Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

Elham Momeny, Nazanin Vafaei, Nazaruddin Ramli

    Research output: Contribution to journalArticle

    8 Citations (Scopus)

    Abstract

    This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid-faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid-fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2-diphenyl-1-picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC50) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health-promoting food in human diets.

    Original languageEnglish
    Pages (from-to)1549-1555
    Number of pages7
    JournalInternational Journal of Food Science and Technology
    Volume48
    Issue number7
    DOIs
    Publication statusPublished - Jul 2013

    Fingerprint

    Cocoa
    Mangifera
    cocoa butter
    Oilseeds
    Palm oil
    blended foods
    Antioxidants
    seed oils
    Seeds
    Oils
    physicochemical properties
    antioxidant activity
    palm oils
    Oils and fats
    Fats
    Saponification
    Aptitude
    Scavenging
    Differential Scanning Calorimetry
    Nutrition

    Keywords

    • Antioxidant activity
    • Cocoa butter equivalent
    • Interesterification
    • Mango seed oil
    • Palm oil mid-fraction
    • Physicochemical properties

    ASJC Scopus subject areas

    • Food Science
    • Industrial and Manufacturing Engineering

    Cite this

    Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil. / Momeny, Elham; Vafaei, Nazanin; Ramli, Nazaruddin.

    In: International Journal of Food Science and Technology, Vol. 48, No. 7, 07.2013, p. 1549-1555.

    Research output: Contribution to journalArticle

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    abstract = "This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid-faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid-fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100{\%} POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2-diphenyl-1-picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50{\%} (IC50) of 43.08{\%} and 41.1{\%}, respectively. Therefore, the MSO: POMF blend may have use as a health-promoting food in human diets.",
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