Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

Figures & data

Table 1. Total fats extracted from MSK using continuous and soaking techniques of SC-CO₂ extraction and Soxhlet method.

Table 1. Grasas totales extraídas de NSM usando técnicas de extracción CO₂-SC continuas y en remojo, además del método Soxhlet.

		Total MSK fat^b (g/kg)
		Continuous		Soaking		Soxhlet
Varieties^a	Pressures	60°C	72°C	60°C	72°C
Waterlily	35 MPa	101.2 ± 0.12	101.8 ± 0.11	108.9 ± 0.08	110.8 ± 0.11	117.2 ± 0.18
	42.2 MPa	106.1 ± 0.08	106.9 ± 0.08	114.4 ± 0.1	115.1 ± 0.12
Sala	35 MPa	102.1 ± 0.11	102.9 ± 0.12	113.0 ± 0.11	114.3 ± 0.14	121.0 ± 0.11
	42.2 MPa	112.3 ± 0.12	113.1 ± 0.14	117.8 ± 0.09	119.1 ± 0.17
Apple	35M Pa	123.1 ± 0.1	124.4 ± 0.09	132.0 ± 0.08	132.8 ± 0.11	137.0 ± 0.15
	42.2 MPa	130.1 ± 0.09	130.8 ± 0.1	134.3 ± 0.1	135.1 ± 0.1
Elephant	35 MPa	91.5 ± 0.1	92.1 ± 0.09	98.1 ± 0.09	99.8 ± 0.18	105.5 ± 0.09
	42.2 MPa	97.7 ± 0.12	99.3 ± 0.08	102.5 ± 0.12	103.1 ± 0.11
Arumanis	35 MPa	74.3 ± 0.09	75.2 ± 0.11	79.5 ± 0.1	80.1 ± 0.09	87.1 ± 0.08
	42.2 MPa	80.5 ± 0.08	81.0 ± 0.13	83.9 ± 0.08	84.6 ± 0.1
Chokonan	35 MPa	64.4 ± 0.1	65.0 ± 0.09	68.2 ± 0.1	68.8 ± 0.14	76.2 ± 0.1
	42.2 MPa	70.5 ± 0.13	71.5 ± 0.1	73.2 ± 0.11	73.9 ± 0.12

Note: ^aDry weight basis; and ^bmean value ± standard deviation of three replications.

Table 2. Fatty acid composition in fats extracted from various MSK using soaking technique of SC-CO₂ extraction at 44.2 MPa, 70.2°C, and 3.4 ml/min.

Table 2. Composición de ácidos grasos en grasas extraídas de varios NSM usando la técnica de extracción de CO₂-SC en remojo a 44,2 mpa, 70,2°C y 3,4 ml/min.

Fatty acid composition (%)^a	Arumanis mango kernel	Apple mango kernel	Chokonan mango kernel	Elephant mango kernel	Sala mango kernel	Waterlily mango kernel	Commercial CB^b
C14	0.04 ± 0.004	0.02 ± 0.002	0.07 ± 0.006	0.05 ± 0.004	0.09 ± 0.005	0.05 ± 0.001	0.7
C15	0.02 ± 0.001	0.04 ± 0.001	0.07 ± 0.001	0.03 ± 0.003	0.05 ± 0.002	0.03 ± 0.001	0.0
C16:0	7.98 ± 0.16	6.95 ± 0.08	10.93 ± 0.13	7.09 ± 0.1	8.74 ± 0.05	7.71 ± 0.09	24.1–25.8
C16:1	0.07 ± 0.004	0.06 ± 0.001	0.1 ± 0.006	0.06 ± 0.005	0.08 ± 0.004	0.06 ± 0.001	0.0
C17	0.21 ± 0.001	0.14 ± 0.001	0.17 ± 0.02	0.16 ± 0.004	0.14 ± 0.001	0.2 ± 0.002	0.0
C18:0	44.78 ± 0.09	47.62 ± 0.1	34.30 ± 0.08	46.91 ± 0.12	32.8 ± 0.03	42.27 ± 0.09	33.3–37.6
C18:1	37.01 ± 0.05	38.23 ± 0.01	43.87 ± 0.05	38.38 ± 0.01	47.28 ± 0.06	41.41 ± 0.02	32.7–36.5
C18:2	5.75 ± 0.02	3.66 ± 0.02	6.29 ± 0.004	4.06 ± 0.009	6.87 ± 0.04	5.09 ± 0.001	2.6–3.5
C18:3	0.65 ± 0.007	0.40 ± 0.001	0.96 ± 0.02	0.57 ± 0.002	1.15 ± 0.005	0.62 ± 0.005	0.1–0.2
C20	2.43 ± 0.03	1.89 ± 0.01	1.96 ± 0.02	1.89 ± 0.02	1.77 ± 0.06	1.78 ± 0.02	1–1.2
C20:1	0.15 ± 0.001	0.08 ± 0.001	0.19 ± 0.002	0.11 ± 0.001	0.16 ± 0.008	0.14 ± 0.002	0.0
C22	0.52 ± 0.01	0.35 ± 0.01	0.52 ± 0.04	0.39 ± 0.006	0.42 ± 0.01	0.38 ± 0.001	0.1–0.2
C24	0.39 ± 0.001	0.34 ± 0.02	0.47 ± 0.04	0.3 ± 0.001	0.45 ± 0.03	0.26 ± 0.004	0.0

Note: ^aMean value ± standard deviation of three replications, and ^bLipp and Anklam (1998).

Table 3. Fatty acid composition in fats extracted from varieties MSK using Soxhlet method.

Table 3. Composición de ácidos grasos en grasas extraídas de variedades de NSM usando el método Soxhlet.

Fatty acid composition (%)^a	Arumanis mango kernel	Apple mango kernel	Chokonan mango kernel	Elephant mango kernel	Sala mango kernel	Waterlily mango kernel
C14	0.04 ± 0.003	0.03 ± 0.001	0.05 ± 0.001	0.04 ± 0.002	0.07 ± 0.002	0.05 ± 0.001
C15	0.03 ± 0.001	0.04 ± 0.001	0.07 ± 0.001	0.05 ± 0.001	0.04 ± 0.002	0.03 ± 0.001
C16:0	7.78 ± 0.003	7.05 ± 0.11	10.58 ± 0.31	6.96 ± 0.04	8.52 ± 0.03	7.80 ± 0.12
C16:1	0.05 ± 0.002	0.05 ± 0.001	0.09 ± 0.003	0.06 ± 0.003	0.09 ± 0.002	0.06 ± 0.001
C17	0.21 ± 0.005	0.13 ± 0.002	0.21 ± 0.003	0.16 ± 0.001	0.15 ± 0.002	0.19 ± 0.005
C18:0	44.35 ± 0.02	47.11 ± 0.2	33.95 ± 0.26	46.62 ± 0.31	33.39 ± 0.02	42.44 ± 0.09
C18:1	37.21 ± 0.01	38.53 ± 0.02	44.16 ± 0.05	38.50 ± 0.15	47.01 ± 0.03	41.46 ± 0.03
C18:2	5.91 ± 0.002	3.89 ± 0.01	6.73 ± 0.002	4.25 ± 0.13	6.75 ± 0.02	4.93 ± 0.001
C18:3	0.74 ± 0.001	0.50 ± 0.002	0.97 ± 0.003	0.54 ± 0.02	1.21 ± 0.003	0.58 ± 0.007
C20	2.47 ± 0.005	1.81 ± 0.02	1.94 ± 0.001	1.97 ± 0.03	1.76 ± 0.04	1.70 ± 0.004
C20:1	0.17 ± 0.001	0.09 ± 0.002	0.19 ± 0.01	0.11 ± 0.003	0.17 ± 0.007	0.13 ± 0.01
C22	0.53 ± 0.001	0.44 ± 0.01	0.49 ± 0.01	0.41 ± 0.004	0.40 ± 0.02	0.37 ± 0.001
C24	0.41 ± 0.003	0.33 ± 0.03	0.57 ± 0.03	0.33 ± 0.008	0.44 ± 0.02	0.26 ± 0.004

Note: ^aMean value ± standard deviation of three replications.

Table 4. Physicochemical properties^a of MSK fats extracted using soaking technique of SC-CO₂ extraction.

Table 4. Propiedades^a físico-químicas de grasas NSM extraídas usando la técnica de extracción de CO₂-SC en remojo.

Mango varieties	Saponification value (mg KOH/g fat)	Iodine value (g iodine/100 g fat)	Acid value (%)	Slip melting point (°C)
Arumanis	191.3 ± 1.27	47.21 ± 1.21	4.58 ± 0.57	38.4 ± 0.09
Apple	189.9 ± 0.96	48.1 ± 0.8	5.12 ± 0.46	39.1 ± 0.1
Chokonan	194.6 ± 0.57	51.28 ± 2.01	3.83 ± 0.71	36.0 ± 0.08
Elephant	191.7 ± 0.82	48.91 ± 0.09	4.41 ± 0.29	37.8 ± 0.05
Sala	190.7 ± 1.03	52.69 ± 0.46	3.57 ± 0.41	35.8 ± 0.03
Waterlily	195.5 ± 1.16	42.9 ± 1.12	3.23 ± 0.62	36.2 ± 0.1
CB	193.58–196.71^b	34.74–37.94^b	0.42–3.11^b	35^c

Note: ^aMean values of three replications; ^bChaiseri and Dimick (1989); and ^cKheiri (1982).

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