Abstract

  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)

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Citation

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): 190-196.

Copyright

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.