American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2018, 6(6), 253-257
DOI: 10.12691/ajfst-6-6-4
Open AccessArticle

Physicochemical Variability of Shea Butter (Vitellaria paradoxa) from the Regions of Chad

Fidèle Paul Tchobo1, , Ali Mahamat Seid2, Guevara Nonviho1, Reine Zinsou1, Mouaimine Mazou1 and Andriano Jospin Djossou1

1Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009, Cotonou, Bénin

2Faculty of Sciences and Techniques of the University of Moundou, Chad

Pub. Date: November 12, 2018

Cite this paper:
Fidèle Paul Tchobo, Ali Mahamat Seid, Guevara Nonviho, Reine Zinsou, Mouaimine Mazou and Andriano Jospin Djossou. Physicochemical Variability of Shea Butter (Vitellaria paradoxa) from the Regions of Chad. American Journal of Food Science and Technology. 2018; 6(6):253-257. doi: 10.12691/ajfst-6-6-4

Abstract

Shea seeds were collected in 8 regions of Chad and the butters of their almonds were extracted by refluxing with hexane. The quality index (acid, peroxide, iodine and saponification index), the acylglycerol and fatty acid compositions and the proportions of phenolic compounds and chlorophylls of these various butters were evaluated by standardized conventional methods. Chad Shea almonds are very rich in butters (average of 54.24 ± 4.89%), especially that of Mandoul (61.18%). These Shea butters have excellent quality index and contain high proportions of triacylglycerols (TAG: 76.15 ± 7.33%). The major TAGs are distearylolylglycerol (SOS: 49.17-54.43%), dioleylstearylglycerol (SOO: 32.29-35.70%), and dioleylpalmitylglycerol (POO: 3.57-4.66%). This profile revealed a minor content of Chad Shea butter in arachidic, gadoleic, and linolenic acid. However, Mandoul Region Shea butter has the highest proportion of phenolic compounds (7.24 mg GAE/100 g), relatively no chlorophyll was found.

Keywords:
Shea butter quality index triacylglycerols fatty acids phenolic compounds

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