Germplasm resources of Vitellaria paradoxa based on variations in fat composition across the species distribution range

Maranz, Steven J.; Wiesman, Zeev; Bisgaard, Johan; Bianchi, Giorgio

doi:10.1023/b:agfo.0000009406.19593.90

Cited by 99 publications

(119 citation statements)

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“…; synonyms Butyrospermum paradoxum C. F. Gaertn. Hepper, Butyrospermum parkii G. Don Kotschy; family Sapotaceae is indigenous to the savanna belt extending across sub-Saharan Africa north of the equator, ranging from Mali in the west to Ethiopia and Uganda in the east extending from 16 W to 34 E longitude and 1 N to 15 N latitude [1][2][3][4] . The most valued product of shea tree is shea fat shea butter extracted from the kernels.…”

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Chemopreventive Effects of Triterpene Cinnamates and Acetates from Shea Fat

et al. 2010

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Four triterpene acetates, α-amyrin acetate (1a), β-amyrin acetate (2a), lupeol acetate (3a), and butyrospermol acetate (4a), and four triterpene cinnamates, α -amyrin cinnamate (1c), β -amyrin cinnamate (2c), lupeol cinnamate (3c), and butyrospermol cinnamate (4c), were isolated from the kernel fat (n-hexane extract) of the shea tree (Vitellaria paradoxa; Sapotaceae). Upon evaluation of these eight triterpene esters for inhibitory activity against 12-O-tetradecanoylphorbol-13-acetate (

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Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Chemopreventive Effects of Triterpene Cinnamates and Acetates from Shea Fat

et al. 2010

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“…The palm kernel oil contains dodecanoic acid (Collin & Hilditch 1928), whereas the palm oil contains saturated palmitic, oleic and linoleic acid (Duke 1983). The shea butter is composed of five principal fatty acids, palmitic, stearic, oleic, linoleic and arachidic acid, with stearic and oleic acids accounting for 85% -90% of its fatty acid (Maranz et al 2004). Although the fatty acids and their derivatives in the oil used can have adverse effects on different bacteria (Kabara 1978) and act as anionic surfactants, targeting the structure and function of bacterial cell wall and membranes, with antibacterial activity at low pH (Hayes & Berkovitz 1979), fatty acids such as stearic and palmitic acid and hydroxyl fatty esters such as hydroxyl esters of stearic, plamitic and myristic acids also possess antibacterial properties (Bhattacharya et al 2007;Liao et al 1999).…”

Section: Discussionmentioning

confidence: 99%

A comparison of the antibacterial activity of some African black soaps and medicated soaps commonly used for the treatment of bacteria-infected wound

Olajuyigbe

Adeoye-Isijola

Adedayo

2017

JOMPED

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Background: Black soap is a medicinal product that could be harnessed for economic purpose if properly packaged, and misconception about its traditional use by herbalists is thrown overboard.Aims: To promote the relevance of these soaps for economic development, this study compared the antibacterial activity of black soaps with medicated soaps widely used against bacterial infections.Methods: The antibacterial activities of these soap samples were determined by agar diffusion and macrobroth dilution methods.Results: In this study, the statistical analysis of the inhibition zones showed that black soaps were significantly (p < 0.05) more active than medicated soaps used against the test bacterial isolates. The black soaps inhibited and killed the isolates better than the medicated soaps at the different concentrations used. The minimum inhibitory concentration for Klebsiella pneumoniae and Enterococcus faecalis ranged between 0.125 mg/mL and 2 mg/mL, Staphylococcus aureus (0.25–4) mg/mL, Escherichia coli (0.125–4) mg/mL and Pseudomonas aeruginosa (1–4) mg/mL. The result showed that K. pneumoniae and E. faecalis were the most susceptible, followed by E. faecalis > E. coli > S. aureus > P. aeruginosa.Conclusion: As a valuable medicinal output derivable from organic waste product that could be converted to wealth, African black soap production, utilisation and commercialisation have tremendous economic potentials. These soaps showed significant antibacterial activity greater than those of the medicated soaps. Hence, their use could be a better option in place of commercially available medicated and antiseptic soaps because of the degree of antibacterial activities they exhibited.

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“…L'analyse de ces Tableaux fait ressortir que les échantillons des procédés Lokpa, Peulh et Tchabal, puis celui de fumage ont une même composition qualitative en acide gras. Dans l'ensemble, on remarque que le profil en acide gras est semblable au profil rencontré dans la littérature (Maranz et al, 2004 ;Kapseu et al, 1998). En effet, le beurre de karité est caractérisé par 4 acides gras que sont l'acide palmitique (C16:0) et l'acide stéarique (C18:0) qui constituent l'essentiel des acides gras saturés ; l'acide oléique (C18:1) pour les acides gras monoinsaturés et l'acide linoléique (C18:2) pour les acides gras polyinsaturés.…”

Section: Discussionunclassified

“…En effet, les acides gras du beurre de karité sont thermiquement stables. De plus, une variation du profil en acide gras est souvent liée aux facteurs environnementaux tels que les précipitations, la fertilité des sols, la période de maturation, les pratiques agronomiques et la substitution génétique (Maranz et al, 2004) …”

Section: Discussionunclassified

Système d’Information Géographique et qualité physico-chimique de l’eau de boisson à Kandi, Bénin

Assoumaissa¹,

Tohozin²,

Agbo³

2014

Int. J. Bio. Chem. Sci

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RESUMELa qualité du beurre de karité dépend des processus qui ont conduit à son obtention. Dans la présente étude, sont exposés les résultats de l'influence des opérations thermiques impliquées dans les procédés traditionnels d'extraction du beurre de karité (Vitellaria paradoxa) au Bénin. L'effet de l'interaction des opérations thermiques (de cuisson, de séchage, de torréfaction, de friture, de fumage et de chauffage) appliquées au cours de différents procédés d'extraction (Lokpa et Peulh au Bénin, Tchabal au Cameroun) a été évalué. Différents échantillons de beurre ont été obtenus par la méthode Soxhlet à partir des fruits, des noix cuites, des noix cuites séchées, des amandes séchées, des amandes séchées et torréfiées, des amandes séchées et frites, des amandes fumées. Les indices d'acide, de peroxyde et de réfraction des différents échantillons de beurre ont été déterminés; de même que la teneur en eau et la composition en acide gras. Les résultats obtenus ont montré que les opérations thermiques permettent la réduction de l'acidité des beurres. Quant au taux de peroxyde, il diminue avec des températures supérieures à 145 °C. Par ailleurs, les multiples résultats obtenus montrent que la chaleur n'a pas d'effet sur la composition en acides gras du beurre.

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Germplasm resources of Vitellaria paradoxa based on variations in fat composition across the species distribution range

Cited by 99 publications

References 1 publication

Anti-Inflammatory and Chemopreventive Effects of Triterpene Cinnamates and Acetates from Shea Fat

Anti-Inflammatory and Chemopreventive Effects of Triterpene Cinnamates and Acetates from Shea Fat

A comparison of the antibacterial activity of some African black soaps and medicated soaps commonly used for the treatment of bacteria-infected wound

Système d’Information Géographique et qualité physico-chimique de l’eau de boisson à Kandi, Bénin

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