Mango is probably a native of the India-Burma region and now widely cultivated all over the tropics. Its peels and kernels are the major bio-waste of mango processing industry. These are natural rich sources of bioactive substances that play a significant role in prevention of diseases.
Kernel is obtained by breaking the hard seed coat of mango stone. Mango kernels contain about 11.0% fat, 73.0% starch, 9.5% protein and 3.6%. Variation in the fat content of mango kernel ranges from 7.5% to 14.2% depending upon the location and variety.
Mango kernel is also rich in tannins, vitamins, fibres, sterols and triterpene alcohol. It has been found that stearic and oleic acids constitute about 85% of total fatty acid while palmitic, linoleic and arachidic acids are present in minor quantities.
For extraction of fat in mango kernel, the stones are decorticated and the kernels are decorticated and cleaned. The kernels are then fed to a hammer mill. The oil is extracted by solvent extraction.
The triglycerides of mango kernel fat are mostly composed of monounsaturated and diunsaturated glycerides. The fats extracted from kernel are used mainly for manufacturing of cocoa butter substitute.
The quality of lipid extracted from mango kernel has been found comparable to those of other edible oils like sunflower sesame and groundnut etc. and has been found to be suitable for human consumption.
It has also been found as suitable manufacturing soap while small quantities are used during preparation of other cosmetic products.
The starch from mango kernel can be used in textile jute and paper industries. The dried kernel with less than 10% moisture content can be used as an animal feed, because of a balanced proportion of amino acids present in them.
Utilization of mango kernel
Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.
History and Origin of Mango The mango has been known in India since very early times. It is referred to in Sanskrit literature as Amra and h...
This tropical fruit is high in vitamin C. Mango fruits contain 10-20 percent sugar and are important source of vitamin A. They have a rich...
Flowering of Mango Mango flowering is affected by many internal factors. A proportion of perfect below 1% could seriously hinder fertilizati...
The mango is believed to have been discovered as long as five to six thousand years in eastern India, Thailand, Myanmar, the Andaman Islands...
Pollination is major yield-limiting constraint, due to the large number of flowers on trees and low fruit set. Most mango cultivars are se...
Mango wood is a low quality timber and the bark of the tree is an important source of tannins for curing leather. The wood has a wavy grai...
Mango has become an important export commodity for several developing countries. Means of transportation are scarce. Mango transportatio...
Mango trees perform well both under tropical and subtropical climatic conditions. The trees can survive at 10 °C to 65 °C but the optimum ...