Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties

إنجليزي. peer reviewed

إنجليزي. Seven mango seeds of Ivorian varieties, that is, Amelie, Kent, Keitt, Brooks, Palmer, Dadiani, and Djakoumankoun were collected from Northern Ivory Coast as wastes from local processing factories and local markets; their kernels were then quickly separated and sun-dried to ensure lipases inactivation. This study was carried out to elucidate (1) the variability in the proximate composition (protein, ash, and fat content) of the so-obtained kernels and (2) the characteristics of the extracted fat including acidity, peroxide value, unsaponifiable matters, phospholipid content, iodine value, fatty acid (FA), and triacylglycerol (TAG) composition, sterol content, oxidative stability, color, and carotenoid content. It was found that the fat content ranged from 4.9% to 9.6% (dry matter) depending on the variety. Whatever the variety, oleic (O, 35.9%–47%) and stearic acid (St, 30.3%–48.3%) were the most abundant FA. A wide range of variation in TAG composition was however observed: the major were StOSt (23.9%–45.9%), StOO (15.5%–25.8%), and StLSt (10.4%–12.5%). A classification of the seven varieties based on their FA, TAG, and sterol content, was established using multivariate analysis: principal component analysis (PCA) and cluster analysis (CA). According to their main FA and TAG, the seven varieties may be grouped into four clusters: cluster I = Amelie, cluster II = Keitt, Palmer, and Kent, cluster III = Brooks and Dadiani and, cluster IV = Djakoumankoun.