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

Fatty acid in kernel

Mango seed kernel oil could be extracted using Soxhlet extraction with petroleum ether, ethanol and hexane. Oil extracted with hexane has better overall quality.

The comparison of the composition in fatty acids of mango seed kernel oil with that of vegetable oils indicates that this plant is rich in stearic acid and oleic acid. The main fatty acids found in mango kernel oil are about 45% oleic acid and 38% stearic acid. Mango kernel fat alone or when blended with other nuts fats, for example, almond or palm stearin, can act as a cocoa butter replacer.

Fatty acid compositions of mango kernel oil extracted using different organic solvents, showing some small variation depending on the solvent used. Of the two main fatty acids in mango kernel oil, stearic acid content was the highest when ethanol was used as the solvent and oleic acid content the highest when petroleum ether was used as the solvent.
Fatty acid in kernel

Stearic acid

Fatty acids in mango fruits

Mango fruit contain amino acids, carbohydrates, fatty acids, minerals, organic acids, proteins and vitamins. Lipid components in mangoes, though found in minor quantities, are resumed to contribute to the characteristics aroma and flavour of mangoes.

Although mango fruits do not store lipids, these compounds have been associated with color and flavor development during ripening. The vast majority of lipids in mango are esters of long chain fatty acids. In mango fruits, the fatty acid oxidizing activity increases with ripening, while several fatty acids (particularly linoleic and oleic acids) decrease during ripening.

The fatty acid composition in fruit pulp has direct relationship with the aroma and flavour of mango fruit. An unusual fatty acid, named mangiferic acid, has been identified in the pulp of mango fruit which constitutes 5.4% of total acyl groups in the pulp lipids.
Fatty acids in mango fruits