This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79–52.27 g I₂/100 g, 181.4–194.5 mg KOH/g, 5.15–6.26 mg KOH/g, 1.05–1.32 meq O₂/kg, and 31.0–35.2°C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.

中文翻译：

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从马来西亚沙巴州种植的不同芒果品种提取的芒果仁脂肪的理化特性

这项研究的目的是确定从马来西亚沙巴州种植的三种流行芒果品种中获得的芒果仁脂肪（MKF）的总脂肪含量，理化性质和晶体形态。空气，马尼拉和春末菊的MKF的总脂肪含量分别为7.02％，9.50％和8.41％。用火焰离子化检测器进行的气相色谱分析表明，在研究的MKF中，棕榈酸（6.67至7.51％），硬脂酸（42.32至48.95％）和油酸（32.91至38.14％）三种主要脂肪酸是新的芒果仁成分。碘化物，皂化，酸，发现MKFS的过氧化物，和滑熔点值是47.79-52.27克我₂ / 100g时，181.4-194.5毫克KOH /克，5.15-6.26毫克KOH /克，1.05-1.32毫克当量₂/ kg和31.0–35.2°C。三种MKF的晶体为球晶并密集堆积。就特性而言，MKF可以用作可可脂当量，非常适合用于糖果行业。