Utilization of Mango Kernel Seed For Improving The Oxidative Stability of SunFlower Oil During Frying Process | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 1, September 2025, Pages 26-40 PDF (714.91 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.452159 | ||
| Authors | ||
| Amal R. Tageldeen* ; Marwa, A. Abdelfatah; Susan, M.M. Abd-Elmageed; Wael, A. Abd El-Hamied | ||
| Oil and Fat Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| This study investigated the potential of mango kernel oil (MKO) and phenolic extracts from defatted mango kernel seeds (DMKS) as natural antioxidants to improve the oxidative stability of sunflower oil (SFO) during frying. Proximate analysis showed that mango kernels are rich in carbohydrates (74.21%) and contain appreciable levels of fat (13.36%) and protein (6.43%). MKO was characterized by high levels of oleic (43.89%) and stearic acids (39.18%), while DMKS extract exhibited a higher phenolic content (3960.32mg caffeic/100g) than MKO (1356.7mg caffeic/100g). High-performance liquid chromatography identified several phenolic compounds, including gallic acid, pyrogallol, catechol, and catechin. Oxidative stability tests revealed that blending SFO with MKO and phenolic extract significantly extended the induction period compared to pure SFO and even to synthetic antioxidant (TBHQ). During frying of potato fingers, the blends reduced peroxide value, free fatty acids, polymer content, and oxidized fatty acids, while maintaining more favorable viscosity and refractive index values. The most effective treatment was the combination of 85% SFO+ 15% MKO+400ppm phenolic extract, which provided superior stability throughout the frying period. These findings highlight mango kernel by-products as promising natural antioxidants that could serve as healthier and more sustainable alternatives to synthetic additives in frying oils. | ||
| Keywords | ||
| Mango kernel oil; phenolic extract; sunflower oil; deep frying; natural antioxidant; oxidative stability | ||
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