Physico-chemical and nutritional characteristics of kernels oil from two mangoes varieties (Amélie and Kent) harvested at Orodara in Burkina Faso
1 Molecular Biology and Genetics Laboratory (LABIOGENE), Joseph KI-ZERBO University, Ouagadougou, Burkina Faso.
2 Unité de Formation et de Recherche en Sciences Appliquées et Technologies, University of Dedougou, Dedougou, Burkina Faso.
3 National Center for Research and Training on Malaria (CNRFP), National Institute of Public Health (INSP), Ouagadougou, Burkina Faso.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(03), 1871–1881
Article DOI: 10.30574/wjarr.2024.21.3.0728
Publication history:
Received on 25 January 2024; revised on 19 March 2024; accepted on 21 March 2024
Abstract:
The mango tree (Mangifera indica) plays an important role for Burkina Faso people. This importance is due to its consumption, its pharmaceutical properties and its shade. However, all this importance is limited to the fleshy parts, leaves, bark and roots, whereas the mango tree's kernels are full of potential that can be exploited, but remain little known. Two mango varieties (Amélie and Kent) were sampled at the Bobo-Dioulasso fruit and vegetable market from Orodara. The fat content and physico-chemical parameters of the mangoes were determined using conventional methods. The results obtained show that the oil's biochemical composition gives it its full importance. This oil meets most of the standards set by the Codex Alimentarius for virgin oils. Mango kernels do indeed contain a fat content of between 3.039 and 6.486%. For moisture content, we found 56.095% and 56.070%, which already exceeds half the kernel's constitutional weight. In terms of chemical parameters, the highest acid value was 2.664 mg KOH/g, compared with 4.0 mg KOH/g as the maximum limit of the Codex Alimentarius standard. The peroxide value was equal to 9.523 mEqO₂/kg against 10 mEqO₂/kg as the maximum limit of the standard. We have a good concentration of saturated fatty acids at least 47% for the lowest concentration and 24% of unsaturated fatty acids for the lowest concentration. In view of these results, mango kernels should be valorized in order to add value to mango waste, with a view to use in cosmetics or medicine, as well as to depollute the environment.
Keywords:
Oil; Mango Kernel; Physicochemical; Nutritional Characteristics
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