Extraction and Characterization of Mango seed

Abstract — The waste mango seed generated from Mango pulp industry in India is a major difficulty in handling the waste and hence conversion of mango seed kernel into kernel oil was studied using extraction process. Mango seeds were collected and processed for oil extraction. The study was carried out for proximate composition and characteristics such as unsaponifiable matter and fatty acid composition. The result showed 1.354% moisture, 6.36 % crude proteins, 3.4 % Crude fiber, 14.468% carbohydrate (by difference), and 1.432 % ash. The fatty acid composition includes 45.22 % of Oleic acid (C18:1), 39.57 % of Stearic acid (C18:0), 7.89 % of Palmitic acid (C16:0) and 7.32% of Linolenic acid (C18:2). Higher saponification value of 187 mg of KOH/g is an indication for the use of oil in soap making industries. Antimicrobial studies were carried using the extracted oil. Studies to find out the Minimum Inhibitory Concentration (MIC) were carried out for bacterial species such as Proteus vulgaris and Klebsiella pneumoniae at different concentrations- 10 μl, 15 μl and 20 μl, inhibition zone shown were 1.5 cm, 1.75 cm and 2.0cm respectively. The corresponding inhibition zones for Klebsiella pneumonia were 1 cm, 1.5 cm and 2.0 cm. For fungal species such as Cladosporium and Penicillium chrysogenum respective zones of inhibition were 1.5 cm, 1.8 cm and 1.6 cm. It can be concluded that Mango seed kernel extract and oil can be used as natural antioxidant due to the rich content of different phenol compounds with rich fatty acid and mono-unsaturated oleic acid