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Effect of refining and fractionation processes on minor components, fatty acids, antioxidant and antimicrobial activities of shea butter

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cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0001-6343-332X
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.abstract.enShea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorAbdel-Razek, Adel G.
dc.contributor.authorAbo-Elwafa, Ghada A.
dc.contributor.authorAl-Amrousi, Eman F.
dc.contributor.authorBadr, Ahmed N.
dc.contributor.authorHassanein, Minar Mahmoud M.
dc.contributor.authorQian, Ying
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGrygier, Anna
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorRudzińska, Magdalena
dc.date.access2025-06-18
dc.date.accessioned2025-09-30T12:18:59Z
dc.date.available2025-09-30T12:18:59Z
dc.date.copyright2023-04-12
dc.date.issued2023
dc.description.abstract<jats:p>Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number8
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/foods12081626
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5082
dc.identifier.weblinkhttp://www.mdpi.com/2304-8158/12/8/1626
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 1626
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enshea butter
dc.subject.enshea olein
dc.subject.enshea stearin
dc.subject.enrefining
dc.subject.enfractionation
dc.subject.ensterols
dc.subject.enfatty acids
dc.subject.entocopherols
dc.subject.enantioxidant activities
dc.subject.enantimicrobial activities
dc.titleEffect of refining and fractionation processes on minor components, fatty acids, antioxidant and antimicrobial activities of shea butter
dc.title.volumeSpecial Issue Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue8
oaire.citation.volume12