The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow
الموضوعات :
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.)
الکلمات المفتاحية: Antioxidant Activity, Induction Period, Mango Seed Kernel Oil, Peroxide Value,
ملخص المقالة :
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.
Anon. (1992). Iranian Standards and Industrial Research Institute, oil content measurement method and determination of duration of resistance against oxidation, number 3734-514.
Abdolla, A. E. M., Darwish, S. M., Ayad, E. H. E. & EL-Hamahmy, R. M. (2007). Egyptian mango by-product 2. Atioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry, 103, 1141-1152.
Berardini, N., Knödler, M., Schieber, A. & Carle, R. (2005). Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science and Emerging Technologies, 6, 442-452.
Christie, W. W. (1973). Lipid analysis: Isolation, separation, identification and structural analysis of lipid. Pergamon Press.
Firestone, D. (1994). Offical methods and recommended practices of the American Oil Chemists Society, 4th ed., Arlington, USA.
Parmar, S. S. & Sharma, R. S. (1990). Effect of mango (Mangifera indica L.) seed kernels pre-extract on the oxidative stability of ghee. Food chemistry, 35, 99-107.
Policegoudra, R. S., Abiraj, K., Gowda, D. Ch. & Aradhya, S.M. (2007). Isolation and characterization of antioxidant and antibacterial compound from mango ginger (Curcuma amada Rox b.) rhizome. Journal of Chromatography B, 852, 40-48.
Puravankara, D., Boghra, V. & Sharma, R. S. (2000). Effect of antioxidant principles isolated from mango (Mangifera indica L.) seed kernel on oxidative stability of buffalo ghee (butter-fat). Journal of the Science of Food and Agriculture, 80, 522-526.
Schieber, A., Ullrich, W. & Carle, R. (2000). Characterization of polyphenols in mango puree concentrate by HPLC with diod array and mass spectrometric detection. Innovative Food Science and Emerging Technologies, 1, 161-166.
Soong, Y. Y. & Barlow, Ph. J. (2006). Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango(Mangifera indica L.) kernel and their effects on antioxidant activity. Food Chemistry, 97, 524-530.
Soong, Y. Y. & Barlow, Ph. J. (2004). Antioxidant activity and phenolic content of selected fruit seed. Food Chemistry, 88, 411-417.
Soong, Y. Y., Barlow, Ph. J. & Perea, C. O. (2004). A cocktail of phytonutrients: identification of polyphenols, phytosterols and tocopherols from mango(Mangifera indica L.) seed kernel. IFT Annual meeting, july 12-16, Las Vegas.
Youssef, A. M. M. (1999). Utilization of the seed of mango processing wastes asa secondary source of oil and protein. Journal of Agricultural and Research, 44, 149-166.
Zein, R. E., EL-Bagoury, A. A. & Kassab, H. E. (2005). Chemical and nutritional studies on mango seed kernels. Journal of Agricultural Science, 30, 3285-3299.
