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.

Thursday, November 19, 2020

Major fatty acids in mango

The stone of the mango fruit consists of a kernel enclosed by a rather woody to leathery endocarp with longitudinal curved incised lines.

As several cultivars of mango are grown, the size, shape and weight of mango stones, kernels and their fat content take up about 17-22% of the fruit. The oil of mango seed kernel consists of about 44–48% saturated fatty acids (majority stearic) and 52–56% unsaturated.

Fatty acids are important as nutritional substances and metabolites in living organisms. Many kinds of fatty acids play an important role in the regulation of a variety of physiological and biological functions.

The major saturated fatty acids in mango seed kernels oil were stearic and palmitic acids and the main unsaturated fatty acids are oleic, linolenic acid and linoleic acids.

The ranges of fatty acids present in the kernel of Mangifera indica L. have been reported as palmitic (C16:0; 3 - 18%), stearic (C18:0; 24 - 57%), oleic (C18;34 - 56%), and linoleic (CI8:2; 1 - 13%). Trace amounts of C18:3 fatty acid have also been reported.
Major fatty acids in mango
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