CHEMICAL CHARACTERISTICS OF MANGO (Mangifera indica L.) KERNEL OIL AND PALM OIL BLENDS FOR PROBABLE USE AS VANASPATI
نویسندگان
چکیده
منابع مشابه
Potential of mango (Mangifera indica L.) seed kernel as a feed ingredient for poultry: a review
Mango (Mangifera indica) is an important fruit crop grown in the tropics mostly for its pulp. Mango seed, which represents between 20-60% of the fruit, has limited food or industrial use in most producing countries and is therefore wasted. The kernel contained in the seed (mango seed kernel: MSK) is a good source of carbohydrates (58-80%), contains moderate quantities of proteins (6-13%) and fa...
متن کاملImmunomostimulant phytoconstituents from Mangifera indica L. bark oil
The present study was undertaken to isolate oil from Mangifera indica bark, Identification of various phytoconstituents and screening of immunostimulant activity in experimental animals. Methods: Immunostimulant activity was evaluated in rats as well as in mice by determining neutrophil adhesion to nylon threads and phagocytic index. Levamisole at a dose of 50 mg/kg, b.w was used as standard dr...
متن کاملEffect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)
Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 ...
متن کاملMango (Mangifera indica L.) Lyophilization Using Vacuum-Induced Freezing
Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
متن کاملVolatile components from mango (Mangifera indica L.) cultivars.
The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was approximately 18-123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the ...
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ژورنال
عنوان ژورنال: Journal of Oil Palm Research
سال: 2016
ISSN: 1511-2780
DOI: 10.21894/jopr.2016.2803.10