Affiliation:
1. Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
2. Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
3. Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Abstract
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference65 articles.
1. Characteristics of traditionally processed shea kernels and butter;Honfo;Int. J. Food Sci. Technol.,2013
2. Near infrared spectroscopy for high-throughput characterization of shea tree (Vitellaria paradoxa) nut fat profiles;Davrieux;J. Agric. Food Chem.,2010
3. Medicinal and nutritional benefits from the Shea tree (Vitellaria paradoxa);Peker;J. Biol. Agric. Healthc.,2017
4. Shea butter: Properties and processing for use in food;Talbot;Specialty Oils and Fats in Food and Nutrition,2015
5. Process analysis of shea butter solvent fractionation using a generic systematic approach;Perederic;Ind. Eng. Chem. Res.,2020
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献