Fatty acid composition and characteristics of Pentadesma butyracea fat extracted from ghana seeds

Abstract

Recent interest in the development of the tallow tree (Pentadesma butyracea S ) as an oil-tree crop has stimulated agronomic and chemical studies of the tree and the fat obtained from its seeds. Tallow fat extracted from local seeds has been analysed for its chemical and physical constants and fatty acid composition. These characteristics have been compared with those of the better known cocoa butter and shea butter. Dry tallow kernels, shea butter kernels and cocoa beans contained 50, 52.1 and 53.4% fat, respectively. Tallow fat and shea butter are similar in several of their characteristics, particularly slip point, saponification number, solidification point and fatty acid composition; but tallow fat has a much lower unsaponifiable matter content (1.5-1.8 %) than shea butter (7.3-9.0 %). Both are markedly different from cocoa butter and cocoa butter replacement fats in respect of their melting points and fatty acid composition. Cooling curves of 3: 1, 1 : 1, and 1 : 3 mixtures of tallow fat and cocoa butter indicate poor compatibility between the two fats.

Characterization of Pentadesma butyracea sabine Butters of Different Production Regions in Benin

“…The Pentadesma butters obtained were light yellow in colour, solid at room temperature with acidity between 0.5 and 2.4%. The sample butters had a very low unsaponifiable level (<2%), which concurred with the literature [9,10].…”

“…The other fatty acids had percentages lower or equal to 0.2%. It should be noted that the fatty acid composition of the butters agrees with those obtained by Dencausse et al [9] and Adamako [10]. One special feature was sample BP 4, which had an oleic acid content of 58% and stearic acid content of lower than 40%.…”

“…Previous studies on the fatty acid composition of Pentadesma butter from the Korhogo region of the Ivory Coast and in Ghana have been characterized by the presence of over 95% of stearic and oleic acids whereas the sterolic fraction showed a predominance of D-5 sterols, with stigmasterol being the main sterol [9,10]. In this context, the studies carried out in Benin on Pentadesma concentrated, on the one hand, on the socio-economic appreciation and the sustainability of the Pentadesma butyracea Sabine in forest galleries [1] and, on the other hand, on the distribution area and the ecological factors determining its presence [8].…”

Changes in the quality characteristics of the butter of Pentadesma butyracea under various storage conditions

“…During the storage process, the iodine index decreased, varying from 45.23 to 39.58 mgI 2 /100 g of butter after storage in the butters extracted from boiled and dried kernels. In the butters extracted from kernels directly dried this value decreased from 45.86 to 41.75 mgI 2 /100 g. Values of the iodine obtained for butters of P. butyracea in this study are similar to data reported by Kouadio et al (1990); Adomako et al (1977) and Tchobo et al (2013). The decreasing of the iodine index during the storage could be explained by a reduction in the number of double bonds by oxidation or hydrogenation phenomenon.…”

Oils from under-utilised palm and forest products

“…( 1) (1) (1) Bringi (1987); (2) Bhattacharyya and Banerjee (1983); (3) Gunstone et al (1986); (4) Adomako (1977); (5) Vasconcelos et al (1975).…”