Materials
Mango seeds were obtained from canned fruit factories in Ratchaburi
province, Thailand. The seeds were cut open and the seed kernels were
removed. The kernels were dried at 65 °C in a vacuum oven until the
moisture content was less than 10 %. After that, the dried kernels were
finely ground into powder. Then, MKF was extracted from the seed kernels
following the method described elsewhere (Sonwai et al., 2014). The fat
was kept away from light and air at 4 °C until further use. The
standards for TAG analysis were purchased from Sigma Chemical Co. (St.
Louis, MO, USA). Acetone and acetonitrile were of HPLC grade from
Burdick and Jackson (Muskegon, MI, USA). All other chemicals were of
analytical and HPLC grades.