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

Megnanou, Rose-Monde; Niamké, Sebastien

doi:10.5539/jfr.v2n5p66

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Both beige and yellow shea butters prepared according to the improved Megnanou et al ( 2007 ) method, presented the same fondant (soft) texture and rancidity-less and moderate shea characteristic odor. Such characteristics are conformed to usual consumers’ criteria about shea butter (Carette et al 2009 ; Mégnanou and Niamké 2013b ). It is important précising about the studied samples that beige shea butter would be a natural (original) fat because of its water-exclusive extraction (Elias 2015 , Jasaw et al 2015 ).…”

Section: Resultssupporting

confidence: 72%

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

Megnanou

Niamké

2015

SpringerPlus

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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.

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Section: Resultssupporting

confidence: 72%

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

Megnanou

Niamké

2015

SpringerPlus

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“…Publication on traditional shea butters samples collected on the markets of shea producing areas and elsewhere in Côte d'Ivoire. It is worth recalling here that traditional shea butters are forwarded on markets where they are often adulterated with several products (flours, ash, water, animal, or other vegetable fats) [3], [57].…”

Section: Traditional Shea Butter Properties and Potentialsmentioning

confidence: 99%

“…Floating oil of the boiling solution is delicately collected in a clean glass-pot. About floating oil, Megnanou and Niamké [57] suggest avoiding another heating for residual water elimination, as proposed by Megnanou et al [51]. In fact, first authors obtained, by avoiding final shea oil heating, shea butters with acid (0.280±0.001 and 0.140±0.001mgKOH/g) and peroxide (0.960±0.001 and 1.01±0.001mEqO2/kg) indexes at far slighter than those (10.51 and 11.94 mgKOH/g; 5.77 and 2.79 mEgO2/kg) obtained by the second ones.…”

Section: Optimized Shea Butter Production a Great Potential For Industriesmentioning

confidence: 99%

Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach

Megnanou

Niamké

2021

EJBIO

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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.

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“…Storage of butter in unsuitable conditions could deteriorate the microbiological and physicochemical quality of butter. Indeed, it has been reported that production methods, packaging materials, and storage conditions significantly influence the quality of shea butter compared to international standards [10][11][12]. For example, shea butter produced from an optimised method and butter obtained from a traditional method present different physicochemical and microbiological characteristics, with the quality of traditional butter often not conforming to normative requirements [10].…”

Section: Introductionmentioning

confidence: 99%

“…For example, shea butter produced from an optimised method and butter obtained from a traditional method present different physicochemical and microbiological characteristics, with the quality of traditional butter often not conforming to normative requirements [10]. Furthermore, the type of packaging used for the storage of shea butter has a significant effect on the microbiological quality of the product obtained under optimal conditions [11]. In addition, the duration of storage and the type of packaging would significantly influence the microbiological and physicochemical quality of shea butter produced by a traditional method in Benin [12].…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Badoussi

Madodé

Tchekessi

et al. 2022

Journal of Food Quality

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P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality. The present work aims to evaluate the effect of the production method and the type of packaging used on the physicochemical and microbiological quality of butter during storage. The extraction of Pentadesma butter was first carried out through production monitoring in three repetitions by three different butter producers according to the two most used traditional production methods. Then, butter from production was stored for three months in four types of packaging (aluminium bowls, calabashes, baskets, and black polyethylene bags) in the production environment. The microbiological and physicochemical quality of the stored butter was assessed at 0, 30, 60, and 90 days using normative reference methods. The production method and the type of packaging used had a significant effect on the variation of free fatty acid content (1.54 ± 0.07%–2.6 ± 0.2%), peroxide value (0.96 ± 0.09°meq·O2/Kg–3.9 ± 0.7°meq·O2/Kg), and colour of the butter during storage. In contrast, only the type of packaging material influenced the microbiological characteristics of the butter during storage. After three months of storage, the yeast and mould load was out of the standard range in all packages, i.e., 2.53 ± 0.4 log°CFU/g, 2.9 ± 0.2 log°CFU/g, 4.67 ± 0.2 log°CFU/g, and 1.4 ± 0.2 log°CFU/g for aluminium bowls, calabashes, baskets, and black polyethylene bags, respectively. The aerobic mesophilic germ load was within the standard in black polyethylene bags (3.22 ± 0.08 log°CFU/g), in contrast to the other packages (4.23 ± 0.08 log°CFU/g–6.45 ± 0.13 log°CFU/g). This shows that black polyethylene bags are the best packaging to guarantee the quality of butter. It is important to continue this investigation by storing butter for a longer period of time with more appropriate packaging.

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

Cited by 5 publications

References 12 publications

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

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

Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

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