Structural characteristics of the triacylglycerol fraction from the seed fat of Mangifera indica L.

This paper reports the characterization of the triacylglycerols (TAG) from mango fat, one of the cocoa butter equivalents (CBEs) used to partially replace cocoa butter (CB) in chocolate. Several chemical parameters are proposed in order to evaluate the differences between CBEs and CB; among these, TAG and sterol compositions were considered. The stercospecific analysis, coupled with silver ion high-performance liquid chromatography (Ag+-HPLC), was used to characterise the TAG fraction from Mangifera indica L. (MAN) seed fat and its binary mixtures with CB. The results of the distribution of some fatty acids (FA) in the three sn-positions of the glycerol backbone for some TAG iso-unsaturated fractions showed differences between MAN fat and CB samples and also between the 5% MAN fat:95% CB w/w mixtures or 10% MAN fat: 90% CB mixtures, and CB samples