Environmental Engineering Reference
In-Depth Information
OH
HO
OH
O
OH
OH
HO
O
O
HO
O
OH
HO
OH
OH
O
HO
OH
O
HO
OH
OH
Mangiferin
19
Quercetin 3-
O
-galactoside
20
O
O
O
HO
(CH
2
)
16
CH
3
(CH
2
)
7
CH = CH(CH
2
)
7
CH
3
HO
(CH
2
)
14
CH
3
HO
Stearic acid
21
Oleic acid
22
Palmitic acid
23
The kernel has been traditionally ground to make flour in India and Nigeria [97]
and the seed had been shown to have a very high lipid concentration. The mango
bean butter obtained via extraction with either solvents or cold/hot pressing
has been shown to be of very high quality with potential to be used as a
replacement for cocoa butter in cosmetic and food applications. The fatty acid
profiles of both cocoa butter and mango bean butter have been shown to be
comparable with the same main four fatty acids present in each, these being
oleic
22,
stearic
21,
palmitic
23
and linoleic, with similar ratios observed in
both examples [97-99].
Mango waste, especially the peel, has great promise as a potential source of
food-grade pectin with extraction yields of up to 21% and promising values for
the galacturonic acid content and degree of esterification [100].
Along with the extraction of oil, there is evidence that phenolic compounds
with high antioxidant activity could be extracted [101]. These phenolic com-
pounds, including flavanols (e.g.
24
) and xanthones (e.g.
25
) [102], can be used in
food manufacturing due to their antioxidant properties. Also found within the
kernels are gallotannins
26
[103]; these are of special interest because they have
been shown to have antimicrobial properties [104, 105].
