Regional Variation in Shea Butter Lipid and Triterpene Composition in Four African Countries

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• 作者：Daria Di Vincenzo ; Steve Maranz ; Arnaldo Serraiocco ; Raffaella Vito ; Zeev Wiesman ; and Giorgio Bianchi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：September 21, 2005
• 年：2005
• 卷：53
• 期：19
• 页码：7473 - 7479
• 全文大小：192K
• 年卷期：v.53,no.19(September 21, 2005)
• ISSN：1520-5118

文摘

The triacylglycerol, fatty acid, and polycyclic triterpene compositions of shea butter were determinedfor 150 samples from the sub-Saharan countries of Mali, Burkina Faso, Nigeria, and Uganda. Thecompositional profiles showed high variability in all three classes of compounds. Shea butter is madeup mainly of four triglycerides (TAG) differing in carbon number (CN) by two, starting from CN 50 toCN 56. The greatest source of variation was in the CN 54 TAG. Shea butter is characterized by 16saturated and unsaturated fatty acids in greatly varying proportion, the major ones being the evenhomologues in the range of C₁₆-C₂₀. Oleic acid is dominant in Ugandan provenances, whereas stearicacid is dominant in West African shea butter. Acetyl and cinnamyl polycyclic triterpene means forcountries ranged from 3.69 to 12.57%, with the highest values found in Nigerian provenances.Statistical comparisons of fat composition show that the geographic distance between shea populationsis reflected in the degree of separation of their chemical profiles.Keywords: Vitellaria paradoxa; fat composition; triglycerides; acetyl and cinnamyl polycyclic triterpenes; chemometrics