scholarly journals Metabolic Profiling of Wastes from Raw and Ripe Mango Seeds to Comprehend Its Beneficial Medicinal and Cosmetic Properties for Commercialization

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Jagruti Tank ◽  
Dattatraya U. Ukale ◽  
Vidhyashri Mapare ◽  
Bela Dhamangaonkar ◽  
Nivedita Cukkemane ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Metabolic Profiling ◽  
Mangifera Indica ◽  
Resonance Spectroscopy ◽  
Seed Kernel ◽  
Tropical Fruit ◽  
Mango Kernel ◽  
Detailed Composition ◽  
Mango Seed ◽  
Gas Chromatography Mass Spectroscopy

Mango (Mangifera indica) is a widely popular tropical fruit. When ripe, it is consumed either as fruit or juice, while raw mangoes are used in pickles, juice and curries. Apart from these, the seed kernels of ripe mangoes are in great demand by cosmetic and confectionary industries, while those from raw mangoes are used for medicinal purposes in traditional households of India. Although, the seed kernels have been used for various beneficial purposes, the inconsumable mango seed largely poses as a waste and biological pollutant. Therefore, it is pertinent to highlight the detailed composition and benefits of butter from various stages of mango kernel to highlight its commercial relevance. By using a combination of nuclear magnetic resonance spectroscopy and gas chromatography-mass spectroscopy based metabolic profiling, we studied the biochemical composition of different stages of mango kernel extract. We observed predominance of various types of fatty acids in all types of mango kernel with the ripe version showing the largest amount. The unripe versions though showed presences of a variety of aromats and antioxidants albeit at lower amounts. Our findings highlight that the unripe mango kernel extracts contains various aromats that have antimicrobial effects. India produces up to 23 million tonnes of mangoes every year and it has been estimated that it can produce up to 2.3 million tonnes of mango butter. Along with the fatty acids, these antimicrobials can be extracted as butter for commercial relevance thereby adding value to the seed kernel waste which otherwise pose as bio-pollutant.

Biochemical estimation of nutritive parameters in waste seed kernel of Mango (Mangifera indica L.)

2016 ◽  
Vol 1 (01) ◽  
pp. 113-115
Author(s):  
Ankita Sagar ◽  
R. P. Singh
Keyword(s):  
Mangifera Indica ◽  
Waste Product ◽  
Fat Content ◽  
Crude Fiber ◽  
Seed Kernel ◽  
Tropical Fruit ◽  
Mango Kernel ◽  
Processed Products ◽  
Mango Pulp ◽  
Processing Techniques

“Super fruit” mango is luscious and most celebrated tropical fruit. It belongs to genus Mangifera and family Anacardiaceae. Mango consists of 33-85 % edible pulp and 9-40 % inedible kernel. Wide varieties of processed products derived from mango pulp. These products are of world wide popularity. Mango kernel is a major waste product obtained after processing. In the present investigation moisture, carbohydrate, protein, crude fiber, ash, and fat content was analyzed in mango kernel. Moisture, carbohydrate, protein, crude fiber, ash, and fat content found were 43.22, 46.85, 4.99, 1.60, 2 and 12.39 respectively in mango kernel. Therefore, it could be utilized as feed stuff and certain processing techniques could help us to enhance quality of feed stuff prepared from mango kernel.

scholarly journals Isolasi, karakterisasi, identifikasi, dan uji aktivitas antibakteri trigliserida biji mangga golek (Mangifera indica Linn)

2021 ◽  
Vol 2 (2) ◽  
pp. 114-123
Author(s):  
Dian Fatmawati ◽  
Sutrisno Sutrisno ◽  
Parlan Parlan
Keyword(s):  
Escherichia Coli ◽  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Mangifera Indica ◽  
Acid Number ◽  
Seed Kernel ◽  
Mango Seed Kernel ◽  
Smooth Component ◽  
Mango Seed ◽  
Tetracosanoic Acid

There has been research on the isolation, characterization, and identification of triglyceride seeds of mango golek (Mangiifera indica Linn) and its activity as antibacterial. Isolation process by maceration and soxhlet produces smooth component as triglycerides and was creamy white in colour. These golek mango seed kernel triglicerides has melting point 34-36 degree celcius, soluble in hexane, chloroform, acetone, and ethyl acetate, slightly soluble in methanol and insoluble in water, has a carbon-carbon double bond, acid number of 2.8, saponification number of 336.6, and iodine number of 25.4. The GC-MS anlysis of methyl ester shown fatty acids contain in golek mango seed kernel triglicerides. The fatty acids are hexadecanoic (26.31 percent), heptadecanoic (0.6 percent), 9-octadecenoic (28.70 percent), octadecanoic (25.86 percent), 11-eicosenoic (1.74 percent), eicosenoic (11.20 percent), docosanoic (2.47 percent), and tetracosanoic acid (2.39 percent). Triglycerides of golek mango seed kernel has no potential as an antibacterial against Escherichia coli and Staphylococcus aureus. Telah dilakukan penelitian mengenai isolasi, karakterisasi, dan identifikasi trigliserida biji mangga golek (Mangiifera indica Linn) serta aktivitasnya sebagai antibakteri. Isolasi dilakukan dengan maserasi dan soxhletasi menggunakan aseton diperoleh komponen padatan lunak berwarna putih kekuningan. Trigliserida biji mangga golek ini mempunyai titik lebur 34-36 derajat celcius, larut dalam heksana, kloroform, aseton, dan etil asetat, sedikit larut dalam metanol, tidak larut dalam air, memiliki ikatan rangkap C=C, mempunyai bilangan asam 2,8, bilangan penyabunan 336,6, dan bilangan iod 25,4. Analisis secara GC-MS terhadap metil ester hasil trans-esterifikasi trigliserida biji mangga golek diperoleh informasi asam lemak penyusunnya. Asam-asam lemak tersebut adalah asam heksadekanoat (26,31 persen), heptadekanoat (0,60 persen), 9-oktadekenoat (28,70 persen), oktadekanoat (25,86 persen), 11-eikosenoat (1,74 persen), eikosenoat (11,20 persen), dokosanoat (2,47 persen), dan tetrakosanoat (2,39 persen). Trigliserida biji mangga golek tidak memiliki aktivitas antibakteri terhadap Escherichia coli dan Staphylococcus aureus.

scholarly journals Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

2020 ◽  
Vol 26 (1) ◽  
pp. 101-106
Author(s):  
Fajriyati Mas'ud ◽  
◽  
Akhmad Rifai ◽  
Muhammad Sayuti ◽  
◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Nutrient Composition ◽  
Seed Kernel ◽  
Mango Seed Kernel ◽  
Mango Seed

Utilisation of mango seed kernel (Mangifera indica) as a source of oil

1982 ◽  
Vol 8 (4) ◽  
pp. 269-276 ◽  
Author(s):  
Yehia G. Moharram ◽  
A.M. Moustafa
Keyword(s):  
Mangifera Indica ◽  
Seed Kernel ◽  
Mango Seed Kernel ◽  
Mango Seed

scholarly journals Enhanced insect-resistance, UV protection, and antibacterial and antistatic properties exhibited by wool fabric treated with polyphenols extracted from mango seed kernel and feijoa peel

RSC Advances ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 1482-1492
Author(s):  
Mohammad Mahbubul Hassan
Keyword(s):  
Radiation Protection ◽  
Uv Radiation ◽  
Insect Resistance ◽  
Wool Fabric ◽  
Seed Kernel ◽  
Wool Fabrics ◽  
Mango Seed Kernel ◽  
Mango Kernel ◽  
Mango Seed ◽  
Insect Resistant

Wool fabrics were treated with mango kernel and feijoa peel derived polyphenols, which considerably enhanced the antibacterial, insect resistant, antioxidant, UV radiation protection, and antistatic properties of the fabric.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

2017 ◽  
Vol 54 (2) ◽  
pp. 198
Author(s):  
Shilpa Yatnatti ◽  
D. Vijayalakshmi
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Storage Period ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Seed Kernel ◽  
Mango Kernel ◽  
Significant Difference ◽  
Mango Seed

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Mangifera indica Mango Seed Kernel Oil

2017 ◽  
pp. 227-232
Author(s):  
Abdalbasit Adam Mariod ◽  
Mohamed Elwathig Saeed Mirghani ◽  
Ismail Hussein
Keyword(s):  
Mangifera Indica ◽  
Seed Kernel ◽  
Kernel Oil ◽  
Mango Seed Kernel ◽  
Mango Seed

scholarly journals Extraction, Physicochemical Characteristics and Fatty Acids Profile of Kernel Oil from Mangifera indica L. Cultivated in Sudan

2019 ◽  
pp. 1-7
Author(s):  
Ibrahim Yaagoub Erwa ◽  
Frank Starch Matenje ◽  
Yusuf Mnenula Mwachumu ◽  
Omer Adam Omer Ishag ◽  
Hamza Mohamed Ahmed
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Petroleum Ether ◽  
Mangifera Indica ◽  
Seed Kernel ◽  
Soap Industry ◽  
Kernel Oil ◽  
Solvent Type ◽  
Soxhlet Apparatus ◽  
Significant Difference

Aims: This study was aimed to investigate the physicochemical properties and fatty acids composition of Mangifera indica L. seed kernel oil; in addition to investigating the effect of solvent type and extraction duration on extracts properties. Study Design: Extraction of Mangifera indica L. seed kernel oil in different trials under the same conditions using two different solvents for different time of extraction, and determining their physicochemical properties and fatty acids constituents. Place and Duration of Study: This study was conducted at the Department of Applied and Industrial chemistry International University of Africa (IUA), Khartoum, Sudan, between July and November 2019. Methodology: The oil from Mangifera indica L. seed kernel was extracted using n-hexane and petroleum ether in a soxhlet apparatus for 4 and 7 h. the physicochemical properties of the extracted oils were determined using standard official methods. Fatty acid profile of n-hexane extract was identified by gas chromatography/mass spectrometer (GC/MS) after methylation.   Results: n-Hexane exhibits better extraction efficiency (11.40±0.66% for 7 h) than petroleum ether (10.80±0.44% for 7 h). The density and refractive index of the oil were 0.89±0.01 g/cm3 and 1.46 ± 0.01 at 28ºC respectively. The physicochemical properties of n-Hexane and petroleum ether extracts were acid value (3.35±0.54 and 2.52±0.13 mg KOH/g oil), peroxide value (4.32±0.65 and 5.11±1.03 meq O2/kg), saponification value (201.05±0.95 and 198.66±1.04 mg KOH/g oil), ester value (197.59±0.67 and 192.54±0.20 mg KOH/g oil) respectively. The statistical analysis of obtained data revealed no significant difference, at 95% confidence interval, between the standard deviation and the mean of two data sets of physicochemical properties of Mangifera indica L. seed kernel oils extracted with the two solvents used. GC/MS analysis revealed a total of 18 fatty acids were identified in which the majors are stearic acid (39.79%), oleic acid (36.77%), palmitic acid (10.34%), linoleic acid (6.02%) and eicosanoic acid (3.83%). Conclusion: The results suggest that mango seed kernel contains stable oil which can be potentially extracted by n-hexane; however, the solvent type has no significant effect on the physicochemical properties of the extracted oil and has the potential usefulness to be used in soap industry.

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