Revisión de literatura sobre el aprovechamiento de la semilla de mango para la extracción de aceite y sus potenciales aplicaciones en diversas industrias

Palabras clave: aceite de semilla de mango, aprovechamiento semillas oleaginosas, revisión de literatura

Resumen

La presente investigación tiene como objetivo demostrar, a través de una revisión de literatura, la existencia de aplicaciones industriales para el aceite de semilla de mango (ASM), puesto que cuenta con propiedades físico-químicas comparables e incluso mejores que otros aceites de semillas oleaginosas. Los artículos revisados indican que el ASM es comestible, de alta calidad, rico en materia insaponificable y constituido principalmente por los ácidos grasos esteárico y oleico. Asimismo, se revela el gran potencial del ASM como, por ejemplo, sustituto de la manteca de cacao, antioxidante natural, cosmético, compuesto antimicrobiano e, incluso, biocombustible. Estas aplicaciones permitirán a las industrias generar un mayor beneficio económico y contribuirán con el cuidado del medio ambiente.

Descargas

La descarga de datos todavía no está disponible.

Biografía del autor/a

Antonio Martín Córdova Córdova, Universidad de Lima, Perú

Ingeniero industrial por la Universidad de Lima. Actualmente cursa una especialización en Gestión de la Cadena de Suministros dictada por el Massachusetts Institute of Technology (MITx). Cuenta con experiencia en áreas de producción y logística en donde lidera diversos procesos de compras y almacenes en empresas transnacionales.

Carlos Héctor Mendoza Mendoza, Universidad de Lima, Perú

Ingeniero industrial por la Universidad Nacional Federico Villarreal, egresado de la carrera de Ingeniería de Sistemas por la Universidad de Lima, con estudios de maestría en Administración de Negocios por la Universidad San Martín y cursos de perfeccionamiento en Estados Unidos y Japón. Ha desempeñando cargos como jefe del área de logística en Manufacturas Eléctricas S.A., jefe de sistemas en Hidrandina S. A., gerente de sistemas y posteriormente gerente postal en Servicios Postales del Perú SERPOST S. A. y ha trabajado en auditoría de sistemas y consultoría. Se desempeña como docente en la Universidad Nacional José Faustino Sánchez Carrión, en la carrera de Ingeniería de Sistemas, en la Universidad Tecnológica del Perú en la carrera de Ingeniería de Sistemas y en la Universidad de Lima.

Citas

Abdalla, A. E., Darwish, S. M., Ayad, E. H., y El-Hamahmy, R. M. (2007). Egyptian Mango By-Product 1. Compositional Quality of Mango Seed Kernel. Food Chemistry, 103(4), 1134-1140. https://doi.org/10.1016/j.foodchem.2006.10.017

Awad El-Gied, A., Abdelkareem, A., y Hamedelniel, E. (2015). Investigation of Cream and Ointment on Antimicrobial Activity of Mangifera indica Extract. Journal of Advanced Pharmaceutical Technology & Research, 6(2), 53-57. https://doi.org/10.4103/2231-4040.154530

Ayala-Zavala, J., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodríguez, J., Siddiqui, M. W., Dávila-Aviña, J., y González-Aguilar, G. (2011). Agro-Industrial Potential of Exotic Fruit Byproducts as a Source of Food Additives. Food Research International, 44(7), 1866-1874. https://doi.org/10.1016/j.foodres.2011.02.021

Azeem, M., Nadeem, M., y Sajid, R. (2015). Analytical Characterization of Pure and Blended Watermelon (Citrulluslanatus) Oil: Impact of Blending on Oxidative Stability. Pakistan Journal of Analytical & Environmental Chemistry, 16(1), 52-58. http://www.pjaec.pk/index.php/pjaec/article/view/127

Cirimina, R., Carnaroglio, D., Delisi, R., Arvati, S., Tamburino, A., y Pagliaro, M. (2016). Industrial Feasibility of Natural Products Extraction with Microwave Technology. Chem. Select, 3, 549-555.

Creswell, J. W., y Creswell, D. J. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (5.a ed.). SAGE Publications, Inc.

Da Silva, A. C., y Jorge, N. (2014). Bioactive Compounds of the Lipid Fractions of Agro-Industrial Waste. Food Research International, 66, 493-500. https://doi.org/10.1016/j.foodres.2014.10.025

Diarra, S. (2014). Potential of Mango (Mangifera indica L.) Seed Kernel as a Feed Ingredient for Poultry: A Review. World’s Poultry Science Journal, 70(2), 279-288. https://doi.org/10.1017/s0043933914000294

Do Nascimento Marques, N., Suzy do Nascimento Garcia, C., Yeltsin Coutinho Madruga, L., Antônio Villetti, M., de Sá Moreira de Souza Filho, M., Noriyuki Ito, E., y de Carvalho Balaban, R. (2019). Turning Industrial Waste into a Valuable Bioproduct: Starch from Mango Kernel Derivative to Oil Industry Mango Starch Derivative in Oil Industry. Journal of Renewable Materials, 7(2), 139-152. https://doi.org/10.32604/jrm.2019.00040

Dorta, E., González, M., Lobo, M. G., Sánchez-Moreno, C., y de Ancos, B. (2014). Screening of Phenolic Compounds in By-Product Extracts from Mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and Multivariate Analysis for Use as a Food Ingredient. Food Research International, 57, 51-60. https://doi.org/10.1016/j.foodres.2014.01.012

Fowomola, M. A. (2010). Some Nutrients and Antinutrients Contents of Mango (Magnifera indica) Seed. African Journal of Food Science, 4(8), 472–476. https://www.researchgate.net/publication/228337486_Some_nutrients_and_antinutrients_contents_of_mango_Magnifera_indica_seed

Jahurul, M. H. A., Zaidul, I. S. M., Nik Norulaini, N. A., Sahena, F., Kamaruzzaman, B. Y., Ghafoor, K., y Omar, A. K. M. (2014). Cocoa Butter Replacers from Blends of Mango Seed Fat Extracted by Supercritical Carbon Dioxide and Palm Stearin. Food Research International, 65, 401-406. https://doi.org/10.1016/j.foodres.2014.06.039

Jahurul, M., Zaidul, I., Ghafoor, K., Al-Juhaimi, F. Y., Nyam, K. L., Norulaini, N., Sahena, F., y Mohd Omar, A. (2015). Mango (Mangifera indica L.) By-Products and their Valuable Components: A Review. Food Chemistry, 183, 173-180. https://doi.org/10.1016/j.foodchem.2015.03.046

Jin, J., Mu, H., Wang, Y., Pembe, W., Liu, Y., Huang, J., Jin, Q., y Wang, X. (2016). Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation. Journal of the American Oil Chemists’ Society, 94(2), 201-213. https://doi.org/10.1007/s11746-016-2929-z

Jin, J., Warda, P., Qi, C., Sun, C., Jie, L., Xie, D., Huang, J., Jin, Q., y Wang, X. (2016). Mango Kernel Fat Based Chocolate Fat with Heat Resistant Triacylglycerols: Production via Blending Using Mango Kernel Fat Mid-Fraction and Palm Mid-Fractions Produced in Different Fractionation Paths. RSC Advances, 6(110), 108981-108988. https://doi.org/10.1039/c6ra19438a

Karunanithi, B., Bogeshwaran, K., Tripuraneni, M., y Krishna Reddy, S. (2015). Extraction of Mango Seed Oil from Mango Kernel. International Journal of Engineering Research and Development, 11(11), 32-41. https://www.researchgate.net/publication/342304194_Extraction_of_Mango_Seed_Oil_From_Mango_Kernel

Kathleen, P. (2010). Mango Fruit Been Found to Prevent or Stop Certain Colon and Breast Cancer Cells in the Lab. ScienceDaily, 12, 1. https://www.sciencedaily.com/releases/2010/01/100111154926.htm

Khammuang, S., y Sarnthima, R. (2011). Antioxidant and Antibacterial Activities of Selected Varieties of Thai Mango Seed Extract. Pakistan Journal of Pharmaceutical Sciences. 24. 37-42. https://www.researchgate.net/publication/49714252_Antioxidant_and_antibacterial_activities_of_selected_varieties_of_Thai_mango_seed_extract

Kim, H., Banerjee, N., Barnes, R. C., Pfent, C. M., Talcott, S. T., Dashwood, R. H., y Mertens-Talcott, S. U. (2016). Mango Polyphenolics Reduce Inflammation in Intestinal Colitis-Involvement of the miR-126/PI3K/AKT/mTOR Axis in vitro and in vivo. Molecular Carcinogenesis, 56(1), 197-207. https://doi.org/10.1002/mc.22484

Kittiphoom, S. (2012). Utilization of Mango Seed. International Food Research Journal, 19(4), 1325-1335. http://ifrj.upm.edu.my/19%20(04)%202012/5%20IFRJ%2019%2004)%202012%20Kittiporn%20(375).pdf

Kittiphoom, S., y Sutasinee, S. (2013). Mango Seed Oil and its Physicochemical Properties. International Food Research Journal, 20(3), 1145-1149. http://www.ifrj.upm.edu.my/20%20(03)%202013/15%20IFRJ%2020%20(03)%202013%20Kittiphoom%20(355).pdf

Kulagin, V. A., Grushevenko, D. A., y Kapustin, N. O. (2020). Fossil Fuels Markets in the “Energy Transition” Era. Russian Journal of Economics, 6(4), 424-436. https://doi.org/10.32609/j.ruje.6.55177

Kumaraswamy, A., y Prasad, B. D. (2015). Performance Evaluation of Compression Ignition Direct Injection Diesel Engine on Dual Fuel Mode with Mango Oil Methyl Ester Biofuel. Int. J. Vehicle Structures & Systems, 7(4), 145-148. https://doi.org/10.4273/ijvss.7.4.05

Lorenzo, J., González, R., Sánchez, M., Amado, I., y Franco, D. (2013). Effects of Natural (Grape Seed and Chestnut Extract) and Synthetic Antioxidants (Buthylatedhydroxytoluene, BHT) on the Physical, Chemical, Microbiological and Sensory Characteristics of Dry Cured Sausage Chorizo. Food Res. Int., 54, 611-620. http://dx.doi.org/10.1016/j.foodres.2013.07.064

Ma, X., Wu, H., Liu, L., Yao, Q., Wang, S., Zhan, R., Xing, S., y Zhou, Y. (2011). Polyphenolic Compounds and Antioxidant Properties in Mango Fruits. Scientia Horticulturae, 129(1), 102-107. https://doi.org/10.1016/j.scienta.2011.03.015

Maryam Adilah, Z., Jamilah, B., y Nur Hanani, Z. (2018). Functional and Antioxidant Properties of Protein-Based Films Incorporated with Mango Kernel Extract for Active Packaging. Food Hydrocolloids, 74, 207-218. https://doi.org/10.1016/j.foodhyd.2017.08.017

Momoh, O. R., Audu, H. I., y Binta, Z. B. (2014). Investigating the Production of Biodiesel from Alphonso Mango Seed Oil. Nigerian Journal of Technology, 33(4), 497-503. https://doi.org/10.4314/njt.v33i4.10

Mwaurah, P. W., Kumar, S., Kumar, N., Panghal, A., Attkan, A. K., Singh, V. K., y Garg, M. K. (2020). Physicochemical Characteristics, Bioactive Compounds and Industrial Applications of Mango Kernel and its Products: A Review. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2421-2446. https://doi.org/10.1111/1541-4337.12598

Nadeem, M., Imran, M., Iqbal, Z., Abbas, N., y Mahmud, A. (2016). Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indica L.) Kernel Oil in Ambient and Accelerated Oxidation. Journal of Food Processing and Preservation, 41, 1-10. https://doi.org/10.1111/jfpp.12957

Nahar, M. K., Lisa, S. A., Nada, K., y Begum, M. (2017). Characterization of Seed Kernel Oil of Bangladeshi Mango and its Evaluation as Cosmetic Ingredient. Bangladesh Journal of Scientific and Industrial Research, 52(1), 43-48. https://doi.org/10.3329/bjsir.v52i1.32079

Nzikou, J., Kimbonguila, A., Matos, L., Loumouamou, B., Pambou-Tobi, N., Ndangui, C., Abena, A., Silou, Th., Scher, J., y Desobry, S. (2010). Extraction and Characteristics of Seed Kernel Oil from Mango (Mangifera indica). Research Journal of Environmental and Earth Sciences, 2(1), 31-35. https://www.researchgate.net/publication/285842805_Extraction_and_Characteristics_of_Seed_Kernel_Oil_from_Mango_Mangifera_indica

Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO). (2020). Las principales frutas tropicales Análisis del mercado 2018. http://www.fao.org/3/ca5692es/CA5692ES.pdf

Rajan, S., Suganya, H., Thirunalasundari, T., y Jeeva, S. (2012). Antidiarrhoeal Efficacy of Mangifera indica Seed Kernel on Swiss Albino Mice. Asian Pacific Journal of Tropical Medicine, 5(8), 630-633. https://doi.org/10.1016/s1995-7645(12)60129-1

Ramalingam, S., Kaliyaperumal, A., Govindasamy, M., Ezhumalai, M., y Kumar, C. (2016). Effect of L-ascorbic Acid as Additive for Exhaust Emission Reduction in a Direct Injection Diesel Engine Using Mango Seed Methyl Ester. Thermal Science, 20(Suppl. 4), 999-1004. https://doi.org/10.2298/tsci16s4999r

Ribeiro, S. M. R., y Schieber, A. (2010). Bioactive Compounds in Mango (Mangifera indica L.). Bioactive Foods in Promoting Health, 34, 507-523. https://doi.org/10.1016/b978-0-12-374628-3.00034-7

Rodríguez, E., Salangad, O., Almeda, R., Reyes, C., y Salamanez, K. (2019). Fatty Acid and Unsaponifiable Composition of Ten Philippine Food Plant Oils for Possible Nutraceutical and Cosmeceutical Applications. The Journal “Agriculture and Forestry”, 65(3), 115-134. https://doi.org/10.17707/agricultforest.65.3.10

Saito, K., Kohno, M., Yoshizaki, F., y Niwano, Y. (2008). Extensive Screening for Edible Herbal Extracts with Potent Scavenging Activity Against Superoxide Anions. Plant Foods Hum. Nutr., 63, 65-70, http://dx.doi.org/10.1007/s11130-008-0071-2.

Salminen, H., Stübler, A. S., y Weiss, J. (2020). Preparation, Characterization, and Physical Stability of Cocoa Butter and Tristearin Nanoparticles Containing β-Carotene. European Food Research and Technology, 246(3), 599-608. https://doi.org/10.1007/s00217-020-03431-0

Sathi Reddy, K., Yahya Khan, M., Archana, K., Gopal Reddy, M., y Hameeda, B. (2016). Utilization of Mango Kernel oil for the Rhamnolipid Production by Pseudomonas aeruginosa DR1 Towards its Application as Biocontrol agent. Bioresource Technology, 221, 291-299. https://doi.org/10.1016/j.biortech.2016.09.041

Sikdar, D., Hegde, S., Swamynathan, V., S, V., y Rakesh, R. (2017). Solvent Extraction of Mango (Mangifera Indica L.) Seed Kernel Oil and its Characterization. International Journal of Technical Research and Applications, 5(4), 43-47. https://www.ijtra.com/view/solvent-extraction-of-mango-mangifera-indica-l-seed-kernel-oil-and-its-characterization.pdf

Silva, L. M. R. D., Figueiredo, E. A. T. D., Ricardo, N. M. P. S., Vieira, I. G. P., Figueiredo, R. W. D.,Brasil, I. M., y Gomes, C. L. (2014). Quantification of Bioactive Compounds in Pulps and By-Products of Tropical Fruits from Brazil. Food Chemistry, 143, 398-404. https://doi.org/10.1016/j.foodchem.2013.08.001

Soccol, C. R., Costa, E. S. F. D., Letti, L. A. J., Karp, S. G., Woiciechowski, A. L., y Vandenberghe, L. P. D. S. (2017). Recent Developments and Innovations in SolidState Fermentation. Biotechnology Research and Innovation, 1(1), 52-71. https://doi.org/10.1016/j.biori.2017.01.002

Sonwai, S., Kaphueakngam, P., y Flood, A. (2014). Blending of Mango Kernel Fat and Palm Oil Mid-Fraction to Obtain Cocoa Butter Equivalent. Journal of Food Science and Technology, 51(10), 2357-2369. https://doi.org/10.1007/s13197-012-0808-7

Standard Specification for Biodiesel Fuel Blend Stock (B100) for Middle Distillate Fuels (ASTM D6751-20a). (2020, August). ASTM International. https://www.astm.org/Standards/D6751.htm

Tabio García, D., Díaz Domínguez, Y., Rondón Macias, M., Fernández Santana, E., y Piloto-Rodríguez, R. (2017). Extracción de aceites de origen vegetal. https://doi.org/10.13140/RG.2.2.11047.55201

Torres-León, C., Rojas, R., Contreras-Esquivel, J. C., Serna-Cock, L., Belmares-Cerda, R. E., y Aguilar, C. N. (2016). Mango Seed: Functional and Nutritional Properties. Trends in Food Science & Technology, 55, 109-117. https://doi.org/10.1016/j.tifs.2016.06.009

Torres-León, C., Rojas, R., Serna-Cock, L., Belmares-Cerda, R., y Aguilar, C. N. (2017). Extraction of Antioxidants from Mango Seed Kernel: Optimization Assisted by Microwave. Food and Bioproducts Processing, 105, 188-196. https://doi.org/10.1016/j.fbp.2017.07.005

Torres-León, C., Ramírez-Guzmán, N., Ascacio-Valdés, J., Serna-Cock, L., dos Santos Correia, M. T., Contreras-Esquivel, J. C., y Aguilar, C. N. (2019). Solid-State Fermentation with Aspergillus niger to Enhance the Phenolic Contents and Antioxidative Activity of Mexican Mango Seed: A Promising Source of Natural Antioxidants. LWT - Food Science and Technology, 112, 108236. https://doi.org/10.1016/j.lwt.2019.06.003

Totani, N., Burenjargal, M., Yawata, M., y Ojiri, Y. (2008). Chemical Properties and Cytotoxicity of Thermally Oxidized Oil. Journal of Oleo Science, 57(3), 153-160. https://doi.org/10.5650/jos.57.153

Turner, R., McLean, C. H., y Silvers, K. M. (2006). Are the Health Benefits of Fish Oils Limited by Products of Oxidation? Nutrition Research Reviews, 19(1), 53-62. https://doi.org/10.1079/nrr2006117

Vieira, P. A. F., Queiroz, J. H. D., Albino, L. F. T., Moraes, G. H. K. D., Barbosa, A. D. A., Müller, E. S., y Viana, M. T. D. S. (2008). Efeitos da inclusão de farelo do resíduo de manga no desempenho de frangos de corte de 1 a 42 dias. Revista Brasileira de Zootecnia, 37(12), 2173-2178. https://doi.org/10.1590/s1516-35982008001200014

Wu, S., Tokuda, M., Kashiwagi, A., Henmi, A., Okada, Y., Tachibana, S., y Nomura, M. (2015). Evaluation of the Fatty Acid Composition of the Seeds of Mangifera indica L. and their Application. Journal of Oleo Science, 64(5), 479-484. https://doi.org/10.5650/jos.ess14238

Yadav, K., Garg, N., Verma, A., Kumar, S., y Trivedi, M. (2017). Optimization and Extraction of Oil from Mango Seed Kernel (Mangifera indica). Indian Journal of Agricultural Sciences, 87(7), 943-946. https://www.researchgate.net/publication/318661900_Optimization_and_extraction_of_oil_from_mango_seed_kernel_Mangifera_indica

Publicado
2021-12-07
Cómo citar
Córdova Córdova, A. M., & Mendoza Mendoza, C. H. (2021). Revisión de literatura sobre el aprovechamiento de la semilla de mango para la extracción de aceite y sus potenciales aplicaciones en diversas industrias. Ingeniería Industrial, (41), 223-253. https://doi.org/10.26439/ing.ind2021.n41.5547
Sección
Ciencia y tecnología