Physicochemical and Fatty Acid Characterization of Mango Kernel Fat from Lippens and Brooks Varieties: Valorization of Mango by-products

Wendkouni Marguerite Bamogo^1, , Hyacinthe Kanté-Traoré², Henri Sidabéwindin Ouédraogo¹, Issouf Zida¹, Remy K. Bationo³, Abel Tankoano², Charles Parkouda² and Aly Savadogo¹

¹Département Biochimie et Microbiologie, Laboratoire de Biochimie et Immunologie Appliquées, Université Joseph KI-ZERBO, Ouagadougou 03 03 BP 7021, Burkina Faso

²Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, Ouagadougou 03 03 BP 7047, Burkina Faso

³Laboratoire des Technologies des Produits Naturels et de l’Environnement, Institut de Recherche en Sciences Appliquées et Technologies, Ouagadougou 03 03 BP 7047, Burkina Faso

Cite this paper:
Wendkouni Marguerite Bamogo, Hyacinthe Kanté-Traoré, Henri Sidabéwindin Ouédraogo, Issouf Zida, Remy K. Bationo, Abel Tankoano, Charles Parkouda and Aly Savadogo. Physicochemical and Fatty Acid Characterization of Mango Kernel Fat from Lippens and Brooks Varieties: Valorization of Mango by-products. American Journal of Food Science and Technology. 2026; 14(3):99-105. doi: 10.12691/ajfst-14-3-4

Abstract

In Burkina Faso, mango processing facilities produce large quantities of by-products, and finding ways to utilize these by-products presents major technological and environmental challenges. The objective of this study was to evaluate the physicochemical characteristics and fatty acid composition of butter extracted from mango kernels, a major by-product of mango processing, from the Lippens and Brooks varieties in Burkina Faso, with a view to their valorization in food and cosmetic applications. The lipids were extracted using the Soxhlet method with hexane and characterized using standardized techniques. The results showed that the saponification index was 192.17 mg KOH/g for the butter extracted from the Lippens variety (BML) and 203.71 mg KOH/g for the butter extracted from the Brooks variety (BMB). The iodine value was 73.04 g I₂/100 g for BML and 46.62 g I₂/100 g for BMB. The acid value was 1.40 mg KOH/g and 1.73 mg KOH/g for BML and BMB, respectively. The peroxide value was 0.49 meq O₂/kg for both butters. The refractive index was 1.45 for BML and 1.46 for BMB, and the melting point was 31.35°C and 31.60°C, respectively. The fatty acid profile of the analyzed butters showed that they are primarily composed of stearic and oleic acids. The stearic acid content was 32.32% for BML and 39.56% for BMB. The oleic acid content was 39.93% and 27.49%, respectively. Lauric and linolenic acids were identified in BML but not in BMB. BMB contains higher concentrations of myristic, myristoleic, palmitic, margaric, and arachidonic acids than BML. BML contains higher levels of unsaturated fatty acids than BMB, at 62.23% and 41.50%, respectively. These characteristics suggest the potential use of mango kernel butter in food and cosmetics.

Keywords:
Mango kernels Mango butter Biochemical parameters Fatty acid profile By-product valorization

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