Mango seed oil

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Mango seed oil
Raw material plant (noun)

Mango ( Mangifera indica )

origin

Seeds (kernels)

colour

light yellow to whitish

ingredients
Oleic acid 38.8-40.6%
Linoleic acid 5.4-6.8%
Palmitic acid 9.8-12.7%
More fatty acids 37.4–41.6% stearic acid , 1.9–2.2% arachidic acid , 0.3–1.3% behenic acid , in small amounts α-linolenic acid
properties
density 0.90 kg / l at 15 ° C
Melting point 34.5-35 ° C
Iodine number 33-48.9
Saponification number 190-195
Manufacturing and Consumption
use Cosmetics, pharmacy, nutrition

Mango kernel oil , mango kernel fat or mango butter is a vegetable fat that is extracted from the seeds of the mango ( Mangifera indica ).

Extraction and properties

The mango kernel oil is obtained by pressing or usually by extraction with hexane from the seeds of the mango fruits, which contain only a little fat (approx. 9-16%), and then mostly refined .

The mango kernel oil, semi-solid at room temperature , is whitish to yellowish or cream or ivory in color. The smell and taste are described as very mild.

Mango kernel oil is a triglyceride (triester of glycerin), the fatty acid content of which consists of about 50% of saturated and unsaturated fatty acids. The content of the individual fatty acid residues in the triglyceride varies greatly depending on the cultivar .

In addition to this fat spectrum, there are also many volatile substances in the oil, especially sterols such as u. a. β-sitosterol (73.9% of the sterols), stigmasterol (16.5%) and campesterol (10.5%).

The shelf life of the oil is about one year.

use

Mango kernel
Seeds in an opened mango core
General chemical structure of vegetable oils, such as mango seed oil. R 1 , R 2 and R 3 therein are long-chain alkyl radicals or alkenyl radicals with a mostly odd number of carbon atoms. Like other vegetable fats, mango kernel oil is mainly a mixture of trieste of glycerine .

In nutrition

For nutrition, mango kernel oil is mainly used in chocolate production due to its mild taste and properties comparable to cocoa butter . Here, the total content of mango oil and other vegetable fats used (must illipe (borneo), kokum , palm oil , sal and shea butter ) after the cocoa Regulation in Germany and other countries are not more than 5%, the same minimum levels need of cocoa butter and whole cocoa are met. In India in particular , mango kernel butter is also used to make margarine and shortening .

In cosmetics

Due to its oil composition, mango seed butter has a refatting, moisturizing and thus regenerating and healing effect on the skin . It is accordingly often used in the manufacture of various skin creams and lotions, including baby creams and lip balms . Another area of ​​application is the production of shampoos and other hair care products, especially for special shampoos for the treatment of very dry hair. Other areas of application are soaps and sun protection creams .

In pharmacy and medicine

Due to its melting point and other properties, mango kernel butter can be used as a substitute for cocoa butter in ointments and creams. An antibacterial effect against Staphylococcus epidermidis could be proven, at the same time, however, stimulation of the fungal growth of Saccharomyces cerevisiae was observed.

toxicology

A toxicological effect of mango seed oil has not yet been proven.

Individual evidence

  1. ↑ a b c d S. Krist, G. Buchbauer and C. Klausberger: Lexicon of vegetable fats and oils . Springer Verlag, Vienna 2008, ISBN 978-3-211-75606-5 , p. 275-279 .
  2. ↑ DK Salunkhe include: World Oilseeds. Van Nostrand Reinhold, 1992, ISBN 0-442-00112-6 , p. 453 ff.
  3. ↑ Amalendu Chakraverty et al .: Handbook of Postharvest Technology. Marcel Dekker, 2003, ISBN 0-8247-0514-9 , p. 830.
  4. ^ Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , pp. 98-101.

literature

  • S. Krist, G. Buchbauer and C. Klausberger: Lexicon of vegetable fats and oils . Springer Verlag, Vienna 2008, ISBN 978-3-211-75606-5 , p. 275-279 .