Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats
Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI), and compare the results with that of cocoa butter from literature. Methods: Chemical properties of the extracted crude fats were determined fo...
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| Format: | Article |
| Language: | English |
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Nutrition Society of Malaysia
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52321/ http://psasir.upm.edu.my/id/eprint/52321/1/Chemical%20properties%20and%20fatty%20acid%20composition%20of%20Mangifera%20pajang%20and%20Mangifera%20indica%20kernel%20fats.pdf |
| _version_ | 1848852073660022784 |
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| author | Azlan, Azrina Ab Rahman, Aznira Khoo, Hock Eng |
| author_facet | Azlan, Azrina Ab Rahman, Aznira Khoo, Hock Eng |
| author_sort | Azlan, Azrina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI), and compare the results with that of cocoa butter from literature. Methods: Chemical properties of the extracted crude fats were determined for iodine value, peroxide value and saponification value using AOAC methods, whereas acid value of the mango kernels was determined based on AOCS method. Saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were also determined using gas chromatography-flame ionisation detection method. Results: The results showed that kernel fats of MI and MP had low chemical values. The fatty acid compositions of MP kernel fat comprised 55.4%, 39.3% and 5.3% of SFA, MUFA and PUFA, respectively. The total PUFA of MP kernel fat (5.3%) was lower than the total PUFA of MI kernel fat (6.1%). Conclusion: Due to the similarity of the fatty acid composition between mango kernel fat and cocoa butter, it is suggested that the kernel fat of MP has potential as a substitute for cocoa butter or hydrogenated fat in confectionary products. |
| first_indexed | 2025-11-15T10:32:17Z |
| format | Article |
| id | upm-52321 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:32:17Z |
| publishDate | 2015 |
| publisher | Nutrition Society of Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-523212017-06-05T09:15:47Z http://psasir.upm.edu.my/id/eprint/52321/ Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats Azlan, Azrina Ab Rahman, Aznira Khoo, Hock Eng Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI), and compare the results with that of cocoa butter from literature. Methods: Chemical properties of the extracted crude fats were determined for iodine value, peroxide value and saponification value using AOAC methods, whereas acid value of the mango kernels was determined based on AOCS method. Saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were also determined using gas chromatography-flame ionisation detection method. Results: The results showed that kernel fats of MI and MP had low chemical values. The fatty acid compositions of MP kernel fat comprised 55.4%, 39.3% and 5.3% of SFA, MUFA and PUFA, respectively. The total PUFA of MP kernel fat (5.3%) was lower than the total PUFA of MI kernel fat (6.1%). Conclusion: Due to the similarity of the fatty acid composition between mango kernel fat and cocoa butter, it is suggested that the kernel fat of MP has potential as a substitute for cocoa butter or hydrogenated fat in confectionary products. Nutrition Society of Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52321/1/Chemical%20properties%20and%20fatty%20acid%20composition%20of%20Mangifera%20pajang%20and%20Mangifera%20indica%20kernel%20fats.pdf Azlan, Azrina and Ab Rahman, Aznira and Khoo, Hock Eng (2015) Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats. Malaysian Journal of Nutrition, 21 (3). pp. 355-363. ISSN 1394-035X http://www.nutriweb.org.my/publications/mjn0021_3/8%20MJN%20Dec%202015%20Azrina.php |
| spellingShingle | Azlan, Azrina Ab Rahman, Aznira Khoo, Hock Eng Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title | Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title_full | Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title_fullStr | Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title_full_unstemmed | Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title_short | Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats |
| title_sort | chemical properties and fatty acid composition of mangifera pajang and mangifera indica kernel fats |
| url | http://psasir.upm.edu.my/id/eprint/52321/ http://psasir.upm.edu.my/id/eprint/52321/ http://psasir.upm.edu.my/id/eprint/52321/1/Chemical%20properties%20and%20fatty%20acid%20composition%20of%20Mangifera%20pajang%20and%20Mangifera%20indica%20kernel%20fats.pdf |