Physicochemical Attributes and Antioxidant Potential of Kernel Oils from Selected Mango Varieties

Sadaf Zahoor; Farooq Anwar; Rahman Qadir; Walid Soufan; Mohamed Sakran

doi:10.1021/acsomega.3c01155

Physicochemical Attributes and Antioxidant Potential of Kernel Oils from Selected Mango Varieties

ACS Omega. 2023 Jun 12;8(25):22613-22622. doi: 10.1021/acsomega.3c01155. eCollection 2023 Jun 27.

Authors

Sadaf Zahoor¹, Farooq Anwar^{1

2}, Rahman Qadir¹, Walid Soufan³, Mohamed Sakran⁴

Affiliations

¹ Institute of Chemistry, University of Sargodha, Sargodha 40100, Pakistan.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
³ Plant Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
⁴ Biochemistry Section, Chemistry Department, Faculty of Science, Tanta University, 6632110 Tanta, Egypt.

Abstract

The current study appraises the variations in the yield and physicochemical and antioxidant attributes among kernel oils from the seven most widely consumed varieties of Pakistani mangoes, namely, Anwar Ratul, Dasehri, Fajri, Laal Badshah, Langra, Safed Chaunsa, and Sindhri. The yield of mango kernel oil (MKO) among the tested varieties of mangoes varied significantly (p < 0.05), ranging from 6.33% (Sindhri) to 9.88% (Dasehri). Physicochemical properties, including the saponification value, refractive index, iodine no., P.V, % acid value, free fatty acids, and unsaponifiable matter, for MKOs were noted to be 143.00-207.10 mg KOH/g, 1.443-1.457, 28.00-36.00 g/100 g, 5.5-2.0 meq/kg, 1.00-7.7%, 0.5-3.9 mg/g, and 1.2-3.3%, respectively. The fatty acid composition determined by GC-TIC-MS revealed the presence of 15 different fatty acids with variable contributions of saturated (41.92-52.86%) and unsaturated (47.140-58.08%) fatty acids. Among unsaturated fatty acids, values of monounsaturated and polyunsaturated fatty acids ranged from 41.92 to 52.85 and 7.72 to 16.47%, respectively. Oleic acid (25.69-48.57%), stearic acid (24.71-38.53%), linoleic acid (7.72-16.47%), and palmitic acid (10.00-13.26%) were the prominent fatty acids. The total phenolic content (TPC) and DPPH radical scavenging (IC₅₀) capacity of MKOs varied from 7.03 to 11.00 mg GAE/g and 4.33 to 8.32 mg/mL, respectively. The results of most of the tested attributes varied significantly (p < 0.05) among the varieties selected. It can be concluded from the findings of this research work that MKOs from the tested varieties are potential sources of valuable ingredients for the development of nutrapharmaceuticals due to their potent antioxidant properties and high oleic fatty acid profile.