+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Investigation on fat from mango (Mangifera indica) kernel. Part I. Fatty acid composition of lipid classes

Investigation on fat from mango (Mangifera indica) kernel. Part I. Fatty acid composition of lipid classes

Bangladesh Journal of Scientific and Industrial Research 19(1/4): 184-192

Oils extracted from 3 samples of mango seeds were fractionated into lipid classes by TLC. The fatty acid composition of the whole oils and the fractions were then determined by GLC. No characteristic differences in fatty acid composition among 3 whole oil samples were noted. Two samples of seed with fibre were quantitatively similar in high percentage of free fatty acid and low triglycerides. Seed fibre appeared to increase the level of free fatty acids and decrease the level of triglycerides.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 001623117

Download citation: RISBibTeXText

Related references

Fatty acid composition and characteristics of the kernel fat of different mango mangifera indica varieties. Journal of the Science of Food & Agriculture 32(5): 485-488, 1981

The triglyceride composition of mango (Mangifera indica) kernel fat. Fette Seifen Anstrichmittel 83(10): 383-388, 1981

On the chemical composition of mango kernel fat (Mangifera indica L.). Current Science 48(21): 935-936, 1979

Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition. Journal of the Science of Food and Agriculture 24(12): 1497-1503, 1973

Fatty acid composition as a quality index of ripe mango (Mangifera indica L.) pulp. Indian food packer: 30 (5) 63-64, 1976

Fatty substances of mango seeds (Mangifera indica L.) Analytical characteristics and possibilities of use in confectionery. Note 1: Fatty acid composition and glyceridic structure. Rivista Italiana delle Sostanze Grasse 56(9): 332-338, 1979

Positional distribution of the fatty acids in the tri glycerides of mango mangifera indica kernel fat. Journal of the American Oil Chemists' Society 57(8): 243-245, 1980

Composition of polar lipids of alphonso mango mangifera indica kernel. Journal of Food Science 52(3): 833-834, 1987

Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Research International 116: 527-537, 2019

Drying and storage behaviour of mango (Mangifera indica) seeds and composition of kernel fat. ASEAN Food Journal 4(2): 59-63, 1988

Investigation on the antioxidant activity of leaves, peels, stems bark, and kernel of mango (Mangifera indica L.). Journal of Food Science 77(8): C849-C852, 2012

Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango ( Mangifera indica L.) kernel fat. Journal of Food Science and Technology 55(3): 992, 2018

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composicion y la calidad del mango (Mangifera indica cv Kent). Food Science and Technology International 4(3): 199-205, 1998

The composition of fatty acids in kernel fats of 32 varieties of Mangifera indica. Acta Botanica Yunnanica 11(2): 223-226, 1989

Sterols methyl sterols triterpene alcohols and fatty acids of the kernel fat of different malagasy mango mangifera indica varieties. Journal of the American Oil Chemists' Society 61(10): 1589-1593, 1984