Mango kernel fat fractions as potential healthy food ingredients: A review

ABSTRACT

Mango kernel fat (MKF) has been reported to have high functional and nutritional potential. However, its application in food industry has not been fully explored or developed. In this review, the chemical compositions, physical properties and potential health benefits of MKF are described. MKF is a unique fat consisting of 28.9–65.0% of 1,3-distearoyl-2-oleoyl-glycerol with excellent oxidative stability index (58.8–85.2 h at 110 °C), making the fat and its fractions suitable for use as high-value added food ingredients such as cocoa butter alternatives, trans-free shortenings, and a source of natural antioxidants (e.g., sterol, tocopherol and squalene). Unfortunately, the long period of dehydration of mango kernels at hot temperature results in the hydrolysis of triacylglycerols. The high levels of hydrolysates (mainly free fatty acids and diacylglycerols) limit the application of MKF in manufacturing these food ingredients. It is suggested that the physico-chemical and functional properties of MKF could be further improved through moderated refining (e.g., degumming and physical deacidification), fractionation, and interesterification.

KEYWORDS:

• Antioxidant
• cocoa butter alternative
• health benefit
• mango kernel fat
• trans-free fat

Acknowledgment

This work was supported by the Graduate Research and Innovation Projects in Jiangsu Province (No. KYLX16_0825); and Chinese Scholarship Council (No. 201706790068) to Jun Jin to conduct research at The University of Georgia.

Additional information

Funding

This work was supported by the Graduate Research and Innovation Projects in Jiangsu Province (No. KYLX16_0825), Chinese Scholarship Council (201706790068).