Characterization of Pentadesma butyracea sabine Butters of Different Production Regions in Benin |
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| Authors: | Fidèle P. Tchobo Armand K. Natta Bruno Barea Nathalie Barouh Georges Piombo Michel Pina Pierre Villeneuve Mohamed M. Soumanou Dominique C. K. Sohounhloue |
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| Affiliation: | (1) Ecole polytechnique d’Abomey-Calavi, Laboratoire d’Etude et de Recherche en Chimie Appliquées (LERCA) Unité de recherche en génie enzymatique et alimentaire, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin;(2) Faculté d’Agronomie, Laboratoire d’Etudes et de Recherches Forestières (LERF), Université de Parakou, BP 123 Parakou, Benin;(3) Lipotechny Laboratory, UMR IATE, CIRAD, TA 40/16 73, rue J. F. Breton, 34398 Montpellier Cedex 5, France |
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| Abstract: | Pentadesma butter (Pentadesma butyracea, sabine, clusiaceae) is an extract of the kernels of tree fruits in West Africa and similar to shea butter. The study of the fatty acid composition, triacylglycerols, sterols and tocopherols of Pentadesma butter was carried out on seeds collected in ten production areas in Benin. The results obtained show that the composition in fatty acids is characterized by the presence of stearic acid and oleic acid, which represent nearly 96% of the total fatty acids. The triacylglycerols profile of the different butters is marked by the overwhelming presence of the triacylglycerols SOS and SOO. The unsaponifiable fraction shows, for the sterolic composition, a predominance of stigmasterol (nearly 68% of the total sterols) whilst the β-tocopherol is the main tocopherol. |
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| Keywords: | Lipids analysis Pentadesma butyracea Sterols Tocopherols Triacylglycerols |
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