Extraction and characterization of the essential oil of mango obtained from agroindustrial residues
In recent years, the national agro-industry has shown a significant dynamism, caused by the expansion of the fruit derivatives market. This activity has led to the generation of a large amount of waste, which has potential as a starting material for the production of commercial products with high added value such as: essential oils, fixed oils and fibers among others. The project funded by the Spanish Agency for International Cooperation for Development (AECID) "Support for the fruit and vegetable value chain in the province of Santiago de Cuba (PROSANTIAGO)" promotes the production of essential oils from their natural resources. Essential oils have an important demand in the food, pharmaceutical and cosmetics industries. This work describes the physical and chemical characterization of mango essential oil obtained by steam trawling, from agro industrial waste. The effect of steam pressure, state of ripeness of the mango, on the performance and quality of the essential oil was evaluated. The operating conditions were adjusted according to the design characteristics of the extraction plant of a local industry. The state of maturation 3 presented a higher yield compared to maturity stage 2 (green) and 4 (ripe) and the essential oil obtained with mango in maturity stage 4 was the highest quality.