@article{ajfst2018664,
author={{Tchobo, Fid¨¨le Paul and Seid, Ali Mahamat and Nonviho, Guevara and Zinsou, Reine and Mazou, Mouaimine and Djossou, Andriano Jospin},
title={Physicochemical Variability of Shea Butter (<i>Vitellaria paradoxa</i>) from the Regions of Chad},
journal={American Journal of Food Science and Technology},
volume={6},
number={6},
pages={253--257},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/6/4},
issn={2333-4835},
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 ¡À 4.89%), especially that of Mandoul (61.18%). These Shea butters have excellent quality index and contain high proportions of triacylglycerols (TAG: 76.15 ¡À 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.},
doi={10.12691/ajfst-6-6-4}
publisher={Science and Education Publishing}
}