Sains Malaysiana 50(7)(2021): 1901-1911

http://doi.org/10.17576/jsm-2021-5007-06

Ekstrak Lemak Sisa Biji Mangga (Mangifera indica L.) menggunakan Pengekstrakan Bendalir Lampau-genting dan Perbandingan Fizikokimianya dengan Lemak Koko (Theobroma cacao L.)

(Supercritical Fluid Extraction of Lipid from Mango (Mangifera indica L.) Seed Waste and Comparison of its Physicochemical Characteristics with Cocoa Butter (Theobroma cacao L.))

NORHELALIAH ISA¹, NOOR-SOFFALINA SOFIAN-SENG² & WAN AIDA WAN MUSTAPHA²*

¹Jabatan Pertanian, Wisma Tani, Blok 4G2, Presint 4, Kompleks Pentadbiran Kerajaan Persekutuan, 62624 Putrajaya, Wilayah Persekutuan, Malaysia

²Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 6 March 2020/Accepted: 9 November 2020

ABSTRAK

Buah mangga boleh dimakan segar atau diproses menjadi jus dan jeruk tetapi hanya isi digunakan dan bijinya dibuang. Kajian terdahulu mendapati bahawa biji mangga mempunyai lemak seperti lemak koko. Objektif kajian ini adalah untuk menentukan komposisi pemakanan dalam sisa biji jeruk mangga (SBJr) dan sisa biji jus mangga (SBJs); jumlah lemak antara SBJr dan SBJs melalui pengekstrakan bendalir lampau-genting (SFE); serta komposisi asid lemak dan takat lebur gelincir (SMP) terhadap lemak koko komersil (LK). Analisis proksimat menunjukkan bahawa SBJr dan SBJs mengandungi karbohidrat, lemak, protein, abu dan kelembapan. Pengekstrakan lemak SBJr dan SBJs menggunakan SFE (suhu 72 °C; tekanan 42.4 Mpa; 60 min; 4 mLmin^-1 CO₂) menunjukkan lemak SBJr lebih tinggi(p<0.05) (6.4%) berbanding SBJs (3.37%). Lima jenis asid lemak ditemui dalam SBJr, SBJs dan LK iaitu asid palmitik, stearik, oleik, linoleik dan linolenik dengan kandungan (%) yang berbeza(p<0.05) bagi semua sampel. SMP bagi lemak SBJr (34.2 °C) lebih tinggi (p<0.5) diikuti oleh SBJs (32.17 °C) dan LK (30.27 °C). Walaupun ciri-ciri kimia lemak SBJr dan SBJs berbeza dengan LK, tetapi kedua-duanya berpotensi sebagai pengganti LK yang lebih baik kerana mengandungi asid lemak tak tepu yang lebih tinggi(p<0.05) dan asid lemak tepu yang lebih rendah(p<0.05) daripada LK. Penggunaan SBJr lebih praktikal kerana kandungan lemaknya tinggi dan SMP lemak ini sesuai dengan keadaan cuaca tropika.

Kata kunci: Lemak koko; lemak mangga; pengekstrakan bendalir lampau-genting; sisa biji mangga

ABSTRACT

Mango can be eaten fresh or processed into juice, and pickle but only the flesh is used and the seed discarded as waste. Some previous studies showed that the seed contained similar lipid as cocoa butter. The objective of this study was to determine the nutrients composition in mango pickle seed waste (SBJr) and mango juice seed waste (SBJs); total lipid between SBJr and SBJs by using supercritical fluid extraction (SFE); fatty acid composition and slip melting point (SMP) comparison with commercial cocoa butter (LK). Proximate analysis showed that SBJr and SBJr contained carbohydrate, fat, protein, ash, and moisture. Extraction of lipid from SBJr and SBJs by SFE (72 °C; 42.4 Mpa; 60 min; CO₂ (4 mLmin^-1) showed that lipid in SBJr was higher (p<0.05) (6.4%) as compared to SBJs (3.37%). Five types of fatty acids were found in SBJr, SBJs, and LK which were palmitic, stearic, oleic, linoleic, and linolenic acid with different (p<0.05) percentage of each fatty acid for all samples. SMP of SBJr (34.2 °C) was the highest (p<0.5) followed by SBJs (32.17 °C), and LK (30.27 °C). Although SBJr and SBJs showed different chemical characteristics with LK, however, both lipids have the potential to be a better LK replacer because they contained higher (p<0.05) unsaturated fatty acids and lower (p<0.05) saturated fatty acid than LK. The use of SBJr is more practical as it contains high lipids and the SMP is more tolerant of the tropical climate condition.

Keywords: Cocoa butter; mango fat; mango seed waste; supercritical fluid extraction

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*Corresponding author; email: wanaidawm@ukm.edu.my