Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.
Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany; Faculty of Chemistry, Instrumental Analytical Chemistry, University Duisburg-Essen, Universitätsstraße 5, 45141 Essen, Germany.
Food Res Int. 2019 Feb;116:527-537. doi: 10.1016/j.foodres.2018.08.070. Epub 2018 Aug 23.
Mango processing generates high amounts of unexploited kernels. Lipid profiles and thermal behaviour of kernel fats from seven Mangifera indica L. cultivars originating from Latin America and Thailand were characterised. Total lipid contents ranged between 5.4 and 11.9%. Detailed GC-FID, GC-MS, and HPLC-DAD-ESI-MS analyses revealed two fatty acids and five triacylglycerols as novel mango kernel constituents. Owing to the prevailing saturated fatty acids and triacylglycerols, 'Maha Chanook' fat had a significantly higher melting point, the highest solid fat indices at all temperatures, and densely packed crystals as shown by DSC and light microscopy, respectively. In contrast, 'Falan' exhibited high proportions of polyunsaturated fatty acids and triacylglycerols with low equivalent carbon numbers (40-46), resulting in lower melting and crystallisation temperatures and a loosened crystal network. 'Keitt' and 'Palmer' fats showed high proportions of triacylglycerols with medium equivalent carbon numbers (44-52). Mango kernels represent a sustainable source for liquid to semi-solid edible fats suitable for numerous potential applications, e.g., in food and cosmetics.
芒果加工会产生大量未开发的果核。本研究对来自拉丁美洲和泰国的 7 个芒果品种的果核脂肪的脂质谱和热行为进行了研究。总脂肪含量在 5.4%至 11.9%之间。详细的 GC-FID、GC-MS 和 HPLC-DAD-ESI-MS 分析结果表明，有两种脂肪酸和五种三酰基甘油是芒果核的新成分。由于饱和脂肪酸和三酰基甘油的存在，“Maha Chanook”的脂肪具有明显更高的熔点、在所有温度下都具有最高的固体脂肪指数，并且 DSC 和光学显微镜分别显示出更密集的晶体排列。相比之下，“Falan”则表现出高比例的多不饱和脂肪酸和低等效碳数（40-46）的三酰基甘油，导致较低的熔点和结晶温度以及更疏松的晶体网络。“Keitt”和“Palmer”脂肪则含有中等比例的具有中等等效碳数（44-52）的三酰基甘油。芒果核是一种可持续的液体到半固体食用脂肪来源，适用于许多潜在的应用，例如食品和化妆品。
