Archive
2020, Volume 9
Vol. 9, Issue 6, Nov.
Vol. 9, Issue 5, Sep.
Vol. 9, Issue 4, Jul.
Vol. 9, Issue 3, May
Vol. 9, Issue 2, Mar.
Vol. 9, Issue 1, Jan.
2019, Volume 8
2018, Volume 7
2017, Volume 6
2016, Volume 5
2015, Volume 4
2014, Volume 3
2013, Volume 2
2012, Volume 1
Special Issues
Home / Journals / Medicine, Health & Food / International Journal of Nutrition and Food Sciences / Article
Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production
International Journal of Nutrition and Food Sciences
Volume 6, Issue 3, May 2017, Pages: 122-128
Received: Feb. 27, 2017; Accepted: Mar. 11, 2017; Published: Mar. 28, 2017
Volume 6, Issue 3, May 2017, Pages: 122-128
Received: Feb. 27, 2017; Accepted: Mar. 11, 2017; Published: Mar. 28, 2017
Views 2699 Downloads 322
Authors
Chibor Bariwere Samuel, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
Kiin-Kabari David Barine, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
Eke-Ejiofor Joy, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
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, 1.03mEqO2/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, 1.17mEqO2/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.
Keywords
Shea Butter, Fluted Pumpkin, Physicochemical, Fatty Acid Profile, Bakery Fat
To cite this article
Chibor Bariwere Samuel,
Kiin-Kabari David Barine,
Eke-Ejiofor Joy,
Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 3,
2017, pp. 122-128.
doi: 10.11648/j.ijnfs.20170603.12
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Obibuzur, J. U., Abigor, R. D., Omamor, I., Omoriyekemen, V., Okogbenin, E. A and Okunwaye, T. (2014). A. two- year seasonal survey of the quality of Shea butter produced in Niger State of Nigeria. African Journal of Food Science. 8(2): 64-74.
[2]
Isreal, M. O. (2015). Shea butter: An opposite replacement for trans-fat in margarine. Journal of Nutrition and Food Science. S11:S11001 doi: 10.4172/2155-9600. 1000S11001.
[3]
Maranz, S. and Wiesman, Z. (2003).Evidence of Indigenous selection and distribution of the Shea tree, Vitelleria paradoxa, and its potential significance to prevailing parkland Savanna tree patterns in sub- Saharan African north of equator. Journal of Biogeography. 30: 1505-1516.
[4]
Goreja, W. G. (2004). Shea butter: The Nourishing properties of Africa’s Best-Kept natural beauty. Amazing Herbs press. New York, N. Y.
[5]
Abbiw, D. K.(1990). Useful plants of Ghana, West Africa. Uses of wildland cultivated plants. International Technology publication and the royal botanic gardens, Kew, London pp. 66-67.
[6]
Essengue, S. B., Stechschuitte, D. and Olson, N. (2009). The use of Shea butter as an emollient for Eczema. Journal of Allergy and Clinical Immunology. 123: 145-148.
[7]
Bello, M. o., Akindele, T. l., Adeoye, D. O, and Oladinej, A. O. (2011). Physicochemical properties and fatty acid profile of seed oil of Telfairia Occidentalis Hook F. International Journal of Basic and Applied Science, 11 (06): 9-14.
[8]
Giami, S. Y. and Barber, L. I. (2004). Utilization of protein concentrate from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook F) seed in cookie formulation. Journal of the Science of Food and Agriculture, 84: 1901-1907.
[9]
Giwa, S., Abdullah, L. C. and Adam, N. M. (2010). Investigating “Egusi”(Citrullus colocynthis L) seed oil as potential biodiesel feed stock. Energies 3: 607- 618.
[10]
Rios, R. V., Pessanha, M. D. F., Almeida, P. F., Viana, C. L. and Lanne, S. C. (2014). Application of fat in some food products. Food Science and Technology (Campinas), 3 (1), 3-15.
[11]
AOAC (2012). Association of Official Analytical Chemist, official methods of Analysis, 19th edition, Washington, D. C.
[12]
Okullo, J. B. L., Hall, J. B. and Obua, J. (2004). Leafing, flowering and fruiting of Vitellaria paradoxa subsp. nilotica in Savanna parklands in Uganda. Agroforestry systems; 60: 77-91.
[13]
Okullo, J. B. L., Omujai, F., Agea, J. G., Vuzi, P. C., Namutebi, A., Okello, J. B. and Nyanzi, S. A. (2010). Physico-chemical characteristics of Shea butter (Vitellaria Paradoxa C. F. Gaertu) oil from the shea districts of Uganda. AJFAND, African Journal of Food Agriculture Nutrition and Development, 10(1), 2070-2084.
[14]
Ikya, Jk., Umenger, L. N., and Iobee, A. (2013). Effect of extraction methods on the yield and quality characteristics of oils from shea nut. Journal of Food Resource Science, 2: 1-12.
[15]
Giami S. Y., Chibor B. S., Edebiri K. E., and Achinewhu S. C, (1999). Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein Digestibility of germinated Fluted Pumpkin (Telfairia Occidentalis Hook) seed. Plant Foods for Human Nutrition 53, 333-342.
[16]
Adejumor, B. A. and Oyedeji, O. O. (2015). Some Characteristics of Fluted Pumpkin oil extracted at three heating temperatures. International Journal of Innovation and Scientific Research, 17(2), 336-340.
[17]
Okashi, V. E., Oguga, V. N., Ugian, E. A. and Njoku, O. U. (2013). Physico-chemical properties of fluted pumpkin (telfairia occidentalis Hook F) Seeds. The International Journal of Engineering and Science (IJES), 2(9), 36-38.
[18]
Ikaya, J. K., Umengar, L. N. and Iobee, A. (2013). Effect of extraction methods on the yield and quality characteristics of oils from nut. Journal of Food Research Science, 2: 1-12.
[19]
Akubugwo, I. E., Chinyere, G. C. and Ugbogu, A. E. (2008). Comparative Studies on Oil from some common Plant Seeds in Nigeria. Pakistan Journal of Nutrition, 7(4): 570-573.
[20]
Bello, E. I., Anjorin, S. A., and Agge, M. (2012). Production of biodiesel from fluted pumpkin (Telfairia occidentalis Hook F) Seed oil International Journal of Mechanical Engineering, 2(1): 22-31.
[21]
Muibat, O. B., Temitope, L. A., Deborah, O. A. and Abdullcabor, O. O. (2011). Physicochemical properties and fatty acid profile of seed oil of Telfairia occidentalis Hook F. International Journal of Basic and Applied Science, 11(06), 9-14.
[22]
Eddy, N. O., Ukpong, J. A. and Ebenso, E. E. (2011). Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia Occidentalis) and cashew Nuts (Anacardium occidentalis) European Journal of Chemistry, 8(4): 1986-1992.
[23]
Asuquo, J. E., Anusien, A. C. I., and Etim, E. E. (2012). Comparative study of the effect of temperature on the adsorption of metallic soaps of shea butter, castor and rubber seed oil or to hematite. International Journal of Modern Chemistry, 3, 39-50.
[24]
Anderson-Foster, E. N., Adebayo, A. S., and Justiz-Smith, N. (2012). Physico-chemical properties of Blighiasapida (ackee) oil extracted and its potential application as emulsion base. African Journal of Pharocology, 6, 200-210.
[25]
Aletor, O., Agbede, J. O., Adeyeye, S. A. and Aletor, V. A. (2007). Chemical and Physio-chemical characterization of the floor and oils from whole and rejected cashew nuts cultivated in Southwest Nigeria. Pakistan Journal of Nutrition, 6(1), 89-93.
[26]
Ononogbu, I. C. (2002). Lipid in Human Existence. Ap Express, Nsukka pp. 1-80.
[27]
Gordon, M. D. (1993). Fats, fatty foods, In Ranken, M. D, and Kill, R. C (eds). Food Industries Manual 23rd edi. Blacke Academic and professional, London, pp. 179-186.
[28]
CODEX, (1993). Codex Alimentairus Commission. In: Ikya, J. K., Umengar, L. N., and Iorbee, A. Effect of Extraction Methods on the yield and Quality Characteristics of oils from shea nut. Journal of Food Resources Science, 2, 1-12.
[29]
Shahidi, F. (2005). Quality Assurance of Fats and oils. In: Bailey’s Industrial oil and fats products, Shahidi, F. (Ed). 6A Edn. John Wily and Sons Inc., USA.
[30]
Kyari, M. Z. (2008). Extraction and Characterization of Seeds Oils. International Agrophysics, 22, 139-142.
[31]
Olaniyan, A. M., and Oje, K. (2007). Quality Characteristics of Shea butter recovered from shea kernel through dry extraction process. Journal of Food Science and Technology, 44(4), 404-407.
[32]
Fernande, H., Kashin, H., Akissoe, N., Coulibaly, O., Fandohan, P, and Hounhouigan, J. (2011). Effect of storage conditions on microbiological and physicochemical quality of Shea butter. Journal of Food Science and Technology, 48(3): 274 – 279.
[33]
Goh, E. (1994). Formulation of lauric oil containing food products and their performance. In: proceedings of world conference on lauric oils: Sources, processing and application s, Applewhite, T. H(ed). The American oil Chemists Society, USA, pp.38-103.
[34]
Aboki, M. A., Mohammed, M., Musa, S. H., Zuru, B. S., Aliyu, H. M., Gero, M., Alibe, I. M., and Inuwa, B. (2012). Physicochemical and antiannus L) Seed Oil. International Journal of Science and Technology, 2(4), 151-154.
[35]
Amo-Tanta, B. M. W., and Onigbinde, A. O. (2013). Physicochemical properties and fatty acid profile crude oil extracts from three vegetable seeds Pakistan Journal of Nutrition, 12(7), 647-650.
[36]
Hamilton, R. J., Rossell, J. B. (1986). Analsis of oils and Fats. Elsevier Applied Science. New York. Chi.
[37]
Alander, J. (2004). Shea butter- a multifunctional ingredient for food and cosmetics. Lipid Technology. 16(9), 202-205
[38]
Nahm, H. S. (2011). Quality Characteristics of West African Shea butter (Vitellaria Paradox) and Approaches to School. New Brunswick, New Jersey.
[39]
Masters, E. T., Yidane, J. A., Loveth, P. N. (2004). Reinforcing Sound Management through Trade: Shea Tree Products in Africa. Unasylva. 210: 46-52.
[40]
Aremu, M. O., Ibrahim, H. and Bamidele, T. O. (2015). Physicochemical characteristics of the oils extracted from some Nigeria Plant Food A. Review. Chemical and Process Engineering Research 23: 2224-77467.
[41]
Nielson, S. S. (1994). Introduction to the chemical Analysis of Foods. Chapman and Hall, New York, USA, pp. 93-207.
[42]
Bockish, M. (1998). Fat and oils Handbook Champaign, IL: AOCS Press. Pp. 95-96.
[43]
Thomes, A. (2002). Fats and fatty oils, Ullman’s Encyclopedia of Industrial Chemistry, Weinheim: Wiley-VCH ISBN 3:527-30673.
[44]
Nourrechni H., Teoh B. C, and Clement L. D, (1992). Viscosity of vegetable oils and fatty acids. Journal of American Chemical Society, 69, 1184-1188.
[45]
Nangbes J. C., Nvau J. B., Buba W. M, and Zukdimma A. N, (2013). Extraction and characterization of castor (Ricinus Communis) seed oil. The International Journal of Engineering and Science. IJES, 2(9), 105-109.
PUBLICATION SERVICES
JOIN US
SPECIAL SERVICES
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186
FOLLOW SciencePG
