Malaysian Journal of Analytical Sciences Vol 25 No 1 (2021): 62 - 70

 

 

 

 

The Exploitation of Underutilised Mangifera indica L. Seed as Cocoa Butter Alternative

 

(Exploitasi Biji Mangifera indica L. Yang Tidak Di Gunakan Sebagai Alternatif Mentega Koko)

 

Nur Rahimah Said¹*, Nursabrina Munawar², Quratul Quswa Amir¹, Siti Norshamshia Abd Hishamuddin¹

 

¹School of Chemistry and Environment, Faculty of Applied Sciences

²Alliance of Research and Innovation for Food (ARIF)

Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

 

*Corresponding author:  nurra1435@uitm.edu.my

 

 

Received: 11 September 2020; Accepted: 30 December 2020; Published: 20 February 2021

 

 

Abstract

Cocoa butter, also known as theobroma oil, is a common fat that can be attained from cocoa seeds. It is the main ingredient used in the cosmetic industry for making ointments, toiletries, essential oils, and pharmaceutical products. However, the cocoa price is increasing continuously due to limited supply. Pest attacks, diseases, and ageing plantations are a few causes which reduced the supply of cocoa seeds. Hence, this study is focussed on utilising the mango seed biomass waste as cocoa butter alternative. The oil from the mango seed or kernel part was extracted and its important properties were determined. The mango kernel oil (MKO) was extracted by using the Soxhlet extractor with hexane which reported to have the highest oil yield 7.32% ± 1.25. The presence of triglyceride in the MKO was confirmed by significant peaks of CH₂, CH₃, C=O and C-O in the FTIR spectrum. Meanwhile, the thermal and fatty acid profiles found that the MKO had a high themostability, and had a mixture of triglyceride group with a combination of several fatty acids, such as palmitic acid (C_16:0), stearic acid (C_18:0), and linoleic acid (C_18:2). The physical and chemical properties analysis, such as total carotene content (147.27 μg%), melting point (30-34 °C), refractive index (1.7447), saponification value (191.40 mg KOH/g), and acid value (2.40 mg KOH/g) were compared with the cocoa butter properties. The results showed that the MKO properties were comparable with cocoa butter. Thus, it could be a high industrial potential as an alternative to cocoa butter, to be used as an ingredient in pharmaceutical, cosmetic, and food productions.

 

Keywords:  manggo kernel oil, cocoa butter, physical properties, chemical properties

 

Abstrak

Mentega koko juga dikenali sebagai minyak tengkawang adalah lemak biasa yang dapat diperoleh daripada biji koko. Mentega koko merupakan ramuan utama digunakan dalam industri kosmetik untuk membuat minyak gosok, peralatan mandian, minyak pati dan produk farmasuetikal. Namun begitu, harga koko terus meningkat kerana bekalan yang terhad. Serangan haiwan perosak, penyakit dan penuaan tanaman adalah beberapa penyebab yang mengurangkan bekalan biji koko. Oleh itu, kajian ini difokuskan pada memanfaatkan sisa biomas mangga sebagai alternatif mentega koko. Minyak daripada biji mangga atau bahagian isirung diekstrak dan sifat pentingnya ditentukan. Minyak isirung biji mangga (MKO) diekstrak dengan menggunakan pengekstrak Soxhlet dengan heksana dilaporkan mempunyai hasil minyak tertinggi 7.32% ± 1.25. Kehadiran trigliserida dalam MKO dibuktikan oleh kehadiran puncak yang penting iaitu CH₂, CH₃, C=O dan C-O dalam spektrum FTIR. Sementara itu, profil haba dan asid lemak mendapati bahawa MKO mempunyai kebolehtahanan haba yang tinggi, dan mengadungi campuran kumpulan trigliserida dengan gabungan beberapa asid lemak, seperti asid palmitik (C_{16: 0}), asid stearik (C_{18: 0}), dan asid linoleik (C_{18: 2}). Analisis sifat fizikal dan kimia, seperti jumlah kandungan karotena (147.27 μg%), takat lebur (30-34 °C), indeks biasan (1.7447), nilai saponifikasi (191.40 mg KOH/g), dan nilai asid (2.40 mg KOH/g) telah dibandingkan dengan sifat mentega koko. Hasil kajian menunjukkan bahawa sifat MKO setara dengan mentega koko. Oleh itu, MKO berpotensi perindustrian yang tinggi sebagai alternatif bagi mentega koko untuk digunakan sebagai bahan dalam produk farmasi, kosmetik, dan makanan.

 

Kata kunci:  minyak isirung biji mangga, mentega koko, sifat fizik, sifat kimia

 

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