International Journal of Food and Nutritional Science Int J Food Nutr Sci | Volume 3: Issue 1 Copyrights: © 2016 Arora, A. This is an Open access article distributed under the terms of Creative Commons At- tribution 4.0 International License. Research Article Jhumur Banerjee 1 , Antonio F. Patti 2 , Douglas MacFarlane 2 , R. Vijayaraghavan 2 , Ramkrishna Singh 1 , Amit Arora 1,3* Abstract In this study, efect of drying method and time temperature regime of extraction on quality of mango kernel lipid was evaluated. Hot air drying required drying of seeds for long intervals and exposure to higher temperature, where as microwave drying was found to be quick due to heating induced at the molecular level. The drying time under optimized conditions for microwave was reduced by 34 folds when compared with hot air drying. Parameters including drying temperature, extraction time, lipid yield and fat- ty acid profle were evaluated. The study shows that modifcation of extraction method for lower temperature and lesser time does not alter the quality and quantity of lipids from mango kernel (10.8%). Structural changes induced due to drying were studied using scanning electron microscopy. Statistical analysis showed that drying conditions and ex- traction conditions afected the lipid yield. The further comparison between two methods was done in terms of fatty acid profles and oxidative stability. The stability of lipid was estimated by measuring the ratio of linoleic acid to palmitic acid for all extraction con- ditions. The ratio of C18:2/C16 was similar for microwave irradiation when compared to hot air dried samples (1.0 - 1.2). It was concluded that mild microwave power level (180W) helps in quick drying of kernels. The structure was found to be intact with mini- mal damage to starch granules. Lower microwave power level helped in retention of the lipid yield and quality while higher microwave power levels signifcantly afected the unsaturated fatty acids. * Corresponding author: Amit Arora, Indian Institute of Technology, Powai, Maharashtra, India, Tel: +91(22)-2576-7293; E-mail: aarora@iitb.ac.in Received Date: February 13, 2016 Accepted Date: May 11, 2016 Published Date: May 16, 2016 Keywords: Mango kernel; Microwave; Fatty acids; Scanning electron microscopy Introduction Worldwide production of mango pulp has reached more than 1.5 million tonnes with an annual production of fruit crossing 43 million tonnes. Asia accounts for nearly 84% of total pulp production in which India is the largest producer [1] . Nearly 18.4 million tonnes of Mango fruits production was recorded in 2014 [2] . Industries process the mango fruits for pulp production and generate a huge quantity of waste which varies from 25 - 40%. Composting and biogas formation is mainly followed in large industries, while in small scale industries; the waste is disposed at a far site. The current disposal mechanism lacks value addition of waste and many important nutrients such as bioactive compounds are lost. The waste also being rich in moisture leads to environmental pollution. Limited land flling area especially in developing countries pose disposal challenges. As shown in Figure 1, the mango processing waste mainly consists of peels and seeds. Mango peels proximate composition Efect of Drying Methods and Extraction Time-Temperature Regime on Mango Kernel Lipids 1 IITB-Monash Research Academy, IIT Bombay, Mumbai, Maharashtra, India, 400076 2 School of Chemistry, Faculty of Science, Monash University, Clayton campus, VIC, Australia 3 Indian Institute of Technology, Powai, Maharashtra, India DOI: 10.15436/2377-0619.16.048 Citation: Arora, A., et al. Efect of Drying Methods and Extraction Time-Temperature Regime on Mango Kernel Lipids. (2016) Int J Food Nutr Sci 3(1): 229-338. Arora, A., et al. 229