Fat content and fatty acid profiles of shea tree (Vitellaria paradoxa subspecies nilotica) ethno-varieties in Uganda
Fat content and fatty acid composition are important nutritional properties of shea fruits. Farmers inUganda report the presence of local shea tree ethno-varieties, but it is necessary to investigate their relative fat content and fatty acid composition to evaluate the economic importance of these ethno-varieties. Near infrared spectrophotometry (NIRS) was used to determine the fat content as well as the fatty acid composition of 44 ethno-varieties.Wet chemistry (soxtec petroleum - ether fat extraction and gas chromatography)methodswere used to validate the results fromNIRS. Fat content ranged from43.9%to 58.4%while fatty acid composition was dominated by oleic (47-62%) and stearic acid (25-38%). Other fatty acids present were palmitic, vaccenic, linoleic, linolenic and arachidic acids. There was no significant difference in stearic, palmitic and oleic acid composition between ethno-varieties. However, significant variation of fat content, vaccenic and linoleic acids was observed between some ethno-varieties, perhaps due to locality, climatic and tree-totree differences. These findings can be utilized for the selection of ethno-varieties that are suitable for commercial production of shea oil in Uganda.
| Main Authors: | , , , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q04 - Composition des produits alimentaires, F60 - Physiologie et biochimie végétale, F30 - Génétique et amélioration des plantes, Vitellaria paradoxa, acide gras, teneur en lipides, variété indigène, fruit (botanique), spectroscopie infrarouge, http://aims.fao.org/aos/agrovoc/c_15235, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_4360, http://aims.fao.org/aos/agrovoc/c_32886, http://aims.fao.org/aos/agrovoc/c_3119, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_8038, |
| Online Access: | http://agritrop.cirad.fr/567451/ http://agritrop.cirad.fr/567451/1/document_567451.pdf |
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