Varietal variations in content, characteristics and composition of mango seeds and fat | Zendy

Lakshminarayana G. | Zendy; Chandrasekhara Rao T. | Zendy; Ramalingaswamy P. A. | Zendy

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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 %).

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