Fatima Mohammed Eissa Mahadi1, Salma Elghali Mustafa2, Osman Mohamed Saad3 and Omer Abdalla Ahmed Hamdi1*
1Department of Chemistry, Faculty of Science and Technology, Al-Neelain University, Khartoum, 11121, Sudan
2Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum North, Sudan
3Chemistry Department, Faculty of Education, University of Kassala, Sudan
*Corresponding Author: Omer Abdalla Ahmed Hamdi, Department of Chemistry, Faculty of Science and Technology, Al-Neelain University, Khartoum, 11121, Sudan.
Received: November 12, 2019; Published: January 24, 2020
This study was conducted to evaluate the nutritional value and bioactive ingredients of kernel for three mango varieties locally known as Abu-Jebiha (A), Ad-Damazin (B) and Shandi (C). Moisture content of kernel for mango A, B and C was 7.55, 7.65 and 7.45%, respectively. Ash content was 3.4, 2.0 and 1.95%, respectively. Protein content of A, B and C was 0.15, 0.10 and 0.3%, respectively. Fibre content for A, B and C was 22.5, 23.1 and 22.9%, respectively. Minerals for A, B and C were (K) 27.17, 0.86 and 0.94%, (Na) 0.103, 0.06 and 0.13%, (Ca) 14.98, 1.10 and 0.73%, (Fe) 0.24, 0.02 and 0.89% and (Mg) 9.99, 0.35 and 8.38% respectively. Oil content, of sample A was the highest 13.6 followed by B 8.45% and C 7.81%. Oil colour was white, had acceptably taste, a pleasant odour and was solid at room temperature. Oil density was 0.005 (g/cm3) for the three samples. Viscosity for A, B and C was 0.4, 0.35 and 0.05, respectively. Acid value for sample B was 0.05 (mg KOH/g oil) while samples A and C have the same acid value 0.1 mg KOH/g oil. Peroxide values for A, B and C were 0.1, 0.1 and 0.05 (mg. peroxid/Kg oil), respectively. Saponification values were 0.25, 0.1 and 0.2, respectively. Fatty acids composition for samples A, B and C was 18, 21 and 19 fatty acids, respectively. Saturated fatty acids for A, B and C were 56.79, 58.24 and 59.47%, respectively. While the unsaturated fatty acids for A, B and C were 42.20, 41.83 and 40.53%, respectively. The main fatty acids samples A, B and C were stearic, oleic, Palmitic, Arachidic, linoleic and Lignoceric. Mango seed kernel was rich in alkaloids, flavonoids, steroids, tannin, glycoside, and reducing sugar.
Keywords: Mango Seeds Kernel; Fatty Acid Composition; GC-MS Technique; Atomic Absorption Spectrometry (AAS)
Citation: Omer Abdalla Ahmed Hamdi., et al. “Evaluation of Nutritional Value and Bioactive Ingredients of Oil from Magnifera Indica L. Seeds Kernel". Acta Scientific Medical Sciences 4.2 (2020): 01-07.
Copyright: © 2020 Omer Abdalla Ahmed Hamdi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.