edible coating formulations, such as T1 (2% mango kernel seed starch); T2 (2% mango kernel seed starch + 0.25% lemongrass essential oil); T3 (2% mango kernel seed starch + 0.5% lemongrass essential oil); and T4 (2% mango kernel seed starch + 1% lemongrass essential oil), were investigated for physiological, physiochemical, and microbiological properties of fresh guava fruit stored at 23 ± 2°C and a relative humidity of 85 ± 5% for up to 9 days. Results of the present study revealed that the mango kernel seed starch edible coating combined with lemongrass essential oil was effective in enhancing the storage life of guava fruit by maintaining their quality attributes. Treatment of mango kernel seed starch with 0.5% lemongrass essential oil (T3) was the most significant (P < 0.05) treatment to reduce physiological loss in weight and oxidation rate while maintaining the physiochemical characteristics, such as acidity, total soluble solids, textural property, phenolic contents, and sensory profiles of stored guava fruit samples, followed by T4 treatment. The microbial load of yeast and mold was also reduced by T3 and T4 treatments. All coating treatments were potent to enhance the storage life of guava fruit with improving post-harvest quality attributes for up to 9 days of storage. However, retention of higher quality of fruit was observed with T3 treatment.

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Mas’ud, Fajriyati, and Muhammad Sayuti. "Characterization of Mango Seed Kernel Oil from Several Varieties." Journal of Food and Nutrition Sciences 13, no. 3 (2025): 180–88. https://doi.org/10.11648/j.jfns.20251303.18.

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Mango is a fruit that is widely cultivated and very popular, but the part of the mango that is consumed is the flesh of the fruit, so the mango seeds are still waste. Mango seeds contain oil that is safe for consumption, so they are suitable as a source of vegetable oil. Mango consists of several different varieties and flavors, the difference in varieties is thought to affect the characteristics of the oil contained in the seeds. Characterization of mango seed kernel oil extracted using ethanol was carried out on the physical properties, chemical properties, and determination of the antioxidant activity of 8 (eight) mangoes cultivated in Indonesia. The study aims to provide data on the characterization of mango seed kernel oil from several mango varieties that grow in Indonesia. Therefore, the data from the characterization can be a reference for the use of the mango seed kernel oil. Physical properties include moisture (%), refractive index at 30&lt;sup&gt;o&lt;/sup&gt;C, melting point (°C), smoke point (°C), flash point (°C), density (g/ml), viscosity (MPa), pH, color, and odor. Chemical properties include acid value (mg KOH/g oil), peroxide value (mg/g oil), saponification value (mg KOH/g oil), iodine value (g I&lt;sub&gt;2&lt;/sub&gt;/100 g oil), and free fatty acid (%). Antioxidant activity includes total phenolic content (mg gallic acid equivalent/100 g) and total flavonoid content (mg catechin equivalent/100 g). The physicochemical properties of mango seed kernel oil are at values that are safe for consumption. This oil contains compounds that have the potential to act as antioxidants, as well as several other quality compounds. Mango seed kernel oil is an edible oil that is suitable for use as a food ingredient. The high levels of oleic and stearic acid make this oil suitable for spreadable products.

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Fajriyati, Mas'ud*1 2. Meta Mahendradatta3 Amran Laga3 Zainal Zainal3. "PHYSICOCHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF MANGO SEED KERNEL OIL." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 7, no. 1 (2018): 361–69. https://doi.org/10.5281/zenodo.1147523.

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Mango seed kernel oil has been extracted from Arumanis mango by multistage extraction with hexane (stage 1) followed with ethanol (stage 2) with the aim that all non-polar and polar components can be extracted. In the present paper, we provide data on physicochemical properties and fatty acid composition of mango seed kernel oil needed by the food, pharmaceutical, and cosmetics industries who are interested in using mango seed oil as its raw material. Extraction was performed at 50oC, for 5 h with mango seed kernel and solvent ratio of 1:4. The physicochemical properties, include water content, specific gravity, refractive index, melting point, density, color, acid value, iodine value, peroxide value and saponification value were examined. Oleic, stearic, linoleic and palmitic acids were found dominant in first stage, it is had 27.27% of saturated fatty acid and 72.73% of unsaturated fatty acid as monounsaturated fatty acid 67.51% and 5.22% of polyunsaturated fatty acid. In the second stage extracted with ethanol, palmitic, linoleic, stearic, and lauric acid were dominant extracted. The saturated fatty acid contained of 77.26%, monounsaturated fatty acid of 1.87%, and polyunsaturated fatty acid of 20.87%. In addition, antioxidant activity of mango seed kernel oil has also been shown.

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Lebaka, Veeranjaneya Reddy, Young-Jung Wee, Weibing Ye, and Mallikarjuna Korivi. "Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 741. http://dx.doi.org/10.3390/ijerph18020741.

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Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

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Gimba, Yaya Abubakar, Oluwatosin Kudirat Shittu, Abdulkadir Abubakar, and Alhassan Hussaini Egbako. "Evaluation of mango seed kernel and pineapple peels as carbon sources for microbial protease production." BIOMED natural and applied science 1, no. 3 (2021): 15–23. http://dx.doi.org/10.53858/bnas01031523.

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Proteolytic enzymes are ubiquitous in occurrence and find multiple applications in various industrial sectors. Although there are many microbial sources available for producing proteases, only a few are recognized as commercial producers. Utilization and recycling of renewable resources that pose threat to the environment can be systematically carried out to bring about resource productivity needed to make human activity sustainable. In the present study, we evaluated the phytochemical, antimicrobial, and protease production ability of mango seed kernel and pineapple peels. The proximate compositions and antimicrobial analysis of Mango seed kernel and pineapple peels were evaluated using standard protocols. We evaluated the protease production of Bacillus megaterium using the mango seed kernel and pineapple peels as the carbon sources. Our results revealed that mango seed kernel has low moisture, ash and crude fibre content but has high oil and crude protein content while pineapple peels have high moisture and fibre content but low in ash, crude protein and oil content. Mango seed extract also demonstrated antimicrobial activities against B. subtilis, less sensitive to B. megaterium and no activity against A. niger. However, the pineapple peel extracted is highly sensitive to B. subtilis and S aureus but demonstrated no activity against P. aeroginosa and A niger. The B. megaterium exhibited higher protease production ability when mango seed kernel was used as a carbon source at all tested concentrations. In conclusion, the information obtained from proximate and antimicrobial analysis of mango seed kernel and pineapple peels serves as a guide for the possible utilization as carbon sources for microbial enzyme production. Thus, both pineapple peel and mango seed kernel can be bio-remediated when used as carbon sources for protease production.

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Yusuf, Zekeria, Alemtsehay Malede, Mulugeta Desta, Megersa Idris, and Sultan Seyida. "PHYSICOCHEMICAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF MANGO (MAGNIFERA INDICA L.) SEED KERNEL AND PEEL OILS." Fungal Territory 4, no. 4 (2021): 1–3. http://dx.doi.org/10.36547/ft.374.

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The peel and kernels mango (Mangifera indica L.) processing by products can be used as a source of valuable products. Therefore, the present study was attempted to study physicochemical properties, antioxidant and antimicrobial activities of mango seed kernel and peel wastes. The result of physicochemical properties indicated that significantly higher oil yield (38.75±1.77), specific gravity (0.86±0.04), acid value (2.66±0.20) and free fatty acid value (1.34±0.12); and higher DPPH (16.70±0.70) antioxidant activities were recorded for mango seed oil extract. However, significantly higher hydrogen peroxide scavenging activity (HPSA, 31.10±1.70) and ascorbic acid (43.00±2.73) were recorded for fruit peel oil extract. Stronger antibacterial activity with maximum zone of inhibition (16.50 mm), minimum inhibitory concentration MIC (0.10µl/ml) and corresponding minimum bactericidal concentration MBC (0.20 µl/ml) was recorded for seed oil extract against S. aureus. Stronger antifungal activity with maximum zone of inhibition (16.47 mm), MIC (0.05 µl/ml, the least value) and MFC (0.10 µl/ml) for seed oil extract against C. albicans. It can be concluded from the results of present study that seed oil extract was found to be more effective antioxidant and antimicrobial potential than peel oil extract in mango (M. indica L.)

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Diomande M, Konan KH, Koffi TDM, et al. "Physicochemical characteristics and fatty acid composition of kernels oil from four mangoes varieties (Mangifera indica) (Kent, Brooks, Keitt and Amelie) harvested, processed in North of Cote d’Ivoire." World Journal of Advanced Research and Reviews 11, no. 3 (2021): 102–8. http://dx.doi.org/10.30574/wjarr.2021.11.3.0334.

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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.

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Kazeem, Rasaq A., David A. Fadare, Omolayo M. Ikumapayi, Stephen A. Akinlabi, and Esther T. Akinlabi. "Evaluation of Mango Kernel Seed (Mangifera indica) Oil as Cutting Fluid in Turning of AISI 1525 Steel Using the Taguchi-Grey Relation Analysis Approach." Lubricants 10, no. 4 (2022): 52. http://dx.doi.org/10.3390/lubricants10040052.

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The hunt for environmentally friendly cutting fluids is underway as the problems of conventional cutting fluids become more evident. To achieve environmentally conscious machining, the current study examines the use of Mango Kernel Seed Oil (MKSO) as a cutting fluid during the turning of AISI 1525 steel. According to the 24 complete factorial techniques, the vegetable-oil-based cutting was produced by dissolving four different additives in mango kernel seed oil: emulsifying, antimicrobial, anti-corrosive, and antifoam substances. Afterward, the formulated vegetable oil was characterized both physically and chemically to determine its capability. The developed MKSO was mechanically evaluated using a Taguchi L9 orthogonal array. Spindle speed, depth of cut, and feed rate served as the input parameters, while surface roughness, cutting temperature, machine sound level, and machine vibration rate were the responses. Taguchi-based Grey Relational Analysis was used to perform multi-objective optimization. It was used to determine the best machining conditions. The best parameters for mango kernel seed oil are a spindle speed of 0.683 rev/min, feed of 0.617 mm/rev, and depth of cut of 0.620 mm, while the optimum parameter for Mineral-Oil-based Cutting Fluid (MOCF) is 0.7898 rev/min spindle speed, 0.6483 mm/rev feed, and a 0.6373 mm depth of cut. This research revealed that, when compared to the feed rate and the depth of cut, the spindle speed has the highest influence on multi-responses in turning operations with both cutting fluids. Generally, MOCF outperformed mango kernel seed cutting fluid in most machining conditions.

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Diomande, M., KH Konan, TDM Koffi, et al. "Physicochemical characteristics and fatty acid composition of kernels oil from four mangoes varieties (Mangifera indica) (Kent, Brooks, Keitt and Amelie) harvested, processed in North of Cote d'Ivoire." World Journal of Advanced Research and Reviews 11, no. 3 (2021): 102–8. https://doi.org/10.5281/zenodo.5559251.

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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.

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Mieles-Gómez, Luis, Santander E. Lastra-Ripoll, Edilbert Torregroza-Fuentes, Somaris E. Quintana, and Luis A. García-Zapateiro. "Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch." Fluids 6, no. 9 (2021): 312. http://dx.doi.org/10.3390/fluids6090312.

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Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangiferaindica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

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Amana, METUOR DABIRE, OUEDRAOGO Nicolas, and Tiona Khaderd Le Grand TRAORE Kévine. "Physico-chemical and nutritional characteristics of kernels oil from two mangoes varieties (Amélie and Kent) harvested at Orodara in Burkina Faso." World Journal of Advanced Research and Reviews 21, no. 3 (2024): 1871–81. https://doi.org/10.5281/zenodo.14163806.

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The mango tree (Mangifera indica) plays an important role for Burkina Faso people. This importance is due to its consumption, its pharmaceutical properties and its shade. However, all this importance is limited to the fleshy parts, leaves, bark and roots, whereas the mango tree's kernels are full of potential that can be exploited, but remain little known. Two mango varieties (Amélie and Kent) were sampled at the Bobo-Dioulasso fruit and vegetable market from Orodara. The fat content and physico-chemical parameters of the mangoes were determined using conventional methods. The results obtained show that the oil's biochemical composition gives it its full importance. This oil meets most of the standards set by the Codex Alimentarius for virgin oils. Mango kernels do indeed contain a fat content of between 3.039 and 6.486%. For moisture content, we found 56.095% and 56.070%, which already exceeds half the kernel's constitutional weight. In terms of chemical parameters, the highest acid value was 2.664 mg KOH/g, compared with 4.0 mg KOH/g as the maximum limit of the Codex Alimentarius standard. The peroxide value was equal to 9.523 mEqO₂/kg against 10 mEqO₂/kg as the maximum limit of the standard. We have a good concentration of saturated fatty acids at least 47% for the lowest concentration and 24% of unsaturated fatty acids for the lowest concentration. In view of these results, mango kernels should be valorized in order to add value to mango waste, with a view to use in cosmetics or medicine, as well as to depollute the environment.

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Nahar, MK, SA Lisa, K. Nada, and M. Begum. "Characterization of seed kernel oil of Bangladeshi mango and its evaluation as cosmetic ingredient." Bangladesh Journal of Scientific and Industrial Research 52, no. 1 (2017): 43–48. http://dx.doi.org/10.3329/bjsir.v52i1.32079.

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The physicochemical properties, fatty acid composition, aflatoxin contamination and heavy metals of extracted mango kernel oils of four Bangladeshi varieties (Langra, Gopalbhog, Khirshapat & Amrupaly) were studied. The results were compared with published values of CIR expert panel, Indian Standard of Mango Kernel Fat, Scientific Commission of the European Community and US Food and Drug Administration (FDA). The estimated values of aflatoxin B1and total aflatoxins were 1.45809 ppb and 5.14761ppb respectively which were lower than the limit levels of European Community (2 ppb for aflatoxin B1) and US FDA (20ppb for total aflatoxins value). Heavy metals like arsenic & lead concentration were found 0.034 & 0.45 ppm respectively which were lower than the value of Indian Standard of Mango Kernel Fat; 9231 (1979) (0.5 & 5.0 ppm respectively). In fatty acid composition; palmitic acid, stearic acid, arachidic acid, oleic acid and linoleic acid were within the range of CIR expert panel reported values.Bangladesh J. Sci. Ind. Res. 52(1), 43-48, 2017

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Tolba Allam, Esraa Abdullah. "Characterization and Composition of Untraditional Seed Oils as a Potential New Source of Healthy Edible Oil." World Applied Sciences Journal 42, no. 1 (2024): 15–23. http://dx.doi.org/10.5829/idosi.wasj.2024.15.23.

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Mango seed kernel, apricot seed kernel, papaya seed and roselle seeds are the most important wastes remaining after the processing of fruits. Due to the shortage of edible oils particularly in developing countries, it has become necessary to search for new sources of oils. Therefore, the aim of this study was to evaluate the possibility of utilization these wastes as untraditional sources of edible oils. The results showed that all seeds samples had high amounts of oils and considered to be a good source of crude oils. Physicochemical properties of the oils extracted were iodine value, 54.25-112.30 g I2 /100 g oil; saponification value, 189.36-195.45 mg of KOH/g of oil; acid value, 0.88 - 2.56 mg of KOH/g of oil, free fatty acid, 0.83 - 2.29 g/100 g of oil, and peroxide value 1.29-2.89 meq of O2/kg of oil. Oil samples had high amounts of unsaturated fatty acids with oleic and linoleic acids being the major ones. The major fatty acids in mango seed kernel oil were stearic and palmitic acids which recorded 49.33 and 8.06%, respectively. It is worthy to mention that the percentage of unsaturated fatty acids in apricot seed oil was the highest (93.59%), followed by papaya seed oil (79.81%) and roselle seed oil (73.19%), respectively, which reflect the nutritional importance of these oils.

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Dandwate, A. M., B. H. Joshi, and R. M. Dhingani. "Standardization of hot air drying parameters and their impact on total phenolics and oil content of mango seed kernel." Journal of Applied Horticulture 26, no. 01 (2024): 21–26. http://dx.doi.org/10.37855/jah.2024.v26i01.04.

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The mango seed kernel (MSK) stands out as a rich source of total phenolic compounds and premium-quality fats. This study aimed to optimize the hot air drying process parameters for MSK, utilizing a tray dryer to achieve maximum yield of mango seed kernel oil (MSKO) while retaining high levels of total phenolic compounds. The experimentation involved the application of a Completely Randomized Design (CRD) analysis, leading to the identification of the optimal drying conditions—60°C temperature, resulting in a yield of 11.80% MSKO and 163.28 mg gallic acid equivalents (GAE) per gram of MSK, with a desirability index of 0.861.After establishing the standard hot air drying parameters, the biochemical composition of MSK showed enhancement due to the effective preservation of bioactive compounds, particularly total phenolic compounds. This extensive experiment not only improves the yield of MSKO but also enhances the nutritional value of MSK. The findings highlight the potential for additional investigation and utilisation of mango seed kernel in food and bioenergy applications.

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Lukmon Owolabi Afolabi, Oluwafunke T Afolabi-Owolabi, Abdulhafid M Elfaghi, Djamal Hissein Didane, Mohammed Ghaleb Awadh, and Al-Mahmodi Akram. "Thermal Characterization of Biofluids for Heat Transfer Fluid in Thermal Transport Technologies." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 89, no. 1 (2021): 134–41. http://dx.doi.org/10.37934/arfmts.89.1.134141.

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Thermal fluids modulate temperature conditions around the thermal collector systems indirectly by circulating the heat transfer fluid throughout the heat exchanger, thereby simulating cooling and heating with thermal condition. This study investigates biofluid from Moringa oleifera kernel, Date kernel, Palm kernel, Coconut kernel and Mango kernel as base fluids for heat transfer fluid application in solar thermal technology. The methodology employed in this study is experimental and the analyzed biofluids results was compared with conventional heat transfer base fluids. Thermal constant analyzer (TPS-2005S), CT-72 Transparent viscometer and Eagle eye SG-500 portable digital hydrometer were used to measure the thermophysical properties, viscosity, and density, of the biofluids respectfully. From the results, the biofluids showed comparative thermophysical properties to conventional base fluids. Moringa oleifera kernel oil and Mango kernel oil has the best quality among the biofluids with thermal conductivity, specific heat, viscosity, and density value was 0.1698Wm/k, 1984.01J/kg.K, 37.12mm2/s, 874.23kg/m3, and 0.2642Wm/k, 763.18J/kg.K, 45.27mm2/s, 914.22kg/m3, respectively. The biofluids was thermally stable after exposure to several heating cycles and heating temperature as no significant degradation was observed in there thermophysical properties. However, there are needs for further experimental studies on clogging and possibility of enhancement of biofluids with organic nanoadditives.

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García-Mahecha, Maribel, Herlinda Soto-Valdez, Elizabeth Carvajal-Millan, Tomás Jesús Madera-Santana, María Guadalupe Lomelí-Ramírez, and Citlali Colín-Chávez. "Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango." Molecules 28, no. 1 (2023): 458. http://dx.doi.org/10.3390/molecules28010458.

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Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35–60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45–85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.

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Ochida, Comfort Onyeche, Adams Udoji Itodo, Benjamin Asen Anhwange, Peter Onyeholowo Onoja, and Promise Adaku Nwanganga. "In vitro and In vivo Antioxidant Effect of Mango, Coconut and Cotton Seed Oils on Hydrogen Peroxide- Induced Oxidative Stress in Wistar Rats." Sahel Journal of Life Sciences FUDMA 2, no. 2 (2024): 64–73. http://dx.doi.org/10.33003/sajols-2024-0202-09.

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This study is aimed at determining the antioxidant activity of Mango kernel oil (MKO), Coconut oil (CCO) and Cotton seed oil (CSO) in vitro and in vivo. Antioxidant parameters demonstrated by five spectrophotometric methods such as: DPPH, FRAP, MCA, HRSA and SRSA was determined in the oils. Superoxide dismutase activity (SOD), catalase activity (CAT) and malondialdehyde (MDA) were evaluated in the serum of the Wistar rats. The antioxidant assay of the oils showed Coconut oil (75.67±0.21 %) was able to neutralize the DPPH radical more than the other oils followed by Cotton seed oil (38.70±0.23 %) and Mango kernel oil (31.56±0.24 %). Coconut oil exhibited the highest FRAP activity at (1.04 mMolFe2+) while the Cotton seed oil displayed significantly lower (P< 0.05) FRAP activity at (0.18±0.00 mMolFe2+). The Metal chelating activity (MCA) of Coconut oil (52.72±0.24 %) was found to be significantly higher than Mango and Cotton seed oils, Superoxide radical scavenging activity showed Coconut oil (62.36±0.01 %) having a relatively high ability to scavenge superoxide radicals better than the other oils with the standard glutathione being significantly higher (81.36±0.07 %). The result of the in vivo study showed the mean values for the SOD of MKO (118.10±5.39 IU/L), CCO (120.53±4.53 IU/L) and CSO (108.80±3.33 IU/L), CAT of MKO (108.93±11.60 IU/L), CCO (96.85±11.69 IU/L) and CSO (88.28±10.66 IU/L) and MDA of MKO (0.25±0.07 mmol/L), CCO (0.24±0.14 mmol/L) and CSO (0.31±0.02 mmol/L). The oils markedly reduced the amount of MDA while significantly increasing the activities of both CAT and SOD content.

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Cerón-Martínez, Leidy J., Andrés M. Hurtado-Benavides, Alfredo Ayala-Aponte, Liliana Serna-Cock, and Diego F. Tirado. "A Pilot-Scale Supercritical Carbon Dioxide Extraction to Valorize Colombian Mango Seed Kernel." Molecules 26, no. 8 (2021): 2279. http://dx.doi.org/10.3390/molecules26082279.

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Colombian mango production, which exceeded 261,000 t in 2020, generates about 40% of the whole fruit as solid waste, of which more than 50% are seed kernels (over 52,000 t solid by-product); though none is currently used for commercial purposes. This study reports the results of the supercritical carbon dioxide (scCO2) extraction of an oil rich in essential fatty acids (EFAs) from revalorized mango seed kernels and the optimization of the process by the Response Surface Methodology (RSM). In pilot-scale scCO2 experiments, pressure (23–37 MPa) and temperature (52–73 °C) were varied, using 4.5 kg of CO2. The highest experimental oil extraction yield was 83 g/kg (37 MPa and 63 °C); while RSM predicted that 84 g/kg would be extracted at 35 MPa and 65 °C. Moreover, by fine-tuning pressure and temperature it was possible to obtain an EFA-rich lipid fraction in linoleic (37 g/kg) and α-linolenic (4 g/kg) acids, along with a high oleic acid content (155 g/kg), by using a relatively low extraction pressure (23 MPa), which makes the process a promising approach for the extraction of oil from mango waste on an industrial scale, based on a circular economy model.

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Das, Kamal, Khanin Pathak, and Samindra Baishya. "Mango seed kernel: Nutrient composition and quality characteristics of Oil." Agricultural Research Journal 59, no. 6 (2022): 1130–36. http://dx.doi.org/10.5958/2395-146x.2022.00157.0.

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Wang, Chuanjin. "Ultrasonic extraction, composition analysis, in vitro antioxidant and antiproliferative activities of Mango kernel oil from Jinhuang Mango kernel." International Journal of Food Properties 25, no. 1 (2022): 924–35. http://dx.doi.org/10.1080/10942912.2022.2070202.

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Mas’ud, Fajriyati, Sri Indriati, Abigael Todingbua’, Akhmad Rifai, and Muhammad Sayuti. "Mango seed kernel oil extraction with ethanol: Optimization of oil yield and polyphenol." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2020): 39. http://dx.doi.org/10.2298/ciceq200128039m.

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Mango seed kernel oil (MSKO) contains a high concentration of polyphenol and potential as raw materials of food products oil-based and as a natural antioxidant of functional food. Ethanol was used to the extraction of MSKO by response surface methodology (RSM) as a tool to study the optimum extraction conditions of the oil yield and total polyphenol content (TPC). Three-factor-three-level Central Composite Design (CCD) was employed to optimize extraction time (X1), the ethanol concentration (X2), and the ethanol volume (X3) to obtain a high oil yield and TPC. The central points for treatment were 5 h for X1, 86% for X2, and 250 mL for X3. The results showed that the optimum conditions of MSKO extraction were X1=5.18 h, X2=87.84%, and X3=233.43 mL, respectively. Under these conditions, the experimental oil yield and TPC of MSKO were 34.79% and 61.17 mgGAE/g, which was agreed closely to the verification value. The results indicated that MSKO extraction using ethanol could be an effective and advisable method for the large scale production of MSKO extraction.

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Fadairo, Adesina, Gbadegesin Adeyemi, Ogunkunle Temitope, et al. "Banana peel and mango kernel-based polymers and their suitability in enhanced oil recovery." Journal of Petroleum Exploration and Production Technology 11, no. 4 (2021): 2027–37. http://dx.doi.org/10.1007/s13202-021-01139-9.

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AbstractThis study reports the extraction and performance evaluation of two bio-derived polymers for enhanced oil recovery applications. The oil displacement processes were conducted using six (6) unconsolidated sandstone core plugs. Reservoir permeability tester was used to simulate real reservoir conditions in order to evaluate the suitability of the formulated biopolymers for oil displacement applications at laboratory conditions. The experimental results indicate the effectiveness of the biopolymer solutions in enhanced oil recovery in terms of their superior incremental oil recoveries after conventional waterflood with percentage oil recovery of 30.9–39.3% for banana peel derived polymer and 40.6–50.8% for mango kernel derived polymer compared to conventional waterflood with percentage recovery of 16.2–32% of the initial oil in place. This work identified the potential suitability and use of bio-derived polymers for enhanced oil recovery applications with emphasis on their biodegradability.

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Vihishima, R. I., M. I. Yusufu, and C. A. Adah. "Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties." Asian Food Science Journal 23, no. 2 (2024): 1–12. http://dx.doi.org/10.9734/afsj/2024/v23i2696.

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The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.

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Mas'ud, Fajriyati, Meta Mahendradatta, Amran Laga, and Zainal Zainal. "Optimization of mango seed kernel oil extraction using response surface methodology." OCL 24, no. 5 (2017): D503. http://dx.doi.org/10.1051/ocl/2017041.

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Nadeem, Muhammad, Muhammad Imran, and Anjum Khalique. "Promising features of mango (Mangifera indica L.) kernel oil: a review." Journal of Food Science and Technology 53, no. 5 (2016): 2185–95. http://dx.doi.org/10.1007/s13197-015-2166-8.

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Jethro, Y., S. E. Omada, and M. Usman. "Thermal Behavior and Fluidity of Biolubricant Synthesized from Mango (Mangifera indica L.) Kernel Oil Blended With Cold Flow Property Improvers." Journal of Applied Sciences and Environmental Management 27, no. 9 (2023): 2115–23. http://dx.doi.org/10.4314/jasem.v27i9.30.

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Fossil fuel and conventional lubricant are not environmentally friendly, non-biodegradable, toxic, and non-renewable. Therefore, the objective of this paper is to evaluate the thermal and fluidity of the biolubricant synthesized from Mango (Mangifera indica L.) kernel oil (MKO) blended with cold flow property improvers using standard techniques. A twostep process of esterification and transesterification was employed to produce fatty acid methyl ester (FAME) from MKO mentioned as Mango kernel methyl ester (MKME). Double transesterification of the MKME with trimethylolpropane (TMP) in the presence of sodium methoxide yielded 95 % Mango oil based trimethylolpropane ester (MOTE). Anotherof the MKME was used to synthesize biolubricant using the conventional epoxidation which yielded 70 % Mango oil based epoxidised biolubricant (MEB-L). A simultaneous SDT 2960 TG/DTA from TA instrument analysis reveals MOTE to present higher thermal stability (302 °C) with 5 % weight loss compared to MEB-L (250.5 °C) with similar 5 % weight loss. Degradation was endothermic for both MOTE and MEB-L and predominantly followed a single step of weight lost. Degradation becomes rapid at temperature above 300 °C for MOTE while for MEB-L degradation started at temperature above 250 °C. At about the temperature range of 850 - 900 °C, 95 % of MEB-L and 77 % of MOTE were lost respectively. The relative thermal stability of MOTE would be attributed to the alcohol substitution of the branch chain Trimethylolpropane (TMP) resulting into a more thermally stable Triester (MOTE). The results of the analysis of the cold flow properties reveal that various blend of MEB-L with n-BE portrays better pour and cloud point as they are lower than their counterpart (blends of MOTE with n-BE) and (blends of even MOTE & MEB-L with EAA for both cloud/pour points).

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do Nascimento Marques, N韛ia, Caroline Suzy do Nascimento Garcia, Liszt Yeltsin Coutinho Madruga, et al. "Turning Industrial Waste into a Valuable Bioproduct: Starch from Mango Kernel Derivative to Oil Industry Mango Starch Derivative in Oil Industry." Journal of Renewable Materials 7, no. 2 (2019): 139–52. http://dx.doi.org/10.32604/jrm.2019.00040.

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Abdalla, Ahmed E. M., Saeid M. Darwish, Eman H. E. Ayad, and Reham M. El-Hamahmy. "Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel." Food Chemistry 103, no. 4 (2007): 1141–52. http://dx.doi.org/10.1016/j.foodchem.2006.10.026.

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OLADAPO, ABIONA OLUSEYE, OLUWADAMILOLA OGUNSADE, ADEDAYO O. ADEBOYE, and AGBAJE B. WASIU. "LIPID CHARACTERISTICS OF MANGO SEED KERNEL OIL AS AFFECTED BY DIFFERENT RIPENING STAGES OF FRUIT." Journal of Science and Arts 21, no. 1 (2021): 315–24. http://dx.doi.org/10.46939/j.sci.arts-21.1-b08.

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In this study, the effect of different stages of ripening, i.e. unripe, semi-ripe and ripe, on quality parameters of oils extracted from the kernels of Mango (Magnifera indica) seeds was investigated. The kernels were oven-dried and oil extracted from them using soxhlet apparatus and n-hexane as solvent. The fatty acid profile, phospholipids, sterol contents and some chemical properties such as saponification value, peroxide value, iodine value and acid value of oils obtained from the seeds at different level of maturity were determined. The results show that the oils are rich in saturated fatty acid most especially stearic and palmitic acids varying from 34.36 - 37.86% and 8.84 -10.66 % respectively. The predominant unsaturated fatty acid present in the oils is oleic acid ranging from 41.96 – 45.65 %. For the chemical parameters, the peroxide values (1.82 - 2.23 %) meq/kg, acid values (5.00 – 5.50) mg/KOH/g decreased with fruit maturity. For phospholipids, phosphatidyl choline (380 – 451 mg/100 g) and phosphatidyl ethanolamine (217.42 - 342.63 mg/100 g) having the highest quantities, they all increased with fruit maturity except sphingomyelin and phosphatidic acid. Stigmasterol, sitosterol and cholesterol contents of the oils decreased with fruit maturity while Δ-5-avenasterol, campesterol and the cholestanol contents increased with fruit maturity. Sitosterol and stigmasterol and had the highest values at 345.81 - 386.96 mg/100 g and 83.70 – 137.09 mg/100 g respectively. Conclusively, the kernel oils have potential for use as domestic and industrially as a non-conventional source of vegetable oil in chocolate and confectionery products.

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Narayanasamy, G., TNP Padmesh, and S. Krishnan. "Experimental Studies on Transesterification of Mango (Mangifera indica) Seed Kernel Butter for Biodiesel Production." IOP Conference Series: Materials Science and Engineering 1257, no. 1 (2022): 012012. http://dx.doi.org/10.1088/1757-899x/1257/1/012012.

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Abstract This research study involves transesterification of mango seed kernel butter using methanol as solvent and Tetra Hydro Furan (THF) was used as co-solvent in converting biodiesel. High density and higher acid value in biodiesel cause less thermal efficiency in the engine. The percentage yield of biodiesel has been studied under various parameters such as the molar ratio of methanol: oil, type of alkali catalyst and catalyst concentration (%). As the significant results, the highest biodiesel yield% was attained using the molar ratio of methanol to mango seed oil at 7:1 using sodium hydroxide as alkali catalyst with the catalyst concentration of 1.0% and THF co-solvent. The maximum %yield obtained was 90.79%. The produced biodiesel was characterized by Gas Chromatography-Mass Spectrometry (GC-MS). The properties of biodiesel were analysed, such as freezing point, acid value, saponification value, density, and specific gravity with the respective values of 15, 0.85 mg/g, 70.13 mg/g, 788 kg/m3, and 0.788, 11 fatty acid methyl esters were found in different concentrations. Analysis of Variance (ANOVA) has been used as a statistical method for optimization to validate the results obtained. The biodiesel results met the ASTM-D6751 and EN14214 standards for use as a working fluid.

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Mieles-Gómez, Luis, Somaris E. Quintana, and Luis A. García-Zapateiro. "Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties." Gels 9, no. 2 (2023): 136. http://dx.doi.org/10.3390/gels9020136.

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(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.

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Nguyen, Ngoc Nha Thao, Thi Trang Dai Nguyen, Duc Linh Vo, Dang Tuyet Minh Than, Gia Phuoc Tien, and Duy Toan Pham. "Microemulsion-based topical hydrogels containing lemongrass leaf essential oil (Cymbopogon citratus (DC.) Stapf) and mango seed kernel extract (Mangifera indica Linn) for acne treatment: Preparation and in-vitro evaluations." PLOS ONE 19, no. 10 (2024): e0312841. http://dx.doi.org/10.1371/journal.pone.0312841.

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Current treatments for severe acne include combinations of synthetic anti-inflammatory and antibacterial drugs, which possess numerous side effects. Therefore, this study developed microemulsion-based hydrogel containing lemongrass leaf essential oil (Cymbopogon citratus (DC.) Stapf) and mango seed kernel extract (Mangifera indica Linn) as a potential natural therapy for inflammatory acne. To this end, the microemulsions were first prepared using pseudo-ternary phase diagrams with soybean oil and coconut oil, cremophor RH40, and PEG 400. The optimal formula could load 1% lemongrass oil and 10% mango extract, possessed a spherical droplet size of ~18.98 nm, a zeta potential of -5.56 mV, and a thermodynamic stability. Secondly, the microemulsion-based hydrogel was developed by simple mixing the optimal microemulsion in carbopol-940 hydrogel (3.5% w/w). The product showed a viscosity of ~3728 cPs, a pH of 5.4-6.2, a spreadability of ~24 cm, an in-vitro Franz-cell cumulative release rate of ~80% for polyphenol content and ~60% for citral within 12 h, and a good physicochemical stability of > 3 months. Thirdly, the skin compatibility/irritability of the microemulsion-based hydrogel was determined by the HET-CAM assay, which showed non-irritation level. Finally, the anti-inflammatory activities of the hydrogel, using heat-induced BSA denaturation assay and LPS-stimulated RAW 264.7 NO inhibition assay, was 4-times higher than that of the reference drug Klenzit-C® (adapalene and clindamycin gel). Moreover, the hydrogel possessed strong anti-biofilm activity in Cutibacterium acnes, comparable with Klenzit-C®. Conclusively, the microemulsion-based hydrogel containing lemongrass oil and mango seed extract demonstrated much potentials to be a promising natural drug for acne treatment.

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Asemave, Kaana, D. O. ABAKPA, and T. T. LIGOM. "Extraction and Antibacterial Studies of Oil from three Mango Kernel obtained from Makurdi - Nigeria." Progress in Chemical and Biochemical Research 3, no. 1 (2020): 74–80. http://dx.doi.org/10.33945/sami/pcbr.2020.1.9.

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Than, Dang Tuyet Minh, Thi Anh Thu Binh, Tra My Le, Huu Nhan Nguyen, Thi Thanh Yen Le, and Ngoc Nha Thao Nguyen. "EX VIVO PERMEATION STUDY OF NANOSTRUCTURED DOSAGE FORM CONTAINING MANGO SEED KERNEL EXTRACT USING FRANZ CELL." Tạp chí Y Dược học Cần Thơ, no. 6 (October 20, 2023): 136–43. http://dx.doi.org/10.58490/ctump.2023i6.2034.

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Background: mango seeds (Mangiferin indica L.) have the ability to inhibit P. acnes, S.aureus, and E. coli bacteria and inhibit inflammation, potentially for transdermal therapeutic dosage forms. The nano-emulsion dosage forms were prepared based on the SNEDDS system with nano-oil droplets containing mango seed extract. These dosage forms contributed to carrying the active ingredient deeply into the impact site, bringing the highest efficiency, but this needs to be proven. Thus, it is necessary to study the process to evaluate the permeability of these formulas to prove their availability improvement. Objectives: To assess the transdermal permeability and active substance release of nanostructured dosage forms by a validated procedure. Methods: an ex vivo experiment was designed by adding a sample to diffuse through Franz cells. In addition, to ensure the quality and effectiveness of preparations containing mango seeds, developing and validating a process for quantifying the total polyphenols in the preparation are extremely necessary. Total polyphenols were quantified by color complexing with Folin-Ciocalteu reagents, with maximum absorption at 765 nm. Results: the procedure had been validated according to the International Conference on Harmonization (ICH) on the criteria of specificity, system compatibility with RSD = 1.02%, linearity built on the concentration range of 10–50 µg/ml with R2 = 0.998, accuracy, precision with %recovery in the range of 97.73% to 102.56%. The results showed that more than 300 mg/g of polyphenol was released after 6 hours from the tested nanostructured dosage form, about 4.3 times as many as the total amount of polyphenols in the comparative cream. Conclusions: the quantification of polyphenols diffused through Franz cells helps evaluate the quality of the preparation. The procedure had been validated according to the International Conference on Harmonization (ICH) and could be applied to evaluate nanostructured dosage forms containing mango seed kernel.

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Igbashio, M.D, and E.I. Obasuyi. "Production of Local Soap Using Alkali Derived from Mango and Plantain Peel." NIPES Journal of Science and Technology Research 4, no. 4 (2022): 90–95. https://doi.org/10.5281/zenodo.7395753.

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Local soap was produced using mango and plantain peels as an active ingredient. The mango and plantain peels are agricultural-wastes matter that litter the environment. This study made use of mango and plantain peel ashes as a cheap alternative source of alkali that is much needed in soap making. The agricultural waste materials were burnt and the ashes were used to prepare a solution of potassium hydroxide (KOH), which was heated alongside palm kernel oil (PKO) until soap was formed. The quality of the soap was assessed thus: The colour:dark-brown, the texture: soft, the foamability: good, the foam size: small, and Foam stability: stable. The physicochemical parameters of the soap were also assessed thus; Total Fatty Matter: 62.42%, Total Free Alkali: 6.40%, Free Caustic Alkali: 2.97%, Wash Active Substance: 34.98%, and pH: 10.02. These assessments revealed that the alkali derived from mango and plantain peels is a good and cheap active ingredient for soap production. The exploitation of alkali derived from agricultural waste materials for the making of soap is worthwhile. This would also prevent environmental pollution by these waste materials that might potentially cause harm to the populace, and also reduce over dependence on synthetic alkali for soap production and also provide an alternative source of income

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Muhammad Arif, Atta. "CHEMICAL CHARACTERISTICS OF MANGO (Mangifera indica L.) KERNEL OIL AND PALM OIL BLENDS FOR PROBABLE USE AS VANASPATI." Journal of Oil Palm Research 28, no. 3 (2016): 344–52. http://dx.doi.org/10.21894/jopr.2016.2803.10.

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Ojha, Pravin, Shreejana Raut, Ujjwol Subedi, and Nawaraj Upadhaya. "Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 32–38. http://dx.doi.org/10.3126/jfstn.v11i0.29708.

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Food ingredient with good nutritional and phytochemical properties is always in search. This research was conducted to study the effect of different treatments, namely soaking and blanching, on nutrient, phytochemical, and functional properties of mango kernel powder (MKP). Three treatments were carried out to produce MKP, which were soaking (48 h), heat treatment/blanching (45 °C for 2 min), and control. The seed was cut into four pieces and dried in cabinet drier for 7 h at 60 °C until it becomes brittle. The kernel was ground to pass through a 0.85 mm size sieve. Powder from three treatments was subjected to nutrient analysis, phytochemical analysis, and functional properties evaluation. Crude fat increased significantly (p<0.05) in soaked mango kernel powder, while the treatment decreased total ash, iron, calcium, and phosphorous significantly (p<0.05). Oil absorption capacity (OAC), water absorption capacity (WAC), and wettability of MKP decreased significantly (p<0.05) after treatment, while bulk density increased significantly (p<0.05). The wettability of soaked MKP decreased significantly (p<0.05), while it significantly increased for heated MKP (p<0.05). The heat treatment produced a significant reduction (p<0.05) in ascorbic acid (18.24%), polyphenol content (4.7%), tannin (76.44%), and flavonoid (7.38%) compared to untreated flour while soaking result in a significant reduction (p<0.05) in ascorbic acid (13.1%), polyphenol (3.47%), tannin (63.73%), and flavonoid (21.76%). The antioxidant activity was found to be significantly less (68.33%) in heat-treated MKP compared (p<0.05) to the soaked MKP (79%) and untreated MKP (84.33%). A positive correlation was found between the polyphenol and antioxidant activity. It can be concluded that MKP without treatment can be explored for composite flour as phytochemicals and functional property were found to be better than treated flour.

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A.S, Sadiq, Bello A.A, and Bawa M.A. "Determination And Analysis of Mechanical Properties of Cast Resin From Mango (Mangifera Indica) Kernel Oil." International Journal of Engineering Trends and Technology 67, no. 9 (2019): 63–68. http://dx.doi.org/10.14445/22315381/ijett-v67i9p211.

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Sonwai, Sopark, Phimnipha Kaphueakngam, and Adrian Flood. "Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent." Journal of Food Science and Technology 51, no. 10 (2012): 2357–69. http://dx.doi.org/10.1007/s13197-012-0808-7.

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Chaparro Acuña, S. P., A. E. Lara Sandoval, A. Sandoval Amador, S. J. Sosa Suarique, J. J. Martínez Zambrano, and J. H. Gil González. "Caracterización funcional de la almendra de las semillas de mango [Mangifera indica L.]. (Functional Characterization of Mango Seeds Kernel [Mangifera indica L.].)." CIENCIA EN DESARROLLO 6, no. 1 (2015): 67. http://dx.doi.org/10.19053/01217488.3651.

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ResumenLa almendra de la semilla de mango fue analizada para establecer su composición química y sus propiedades funcionales, con el fin de establecer la viabilidad de su uso como ingrediente en la industria de alimentos. Se realizó el análisis proximal de la almendra de la semilla de mango (Mangifera indica L.), obtenida como desecho agroindustrial, y la caracterización funcional de la harina desengrasada. La almendra presentó la siguiente composición: proteína cruda, 6,39%, humedad, 44,8%, grasa cruda, 10,70%, cenizas, 2,4%, y fibra, 2,38%. En la harina desengrasada, la capacidad de absorción de agua y de aceite fue de 3,0 y 2,0 mL/g, respectivamente. La actividad emulsificante aumentó al incrementarse el pH, alcanzando un máximo a pH=10. Al aumentar la concentración de la dispersión harina/agua (20% p-v) se observó el incremento de la capacidad gelificante. El tipo de proteínas que contiene la harina son globulinas (40,16%), proteínas insolubles (23,84%), glutelinas (15,81%), albúminas (12,11%) y, en menor concentración, prolaminas (8,08%). La extracción de aislados proteicos se obtuvo con bajos rendimientos (menor del 2%), por lo tanto, no se cuantificaron sus propiedades funcionales. AbstractMango seeds were analyzed to establish their chemical composition and functional properties in order toinvestigate the possibility of their use as an ingredient in the food industry. The average composition of kernel was determined to be: 6,39% of crude protein, 44,8% of moisture, 10,70% of oil, 2,4% of ash and 2,38% of crude fiber. Water and oil absorption capacity of meal was 3,0 mL/g and 2,0 mL/g, respectively. Emulsifying activity increased with increasing pH peaking at 10. Increasing the concentration of the flour/water (20% bw) dispersion improved gelling ability. The type of proteins are globulins (40,16%), insoluble proteins (23,84%), glutelin (15,81%), albumin (12,11%) and less prolamin concentration (8,08%). The extraction of protein isolates, was obtained at low yields (less than 2%), therefore, their functional properties were not quantified.

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Trejo-Flores, Pedro Gerardo, Lester Alejandro Santiago-Rodríguez, María Emperatriz Domínguez-Espinosa, et al. "Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey." Sustainability 15, no. 19 (2023): 14583. http://dx.doi.org/10.3390/su151914583.

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The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

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Balacuit, June Neil G., Jollana Dianne A. Guillermo, Reuben James Q. Buenafe, and Allan Nana Soriano. "Comparison of Microwave-Assisted Extraction to Soxhlet Extraction of Mango Seed Kernel Oil using Ethanol and n-Hexane as Solvents." ASEAN Journal of Chemical Engineering 21, no. 2 (2021): 158. http://dx.doi.org/10.22146/ajche.63533.

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Mango seed kernel oil was extracted by Soxhlet Extraction (SE) and Microwave-Assisted Extraction (MAE) with ethanol and n-hexane as extraction solvents. To optimize the extraction condition for SE, the temperature was set to 90°C for ethanol and 80°C for n-hexane with varying solvent-to-feed ratios (S/F ratio) of 75/12, 75/10, and 60/6 mL/g. As for MAE, the same S/F ratios were considered. Extraction was done for 5, 10, and 15 minutes with microwave power levels of 120 and 240 W. It was found out that the highest yield per extraction process for SE was: 18.00±0.25 % and 9.38±2.03 % using ethanol and n-hexane, respectively; and 6.69±0.05 % and 4.68±0.06 %using ethanol and n-hexane, respectively for MAE. It was also noted that MAE, with the microwave power level of 120 W has less extraction time for about 15 minutes as compared to SE of 8 hours. Also, the best S/F ratio in this study is 60/6 for all processes. In oil quality determination, the oil extracted was examined through several tests such as FTIR, GC-MS, acid value, % FFA, iodine value, saponification value, and melting point. It was noted that oil extracted in ethanol has a better yield compared to that of n-hexane but the oil extracted using n-hexane would provide superior quality.

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Kaana, Asemave, and Audu Edoka Friday. "Comparative Analysis of Soap made from different composition of Mango Kernel Oil and Coconut Oil with two other Commercial Soaps." Chemistry Research Journal 6, no. 3 (2021): 75–83. https://doi.org/10.5281/zenodo.11656497.

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Abstract The mango kernel oil (MKO)was extracted mechanically. The MKO was characterised and used in the preparation of soap along coconut oil (CNO). The analysis of MKO (using AAS) for elemental composition revealed that it has predominantly; Na (162.59 mg), Mg (10.077 mg), and Mn (6.866 mg). Meanwhile, the FTIR analysis gave characteristics peak of 2922.2-2855.1 cm-1 and 1744.4 cm-1implying the presence of C-H stretch from saturated and unsaturated compounds and then ester/aldehyde/ketones/carboxylic acid, respectively. The masses of the four soaps prepared using MKO and CNO in the ratio 100:0, 0:100, 50:50, 20:80, respectively was found to be 11.14 g, 10.59 g, 10.93 g and 10.20 g. Soaps from 100% MKO, 50% MKO: 50% CNO, and the two commercial soaps have excellent total fatty matter TFM (of 76% and above), unlike soaps from 100% CNO and 80% CNO (less than 76%). The soaps also indicated acceptable total alkali levels of 0.16 – 0.36%. All the prepared soaps have lower pH values (less than 9) unlike the commercial soaps whose pH values were above 9. While the prepared soaps exhibited foam height of 4.00 mL, 3.90 mL, 3.80 mL, 3.70 mL for the soap samples A, B, C, and D; the commercial soaps had foam heights of 5.0 mL and 5.50 mL, respectively for E and F. It was found that the commercial toilet soaps and the 100% MKO soaps were highly effective in cleaning than the soap prepared with 100% CNO. This again shows that MKO should be a choice oil among others in soap making.

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Nadeem, Muhammad, Muhammad Imran, Zafar Iqbal, Nadeem Abbas, and Athar Mahmud. "Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indicaL.) Kernel Oil in Ambient and Accelerated Oxidation." Journal of Food Processing and Preservation 41, no. 3 (2016): e12957. http://dx.doi.org/10.1111/jfpp.12957.

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Dhara, Rupali, Dipak K. Bhattacharyya, and Mahua Ghosh. "Analysis of Sterol and Other Components Present in Unsaponifiable Matters of Mahua, Sal and Mango Kernel Oil." Journal of Oleo Science 59, no. 4 (2010): 169–76. http://dx.doi.org/10.5650/jos.59.169.

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Awolu, Olugbenga Olufemi, and Balaraman Manohar. "Quantitative and qualitative characterization of mango kernel seed oil extracted using supercritical CO2 and solvent extraction techniques." Heliyon 5, no. 12 (2019): e03068. http://dx.doi.org/10.1016/j.heliyon.2019.e03068.

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Mokbul, Mansura, Yuen Lin Cheow, and Lee Fong Siow. "Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran." Journal of Food Processing and Preservation 2023 (December 23, 2023): 1–12. http://dx.doi.org/10.1155/2023/9994657.

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The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with CB were assessed. Triacylglycerol content, melting behavior, solid fat content, crystal morphology, and polymorphism were investigated by high-performance liquid chromatography, differential scanning calorimetry, pulse nuclear magnetic resonance, polarized light microscopy, and X-ray diffraction, respectively. The optimum reaction condition to produce comparable percentages of monounsaturated TAGs in the final product was 8 h time, 8% enzyme load, and 50°C. After blending of CBA with CB in different proportions, no significant differences in terms of polymorphism, melting profile, and solid fat content were observed up to 20% CBA replacement. However, the TAG profile was similar up to 10% replacement of CB with CBA. In summary, the enzymatically produced CBA can potentially be used as a cocoa butter replacer up to 20% in the confectionery industry.

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Gao, Ziwei, Yun Zhu, Jun Jin, Qingzhe Jin, and Xingguo Wang. "Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities." Foods 12, no. 21 (2023): 3933. http://dx.doi.org/10.3390/foods12213933.

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Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

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