The extraction of oil from mango seeds was investigated using a Soxhlet Extractor. Mango seeds were collected, dried and grounded into powder. Hexane and ethanol were used to extract the oil at varying time of extraction of 4, 5, 6, 7 and 8 hours, respectively. Result shows that yield is time dependent, as increase in time of extraction results into increase in yieldwhere the least time of 4hrs yielded an average of 4.00 % and 8hrs yielded an average of 13.06 % for hexane. While the use of ethanol at 4hr and 8hrs only yielded 1.99 % and 8.22 %.Thus the use of hexane achieved the maximum yield (13.06 %) of oil extracted. The effects of time and extraction solvent on the yield of oil was investigated by using a 22 factorial design and, result shows that factor ‘A’ which is time, produces the greatest effect (7.665) in the yield of mango than factors ‘B’ (3.335) being solvent and ‘AB’(1.335) being interaction between solvent and time. The effect of the extraction solvent on the physicochemical properties was also investigated where theoil extracted with hexane was found to possess better overall quality than the ethanol extracts, asits acid value, saponification value, ester value, refractive index and specific gravity were 5.61mgKOH/gOil, 207 mgKOH/gOil, 201.39mgKOH/gOil, 1.443 and 0.909, respectively as against 30.30mgKOH/gOil, 205 mgKOH/gOil, 174.70mgKOH/gOil and 0.909, respectively of ethanol. The results didn’t only show that hexane gives a higher yield of oil than ethanol but also revealed that hexane is a much better solvent for the extraction of mango seed oil.
A.O.A.C., 1998. Official methods of analyses. Washinton, DC: Association of Official Analytical Chemist
Bird, S. R. (2013). A Healing Grove: African Tree Remedies and Tituals for the Body and Spirit. Chicago Review Press.
Fahimdanesh, M., & Bahrami, M. E. (2013). Evaluation of Physicochemical Properties of Iranian Mango Seed. International Food Research Journal. IPCBEE vol.53 (2013) © (2013) IACSIT Press, Singapore .
Kittiphoom, S. (2012). Utilization of Mango seed. International Food Research Journal 19(4): 1325-1335
Kittiphoom, S., & Sutasinee, S. (2013). Mango Seed Kernel Oil and its Physicochemical Properties. International Food Research Journal 20(3): 1145-1149
Nzikuo, M. T., & Pizzorno, J. E. (2010). The Encyclopedia of Healing Foods. Simon and Schuster.
Nielsen, S. S. (2010). Food Analysis. Springer Science and Business Media. https://doi.org/10.1007/978-1-4419-1478-1
Nigam (2007). Lab Manual in Biochemistry: Immunology and Biotechnology. McGraw Hill Education, New York
O'Brien, R. D. (2008). Fats and oils: Formulating and processing for applications. (3rd, Ed.) CRC press. https://doi.org/10.1201/9781420061673
Pomeranz, Y., & Meloan, C. E. (2002). Food Analysis: Theory and Practice. Springer Science and Business Media.
Preedy, V. R., Vatson, R. R., & Patel, V. B. (2011). Nuts and Seeds in Health and Disease Prevention. Academic Press.
Singh, L.B (1960). The Mango( Botany, Cultivation and Utilization). Leonard Hill, London , U.K
Sivkishen. (2014). Kingdom of Shiva. Partridge India.
Sondhi, A. (2011). Wonders of India Trees. TERI press.
Williams, J. (2007). The origin of Soxhlex apparatus. Journal of Chemistry Education 84(12):1913-1918 https://doi.org/10.1021/ed084p1913
This work is licensed under a Creative Commons Attribution 4.0 International License.