Cosmetic Properties of Mango Seed Fat Cultivar ‘Keawkamin’ and Application in Cosmetic Product


  • Supamas Klinkajorn Postharvest and Processing Research and Development Division, Department of Agriculture
  • Akanit Pisalwacharin Postharvest and Processing Research and Development Division, Department of Agriculture
  • Supreeya Sukhasem Postharvest and Processing Research and Development Division, Department of Agriculture



mango seed, Keawkamin, fat, tyrosinase, hyaluronidase, elastase, collagenase, lotion


This research aimed to study the important cosmetic properties of mango seed fat of ‘Kaewkamin’ cultivar which was the leftover from the mango processing industry, and its application as an emollient ingredient in the body lotion. It was subjected to texture profile analysis,andtestedfor stabilityandirritation. Results showedthat mangoseedof ‘Kaewkamin’ cultivar contained 7.25% fat which consisted of 37.89% saturated fatty acid and 62.11% unsaturated fatty acid. Its melting point was 36.67 ๐ C. The seed fat was found to inhibit oxidation reaction as SC50 1.02 mg/ml. It also inhibited the activity of tyrosinase causing the skin dullness and hyaluronidase causing the skin wrinkles by digesting hyaluronic acid under the skin. The inhibition activities as IC50 were 0.47 and 0.14 mg/ml, respectively. Moreover, it had inhibition activities on collagenase and elastase which also caused the skin wrinkles and the inhibition activities as IC50 were 6.26 and 4.77 mg/ml, respectively. When it was applied as the emollient ingredient in the body lotion at 1.0-3.0% by weight the lotion would have pH between 7.38-7.42, which met the requirement of TIS 478-2555 standard (skincare products) which required that pH of the lotion should be in the range of 3.50-7.50. The texture profile of body lotions was analyzed and the body lotions containing mango seed fat over 2.0% by weight had appropriate cohesiveness and consistency due to the zeta potential less than -30 millivolts. In addition, increasing mango seed fat content resulted in higher firmness and index of viscosity of the lotion. The lotion was tested on the allergy and irritation by a single patch test. Result showed that the body lotion containing 1.0-3.0% of Kaewkamin mango seed fat was non-irritation with a mean cumulative irritation index (M.C.I.I. value) lower than 0.25. From the experimental results, it could be assumed that seed fat of mango cultivar “Kaewkamin” had the appropriate propertiessuitableasthecosmeticingredient. If mango seed, the leftover from the processingindustry, wasusedtoextract for seed fat, it would create the value addition and reduce the waste from the industry.


Download data is not yet available.


สิรินมาส คัชมาตย์. 2553. การใช้สมุนไพรในผลิตภัณฑ์เครื่องสำอาง. ข่าวสารด้านยาและผลิตภัณฑ์สุขภาพ. 13 (4): 111-112.

สำนักงานนโยบายและยุทธศาสตร์การค้า. 2564. วิเคราะห์สถานการณ์เศรษฐกิจการค้าไทยรายภูมิภาค ประจำเดือนพฤษภาคม 2654. สำนักงานนโยบายและยุทธศาสตร์การค้า กระทรวงพาณิชย์. 7 หน้า.

สำนักงานมาตรฐานผลิตภัณฑ์อุตสาหกรรม. 2555. มาตรฐานผลิตภัณฑ์อุตสาหกรรม ผลิตภัณฑ์ทาบำรุงผิว มอก. 478-2555. สำนักงานมาตรฐานผลิตภัณฑ์อุตสาหกรรม กระทรวงอุตสาหกรรม. 7 หน้า.

Abdel-Razik, M.M, I.S. Ashoush and N.M.N. Yassin. 2012. Characteristics of mango seed kernel butter and its effects on quality attributes of muffins. Alex. J. Food Sci. Technol. 9(2): 1–9.

Bentley, R. 1957. Preparation and analysis of kojic acid. Method Enzymol. 3:238-241.

Buchanan M.D., K.K. Stenerson, and L.M. Sidisky. 2011. SLB-IL111 for Fatty Acid Methyl Ester (FAME) Applications. Technical Report SIGMA-ALDRICH. 8 p.

Fernandez-Stark, K., V. Couto and G. Gereffi. 2017. The mango global value chain. pp. 2-18. In The Philippines in the Mango Global Value Chain. The Duke University Center on Globalization, Governance & Competitiveness.

González, S., M. Fernádez-Lorente and Y. Gilaberte-Calzada. 2008. The latest on skin photoprotection. Clin. Dermatol. 26(6): 614-626.

Greenspan A, C. Loesche, N. Vendetti, K. Georgeian, R. Gilbert, M. Poncet, M.D. Baker and P. Soto. 2003. Cumulative irritation comparison of adapalene gel and solution with 2 tazarotene gels and 3 tretinoin formulations. Cutis. 72(1): 76-81.

Gunstone, F.D. 2006. Minor specialty oils. pp. 91-126. In Nutraceutical and Specialty Lipids and Their Co-Products. CRC Taylor & Francis Group, Florida, USA.

Jahurul, M.H.A., S.M. Zaidul, F. ISahena, M.S. Sharifudin, N.N. Norulaini, M.E. Ali, M. Hasmadi, K. Ghafoor, W. Zzaman and A.K.M. Omar. 2018. Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. Int. Food Res. J. 25 (1): 143–149.

Jenkins, G. 2002. Molecular mechanisms of skin ageing. Mech. Ageing Dev. 123(7): 801-810.

Kim, S.J., S. Sancheti, S.S. Sancheti, B.H. Um, S.M. Yu and S.Y. Seo. 2010. Effect of 1,2,3,4,6-penta-o-galloyl--d-glucose on elastase and hyaluronidase activities and its type II collagen expression. Acta Pol. Pharm. 67(2): 145-150.

Lee, S.H., S. Sancheti, S. Sancheti and S.Y. Seo. 2009. Potent antielastase and Antityrosinase activities of Astilbe chinensis. Am. J. Phamacol. Toxicol. 4(4): 127-129.

Manosroi, A., K. Boonpisuttinant, S. Winitchai, W. Manosroi and J. Manosroi. 2011. Free radical scavenging and tyrosinase inhibition activity of physic nut (Jatropha curcas Linn.) seed oil entrapped in niosomes. Curr. Nanosci. 7(5): 825-829.

Mirhosseini, H., Y. Salmah, S.A.H. Nazimah and C.P. Tan. 2007. Solid-Phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion. Food Chem. 105: 1659–1670.

Miyazawa, M. and N. Tamura. 2007. Inhibitory compound of tyrosinase activity from the sprout of Polygonum hydropiper L. (Benitade). Biol. Pharm. Bull. 30(3): 595-597.

Mostafa, U.E. 2013. Phenolic compounds and antioxidant potential of mango peels and kernels (Mangifera indica L.) on the frying oil stability, lipid profile and activity of some antioxidant serum enzymes in rats. J. Am. Sci. 9 (11): 371-378.

Naik, B. and V. Kumar. 2014. Cocoa butter and its alternatives: A review. J. Bioresour. Eng. Technol. 1: 7-17.

O'Brien, R.D. 2008. Fats and Oils: Formulating and Processing for Applications. 3rd Edition. CRC press, Taylor & Francis Group, Florida, USA. 680 p.

Oluwaseyi, M.I. 2015. Shea butter: an opposite replacement for trans-fat in margarine. J. Nutr. Food Sci. 11: 001.

Palaniswamy, K.P., C.R. Muthukrishna and K.G. Shanmugavelu. 1974. Physicochemical characteristics of some varieties of mango. Indian Food Packer. 28(5): 12-18.

Pandey A. and S. Tripathi. 2014. Concept of standardization, extraction and pre phytochemical screening strategies for herbal drug. J. Pharm. Phytochem. 2(5): 115-119.

Panzella, L. and A. Napolitano. 2019. Natural and bioinspired phenolic compounds as tyrosinase inhibitors for the treatment of skin hyperpigmentation: Recent advances. Cosmetics. 6(4): 57.

Park, H., B.Y. Sin and H.P. Kim. 2005. Inhibition of collagenase by anti-inflammatory synthetic flavones. J. Appl. Pharm. 14: 36-39.

Puravankara, D., V. Bohgra and R. S. Sharma. 2000. Effect of antioxidant principles isolated from mango (Mangifera indica L.) seeds kernels on oxidative stability of buffalo ghee (butter-fat). J. Sci. Food Agri. 80(4): 522-526.

Ranasinghe P., G.A.S. Premakumara, C.D. Wijayarathna and W.D. Ratnasooriya. 2015. Antioxidant activity of Caryota urens L. (Kithul) Sap. Trop. Agric. Res. 24 (2): 117–125.

Schiber, A., N. Beradini and R. Carle. 2003. Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. Cv. “Tommy Atkins”) Peels by High-Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry. J. Agri. Food Chem. 51(17): 5006-5011.

Sutthiwanjampa, C. and S.M. Kim. 2015. Production and characterization of hyaluronidase and elastase inhibitory protein hydrolysate from Venus clam. Nat. Prod. Res. 29(17): 1614-1623.

Wahab, N.A., R.A. Rahman, A. Ismail, S. Mustafa and P. Hashim. 2014. Assessment of antioxidant capacity, anti-collagenase and anti-Eelastase assays of Malaysian unfermented cocoa bean for cosmetic application. Nat. Prod. Chem. Res. 2(3): 1-6.

Wang, K. S., N. Pramod, H. Lin, G. Chen and Z. Li. 2021. Process optimization for preparation of hyaluronidase inhibitory hydrolysates with anti-allergic potential from Salmo salar processing by-products. ACS Food Sci. Technol. 1(7): 1262-1273.

Womeni, H.M., R. Ndjouenkeu, C. Kapseu, M. Parmentier and J. Fanni. 2006. Application of deep fat frying dehydration process to shea kernels: influence on chemical indices of quality and melting properties of the butter. Oleagineux Corps. Gras. Lipides. 13(4): 297–302.

Yuri, J.A., A. Neira, A. Quilodran, Y. Motomura and I. Palomo. 2009. Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. J. Food Agric. Environ. 7: 3-4.



How to Cite

Klinkajorn, S., Pisalwacharin, A. ., & Sukhasem, S. . (2022). Cosmetic Properties of Mango Seed Fat Cultivar ‘Keawkamin’ and Application in Cosmetic Product . Thai Agricultural Research Journal, 40(2).



Technical or research paper