Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-07-23 DOI:10.1007/s11483-024-09865-3

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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Abstract

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.

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布基纳法索传统乳木果油（Vitellaria paradoxa Gaertn）的质量特性和热行为多样性

本研究旨在通过 p-NMR 测量布基纳法索乳木果油 (SB) 的固体脂肪含量（SFC）和差示扫描量热法（DSC），对不同传统提取工艺的乳木果油 (SB) 的理化性质和热性质进行比较分析。我们从当地生产商处收集了来自不同地区的 37 个样本，并对其化学指标、不皂化物含量（UMC）、颜色、黄色指数、脂肪酸（FA）概况和热行为进行了分析。结果显示，硬脂酸（34%-47.2%）和油酸（40.8%-51%）是含量最高的脂肪酸。这些样品的化学质量存在差异：UMC（3.0%±1.0%-12.0%±0.1%）、过氧化值（4.6±0.1-44.5±0.2 meqO2/kg）、气相色谱法碘值（50.5-64.2）、游离脂肪酸（1.1%±0.1%-9.7%±0.1%）。热特性和化学参数之间存在明显的统计学关系。对结果进行了聚类和主成分分析（PCA）。结果表明，布基纳法索的乳木果油样品之间存在很大差异，这既是地区差异造成的，也是萃取工艺不同造成的。标准化工艺有助于提高质量。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

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.