Characterization of mango seed kernel starch: Extraction and Analysis

Abstract

During mango (Mangifera indica) processing, significant by-products like peel and kernel are generated. Mango seed kernels are cost-effective and readily available materials for starch extraction. This study explores low-cost methods to extract mango kernel starch (MKS) from Surjapuri (X) and Amrapali (Y) varieties using distilled water and alkaline solution. Proximate analysis revealed starch yield variations from 44.49 % to 62.11 %, with moisture content between 4.32 % and 5.89 %, protein content from 0.067 % to 0.069 %, fat content from 0.22 % to 0.24 %, and ash content from 0.12 % to 0.14 %. X-variety starch extracted using distilled water had a higher yield (62.11 %), foaming capacity (5.94 %), and emulsion capacity (6.36 %), while alkaline extraction showed higher water absorption (0.16 %) and oil absorption (0.15 %). Y-variety starch showed higher amylose content (23.50 %) with distilled water extraction and higher pH (7.94) with alkaline extraction. X-variety starch had higher swelling power (11.35 g g^-1) with distilled water extraction and higher solubility (0.27 %) with alkaline extraction at 90 °C. Principal component analysis (PCA), Heat map, and Pearson correlation analyses highlighted significant relationships between proximate and physicochemical properties. These results suggest that distilled water extraction is an effective, low-cost method for isolating high-quality MKS, with potential applications in various industries.