EFFECT OF PROCESSING CONDITION ON EXTRACTION PROCESS OF MANGO SEED KERNEL OIL
DOI:
https://doi.org/10.51453/2354-1431/2022/749Keywords:
Mango seed kernel oil, extraction yieldAbstract
The mango is an important tropical fruit of worldwide acceptance, extensive marketing, vast production, wide distribution, and benefits from human health. Mango wastes such as the seed have functional and nutritional potential. The study was conducted on 5 varieties of mango that are commonly grown and consumed in Vietnam. The results showed that the Taiwan mango variety has outstanding characteristic suitable for oil extraction as follows: kernel weight/whole seed 40,7%, average seed length 17,3% and oil content in seeds accounted for 11,3%. The main processing parameters were also examined in order to select the best values which enhance the extraction yield and the quality of the extracted oil. The ground mango seed kernels were extracting three times by ethanol 96% at a ratio of 1 g ground mango seed kernel of 24 ml solvents for 8 hours at 50℃. The extract was then evaporated by rotary vacuum equipment to collect mango seed kernel oil. The oil obtained has high levels of unsaturated fatty acids and vitamin E, and can be used as raw material in the production of functional foods and pharmaceuticals.
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