Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats Extracción mediante dióxido de carbono supercrítico y estudios del núcleo de la semilla de mango para obtener grasas análogas a la mantequilla de cacao

摘要: Supercritical carbon dioxide (SC-CO2) was introduced for obtaining premium grade cocoa butter quality fat from the waste of mango seed kernel (MSK), where Soxhlet method also used comparison. Six different varieties MSK were selected to be extracted using SC-CO2 at pressures 35 and 42.2 MPa, temperatures 60°C 72°C, constant CO2 flow rate 3.4 ml/min. The total contents ranged 64 135 g/kg extraction 76 137 methods. fatty acid constituents yield all 6.9% to10.9% palmitic acid, 32.8% 47.6% stearic 37% 47.3% oleic 3.7% linoleic acid. However, physicochemical properties fats found comparable that commercial butter.