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.