Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials
| Autor: | Sébastien L. Niamke, Rose‑Monde Megnanou |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Multidisciplinary
Chemistry Magnesium business.industry medicine.medical_treatment Research Carotene chemistry.chemical_element Zinc Shea butter Raw material Potentiality of exploitation Shea butters Exaltolide Biotechnology Unsaponifiable medicine Optimized Food science Industrial business Specific gravity Physicochemical and nutritive characteristics |
| Zdroj: | SpringerPlus |
| ISSN: | 2193-1801 |
| Popis: | Industrials interest in fats as raw material, resides in their exceptional quality and potentialities of exploitation in several fields. This study aimed to exalt the optimized shea butter quality and present its wide potentialities of utilization. Hence, the characteristics of beige and yellow optimized shea butters were determined. Both samples recorded very weak acid (0.280 ± 0.001 and 0.140 ± 0.001 mgKOH/g) and peroxide (0.960 ± 0.001 and 1.010 ± 0.001 mEgO2/kg) indexes, when the iodine indexes (52.64 ± 0.20 and 53.06 ± 0.20 gI2/100 g) and the unsaponifiable matters (17.61 ± 0.01 and 17.27 ± 0.01 %) were considerable. The refractive indexes (1.454 ± 0.00 and 1.453 ± 0.00) and the pH (6.50 ± 0.30 and 6.78 ± 0.30) were statistically similar; but the specific gravity (0.915 ± 0.01–0.79 ± 0.01 and 0.94 ± 0.01–0.83 ± 0.01) and the viscosity (90.41 ± 0.20–20.02 ± 0.20 and 125.37 ± 0.20–23.55 ± 0.20 MPas) differed and decreased exponentially with the temperature increasing (35–65 °C), except for the specific gravity of the yellow butter which decreased linearly. The UV–Vis spectrum showed a high peak at 300 nm and a rapid decrease from 300 to 500 nm when the near infra-red one, revealed peaks at 450, 1200, 1400, 1725 and 2150 nm for all the samples. The chromatographic profile identified palmitic (16.42 and 26.36 %), stearic (32.39 and 36.36 %), oleic (38.12 and 29.09 %), linoleic (9.72 and 5.92 %) and arachidic (1.84 and 1.59 %) acids, and also exaltolide compound (1.51 and 0.68 %). The samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene (550 ± 50 and 544 ± 50 ppm), vitamins A (0.065 ± 0.001 and 0.032 ± 0.001 µg/g) and E (2992.09 ± 1.90 and 3788.44 ± 1.90 ppm) in relatively important amounts; neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for exportation and exploitation in food, cosmetic and pharmaceutical industries. |
| Databáze: | OpenAIRE |
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