Effects of Extraction Method and Geographical Location on the Physico-chemical Properties of Shea (Vitellaria paradoxa) Butter

Seweh, E. A.; Asagadunga, Paul Akidiwe; Apuri, S.; Owusu, George

doi:10.9734/arja/2016/27513

Cited by 4 publications

(2 citation statements)

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“…The ranges, means, and standard deviations of concentration values of the studied reference data are shown in Table 2. All values were within ranges reports by Akpambang, 31 Barine et al., 32 Chukwu and Adgidzi, 33 Enaberue et al., 34 Megnanou et al., 35 Njoku et al., 36 Okullo et al., 37 Seweh et al., 38 and standards set by the African Organisation for Standardization (AOS). The FFA results range was marginally higher than the acceptable values due to the variability of the samples.…”

Section: Resultssupporting

confidence: 74%

Multivariate analysis of three chemometric algorithms on rapid prediction of some important quality parameters of crude shea butter using Fourier transform-near infrared spectroscopy

Seweh

Zhang

Feng

et al. 2019

Journal of Near Infrared Spectroscopy

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A comparative study of three chemometric algorithms combined with NIR spectroscopy with the aim of determining the best performing algorithm for quantitative prediction of iodine value, saponification value, free fatty acids content, and peroxide values of unrefined shea butter. Multivariate calibrations were developed for each parameter using supervised partial least squares, interval partial least squares, and genetic-algorithm partial least square regression methods to establish a linear relationship between standard reference and the Fourier transformed-near infrared predicted. Results showed that geneticalgorithm partial least square models were superior in predicting iodine value and saponification value while partial least squares was excellent in predicting free fatty acids content and peroxide values. The nine-factor genetic-algorithm partial least square iodine value calibration model for predicting iodine value yielded excellent (R 2 cal ¼ 0.97), (R 2 val ¼ 0.97), low (root mean square error of cross-validation ¼ 0.26), low (root mean square error of Prediction ¼ 0.23), and (ratio of performance to deviation ¼ 6.41); for saponification value, the nine-factor genetic-algorithm partial least square saponification value calibration model had excellent R 2 cal (0.97), R 2 val (0.99); low root mean square error of cross-validation (0.73), low root mean square error of Prediction (0.53), and (ratio of performance to deviation ¼ 8.27); while for free fatty acids, the 11factor partial least square free fatty acids produced very high R 2 cal (0.97) and R 2 val (0.97) with very low root mean square error of cross-validation (0.03), low root mean square error of Prediction (0.04) and (ratio of performance to deviation ¼ 5.30) and finally for peroxide values, the 11-factor partial least square peroxide values calibration model obtained excellent R 2 cal (0.96) and R 2 val (0.98) with low root mean square error of cross-validation (0.05), low root mean square error of Prediction (0.04), and (ratio of performance to deviation ¼ 5.86). The built models were accurate and robust and can be reliably applied in developing a handheld quality detection device for screening, quality control checks, and prediction of shea butter quality on-site.

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Section: Resultssupporting

confidence: 74%

Multivariate analysis of three chemometric algorithms on rapid prediction of some important quality parameters of crude shea butter using Fourier transform-near infrared spectroscopy

Seweh

Zhang

Feng

et al. 2019

Journal of Near Infrared Spectroscopy

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show abstract

“…The milled shea nuts were extracted using hexane (2.5 litres) in a soxhlet apparatus (Konte USA) for 6 hours at 60°C. The oil was obtained after evaporating over water bath at 70 o C to remove excess solvent, dried in an oven and cooled in the desiccators and then re-weighed to determine the amount of oil extracted (Warra, 2015;Seweh et al, 2016).…”

Section: Methods Of Solvent Extractionmentioning

confidence: 99%

Physico-Chemical Properties of Locally Processed Shea Butter (<i>Vitellaria paradoxa</i>) from Parts of Niger State, Nigeria

Abdulmumeen,

Oladunni,

Muhammed

et al. 2024

dujopas

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The suitability of shea butter as a dietary fat is greatly influenced by its physicochemical parameters as well as fatty acid composition. Thus, the present study was conducted to assess the physicochemical and fatty acid composition of shea butter sampled from three vegetational zones; Zone A (Agaie and Lapai Local Government Areas Coordinates) Zone B (Suleja and Gurara Local Government Areas) Zone C (Kontagora and Magama Local Government Areas in Niger State. The physicochemical parameters which include; colour, moisture, pH, oil yield, acid value, peroxide and saponification were analyzed according to standard methods. Results obtained showed that the colour of the shea butter from the 3 zones were orange/yellow. Moisture content ranged between 2.07±0.21 and 2.40±0.21; pH values ranged between 5.27±0.14 and 5.34±0.14; Oil yield ranged from 52.76±4.27 and 56.12±4.27; Acid values ranged from 2.47±2.61 to 3.77±2.61. Saponification ranged between 183.51±0.09 and 193.57±0.09; Peroxide values ranged between 0.54±0.38 and 1.04±0.38 respectively. There were significant and non-significant differences in the values of all the physicochemical parameters sampled from the 3 zones (p<0.05). Fatty acid composition revealed that the values of Oleic, linoleic, palmitic and arachidic ranged between 48.65±1.23 and 52.78±0.74; 7.24±1.21 and 8.30±1.30; 6.43±0.24 and 7.35±1.26; 0.63±0.11 and 0.84±0.08 respectively. The parameters assessed compared favourably with the reports from previous studies, indicating that the shea butter could serve as a source of food to the rural dwellers.

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Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso

Goumbri,

Kouassi,

Djang’eing’a

et al. 2024

Food Biophysics

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Effects of Extraction Method and Geographical Location on the Physico-chemical Properties of Shea (Vitellaria paradoxa) Butter

Cited by 4 publications

References 0 publications

Multivariate analysis of three chemometric algorithms on rapid prediction of some important quality parameters of crude shea butter using Fourier transform-near infrared spectroscopy

Multivariate analysis of three chemometric algorithms on rapid prediction of some important quality parameters of crude shea butter using Fourier transform-near infrared spectroscopy

Physico-Chemical Properties of Locally Processed Shea Butter (<i>Vitellaria paradoxa</i>) from Parts of Niger State, Nigeria

Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso

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