Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

摘要

Supercritical carbon dioxide (SC-CO 2 ) was introduced for obtaining premium grade cocoa butter quality fat from the waste of mango seed kernel (MSK), where the Soxhlet method was also used for the comparison. Six different varieties of MSK were selected to be extracted using SC-CO 2 at pressures of 35 and 42.2 MPa, temperatures of 60???°C and 72???°C, and constant CO 2 flow rate at 3.4 ml/min. The total fat contents of MSK varieties ranged from 64 to 135 g/kg at SC-CO 2 extraction and from 76 to 137 g/kg at Soxhlet extraction methods. The fatty acid constituents of fat yield of all varieties extracted using SC-CO 2 ranged from 6.9% to10.9% palmitic acid, 32.8% to 47.6% stearic acid, 37% to 47.3% oleic acid, and 3.7% to 6.9% linoleic acid. However, the physicochemical properties and fatty acid constituents of SC-CO 2 extracted MSK fats were found to be comparable to that of commercial cocoa butter.