PHYSICOCHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF MANGO SEED KERNEL OIL

Mango seed kernel oil has been extracted from Arumanis mango by multistage extraction with hexane (stage 1) followed with ethanol (stage 2) with the aim that all non-polar and polar components can be extracted. In the present paper, we provide data on physicochemical properties and fatty acid composition of mango seed kernel oil needed by the food, pharmaceutical, and cosmetics industries who are interested in using mango seed oil as its raw material. Extraction was performed at 50oC, for 5 h with mango seed kernel and solvent ratio of 1:4. The physicochemical properties, include water content, specific gravity, refractive index, melting point, density, color, acid value, iodine value, peroxide value and saponification value were examined. Oleic, stearic, linoleic and palmitic acids were found dominant in first stage, it is had 27.27% of saturated fatty acid and 72.73% of unsaturated fatty acid as monounsaturated fatty acid 67.51% and 5.22% of polyunsaturated fatty acid. In the second stage extracted with ethanol, palmitic, linoleic, stearic, and lauric acid were dominant extracted. The saturated fatty acid contained of 77.26%, monounsaturated fatty acid of 1.87%, and polyunsaturated fatty acid of 20.87%. In addition, antioxidant activity of mango seed kernel oil has also been shown.