Effects of Extraction Methods on the Yield and Quality Characteristics of Oils from Shea Nut

African Shea Butter as a Staple and Renewable Bioproduct

“…Alternatively, the nuts are subjected to oven drying at temperatures of 50 O C, 4-5 days reducing to the moisture content to 4-5%. This process helps to enhance the de-husking; removing husk by pounding of the nut in a mortar and pestle and then subsequently roasting and cracking between two stones [3], [5].Pre-extraction stages like accumulation of fresh shea nuts, heating the fresh nuts and drying the kernel may affect the quality of kernel by increasing free fatty acid (FFA), Peroxide Value (PV) and fungal levels [3].In addition,polycyclic aromatic hydrocarbons are produced in the cause of smoking or roasting with open wood heating. The presence of these will hinder entry into the "edible marketplace" in Europe and US because of their carcinogenic properties [3].…”

“…This is allowed to stand for 48 hs to enable the oil to separate. Then the oil is decanted, allowed to solidify and packaged in glass vessels or aluminium foil [5].Solvent extraction method does give higher yield and other chemical and physical qualities of oil butter than the traditional extraction method of the extraction of shea butter [5].Ikyaet al, [5] have recommend the use of solvent extraction method since it gives higher yield of shea butter, notwithstanding, the sensory qualities of the butter from traditional extraction method is better than the one from solvent extraction [5]. It is also worth using greener solvent (importantly scCO 2 ) which are environmentally-friendly for the extraction of better quality shea butter which will be attracting to the buyers.…”

“…Shea butter contain many fatty acids; palmitic, margaric, stearic, oleic, linoleic, arachidic, eicosenoic, docosanoic tetracosanoic acids [5].Fatty acids in shea are mainly stearic, oleic, palmitic, linoleic, and arachidic. The Olein butteris low melting fraction (triacyl-glycerols high in oleic acid, e.g.…”

“…About 150,000 tonnes of shea tree kernel are consumed annually for various applications [3].Locally shea butter finds application in making soap [4].It enhances cicatrisation of umbilical cord after circumcision.The oil from shea seeds is used locally for frying and making sauces [1], [3].Shea butter has nutritive qualities including vitamins A, D, E, F.Since the 19th century, Africans have traded shea butter as a source of stearin (vegetable fat), particularly for the European chocolate industry, and as beneficial component of personal care products. Shea butter is used in the production of cocoa butter equivalents (CBEs) and in other confectionery industry [1],or improvers; say up to 5% content by weight is allowed under European Union (EU) regulations on chocolate [1].Countries that allow manufacture ofCBEs include the UK, Denmark, Sweden, Portugal, Ireland, Russia and Japan [1].Industrially, it is a feed stock in producing detergents, [1]lubricants, candles and paints [5]. Shea butter contains 90% Triglycerides (saponifiable fraction) and 10% non-triglycerides (unsaponifiable fraction) hence it can be used in making soap [1],premium creams, lotions, skin care products [3], and margarine.Due to its unique blend of unsaponifiables (with UV-B absorbing properties) and essential fatty acid triglycerides, butter is a prime active ingredient for cosmetics [1], [2], [4].It"s effectively used for hair care products (shampoos and conditioners) [4].Lupeol in the butter is being considered for potential anti-cancer effect.…”

“…Shea tree was first described by Moroccan traveller and scholar Battuta as far back in 1348 [2], while botanical characteristics of shea tree and the derivationof butter from it was described by the first European that visited the Niger River, Scot Mungo park [4].Shea butter is being staple of African pharmacology.Benin, Ghana, Burkina Faso, and Cote D"Ivoire are major producers of the peculiar species (V. paradoxa. nilotica) [5].The shea fruits are known as Chamen, Kandayi/Makande, Osisi/Okwuma, Emi/Orioyo etc in Tiv, Hausa, Igbo, and Yoruba natives of Nigeria respectively [5]. Maranz et al, 2004 had demonstrated the existence of three kinds of shea butter based on fat profile.…”