Bertrand W. F. Goumbri, Alfred Kouakou Kouassi, Roland Marini Djang’eing’a, Rasmané Semdé, Ange Mouithys-Mickalad, Abdoul Karim Sakira, Gérard B. Josias Yaméogo, Touridomon Issa Somé, Sabine Danthine
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Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso
The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior by p-NMR for solid fat content (SFC), and differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid (34%−47.2%) and oleic acid (40.8%−51%) were the most abundant FA. Chemical quality variations among those samples were observed: UMC (3.0%±1.0%–12.0%±0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO2/kg), iodine value by GC (50.5 to 64.2), free fatty acids (1.1%± 0.1%–9.7%±0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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