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Quality characteristics of West African shea butter (Vitellaria paradoxa) and approaches to extend shelf-life

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TitleInfo
Title
Quality characteristics of West African shea butter (Vitellaria paradoxa) and approaches to extend shelf-life
Name (type = personal)
NamePart (type = family)
Nahm
NamePart (type = given)
Hee Seung
NamePart (type = date)
1984-
DisplayForm
Hee Seung Nahm
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Quadro
NamePart (type = given)
Loredana
DisplayForm
Loredana Quadro
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Juliani
NamePart (type = given)
Rodolfo
DisplayForm
Rodolfo Juliani
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
co-chair
Name (type = personal)
NamePart (type = family)
Tepper
NamePart (type = given)
Beverly
DisplayForm
Beverly Tepper
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Simon
NamePart (type = given)
James
DisplayForm
James Simon
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2011
DateOther (qualifier = exact); (type = degree)
2011-05
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Shea butter is a versatile plant fat extracted from kernels of shea nuts, seeds of shea trees (Vitellaria paradoxa). Shea butter has long been used in sub-Saharan Africa for medicinal, culinary, and other applications and serves as a cocoa butter equivalent in the manufacture of chocolate as well as an ingredient in cosmetics. Shea butter, rich in unsaturated fatty acids undergoes hydrolytic and oxidative degradation during post-harvest processing and storage, resulting in inconsistent and degraded quality and limited shelf-life. The objective of this study was to assess important quality characteristics of shea butter. Seven West African shea butters were analyzed to measure physicochemical parameters by wet chemical tests and to measure chemical composition by gas chromatographic analysis. Physical properties were consistent among samples and within the range of typical shea butter. The samples also shared similar chemical compositions, showing palmitic (3.36-4.44 % of total fatty acids), stearic (39.74-44.62 %), oleic (40.71-44.48 %), and linoleic acids (5.73-6.41 %) as the major fatty acids and α-amyrin having anti-inflammatory property (57.26-64.37 % of total sterols and triterpenes) as the major unsaponifiable matter. Moisture, insoluble impurities, free fatty acids, and peroxide values were needed to be controlled. Free fatty acid level was the most variable parameter, ranged from 1.07 to 8.56 %. Peroxide value was low enough except the one which was as high as 15.32 mEq/kg. Total unsaponifiable matters were measured lower (2.21-4.18 %) compared to the previous studies (4-11 %) but still higher than many other plant oils and fats (~2 %). This study also aimed at identifying the protective effect of selected synthetic (BHT) and natural (rosmarinic and gallic acids) antioxidants on shea butter from oxidation. Peroxide value, conjugated dienes, thiobarbituric acid reactive substances, and the amount of major fatty acids were measured as oxidative parameters at 0, 72 and 144 hours while the control and samples with 0.02 % of antioxidants were stored at 90 °C with air flow. The antioxidants were significantly effective in protecting shea butter from oxidation and no significant difference in the effect of synthetic and natural antioxidants was found.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_3185
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xii, 121 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Hee Seung Nahm
Subject (authority = ETD-LCSH)
Topic
Shea butter--Preservation
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061387
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3W09587
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Nahm
GivenName
Hee Seung
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2011-03-24 15:18:57
AssociatedEntity
Name
Hee Seung Nahm
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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