Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil


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This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid-faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid-fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2-diphenyl-1-picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC50) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health-promoting food in human diets.