Evaluation of bioactive ingredients and nutritional value of the oil from (Magnifera indica) seeds

Abstract

Abstract This study was conducted to evaluate the nutritional value and bioactive ingredients of kernel for three mango varieties locally known as Abu-Jebiha (A), Al-Damazin (B) and Shandi (C). Moisture contents of kernel for mango A, B and C were 7.55, 7.65 and 7.45%, respectively. Ash content was 3.4, 2.0 and 1.95%, respectively. Protein content of A, B and C were 0.15, 0.10 and 0.3%, respectively. Fibre content for A, B and C was 22.5, 23.1 and 22.9%, respectively. Minerals for A, B and C were (K) 27.17, 0.86 and 0.94 %, (Na) 0.103, 0.06 and 0.13%, (Ca) 14.98, 1.10 and 0.73%, (Fe) 0.24, 0.02 and 0.89% and (Mg) 9.99, 0.35 and 8.38%, respectively. Oil content, of sample A was a highest 13.6 followed by B 8.45% and C 7.81%. Oil color was light yellow, had an acceptable taste, a pleasant odor and was solid at room temperature. Oil density was 0.005 (ycm3) for the three samples. Viscosity for A, B and C was 0.4, 0.35 and 0.05, respectively. Acid value for sample B was 0.05 (mg KOH/g oil) while samples A and C have the same acid value 0.1 mg KOH/g oil. Peroxide values for A, B and C were 0.1, 0.1 and 0.05 (mg. peroxide/Kg oil), respectively. Saponification values were 0.25, 0.1 and 0.2, respectively. Fatty acids composition for samples A, B and C was 18, 21 and 19, respectively. Saturated fatty acids for A, B and C were 56.79, 58.24 and 59.47%, respectively. While the unsaturated fatty acids for A, B and C were 42.20, 41.83 and 40.53%, respectively. The main fatty acids of samples A, B and C were stearic, oleic, Palmitic, Arachidic, linoleic and Lignoceric. Mango seed kemel was rich in alkaloids, flavonoids, steroids, tannin, glycosides and reducing sugars