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

被引:17
作者
Momeny, Elham [1 ]
Vafaei, Nazanin [2 ]
Ramli, Nazaruddin [1 ]
机构
[1] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi 43600, Selangor, Malaysia
[2] Richardson Ctr Funct Foods & Nutraceut, Winnipeg, MB, Canada
关键词
Antioxidant activity; cocoa butter equivalent; interesterification; mango seed oil; palm oil mid-fraction; physicochemical properties; PALM OIL; INTERESTERIFICATION;
D O I
10.1111/ijfs.12125
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 degrees 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.
引用
收藏
页码:1549 / 1555
页数:7
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