The Triglyceride Composition of Mango (Mangifera indica) Kernel Fat

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Abstract
The triglyceride composition of the kernel fat of 9 different mango varieties has been determined. Stearic and oleic acids represent respectively from 32.7 to 44.0% and from 43.7 to 53.4% of the total fatty acids. The remaining fatty acids were palmitic (6.7‐9.7%), linoleic (3.6‐6.9%), arachidic (1.1‐2.5%) and linolenic (0.3–1.0%) acids. The triglyceride components were determined by separating the triglycerides according their degree of unsaturation by means of thin‐layer chromatography on silica gel impregnated with silver nitrate. The fatty acid composition of the different triglyceride fractions and of the fatty acids incorporated at the sn‐2‐position of each triglyceride fraction was determined. Moreover, the triglycerides were separated according to their carbon number by gas liquid chromatography using an open‐tubular glass column, wall‐coated with CP‐Sil 5. The triglyceride compositions obtained by thin‐layer chromatography on silica gel impregnated with silver nitrate were in agreement with the compositions predicted by the 1,3‐random‐2‐random distribution hypothesis.