Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Abstract

Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO 2 /kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO 2 /kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products.

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

“…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.…”

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

“…Moreover, the fatty acid composition of PBSB indicates its potential food applications. The high percent value of stearic acid in PBSB gives its solid nature at room temperature, and so it can be used as a solid base stock in healthier margarine and shortening production, thus avoiding the trans -fat that comes with the use of partially hydrogenated hard stocks [ 60 , 61 ]. PBSB can also serve as a good source of stearic acid, which can be used to produce stearates as well as function as emulsifiers and coating agents due to its hydrophilicity and lipophilicity properties, and these have applications in the food, cosmetic, and pharmaceutical industries.…”

Physicochemical evaluation of Prinsepia utilis seed oil (PUSO) and its utilization as a base in pharmaceutical soap formulation

“…It has been reported that oil or fat samples having iodine value lower than 100 g I 2 /100 g are considered stable chemically for industrial purposes (Chinedu et al, 2017), such as cosmeceutical industry, margarine production, bakery production, and drug industry (Samuel et al, 2017). The low iodine value of any oil or fat indicates its chemical stability against rancidity and oxidation of products manufactured (Chinedu et al, 2017;Samuel et al, 2017).…”