Mango Seed Kernel Starch and Fat as Potential Substitutes for Food and Non-Food Applications

Dao Klognin¹, Lessoy Thierry Zoué^{1, 2,} , Essoma Edwige Akoa¹ and Sébastien Niamké^{1, 2}

¹Research unit of Biotechnology, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire

²Health, Environment and Biology Doctoral School, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire

Cite this paper:
Dao Klognin, Lessoy Thierry Zoué, Essoma Edwige Akoa and Sébastien Niamké. Mango Seed Kernel Starch and Fat as Potential Substitutes for Food and Non-Food Applications. American Journal of Food Science and Technology. 2025; 13(3):38-44. doi: 10.12691/ajfst-13-3-1

Abstract

The major by-products from mango processing are peels and seeds which represent 35–60% of the total weight of the fruit. This study aimed to assess the physicochemical and functional properties of starch and fat extracted from mangoes seeds kernels for their use as alternative ingredients or additives in the food and non-food industries. Three cultivars of ripe mangoes (Kent, Keitt, Amelie) were collected in two orchards in Northern part of Côte d’Ivoire and starches and fats were extracted using sodium chloride solution and hexane, respectively. The starches granules had spherical and oval shapes with following sizes: 10.71 ± 1.19 µm (Kent); 16.34 ± 1.03 µm (Keitt) and 12.65 ± 1.02 µm (Amelie). The amylose content of mango kernel starches ranged from 23.01 ± 1.17% (Kent) to 27.31 ± 3.64% (Keitt). The swelling power (SP) ranged from 2.8 to 20.27 g/g for all varieties from 50 to 95°C while the solubility increased rapidly at 80°C, with Keitt mango kernel starch exhibiting the highest solubility (12.6%). The syneresis rate at 4°C increases from week 1 (W1) to week 3 (W3), rising from 13.4% to 16.7% for Kent variety, from 16.7% to 20.3% for Keitt variety, and from 12.7% to 15.8% for Amelie variety. Saponification value (SV) of oils extracted from mango seed kernel oils (MKOs) ranged from 179.00 to 189.33 mg KOH/g while iodine value (IV) of MKOs varied from 22.87 to 23.85 g/100 g with no significant differences (p > 0.05) between varieties. The results of the GC-FID analysis showed that palmitic (26.17 – 25.78%), stearic acid (48.05 – 51.93%) and oleic acid (14.49 – 21.22%) were the major fatty acids. All these findings support the potential applications of starches and fats extracted from mangoes (cv Kent, Keitt, Amelie) seeds kernels for edible purposes, for cosmetics, pharmaceutical and chemical industries.

Keywords:
Mango seed kernel Starch Fat Physicochemical properties Functional properties

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