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

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Résumé

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.

Mots-clés

Shea butter · Extraction process · Solid fat content · Differential scanning calorimetry · Chemical quality · Burkina Faso