The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow

Subject Areas : food microbiology

J Jafari ¹ (M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
M Gharachorloo ² (Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. H. Hemmaci ³ (Associate Professor of the College of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2012-10-06 Accepted : 2013-07-01 Published : 2014-01-01

Keywords: Antioxidant Activity, Induction Period, Mango Seed Kernel Oil, Peroxide Value,

Abstract :

Considering the possibility of the harmful side effects of synthetic antioxidants, it is necessary to substitute the synthetic antioxidants by the natural ones, the antioxidants that have been consumed by man for years. The mango seeds were washed and air dried and the kernels were removed manually from the seeds. Mango seed kernel oil was extracted by hexane using soxhlet extraction apparatus. The results indicated that according to mango varieties, the seed represented 6 to 7 % of the whole fruit weight and this consists of 10.2% oil that contains approximately 55% and 45% saturated and unsaturated fatty acids, respectively. The induction periods of the mango seed kernel oil samples were 58.8 - 85.2 hours. Subsequently the antioxidant activity was investigated after adding 1, 5 and 10 percent crude mango seed kernel oil to tallow as a substrate free of natural antioxidants and determining the induction period and peroxide values at the predetermined temperatures. The addition of 1, 5 and 10 % of mango seed kernel oil to tallow caused significant increases in the induction periods of the treated oil. These results provide useful information on utilization of mango seed kernel oil as a natural antioxidant concentrate.

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