Plantes et vieillissement, données actuelles*

Menvielle-Bourg, F. Joanny

doi:10.1007/s10298-005-0070-5

Cited by 5 publications

(2 citation statements)

References 87 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hence, it would protect unsaturated fatty acid from oxidation during the processing (heating). Similar results were also reported by Joanny (2005) concerning the olive oil. However, Galtier, Hagler, and Hopkins (2006) and Jouany, Morgavi, and Boudra (2006), underline the potential danger which could constitute moldy foodstuffs.…”

Section: Discussionsupporting

confidence: 91%

Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties

Megnanou¹,

Niamké²

2013

JFR

View full text Add to dashboard Cite

The increasing importance of traditional shea butter led to standards criteria establishment. Nevertheless, criteria are difficultly achieved because traditional processes are generally uncontrolled. In this study, optimal processing conditions in order to get shea butter in conformity with standard were determined. Hence, the drying duration and mode, the kernel quality and roasting time were varied. The wrapper hygienic quality effect was also considered. Resulting shea butters of each variation was analyzed and the ANOVA test performed on characteristics to evaluate variations effects. The peroxide index increased continuously (2.79 ± 0.05 to 10.30 ± 0.05 mEg O₂/kg) from the first week to the fourth sun drying week, while unsapnifiable matter decreased (17.60 ± 0.05 to 1.55 ± 0.05%). Both peroxide and acid index were higher after five minutes of roasting than they were before; and shea butter conserved in sterile wrapper was germs free, compared to other wrappers. Moreover, the process taking into account all these optimal conditions conduced to shea butter with moisture (0.15%), acid (11.94 mg KOH/g), peroxide (2.79 ± 0.05 mEg O₂/kg), saponifiable (196.10 ± 0.15 mg KOH/g), refractive (1.465 ± 0.005) index and melting point (35.0 ± 0.1 °C) conforming to international standard. Moreover, it was heavy metal and germs free, and its unsapnifiable content (17.61 ± 0.25%) was high.

show abstract

Section: Discussionsupporting

confidence: 91%

Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties

Megnanou¹,

Niamké²

2013

JFR

View full text Add to dashboard Cite

show abstract

“…In fact, according to several authors like Pesquet [4], Louppe. [40] and Joanny [45], the main medicinal virtues (properties) of shea butter would be contained in the unsaponifiable fraction of shea butter. Moreover, the very slight peroxide index resulting from sun-drying would also suggest slighter peroxide compounds which are not indicated in cosmetics.…”

Section: Drying Mode Effect On Shea Butter Qualitymentioning

confidence: 99%

Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach

Megnanou

Niamké

2021

EJBIO

View full text Add to dashboard Cite

Traditional shea butter is generally obtained through various uncontrolled methods, leading to a wide variability of quality. Nevertheless, consumers often complain about this fat because of it unconformity with their demands. Indeed, Ivorian ordinary consumers mostly prefer whitish odorless and fondant shea butter. Moreover, traders and industries interest in shea butter as raw material, would reside in its exceptional quality and potentialities of exploitation in several fields. An optimized traditional process was proposed by the present authors not only as a standard method, but also as a response to the whole users’ exigencies. Resulting beige and yellow shea butters present very weak acid and peroxide indexes, very high unsaponifiable matters. Viscosity decreased exponentially with the temperature increasing, when UV-Vis and near infra-red spectra revealed presence of UV-filter compounds, carotenoids, and chlorophyll. Chromatographic profile identified palmitic, stearic, arachidic acids, and essential fatty acids like oleic and linoleic and also exaltolides compounds. Samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene, vitamins A in relatively important amounts. Moreover, neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for households feeding and body care, and also profile a wide range of exploitation in food, cosmetic and pharmaceutical industries.

show abstract

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

Megnanou

Niamké

2015

SpringerPlus

View full text Add to dashboard Cite

Industrials interest in fats as raw material, resides in their exceptional quality and potentialities of exploitation in several fields. This study aimed to exalt the optimized shea butter quality and present its wide potentialities of utilization. Hence, the characteristics of beige and yellow optimized shea butters were determined. Both samples recorded very weak acid (0.280 ± 0.001 and 0.140 ± 0.001 mgKOH/g) and peroxide (0.960 ± 0.001 and 1.010 ± 0.001 mEgO2/kg) indexes, when the iodine indexes (52.64 ± 0.20 and 53.06 ± 0.20 gI2/100 g) and the unsaponifiable matters (17.61 ± 0.01 and 17.27 ± 0.01 %) were considerable. The refractive indexes (1.454 ± 0.00 and 1.453 ± 0.00) and the pH (6.50 ± 0.30 and 6.78 ± 0.30) were statistically similar; but the specific gravity (0.915 ± 0.01–0.79 ± 0.01 and 0.94 ± 0.01–0.83 ± 0.01) and the viscosity (90.41 ± 0.20–20.02 ± 0.20 and 125.37 ± 0.20–23.55 ± 0.20 MPas) differed and decreased exponentially with the temperature increasing (35–65 °C), except for the specific gravity of the yellow butter which decreased linearly. The UV–Vis spectrum showed a high peak at 300 nm and a rapid decrease from 300 to 500 nm when the near infra-red one, revealed peaks at 450, 1200, 1400, 1725 and 2150 nm for all the samples. The chromatographic profile identified palmitic (16.42 and 26.36 %), stearic (32.39 and 36.36 %), oleic (38.12 and 29.09 %), linoleic (9.72 and 5.92 %) and arachidic (1.84 and 1.59 %) acids, and also exaltolide compound (1.51 and 0.68 %). The samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene (550 ± 50 and 544 ± 50 ppm), vitamins A (0.065 ± 0.001 and 0.032 ± 0.001 µg/g) and E (2992.09 ± 1.90 and 3788.44 ± 1.90 ppm) in relatively important amounts; neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for exportation and exploitation in food, cosmetic and pharmaceutical industries.

show abstract

Plantes et vieillissement, données actuelles*

Cited by 5 publications

References 87 publications

Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties

Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties

Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach

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

Contact Info

Product

Resources

About