Pakistan Science Abstracts
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The recovery and evaluation of mango stone kernel fat.
Author(s):
1. M. Y. Raie: Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan
2. Manzoor Ahmad: Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan
3. S. A. Khan: Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan
4. M. K. Bhatty: Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan
Abstract:
A technique for processing mango kernel fat from mango fruit is described. After removal of the fruit pulp the stones are dried, subsequently disintegrated in a locally designed and fabricated disintegrator, after which the kernels are separated from the shells. The fat is extracted from the powdered kernels with hexane. The average fatty acid composition of the fat of seven local varieties was determined by GLC to be C16:0 (10.7%) C18:0 (47.8%) C18:1 (37.2%) and C18:2 (4.3%).
Page(s): 37-40
DOI: DOI not available
Published: Journal: Pakistan Journal of Scientific and Industrial Research, Volume: 24, Issue: 1, Year: 1981
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