Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POS) (11.6%), 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) (28.7%) and 1‐stearoyl‐2,3‐dioleoyl‐glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products.     

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru

This work aimed evaluating some physicochemical compounds, hydrophilic (H-AC) and lipophilic (L-AC) antioxidant capacity of eleven avocado genotypes grown in the Andes. The results show great variability in physical and chemical properties, dry matter (DM) and lipid contents with ranges of 18.4–39.3% and 10.1–23.2%, respectively. All genotypes had high oleic acid content (50.4–69.9%) and a high unsaturated fatty acid/saturated fatty acid ratio (UFA/SFA, from 3.05 to 6.05), while the unsaponifiable fraction contained mainly β-sitosterol (140.83–235.51 mg/100 g DM) and α-tocopherol (17.44–71.29 µg/g DM). Total phenolic compounds (TPC), H-AC and L-AC ranged from 0.48 to 0.88 mg EAG/g DM, 5.37 to 14.00 and 1.87 to 6.71 μmol ET/g DM, respectively. Although the genotype influences avocado characteristics, climatic conditions in the Andean region seem to be important for the biosynthesis of metabolites of interest and should be considered in future studies.     

Characteristics and composition of the pulp oil and cake of the African pear,Dacryodes edulis (G. don)

The pulp of the African pear, Dacryodes edulis, was investigated for its nutritional quality and oil characteristics. The crude protein, fat, fibre and carbohydrate contents were 25.9, 31.9, 17.9 and 13.5%, respectively. The pulp was found to contain significant levels of Ca, Mg, K and P. The fatty acid profiles showed a saturated fatty acid content of 50.85% and an unsaturated fatty acid content of 49.14%. The predominant fatty acids were palmitic and oleic acids. The saponification value and iodine value were 201.4 and 59.6. The amino acid profiles showed high contents of the essential amino acids lysine, leucine and threonine.     

Changes during fishing season in the fat content and fatty acid profile of edible muscle,liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea

This study aimed to determine the fat content and fatty acid (FA) composition of anchovy (Engraulis encrasicolus, Linnaeus, 1758) in their edible muscle, liver and gonad during the catching season (between September 2008 and April 2009) in The Black Sea Region, Turkey. The most abundant FAs in all samples were palmitic acid (ranged as 15.93–27.34%) amongst saturated fatty acids (SFAs), oleic acid (10.72–21.37%) amongst monounsaturated fatty acids, eicosapentaenoic acid (EPA) (5.28–14.11%) and docosahexaenoic acid (DHA) (9.83–22.34%) amongst polyunsaturated fatty acids (PUFAs). At the beginning of winter, significant increase in edible muscle and liver’s PUFAs and ∑n3/∑n6 were observed (P < 0.05). The highest contents of ∑PUFAs for muscle and liver were observed in January as 38.52% and 38.82%, respectively, while highest n3/n6 ratios were found in April as 10.13% for muscle and in January for liver samples as 9.15%. This study indicates that anchovy is a good nutritional source for human consumption with high contents of omega 3 fatty acids, particularly during winter. In November, about 130 g of anchovy edible meat is found to be in the satisfactory level for EPA + DHA according to the recommended weekly requirement.