1.

PROJECT PROFILE

Project Title: Mango(Mangifera indica)Butter as Hair

Conditioner

Names of Project Proponent/s: Mordeno, Lebron

James, H.

Cuzon, Van Cyruz

Louie, D.

Region: SOCCSKSARGEN Division: Kidapawan City

School: Kidapawan City National High School Grade Level: 10

Project Duration (number of months): 6

Email: lebronhidalgomordeno@gmail.com Contact Number: 09513894990

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(2) CATEGORY OF RESEARCH (4) Theme

___/___Physical Science ___ Food Safety

_______Life Science _/__Water Conservation

_______Robotics and Intelligent Machines ___Renewable Energy

_______ Mathematics and Computational ___Cyber Security

Sciences
___Traffic/ Road Congestion

___ Health
(3)
___ Disaster Mitigation
__Individual
___Agriculture and Environment
_/__Team
___Others (please specify)

(5) EXECUTIVE SUMMARY

Hair is crucial to one’s appearance, social acceptability, and overall beauty. It aids in
shielding the head from outside threats. In case of participants with longer hair, the hair really
spends close to 12-18 months exposed to the outside environment before it emerges from the scalp.
It experiences a variety of damages through out time as a result of numerous unrelated events,
including washing, combing, coloring, exposure to the environment (pollution, humidity, etc.) and
physical treatments (straightening, perming, etc.). To varied degrees, these variables put the health
of the hair at risk, which shows up as weak, dull, stiff, harsh, and unmanageable hair (Int J
Trichology, 2020).

Vitamin A supports a nourished scalp by repairing damaged hair and shielding it from UV
radiation. Sebum, which is essential for hair growth, is secreted by the body when vitamin C is
present (Shardul, 2021). 61.58 mg of vitamin C, 1780 IU of vitamin A (IU), ang 89.1 of vitamin A
(RAE) are all present in one cup (165g) of mangoes (USDA, 2019).

Drying, mixing, and pressing this mango kernel are the major operations that are anticipated
in the creation of Mango Butter Conditioner. The smoothness and frizziness of the hair will be
evaluated in relation to the Mango Butter Conditioner. It is projected that the feasibility of this idea
and the usage of mango butter as a hair conditioner.
This proposal may address the issues on hair breakage by utilizing a biodegradable raw
material that is abundant in the locality. This proposal also presents the utilization of byproducts to
produce food. Furthermore, production of hair conditioner from mango butter can provide
opportunity for hair growth.
(6) INTRODUCTION

Introduction

Hair conditioner is a crucial product for hair care, aiming to improve the feel, texture, appearance,
and manageability of hair. It reduces friction between hair strands, allowing smoother brushing and
combing. Mango butter, a topical cream made with mango seed oil, is a popular skin supplement
with numerous benefits. It seals in moisture, reduces breakage and hair loss by strengthening hair
follicles, and protects hair from drying. Mangoes are abundant in nutrients, making them a dietary
staple. This fruit is often sold at the market in Kidapawan City but with an overabundance of
mangoes, vendors may not be able to sell it all and resort to discarding the fruits or selling it at a
cheaper price. In 2018, Cotabato Province produced 28,354.07 metric tons of mangoes, which was
54.03% more than in 2017 percent’s of the total mango production in the area. This means it is
sufficient to manufacture and produce Mango butter. making it a suitable raw material for Mango
Butter. Manges are rich in Vitamin A and Vitamin C, beneficial for hair health and scalp health.
Mango butter is more organic than chemically based commercial hair conditioners, providing better
nutrient content and reducing the use of chemicals on hair. Various other benefits are often
advertised, such as hair repair, strengthening, or a reduction in split ends. Conditioners are
available in a wide range of forms, including viscous liquids, gels and creams, as well as thinner
lotions and sprays. Hair conditioner is usually used after the hair has been washed with shampoo. It
is applied and worked into the hair and may either be rinsed out a short time later or left in. So, the
researchers decided to conduct this study to test if Mango butter can be an alternative and to lessen
the use of chemicals on our hair.
(6.1) RATIONALE/ SIGNIFICANCE

In the Philippines, around 1 million ton of fruit side streams (fruits waste) are generated each
at DOLE’s plantation in the Philippines, which equates to approximately 50,000 40-foot containers.
They go back to landfills, incinerated, open-dump, or spread (DOLE 2021). In developed countries,
the majority of food waste occurs at the consumer/retail end of the supply chain, while in
developing countries, such as waste occurs at the production, storage at the production, storage and
transport stages (Bloem & de Oee, 2018;Ulm et al., 2018). This concern is not new, but has become
increasingly ch,allenging for the world, since it directly affects all the pillars of planetary
sustainability: social economic, and environmental. Besides this, it is estimated that globally, 3-% to
40% of food is wasted, usually fruits, vegetables and meat, which are very nutritious, but also
perishable.

Carabao Mango (Mangifera indica) is the dominant variety widely grown throughout the
country and is the only exported variety. According to the Department of Agricululture, aroung
860,000 tonnes of mangoes per year are produced from 187,000 hectares, with 73% of farms
operated by 2.5 million smallholder of farms. As a result, the researchers came tup with the idea of
using mangoes as a hair conditioner.

Generally, the researchs are proposing the production if mangoes as hair conditioner due to
its high level of vitamin C and other nutrients which are essential for the production of collagen.
Collages helps hair to be strong and healthy.
(6.2) SCIENTIFIC BASIS/ THEORETICAL FRAMEWORK/ MATHEMATICAL

THEORY INVOLVED:

Oil is an important characteristics for Essential nutrients help

the production of hair conditioners as
it is responsible for enhancing the
lubrication of the shaft and help
prevent hair breakage. As well as
preventing split ends.
expediate hair growth namely
Vitamin A and C. Mango kernel
contains about 15% good quality
edible oil and provides 50% of
your daily Vitamin C and 8% of
your daily Vitamin A

Mango (Mangifera indica) Butter as

Hair Conditioner

The scientific basis of the researcher in the study “Mango (Mangifera indica) as a Hair
Conditioner” is the main ingredient of Mango Butter production which is the oil content of the
mango kernel. According to Masala Monk (2023), the Mango kernels oil is responsible for the
nourishment of the scalp, strengthen the hair follicles, and promotes healthy hair growth. According
to Muhammad Nadeem (2016), Mango kernels contain 15% good quality edible oil. Vitamin A and
C are essential nutrients for hair growth. One of the fastest growing tissued in your body is your
hair and vitamin A is essential for your cells to grow, which, in turn, helps your hair grow. Your
skin glands also benefit from vitamin A, using it to produce sebum. The sebum (oil) keeps your
scalp moisturized and keeps hair healthy. Vitamin C also promotes hair growth by promoting
collagen production in the body. Collagen is the most abundant protein in the body which is made
up of 3 amino acids which are, proline, glycine, and hydroxyproline. Your body needs these amino
acids to create keratin, the protein that gives us healthy hair.
(6.3) OBJECTIVE

GENERAL:

• Utilize Mango (Mangifera indica) butter as a main component in producing hair

conditioner.
• To produce a hair conditioner that is safe for the people to use and would be

An alternative to Commercial Hair Conditioner.

SPECIFIC:

• What is the quality of Mango Butter in terms of its odor, appearance, texture, and
expiration.
• To determine the best treatment of the hair conditioner made from Mango butter.

• To determine the significant difference among the treatments of Mango butter.

(7) REVIEW OF RELATED LITERATURE

Carabao Mango (Mangifera indica)

Mangifera indica also known as the Philippines mango or Manila mango, is a variety of
particularly sweet mango from the Philippines. It is one of the most important varieties of mango
cultivated in the Philippines. The variety is reputed internationally due to its sweetness and exotic
taste. The mango variety was listed as the sweetest in the world by the 1995 edition of the Guiness
Book of World Records. It is named after the carabao, the national animal of the Philippines and a
native Filipino breed of domesticated buffalos (S. Kittiphoom, 2023). Comprising Ilocos Norte,
Ilocos Sur, La Union, and Pangasinan, Region 1 remained as the top producer of mangoes with
120,224 metric tons in 2022, or 22% of the national production, according to preliminary data from
the Philippine
Statistics Authority. Pangasinan is its biggest contributor, with the province producing 122,420
metric tons in 2021, which included Carabao, Piko, and other varieties of mangoes (Indian J pharm
Sci.,2023).

Butter

Butter, ghee and cream are fat-rich dairy products that are rich in nutrients along with
health-benefiting compounds like milk fat globule membrane (MFGM), conjugated linoleic acid
(CLA) and short-chain free fatty-acids (SCFAs). These compounds have various beneficial actions
on human health, such as anticancer, antidiabetic, anticholesterolemic. and antimicrobial activities.
Some free fatty acids are also generated during the process of manufacturing fermented butter and
ghee, which increases the health benefit value of these products. (Palanivel Galesan, 2019)

Oil

Oils derived from plants, namely vegetable oil, have been used for thousands of years.
Plants have been a healthy alternative to animal derived oils since their discovery, containing
virtually no cholesterol. Most vegetable oils are pressed from seeds, however in a few cases, such
as olives and palm fruits, oils are pressed from the fruit pulps. Evidence suggest that Native
Americans in present-day Arizona and New Mexico cultivated the sunflower about 3,000 BC.
Sunflower seeds were eaten and crushed for oil. Wild, weedy populations of this annual species
still occur throughout Canada, the United States, and Mexico. Wild plants are branched, bearing
numerous relatively small heads.
Domesticated sunflowers usually have one large head atop single flowering stem. Some
archeologist suggest that sunflower may have been domesticated before corn (USDA, 2023).
(8) METHODOLOGY

Materials for Mango Butter

Mango Oil 500 mL

Mangifera indica 4 kilograms

Vitamin E Oil 5 mL

Grape Seed Oil 5 mL

Shea Butter 129 grams

Materials for Mango oil

Mango 4 kilograms

Coconut oil 500ml

Treatments

Treatment 1- 20 grams mango seed, 150 ml of mango oil, 1½ ml of grape seed oil, ½ ml of
Vitamin e oil, and 42.5 grams of shea butter
Treatment 2- 25 grams of mango seed, 150 ml of mango oil, 1½ ml of grape seed oil, ½ ml of
Vitamin e oil, and 42.5 grams of shea butter
Treatment 3- 30 grams of mango seed, 150 ml of mango oil, 1½ ml of grape seed oil, ½ ml of
Vitamin e oil, 42.5 grams of shea butter
Control- Commercial Hair Conditioner
Extracting of Seed

The researcher will wash four (4) kilograms of mango per treatment and peel the skin off
and cut the fruit into small pieces to make the mango oil. The researcher will let the seed be
exposed to the sun for about a day. After being exposed to the sun, the researcher will grain the
seed and put it in a separate container.

Cooking of Mixture (Mango Butter)

The researcher will mix the extracted mango seed (pulverized), mango oil, grape seed oil,
Vitamin E oil, and shea butter. For treatment one (1), one hundred fifty (150) ml of mango oil will
be added to the cooking pan and then the twenty (20) grams extracted mango seed (pulverized) will
be followed. The mixture will be gently stirred. Then, the mixture will be heated and let it
moisturize. Once moisturized, put off the fire and let it cool down. The, the mixture will be strained
and a one and one-half (1½) grape seed oil will be added followed by a one-half (½) Vitamin E oil
and a forty-two point five (42.5) grams of shea butter. It will be stirred. Same goes with treatment
two (2), with one hundred fifthy (150) ml of mango oil, twenty-five (25) grams of mango seed, one
and one-half (1½) ml of grape seed oil, one-half (½) ml of Vitamin E oil and forty-two point five
(42.5) grams of shea butter; for treatment three (3), with one

Hundred fifty (150) ml of mango oil, 30 grams of mango seed, one and one-half (1½) ml of grape
seed oil, one-half (½) ml of Vitamin E oil and forty-two pint five (42.5) grams of shea butter

Cooking Mixture (Mango Butter)

The mango fruit that will be set aside in making the mango butter will be chopped in to small
pieces. Next, on the skillet, coconut oil will be added and the heat will be set into a medium- low.
After that the sliced mango fruit will be placed in the skillet. It will be stirred and mixed together. It
will be left on the stove in 20 minutes in a low heat. It will be stirred for 10 minutes. After that, the
heat will be turned off and let the mango oil cool down. Lastly, it will be strained through a sieve
and into a bowl and it will be transferred into a glass jar using a cheesecloth and funnel.
Cooling of Mixture

Each treatment mixture will be poured into its own tray and it will be placed in a refrigerator
for about two (2) hours to let it cool and harden. There will be three (3) replications for each
treatment.

Data Collection

Data will be collected through testing the Mango Butter’s ability to moisturize hair, reduce
frizz and enhancing shine. In order to determine if it can moisturize hair the researchers will
conduct the Porosity Test, the hair strand will be place in a bowl of water if it floats means it has a
good balance of porosity and moisture. To test the ability to reduce frizz the sample hair applied
with mango butter will be compared with the hair applied with commercial hair conditioner. The
data will be gathered through a blind test where unbiased observer rates the fizziness of each
sample To the ability to enhance hair shine, just like in the test of reducing frizz sample hair
applied with mango butter will be compared with the hair applied with commercial hair
conditioner. The data will be collected using a spectrophotometer.

Data Analysis

Collected data from testing the bioplastic’s biodegradability and water absorption by using a
weighing scale, burning time by using a stopwatch and durability by using a Newton scale will be
tallied and computed. Single-factor ANOVA will be used to determine if there is a significant
difference among the treatments used in the study.
Disposal Procedure

The researcher intends to utilize the by-products that will be produced in manufacturing
Mango Butter Hair Conditioner and convert the wastes to useful material that may benefit the
people in the locality. Waste materials in the suggested methodology include the residue from the
Mango Fruit.
In mass production of these mango butter we will search or find companies that sell a wholesale of
mangoes.

Mango Fruit

The fruit from the Mango butter may be utilized to create a snack like mango float, but we
will utilize it to make mango oil to be used in our experiment. The procedure according to
recipes.timesofindia.com in making mango butter may be used. The Mango will be wash
thoroughly, then, will be soaked for 10 minutes then drain, peel and will be chopped. It will be
placed on a heated pan with virgin coconut oil. Then, the mango chunks will be added and
dehydrate in medium heat. Lastly, strain it in a container and keep it in a cool dry place.

(9) EXPECTED OUTCOMES AND POTENTIAL IMPACTS

The goal of this research is to create a hair conditioner from Mango butter that can be a substitute
to chemically formulated hair conditioners found in the market. The desired outcome is to
determine whether the product is effective and can be used instead of commercial hair conditioner.
It is
Expected to help reduce the amount of food waste by introducing an alternative way to use
excessive fruit. It is expected to nourish the hair and reintroduce moisture back into the
hair and help smooth the strands for shiny, soft, healthy finish. The expected mango butter
is great at reducing frizz. It is expected to be an environmental-friendly conditioner.

(10) WORK PLAN AND TARGET DELIVERABLES

Date Activity Remarks

Week 1-2 Gathering of Information The researchers will gather

information about there
study.

Week 3-4 Gathering of Materials The researchers will gather the

materials needed in the study.

Week 5-6 Extracting of Seeds The researcher will extract the

seeds from Mango.

Week 6-7 Cooking of Mixture The researcher will cook the

mixture in each treatment and it
will be poured in a bowl.

Week 7-8 Cooling of the Treatments The researcher will place the
mixture in a refrigerator for
about two (2) hour
 Week 8-9 Data Collection The researcher will collect the
data through testing the Mango
Butter’s
Moisture in hair, reducing frizz,
enhancing shine, and
manageability if different hair
types.

Week 9-10 Data Analysis The researcher will determine if

there is a significant difference
among the treatments used in
the study by using
Single-Factor ANOVA.

(11) REFERENCES

Agrilink (2023, March 14) “The Biggest Mango Producer in the Philippines” Retrieved from
https://agrilink.com.ph/2023/03/14/the-biggest-mango-producer-in-the-philippines/
Int J Trichology (2020, January 7) “Alternative Protocol for Hair Damage Assessment and
Comparison of Hair Care Treatments” Retrieved from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7276157/

Kwak Hae-Soo, Ganesan Palanivel, Mijan Mohammad Al (2019, April 11) “Milk and Dairy
Products in Human Nutrition: Production, Composition and Health” Retrieved from
1s https://onlinelibrary.wiley.com/doi/10.1002/9781118534168.ch18
J Food Sci Technol (2016, April) “Promising features of mango (Mangifera indica L.) kernel
oil: a
review”https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4921070/#:~:text=Mango%
20kernel%20produces%2012%E2%80%9315,2014).
S. Kittiphoom (2023, January) “Utilization of mango seed” Retrieved from
https://www.researchgate.net/publication/283779859_Utilization_of_mango_seed
USDA (2019, January 1) “Mangos, raw” Retrieved from
https://fdc.nal.usda.gov/fdc-app.html#/food-details/169910/nutrients

USDA (2023, February) “Native Plant Oils” Retrieved from

https://www.fs.usda.gov/wildflowers/ethnobotany/oils.shtml