Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography
The shea tree Vitellaria paradoxa L. is the most prevalent tree crops in northern Ghana with the shea butter fat as the most important product from the tree. Difference in the shea butter fat quality is mainly attributed to bioclimatic variations in temperature and rainfall. The purpose of this study was to apply near infrared, wet chemistry and gas chromatography to characterize the fat and free fatty acid profiles of shea butter fat from three locations (Paga, Nyankpala and Kawampe) in Ghana. The shea nuts from the tree locations in Ghana conformed to the West Africa shea nuts on the global data base on shea nuts compiled at CIRAD. Samples from Paga recorded the highest moisture content ranging between 5.63 % and 12.04 % (dry matter) with a mean content of 6.83 % and a standard deviation of 1.30 % whilst from Kawampe recorded the lowest moisture content with a mean of 5.23 %. Samples from Kawampe recorded the highest fat content ranging from 47.07 % to 57.39 % (dry matter) with a mean content of 52.69 % and a standard deviation of 2.55 % with samples from Paga recording the lowest fat content with a mean of 48.84 %. Stearic acid content of the samples was higher than oleic acid content from the three locations with virtually the same ratio of saturated and unsaturated fatty acids. Correlation between wet chemistry values and near infrared spectroscopy (NIRS) predicted values for moisture content (calibration set) with regression of 0.974 indicating the ability of NIRS to differentiate between nuts from different regions. The nature of the dried shea nuts before processing affected the quality of the shea butter fat as moulded samples recorded higher free fatty acids reducing the quality of the shea butter fat. Fatty acid methyl esters (FAME) analyses indicated that the samples from the three locations in Ghana were mostly saturated with stearic and oleic acids and less of palmitic, vaccenic, linoleic and arachidic acids in the fatty acid profiles of shea butter fats.
Main Authors: | , , , , , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, U30 - Méthodes de recherche, beurre de karité, Vitellaria paradoxa, facteur climatique, composition chimique, teneur en lipides, acide gras libre, spectroscopie infrarouge, chromatographie en phase gazeuse, http://aims.fao.org/aos/agrovoc/c_37951, http://aims.fao.org/aos/agrovoc/c_15235, http://aims.fao.org/aos/agrovoc/c_29554, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_4360, http://aims.fao.org/aos/agrovoc/c_16183, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_11097, http://aims.fao.org/aos/agrovoc/c_3253, |
Online Access: | http://agritrop.cirad.fr/563909/ http://agritrop.cirad.fr/563909/1/document_563909.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-563909 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-5639092024-01-28T20:20:14Z http://agritrop.cirad.fr/563909/ http://agritrop.cirad.fr/563909/ Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography. Quainoo A.K., Nyarko George, Davrieux Fabrice, Piombo Georges, Bouvet Jean-Marc, Yidana J.A., Abubakari A.H., Mahunu G.K., Abagale F.K., Chimsah F.A.. 2012. International Journal of Biology, Pharmacy and Allied Sciences, 1 (2) : 84-98. Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography Quainoo, A.K. Nyarko, George Davrieux, Fabrice Piombo, Georges Bouvet, Jean-Marc Yidana, J.A. Abubakari, A.H. Mahunu, G.K. Abagale, F.K. Chimsah, F.A. eng 2012 International Journal of Biology, Pharmacy and Allied Sciences Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 Ghana http://aims.fao.org/aos/agrovoc/c_3253 The shea tree Vitellaria paradoxa L. is the most prevalent tree crops in northern Ghana with the shea butter fat as the most important product from the tree. Difference in the shea butter fat quality is mainly attributed to bioclimatic variations in temperature and rainfall. The purpose of this study was to apply near infrared, wet chemistry and gas chromatography to characterize the fat and free fatty acid profiles of shea butter fat from three locations (Paga, Nyankpala and Kawampe) in Ghana. The shea nuts from the tree locations in Ghana conformed to the West Africa shea nuts on the global data base on shea nuts compiled at CIRAD. Samples from Paga recorded the highest moisture content ranging between 5.63 % and 12.04 % (dry matter) with a mean content of 6.83 % and a standard deviation of 1.30 % whilst from Kawampe recorded the lowest moisture content with a mean of 5.23 %. Samples from Kawampe recorded the highest fat content ranging from 47.07 % to 57.39 % (dry matter) with a mean content of 52.69 % and a standard deviation of 2.55 % with samples from Paga recording the lowest fat content with a mean of 48.84 %. Stearic acid content of the samples was higher than oleic acid content from the three locations with virtually the same ratio of saturated and unsaturated fatty acids. Correlation between wet chemistry values and near infrared spectroscopy (NIRS) predicted values for moisture content (calibration set) with regression of 0.974 indicating the ability of NIRS to differentiate between nuts from different regions. The nature of the dried shea nuts before processing affected the quality of the shea butter fat as moulded samples recorded higher free fatty acids reducing the quality of the shea butter fat. Fatty acid methyl esters (FAME) analyses indicated that the samples from the three locations in Ghana were mostly saturated with stearic and oleic acids and less of palmitic, vaccenic, linoleic and arachidic acids in the fatty acid profiles of shea butter fats. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/563909/1/document_563909.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_3253 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_3253 |
spellingShingle |
Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_3253 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_3253 Quainoo, A.K. Nyarko, George Davrieux, Fabrice Piombo, Georges Bouvet, Jean-Marc Yidana, J.A. Abubakari, A.H. Mahunu, G.K. Abagale, F.K. Chimsah, F.A. Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
description |
The shea tree Vitellaria paradoxa L. is the most prevalent tree crops in northern Ghana with the shea butter fat as the most important product from the tree. Difference in the shea butter fat quality is mainly attributed to bioclimatic variations in temperature and rainfall. The purpose of this study was to apply near infrared, wet chemistry and gas chromatography to characterize the fat and free fatty acid profiles of shea butter fat from three locations (Paga, Nyankpala and Kawampe) in Ghana. The shea nuts from the tree locations in Ghana conformed to the West Africa shea nuts on the global data base on shea nuts compiled at CIRAD. Samples from Paga recorded the highest moisture content ranging between 5.63 % and 12.04 % (dry matter) with a mean content of 6.83 % and a standard deviation of 1.30 % whilst from Kawampe recorded the lowest moisture content with a mean of 5.23 %. Samples from Kawampe recorded the highest fat content ranging from 47.07 % to 57.39 % (dry matter) with a mean content of 52.69 % and a standard deviation of 2.55 % with samples from Paga recording the lowest fat content with a mean of 48.84 %. Stearic acid content of the samples was higher than oleic acid content from the three locations with virtually the same ratio of saturated and unsaturated fatty acids. Correlation between wet chemistry values and near infrared spectroscopy (NIRS) predicted values for moisture content (calibration set) with regression of 0.974 indicating the ability of NIRS to differentiate between nuts from different regions. The nature of the dried shea nuts before processing affected the quality of the shea butter fat as moulded samples recorded higher free fatty acids reducing the quality of the shea butter fat. Fatty acid methyl esters (FAME) analyses indicated that the samples from the three locations in Ghana were mostly saturated with stearic and oleic acids and less of palmitic, vaccenic, linoleic and arachidic acids in the fatty acid profiles of shea butter fats. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires U30 - Méthodes de recherche beurre de karité Vitellaria paradoxa facteur climatique composition chimique teneur en lipides acide gras libre spectroscopie infrarouge chromatographie en phase gazeuse http://aims.fao.org/aos/agrovoc/c_37951 http://aims.fao.org/aos/agrovoc/c_15235 http://aims.fao.org/aos/agrovoc/c_29554 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_16183 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_11097 http://aims.fao.org/aos/agrovoc/c_3253 |
author |
Quainoo, A.K. Nyarko, George Davrieux, Fabrice Piombo, Georges Bouvet, Jean-Marc Yidana, J.A. Abubakari, A.H. Mahunu, G.K. Abagale, F.K. Chimsah, F.A. |
author_facet |
Quainoo, A.K. Nyarko, George Davrieux, Fabrice Piombo, Georges Bouvet, Jean-Marc Yidana, J.A. Abubakari, A.H. Mahunu, G.K. Abagale, F.K. Chimsah, F.A. |
author_sort |
Quainoo, A.K. |
title |
Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
title_short |
Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
title_full |
Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
title_fullStr |
Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
title_full_unstemmed |
Determination of biochemical composition of shea Vitellaria paradoxa nut using near infrared spectroscopy (NIRS) and gas chromatography |
title_sort |
determination of biochemical composition of shea vitellaria paradoxa nut using near infrared spectroscopy (nirs) and gas chromatography |
url |
http://agritrop.cirad.fr/563909/ http://agritrop.cirad.fr/563909/1/document_563909.pdf |
work_keys_str_mv |
AT quainooak determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT nyarkogeorge determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT davrieuxfabrice determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT piombogeorges determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT bouvetjeanmarc determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT yidanaja determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT abubakariah determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT mahunugk determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT abagalefk determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography AT chimsahfa determinationofbiochemicalcompositionofsheavitellariaparadoxanutusingnearinfraredspectroscopynirsandgaschromatography |
_version_ |
1792498149797920768 |