Quality characteristics and thermal behavior diversity of traditional crude shea (Vitellaria paradoxa Gaertn) butter from Burkina Faso

Author:

Goumbri Bertrand W. F.1,Djang’eing’a Roland Marini2,Semdé Rasmané1,Mouithys-Mickalad Ange2,Sakira Abdoul Karim1,Yaméogo Gérard B. Josias1,Somé Touridomon Issa2,Danthine Sabine2

Affiliation:

1. Université Joseph Ki-Zerbo

2. University of Liège

Abstract

Abstract The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior (solid fat content (SFC) by p-NMR, and by differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid and oleic acid were the most important FA but varied from 47.2 ± 0.2 to 51.0 ± 0.1%, respectively. Chemical quality variations among the 37 samples were observed: UMC (3.0 ± 1.0 to 12.0 ± 0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO2/kg), iodine value by GC (50.5 to 64.2 g/100g), free fatty acids (1.1 ± 0.1 to 9.7 ± 0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.

Publisher

Research Square Platform LLC

Reference44 articles.

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