Title : Supercritical Carbon Dioxide and Soxhlet Extraction: Physicochemical Properties of Mango (Mangifera indica L., Dragon variety) Kernel Fat
Abstract:
Cocoa is the main ingredient of chocolate because of its specific snap, gloss and texture characteristics. Due to high demand and limited supply, people are interested in cocoa butter alternatives. Mango kernel fat (MKF), which is rich in monounsaturated triglycerides, is a potential cocoa butter alternative. Mango fat content and composition varies depending on origin and maturity. This study aims to investigate the yield and physicochemical properties of Dragon variety (Mangifera indica L.) MKF extracted by supercritical carbon-dioxide (SC-CO2) and Soxhlet extraction.The physicochemical properties were assessed by analysing fatty acid content, triacylglycerol constituent, melting and crystallization behaviour, solid fat content using gas chromatography, high pressure liquid chromatography, differential scanning calorimetry, respectively. The yield was 6.59% to 9.65% depending on temperature, pressure, and time conditions. Soxhlet and SC-CO2 extraction yields, and physicochemical properties were comparable. The MKF showed higher level of stearic acid (primarily StOSt, 1,3-distearoyl-2-oleoyl-glycerol) for 72 °C, 300 bar and 3 hours extraction. Melting and crystallization peaks ranged from -9.84 °C to 39.13 °C and 16.69 °C to -11.23 °C, respectively. SFC became zero between 40-45 °C. The high StOSt content of MKF aid in fractionation and making heat-resistant fat in the confectionery industry.
