Saponification value: 185-195

SAP Value NaOH: 0.135

SAP Value KOH: 0.190

Melt Point: 35c-43c

INCI name (PCPC) : Mangifera indica

CAS No: 90063-86-8

Iodine Value: 32.0-60.7

Family: Anacardiaceae

Appearance/form: soft yellow colour, semi-solid at room temperature

Introduction 

The mango tree grows in tropical climates in Thailand, India, China, and Florida. However, it is native to South East Asia, and the seeds were taken to the Middle East, Portugal, Brazil, Haiti, Mexico and South America through trade routes.  

Mango is recognized as the "king of fruit" due to its bright colour and pleasant taste. It is consumed fresh or processed into mango puree, nectar, pickles, chutneys, and canned goods, adding nutritional value and opening avenues for economic growth in local regions.

The single pit of the mango fruit is large and oblong. Mango kernel oil is extracted from this seed using high pressure to remove the fat physically.  It can also be extracted using solvents like hexane to separate the oil (1,3) 

Physical and Chemical Characteristics 

The Mango fruit has sweet, yellow flesh encloses the large pit in the centre also called the kernel, seed, or stone. The oil extracted from the seed (mango kernel oil or MKO) is solid at room temperature; it's sometimes called mango butter. It has high concentrations of carotenoids, ascorbic acid, and phytochemicals (1)

Health Benefits of Internal Use 

The mango kernel produces 12–15 % edible oil, which is solid at room temperature, can be considered a substitute for cocoa butter and is used as a chocolate ingredient (2).

MKO is believed to have protected the heart and the liver, in addition to fighting against carcinogens. It lowers cholesterol and sugar levels and helps to control high blood pressure, thereby protecting the arteries from cardiovascular disease. In addition, it is rich in Vitamin C and Vitamin A, which helps in healing and boosts immunity.

The oil is a rich source of polyphenols, flavonoids and xanthones. Mangiferin is a plant compound derived from xanthones that fight against cancer-producing agents, bacterial infections, and allergies (3).

Skin and Hair Care Benefits 

The mangiferin present in Mango kernel oil has many antioxidant benefits. It permeates the stratum corneum, or the outermost layer of the skin and penetrates deep into the epidermis and dermis. It inhibits elastase and collagenase activity, enzymes responsible for the destruction of collagen and elastin, the compounds that keep the skin elastic and smooth. It acts against free radicals formed after sun exposure and prevents signs of ageing like wrinkles, blemishes, and hyperpigmentation.(4) 

The high content of fatty acids, antioxidants, and minerals in mango oil makes it beneficial for dry skin and alleviates cracking, rashes, and itchiness. It is also used to reduce signs of inflammation in chronic conditions like eczema or skin allergies. The oil is semi-solid at room temperature but melts when it comes in contact with warm skin. It is therefore used as an ingredient in baby creams, sunscreens, hair products, and other moisturizing products.(5) 

Conclusion

Mango kernel oil offers various benefits to improve the hydration, elasticity, and texture of the skin, which is why it is incorporated in many skincare formulations and moisturizers.

References

1.Ref:http://ifrj.upm.edu.my/19%20(04)%202012/5%20IFRJ%2019%20(04)%202012%20Kittiporn%20(375).pdf

2. Sonwai, S., Kaphueakngam, P., Flood, A. (2012). Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. J. Food Sci. Tech. 51, 2357–2369.

3. Imran, M., Arshad, M. S., Butt, M. S., Kwon, J. H., Arshad, M. U., Sultan, M. T. (2017). Mangiferin: a natural miracle bioactive compound against lifestyle-related disorders. Lipids Health Dis. 16, 84.

4. Ochocka R, Hering A, Stefanowicz–Hajduk J, Cal K, Barańska H (2017) The effect of mangiferin on skin: Penetration, permeation and inhibition of ECM enzymes. PLoS ONE 12(7): e0181542.

5. Nadeem M, Imran M, Khalique A. Promising features of mango (Mangifera indica L.) kernel oil: a review. J Food Sci Technol. 2016;53(5):2185-2195.