The Triglyceride Composition of Mango (Mangifera indica) Kernel Fat

Abstract

The triglyceride composition of the kernel fat of 9 different mango varieties has been determined. Stearic and oleic acids represent respectively from 32.7 to 44.0% and from 43.7 to 53.4% of the total fatty acids. The remaining fatty acids were palmitic (6.7-9.7%), linoleic (3.6-6.9%), arachidic (1.1-2.5%) and linolenic (0.3–1.0%) acids. The triglyceride components were determined by separating the triglycerides according their degree of unsaturation by means of thin-layer chromatography on silica gel impregnated with silver nitrate. The fatty acid composition of the different triglyceride fractions and of the fatty acids incorporated at the sn-2-position of each triglyceride fraction was determined. Moreover, the triglycerides were separated according to their carbon number by gas liquid chromatography using an open-tubular glass column, wall-coated with CP-Sil 5. The triglyceride compositions obtained by thin-layer chromatography on silica gel impregnated with silver nitrate were in agreement with the compositions predicted by the 1,3-random-2-random distribution hypothesis.