Premium
Varietal variations in content, characteristics and composition of mango seeds and fat
Author(s) -
Lakshminarayana G.,
Chandrasekhara Rao T.,
Ramalingaswamy P. A.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540898
Subject(s) - mangifera , composition (language) , chemistry , food science , chemical composition , horticulture , kernel (algebra) , botany , mathematics , biology , organic chemistry , linguistics , philosophy , combinatorics
Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango ( Mangifera indica ) fruit. The seed in fruit amounted to 3–25% and kernel in seed 54–85% on an as‐is basis. The contents of fat, protein and ash in kernel ranged 3.7–12.6, 4.0–8.1 and 1.0–3.7 (% on dry basis), respectively. Acid value of fat varied from 2.1 to 8.8 and unsaponifiables from 1.0 to 5.3%. The ranges for fatty acids, as determined by gas chromatography, were: 16:0, 3–18; 17:0, traces‐2.0; 18:0, 24–57; 18:1, 34–56; 18:2, 1–13 and 20:0, traces‐4 (area %).