Mango seed kernel oil and its physicochemical properties

1146 Kitiphoom, S. and Sutasinee, S./IFRJ 20(3):1145-1149 evaluate the quality of mango kernel oil through the physicochemical properties, fatty acid composition and total phenolic compound that can be used in the extraction of mango kernel oil

Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins

Mango seed kernel contained a considerable amount of butter (21%). The butter had melting point of 32°C, acidity 0.76 %, peroxide value 2.782 meq/kg and iodine value 55.15, indicated that the

 

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