Evaluation of Physicochemical Properties of Iranian Mango Seed Kernel Oil

Mango (Mangifera indica Linn.) is one of the most important tropical fruits in the world. During processing of mango, by-products such as peel and kernel are generated. The oil of mango seed kernel was extracted using Soxhlet apparatus and fatty acid composition shows that mango seed kernel oil consist of about 44–48% saturated fatty acids and 52–56% unsaturated. Stearic acid (37.73%) was the main saturated fatty acid,while oleic acid(46.22%) was the major unsaturated fatty acid in mango seed kernel oil. The specific gravity(0.9 at 40 , refractive index(1.443 at 40 , peroxide value(1.2 meq/kg), unsaponifitable matter (2.9%),free fatty acid(1.5%),saponification number(195) ,iodine number(55),melting point(30 , and total lavibond colour(25) for mango seed kernel oil was determined. Result shows that mango seed kernel oil is more stable than many other vegetable oils rich in unsaturated fatty acids. Such oils seem to be suitable for blending with vegetable oils, stearin manufacturing, confectionery industry or/and in the soap industry.