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      INFLUENCE OF EXTRACTION METHODS ON THE COMPOSITION OF VARIOUS FATTY ACIDS IN SHEA BUTTER PROCESSED FROM SELECTED SHEA KERNELS

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            Abstract

            The functional groups and the constituent composition of Shea butter (a mixture of stearic, oleic, linoleic, palmitic and arachidic fatty acids along with bioactive components) are greatly influenced by the climatic conditions of the Shea tree, the processing conditions of the Shea kernel, and the extraction methods of Shea butter. Also, the choice and application of Shea butter (Pharmaceuticals, Cosmetics, Chocolates) are greatly influenced by the composition and functional groups present in butter. In this research, optimally processed Shea kernel (4.3-day Shea fruit picking period, 120 minutes Shea nut boiling duration, 86 oC drying temperature) and locally processed Shea kernel were subjected to a potpourri of Shea butter extraction methods to investigate their influence on the variations of the constituent fatty acids. Fourier Transformation infrared spectroscopy (FTIR) and Gas Chromatography-Mass Spectroscopy (GC-MS) techniques were used to establish the functional groups and the mass composition of the constituent fatty acids. The results show that for all samples, stearic and oleic acids predominate jointly, constituting a minimum of 84%. Also, samples contained alkane, alkene, carbonyl, and ester functional groups. Shea butter obtained from optimally processed Shea kernel and optimum traditional extraction method gave 45.9% and 39.2% mass composition of Stearic and Oleic acid, respectively, and traces of the other acids and the balance bio-actives. Results for other Shea kernel treatment and butter extraction methods are also reported.

            Content

            Author and article information

            Journal
            Nigerian Journal of Tropical Engineering
            Abubakar Tafawa Balewa University
            1 December 2022
            : 16
            : 1
            : 11-25
            Affiliations
            [1 ] Department of Chemical Engineering, The Federal Polytechnic P. M. B. 65 Bida;
            [2 ] Department of Chemical Engineering, Abubakar Tafawa Balewa University, P. M. B 0248, Bauchi ( https://ror.org/019vfke14)
            [3 ] Science Department, Government Girls’ Science College P.M.B 41 Bida;
            Article
            10.59081/njte.16.1.002
            1548d99e-ff43-4a2c-aa46-a6ce4c4609b5
            The authors

            Published under Creative Commons Attribution 4.0 International ( CC BY 4.0). Users are allowed to share (copy and redistribute the material in any medium or format) and adapt (remix, transform, and build upon the material for any purpose, even commercially), as long as the authors and the publisher are explicitly identified and properly acknowledged as the original source.

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            Categories

            The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
            Food science & Technology,Biochemistry,Chemical & Environmental safety,Organic & Biomolecular chemistry,General engineering
            oleic acid,Shea butter,palmitic acid ,chemical composition,linoleic acid

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