Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat
Yamoneka, J. | Malumba, P. | Blecker, C. | Gindo, M. | Richard, G. | Fauconnier, M.-L. | Lognay, G. | Danthine, S.
African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism.The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69–75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the β′1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.
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