Characteristics of Mango Seed Kernels and Their Impact on Yield And Quality of Oil From Soxhlet Extraction Process

Abstract

Mango seed kernels (MSKs), a significant source of food waste, contain beneficial constituents such as oil and bioactive compounds. Due to this, their valorization has been explored as a method of waste management through resource recovery. However, research on the potential of Harumanis MSK as feedstock to produce oil remains underexplored. Hence, this study aims to evaluate the characteristics of the Harumanis MSK and its impact on yield and quality of oil produced, in comparison with other type of MSK, the Thai Milk MSK. Proximate analysis showed that Harumanis MSK contains higher moisture, volatile matter and ash content whereas Thai Milk MSK contains higher fixed carbon. Soxhlet extraction of both MSKs using n-hexane as solvent at various time of 60 – 180 min revealed that oil yield obtained for both MSKs is within 5 – 14 wt.%, with 180 min as the most suitable extraction duration, to yield Harumanis and Thai Milk MSKs oil of 11.03 and 14.48 wt.%, respectively. Fourier-Transform Infrared (FTIR) analysis confirmed the presence of saturated triglycerides in both oils with Harumanis MSK oil exhibiting a higher concentration. Further analysis suggested that minimal thermal degradation occurred during extraction, indicating the oils produced are of good quality and thermally stable. This study highlights that both MSKs serve as viable sources for oil production, with Thai Milk MSK presents a better feedstock for higher oil yield while Harumanis MSK offers superior oil quality due to its higher content of saturated triglyceride. These findings underscore the potential of mango seed valorization as an effective strategy for sustainable waste management.