Utilization of Mango seed

S. Kittiphoom
October 2012
International Food Research Journal;2012, Vol. 19 Issue 4, p1325
Academic Journal
Mango (Mangifera indica Linn.) is one of the most important tropical fruits in the world. During processing of mango, by-products such as peel and kernel are generated. Kernels take up about 17-22% of the fruit. The major components of mango seed are starch, fat and protein. The oil of mango seed kernel consist of about 44-48% saturated fatty acids (majority stearic) and 52-56% unsaturated. Mango seed kernels have a low content of protein but they contain the most of the essential amino acids, with highest values of leucine, valine and lysine. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, sitosterol and tocopherols. In addition, mango seed kernel could be used as a potential source for functional food ingredients, antimicrobial compounds and cosmetic due to its high quality of fat and protein as well as high levels of natural antioxidants. The mango stone obtained after decortication of mango seed can be utilized as adsorbent.


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