Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Esters to Carboxylic Acids: Saponification01:25

Esters to Carboxylic Acids: Saponification

5.2K
Esters can be hydrolyzed to carboxylic acids under acidic or basic conditions. Base-promoted hydrolysis of esters is a nucleophilic acyl substitution reaction in which esters react with an aqueous base, followed by an acid to give carboxylic acids. This reaction is also known as saponification because it forms the basis for making soaps from fats.
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
5.2K
Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

25.9K
Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...
25.9K
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

2.2K
Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
2.2K
Nucleophilic Acyl Substitution of Carboxylic Acid Derivatives01:15

Nucleophilic Acyl Substitution of Carboxylic Acid Derivatives

3.8K
Nucleophilic acyl substitution is an important class of substitution reactions involving a nucleophile and an acyl compound, such as carboxylic acids and their derivatives. In these reactions, the leaving group attached to the acyl group is substituted by a nucleophile. The general mechanism proceeds via two steps.
3.8K
Physical Properties of Carboxylic Acid Derivatives01:19

Physical Properties of Carboxylic Acid Derivatives

2.8K
Intermolecular forces dictate several physical properties such as boiling points, melting points, solubilities, and so forth. They are classified into four types: ionic forces, hydrogen bonds, dipole–dipole forces, and dispersion forces. Ionic forces are the strongest, while dispersion forces are the weakest.
Among the carboxylic acid derivatives, the boiling points of acid chlorides and esters are very similar and are the lowest in the series. Acid anhydrides have slightly higher boiling...
2.8K
COP Coated Vesicles00:59

COP Coated Vesicles

13.2K
Membrane-enclosed structures called vesicles transport proteins and lipids across the cell. The vesicles derive their cargo from the plasma membrane, Golgi, ER, or endosome. Coated vesicles are spherical, protein-coated carriers with a 50–100 nm diameter that mediate bidirectional transport between the ER and the Golgi. The distribution of proteins between the ER and Golgi complex is dynamic and is maintained by different coated vesicles. Their formation is driven by the assembly of...
13.2K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Balancing act: Orthodontic strategies in severe periodontitis - updating clinical practice with evidence-based insights.

Medicine·2026
Same author

Colon-targeted sinapic acid-loaded cationic guar gum - gellan gum hydrogel beads: A novel approach for treating inflammatory bowel disease.

International journal of biological macromolecules·2026
Same author

Effect of interrupted agitation on quality of random donor platelets: A pilot study.

Medical journal, Armed Forces India·2026
Same author

Investigate sodium orthovanadate molecular mechanisms in diabetes-aggravated ulcerative colitis, focusing on Nrf2/Keap1 antioxidant and NF-κB/IL-6 inflammatory pathways.

Journal of molecular histology·2026
Same author

<i>Ab initio</i> potential energy surface of NC<sub>4</sub>N-He: rotationally inelastic collisions and rate coefficients.

Physical chemistry chemical physics : PCCP·2026
Same author

Metallosurfactant-based surface modification of biomedical alloys for inhibiting BSA adsorption and microbial corrosion.

Bioelectrochemistry (Amsterdam, Netherlands)·2026

Related Experiment Video

Updated: Oct 17, 2025

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

2.1K

Potential cocoa butter substitute derived from mango seed kernel.

Gurpreet Kaur1, Dalveer Kaur2, Sushil K Kansal3

  • 1Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India; Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, India.

Food Chemistry
|October 10, 2021
PubMed
Summary

A novel cocoa butter substitute derived from mango seed kernels offers a sustainable solution for the confectionery industry. This mango fat exhibits similar properties to cocoa butter, potentially alleviating global cocoa butter shortages.

Keywords:
Chocolate substituteCocoa butter substituteConfectionaryMango fatMango seed kernel

More Related Videos

Author Spotlight: Tissue Culture-Free Agrobacterium-Mediated Transformation in Large Woody Plants
05:52

Author Spotlight: Tissue Culture-Free Agrobacterium-Mediated Transformation in Large Woody Plants

Published on: November 17, 2023

3.0K
Author Spotlight: A Tailor-Made Sample Preparation Approach for Enhanced MALDI-IMS Analysis of Hard Palm Seeds
07:55

Author Spotlight: A Tailor-Made Sample Preparation Approach for Enhanced MALDI-IMS Analysis of Hard Palm Seeds

Published on: June 30, 2023

1.2K

Related Experiment Videos

Last Updated: Oct 17, 2025

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

2.1K
Author Spotlight: Tissue Culture-Free Agrobacterium-Mediated Transformation in Large Woody Plants
05:52

Author Spotlight: Tissue Culture-Free Agrobacterium-Mediated Transformation in Large Woody Plants

Published on: November 17, 2023

3.0K
Author Spotlight: A Tailor-Made Sample Preparation Approach for Enhanced MALDI-IMS Analysis of Hard Palm Seeds
07:55

Author Spotlight: A Tailor-Made Sample Preparation Approach for Enhanced MALDI-IMS Analysis of Hard Palm Seeds

Published on: June 30, 2023

1.2K

Area of Science:

  • Food Science and Technology
  • Agricultural By-product Valorization

Background:

  • Cocoa butter scarcity is a growing global concern due to increasing demand.
  • Mango processing generates significant by-products, such as mango seed kernels, often underutilized.

Purpose of the Study:

  • To develop and characterize a novel cocoa butter substitute from mango seed kernel fat.
  • To evaluate its suitability for confectionery applications, particularly in dark chocolate.

Main Methods:

  • Physicochemical characterization of mango seed kernel fat.
  • Analysis using Gas Chromatography-Mass Spectrometry (GCMS), Fourier-Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), Thermogravimetric Analysis (TGA), and Nuclear Magnetic Resonance (NMR).
  • Evaluation of texture, organoleptic properties, and rancidity.

Main Results:

  • Mango seed kernel fat demonstrated physicochemical properties comparable to cocoa butter.
  • Fatty acid profiles showed similarities, particularly in palmitic, oleic, and stearic acid content.
  • The substitute was found to be suitable for replacing up to 80% of cocoa butter in dark chocolate formulations.

Conclusions:

  • Mango seed kernel fat is a viable and promising substitute for cocoa butter in the confectionery industry.
  • This innovation offers a sustainable alternative, addressing the challenges of cocoa butter scarcity.
  • Further research can optimize its use and explore broader applications in food products.