The recovery and evaluation of mango stone kernel fat. | Pakistan Journal of Scientific and Industrial Research 1981

Author(s)

M. Y. Raie Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan

Manzoor Ahmad Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan

S. A. Khan Pakistan Council of Scientific & Industrial Research, PCSIR Laboratories, Lahore, Pakistan

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%).

Publication Details

Page(s) 37-40

DOI DOI not available

Published Journal: Pakistan Journal of Scientific and Industrial Research, Volume: 24, Issue: 1, Year: 1981

Keywords

Keywords are not available for this article.

References

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Citations

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