A Comparative Study of Oil Extraction Process from Pickled Mango Kernel
DOI:
https://doi.org/10.14456/jare-mju.2024.28Keywords:
pickled mango kernel oil, physical property, chemical property, antioxidant, extraction processAbstract
Pickled mango seeds are a year-round waste that has a major impact on the environment in Thailand. The objective of this study was to investigate the optimal extraction method for pickled mango (Mangifera indica L.) kernel oil (PMKO), using Soxhlet extraction (SE) and cold pressed extraction (CPE) methods, to exploit its potential for commercial purposes. The physical (extraction ratio, viscosity, color, melting point, and refractive index) and chemical (peroxide value, acid value, saponification value, unsaponifiable matter, Iodine value, TBARs, including antioxidant and anti-inflammatory activities) properties were evaluated. The results showed that the extraction ratio and viscosity of PMKO obtained by CPE method were higher than those of PMKO obtained from SE. The oil extracted by CPE had a light brownish-yellow color, low peroxide value (1.93±0.06 meq peroxide/kg oil), slightly high acid value (14.44±0.10 mg KOH/g oil) and were in liquid form at 25°C. The antioxidant and anti-inflammatory properties of PMKO that derived from CPE was stronger than these from SE. The antioxidant and anti-inflammatory activities of PMKO that derived from CPE were 71.87±1.09% (inhibition at 50 mg) and 81.47±0.98% (inhibition at 100 mg), respectively. Our results indicate that pickled mango seeds are a good source of vegetable oil. Cold-pressed extraction is an efficient and cost-effective method for obtaining oil from pickled mango kernels.
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