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Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat

Author:
Lieb, Veronika M., Schuster, Laura K., Schmarr, Hans‐Georg, Carle, Reinhold, Steingass, Christof B.
Source:
International journal of food science & technology 2019 v.54 no.3 pp. 626-633
ISSN:
0950-5423
Subject:
Irvingia gabonensis, beta-sitosterol, differential scanning calorimetry, food industry, gamma-tocopherol, gas chromatography-mass spectrometry, lipid content, lipophilicity, mangoes, melting, melting point, seeds, stigmasterol, temperature, thermal properties, triacylglycerols, vegetable oil
Abstract:
Irvingia gabonensis kernels are a promising oleiferous source. Their total lipid content was 72.3%. C14:0 and C12:0 represented the most abundant fatty acids. Triacylglycerols with ECN 32 and 46–48 were identified for the first time by HPLC‐DAD‐ESI‐MSⁿ. Comprehensive GC‐FID and GC‐MS analyses revealed novel insights into minor lipids like phytosterols and tocochromanols. Among the latter, γ‐tocopherol was found to be the major vitamer. β‐Sitosterol and stigmasterol were the prevailing phytosterols in the kernel fat. The high saturation level of the fat resulted in a sharp differential scanning calorimetry melting curve with a high melting temperature of 42.1 °C. The fat remained solid over a wide temperature range and still contained 66.6% solid fats at 35 °C. Consequently, kernels of the African mango provide a viable source for the recovery of solid fats applicable in the food industry as sustainable alternatives to replace palm‐based fats or hardened vegetable oils.
Agid:
6349065