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

Abstract

Pentadesma butyracea butter is a vegetable fat obtained from the kernels of the P. butyracea tree. It is a potential source of fat for the food and cosmetics sectors. This study evaluated the quality characteristics of the cream and soap processed from the butter of P. butyracea in comparison to similar product from the Vitellaria paradoxa butter. The same cosmetic products were produced with P. butyracea and V. paradoxa butters. The two types of butter are extracted using the traditional procedure. The quality characteristics of P. butyracea products are assessed using the V. paradoxa products with reference. The aerobic mesophilic bacteria counts in V. paradoxa cream and P. butyracea cream were different (p≤0.05) being 2.77 and 2.05 log cfu/g, respectively. The yeasts and moulds, total coliforms, faecal coliforms, Staphylococcus aureus and Pseudomonas aeruginosa were below detection level in the two types of creams. Significant differences were observed in the antimicrobial activity of the two types creams (p≤0.001). Consumers preferred the cream and soap of P. butyracea because the cream is yellow, softer on the skin, consistent with high hydrating power. The yellow colour, the pleasant aroma and the hardness of the P. butyracea soap, are key determining factors for its preference.

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

“…Moreover, the values for FWO and FSO samples were similar to those of the commercial CBM. The USM values we recorded for PBSB samples are higher than those (1.55% to 1.8%) reported by [ 2 , 33 ] and [ 3 ]. Shea butter is reported to have a higher USM, between 4 and 11% [ 28 ].…”

“…Lower PVs of 0.74 meqO2/kg and 2.09 meqO 2 /kg have been reported for P. butyracea butter and shea butter, respectively [ 5 ]. In another study, [ 33 ] reported 2.17 meqO2/kg and 3.78 meqO2/kg for P. butyracea butter and shea butter, respectively. Tchobo et al [ 2 ] noted a higher PV of 17.30 meqO2/kg for P. butyracea butter.…”

“…No significant differences were observed between the IVs for the various PBSB samples and those recorded for the commercial CBM. Previous studies have reported lower IVs of 39.15 I 2 g/100 g and 42.06 I 2 g/100 g for P. butyracea butter and shea butter, respectively [ 33 ]. For unrefined shea butter, the permissible limit ranges from 30 to 75 I 2 g/100 g [ 21 ].…”

“…Our recorded SVs are in line with SV range of 160.4-192.2 mg KOH/g reported for a similar fat, shea butter [ 38 ]; and also they fall within the standard SV range of 160-190 mg KOH/g for crude shea butter [ 21 ]. Higher SVs of 192.15 mg KOH/g and 187.99 mg KOH/g have been reported for P. butyracea butter and shea butter, respectively [ 33 ]. Saponification depicts the soap-making ability of fats.…”

New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties

“…According to Aissi et al (2011), the PV of Pentadesma butter varies with pretreatment operations of kernels and butter, ranging from 0.83 to 1 meq O 2 kg −1 . Ayegnon et al (2019) recently reported a PV of 2.7 meq O 2 kg −1 for Pentadesma butter. These values were lower than those of shea butter (0.5-29.5 meq O 2 kg −1 ) reported by several researchers (Dandjouma et al, 2009;Honfo et al, 2014) and also were lower than the maximum value of 10 meq O 2 kg −1 required for cosmetic uses (Iddrisu et al, 2019;NBF 01-005, 2006).…”