Characterization of mango seed kernel starch: Extraction and Analysis

• Mango seed kernel, an economical and abundant starch extraction source, offers a potential alternative to traditional starch sources. • Low-cost distilled water extraction method produced highest starch, foaming, and emulsion capacity, with minimal water and oil absorption capacities. • Starch extracted using distilled water had increased amylose content and swelling power, indicating enhanced quality. • Distilled water extraction technique promising for large-scale, high-quality starch isolation from mango kernels and suitable for industrial applications. During mango ( Mangifera indica ) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g -1 ) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.

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Publication Details

Journal
Food Chemistry Advances
Published
2024-09-13
DOI
https://doi.org/10.1016/j.focha.2024.100806
Citations
24
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
7.43

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article

Characterization of mango seed kernel starch: Extraction and Analysis

Md. Mojaffor Hosain, Shampa Sarkar, MS Kabir, Most. Jesmin Akhter et al.
24 citations
Food Chemistry Advances
Food composition and properties
7.43
article

Characterization of mango seed kernel starch: Extraction and Analysis

Md. Mojaffor Hosain, Shampa Sarkar, MS Kabir, Most. Jesmin Akhter, Md. Rayhanujjaman
article en
24 citations

Abstract

• Mango seed kernel, an economical and abundant starch extraction source, offers a potential alternative to traditional starch sources. • Low-cost distilled water extraction method produced highest starch, foaming, and emulsion capacity, with minimal water and oil absorption capacities. • Starch extracted using distilled water had increased amylose content and swelling power, indicating enhanced quality. • Distilled water extraction technique promising for large-scale, high-quality starch isolation from mango kernels and suitable for industrial applications. During mango ( Mangifera indica ) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g -1 ) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.

Food Chemistry AdvancesVol. 5
Hajee Mohammad Danesh Science and Technology University (BD)
Ministry of Science and Technology, Government of the People’s Republic of Bangladesh, Research and Development
Zero hunger
Openalex Percentile: Top 2%
Food composition and properties
7.43
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