An appropriate extraction and analysis conditions for the determination of fatty acids from mango seeds kernel by gas chromatography

Abstract

 The fatty acids from mango seeds kernel were extracted with mixed solvents of dichloromethane methanol and water in the ratio of 2: 1: 0.2 by soak sample for 2 hours then methylation at 80 °C for 10 hours and analysis by gas chromatography-flame ionization detector. Helium was used as carrier gas at 0.3 ml/min. Injection and detector temperatures were 240 ºC. Injection volume was 1 µl and split ratio at 100:1. Samples were separated with DB-225 column (20 m length, 0.10 mm. i.d., 0.1 µm. flim thickness). The program temperature was start at 150 ºC held for 0.5 min., then increase with the rate of 100 ºC /min. to 200 ºC followed by the rate of 60 ºC/min to 220 ºC and held for 14 min. We found 9 fatty acids in 6 varieties of mango seed kernels. The last fatty acid (C22:6n3) came out at 14.33 min.