ISHS Acta Horticulturae 1312: III Asian Horticultural Congress - AHC2020
Production of mango seed butter for cosmetic use |
| Authors: | S. Klinkajorn, S. Sukhasem |
| Keywords: | mango seed, mango butter, fat, anti-oxidation, anti-tyrosinase |
| DOI: | 10.17660/ActaHortic.2021.1312.84 |
| Abstract:
Mango is one of the most important fruits of Thailand. Over 90% of production is for domestic consumption and for use in the processing industry. The processing waste is up to 40-50% by weight and 20-60% of that waste is mango seed. The flesh of the mango seed consists of fat with a fatty acid profile similar to the cocoa butter and shea butter used in cosmetic products. In this study, sliced mango seed was dried at 55°C followed by fat extraction using the Soxhlet technique with petroleum ether as the solvent. The fat content of mango seed from three cultivars, 'Kaew Kamin', 'Chok Anan', and 'Nam Dok Mai' was 7.25, 6.38 and 5.84% by weight, respectively. The main fatty acids in the mango seed fat, analyzed by GC method, were oleic acid, stearic acid, and palmitic acid, at 41.1-52.4, 20.1-32.5, and 10.5-12.9% by weight, respectively. The mango seed butters possessed anti-tyrosinase activity. Tyrosinase can cause melanin formation. The concentration of mango seed butter which could inhibit 50% of the tyrosinase activity (IC50) was in the range of 0.47-1.54 mg mL‑1. The anti-oxidation capacity of mango seed butter was studied using the free radical scavenging method (2,2-diphenyl-1-picrylhydrozyl radical scavenging, DPPH). The anti-oxidation capacity was calculated as the concentration of sample required to scavenge 50% of the DPPH radical (SC50). The SC50 of mango seed butter ranged from 1.02 to 45.7 mg mL‑1. The melting point of mango seed butter was 36.5-37.5°C which indicates that it could easily melt in the weather of Thailand. The mango seed butter was, therefore, mixed with 5-10% bee wax or carnauba wax as a stabilizer to increase the melting point and for ease of use as a cosmetic ingredient. It was shown that 5% carnauba wax was a more suitable stabilizer for the mango seed butter than bee wax due to its higher melting point. | |
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