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Author: Peter Waboi Mwaurah × End date: 2020 × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Comparative Evaluation and Suitability of Novel Oil Extraction Techniques for Mango Stone
    (CCSHAU, Hisar, 2020) Peter Waboi Mwaurah; Sunil Kumar
    Mango fruit is the second most traded fruit globally and it’s processing results in huge amount of waste. The waste results in a chain of environmental hazards; water pollution, greenhouse gas emission and production of awful and unpleasant odors over time. The present study was conducted with the aim of evaluating the proximate composition of the mango kernel oil extracted using microwave assisted extraction (MAE), enzymatic assisted extraction (EAE) and an ultrasonic pretreatment to the two methods (UMAE and UEAE). The efficiency of these extraxction techniques was compared with reference to soxhlet extraction technique. The kernel, 15.48% of the whole fruit on wet basis, had a maximum oil yield of 12.2±0.20% obtained using soxhlet extraction technique. The oil recovery by MAE, UMAE, EAE and UEAE were 88.42±1.36%, 96.67±1.30%, 68.33±1.71% and 77.75±1.89% respectively. The optimum conditions for MAE were microwave power of 300 W for 15 min at a solid to solvent ratio of 1:5 while EAE was optimum using Viscozyme enzyme at 55 °C for 18 h. Ultrasonic pretreatment was most effective at 55 °C for 60 min for UMAE and 45 oC for 40 min for UEAE. The physico-chemical properties of mango kernel oil included free fatty acids (1.96-2.18%), acid value (3.89-4.43 mg KOH/g), peroxide value (2.17-2.50 meq O2/kg), saponification value (175.31-202.89 mg KOH/g), unsaponifiable matter (3.48-3.93%), pH (5.83-6.07) and specific density (0.906-0.926). There was no significant difference (P≥0.05) on these properties by the different extraction technologies.