Composition of polar lipids of Alphonso mango (Mangifera indica) kernel.

[There is considerable interest in mango kernel fat for use in preparation of cocoa butter extenders.] Total kernel lipids (TL) in Alphonso mango (M. indica) extract amounted to 11.6% of the dry kernel. TL consisted of 96.1% neutral and 3.9% polar lipids, which comprised 2.9% glycolipids and 1.0% phospholipids. At least 6 glycolipids and 6 phospholipids were identified. Acyl-monogalactosyldiacylglycerol, monogalactosyldiacylglycerol and digalactosylmonoacylglycerol were the major glycolipids, while acylated stearyl glucoside, monogalactosylmonoacylglycerol and digalactosyldiacylglycerol were present in small quantities. The phospholipids consisted of: phosphatidic acid, phosphatidylcholine and phosphatidylinositol as major components and minor amounts of phosphatidylglycerol, phosphatidylethanolamine and lycophosphatidylethanolamine. The fatty acid composition of these different glycolipids and phospholipids was determined.