Marketed and Original Shea Butters of Côte d’Ivoire: Physicochemical and Biochemical Characterization and Evaluation of the Potential Utilizations

Abstract

<p>Many standards constitute shea butter trading conditions, but the exploitation of this greasy product is submitted to other industrial exigencies. The aim of this study was to characterize and evaluate the utilization potentiality of the artisanal shea butter produced in Côte d’Ivoire, on the basis of the industrials exigencies. Hence, both beige and yellow artisanal (original and market) shea butters were collected and analyzed. The refractive indexes (1.46 ± 0.00) did not vary while specific gravity at 40 °C (0.86 ± 0.00 - 0.92 ± 0.00), unsaponifiable matter (1.80 ± 0.01 - 3.76 ± 0.02%) and pH values (5.39 - 6.69) showed significant differences from a sample to another. The viscosity was very high at 40 °C (86.78 ± 0.89 - 130.10 ± 0.26 mPas) and decreased with the temperature increasing (40 to 65 °C). The UV-Vis spectrum showed a very weak absorption from 300 to 400 nm (UV-B and UV-A domains) while the near infra-red (NIR) one, revealed peaks at 450 and 700 nm for yellow shea butters only and peaks at 1200, 1400, 1725 and 2150 nm for all the samples. The fatty acids profile highlighted four main fatty acids (palmitic, stearic, oleic and linoleic acids); saturated fatty acids (56.00 ± 0.20 - 63.00 ± 0.20%) were the most important. All these interesting characteristics should arouse attention for using traditional shea butters in food, cosmetic and pharmaceutical industries.</p>

Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials

“…The spectra (Near infrared and UV–visible) of both shea butters presented, at the whole, the same profile (Figs. 3 , 4 ); which was in general similar to those of marked and original traditional shea butter reported by Mégnanou and Niamké ( 2014 ). This similitude would suggest for both beige and yellow optimized shea butters the content in molecular bearing ethylenic bonds with conjugation and carbonyl compounds (Yadav et al 2004 ).…”

“…The information delivered by the optimized shea butters near infrared spectra was identical to that reported by Mégnanou and Niamké ( 2014 ) about marked shea butters. Such similitude would recall and confirm the proposition of these authors to adopting the spectra (UV–visible and near infrared) as shea butter essential distinctive characteristics.…”

“…However, the higher proportion of UFA (51.19 ± 0.19 %) recorded by the beige shea butter was in conformity with Marantz et al ( 2004 ) repartition about west Africa shea butters. The palmitic and linoleic acids proportions were, at far more important than those of Marantz et al ( 2004 ), despite of the absence of adulteration supposed by Mégnanou and Niamké ( 2014 ) for Ivorian marked shea butters. This situation far from constituting a scientific problem could be taken into account for a best detail in shea butter characterization as function to the country.…”

Technological application of the butter of Pentadesma butyracea: A comparative evaluation of its cosmetic behaviour with Vitellaria paradoxa butter

“…The pH values of different samples were determined at 25°C according to method by Megnanou et al (2014) and Ze et al (1997) using a pH-meter (Inolab WTW 730). Prior to analysis, all samples were treated adequately before pH and temperature measurements.…”

Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach

“…The present information result from Megnanou et al [56]. Publication on traditional shea butters samples collected on the markets of shea producing areas and elsewhere in Côte d'Ivoire.…”