Skip to main content

Table 2 Biochemical and nutritive properties of the optimized beige and yellow shea butters

From: Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials

Characteristics

Beige shea butter

Yellow shea butter

Unsaponifiable (%)

17.61 ± 0.01a

17.27 ± 0.01b

Vitamin A (µg/g)

0.065 ± 0.001a

0.032 ± 0.001b

Vitamin E (ppm)

2992.09 ± 1.90b

3788.44 ± 1.90a

Carotene (ppm)

550 ± 50.00a

544 ± 50.00a

Free fatty acids (%)

5.39 ± 0.05a

5.23 ± 0.05b

Ratio oleic/linoleic

3.92

4.91

SFA (%)

48.81 ± 0.09b

62.72 ± 0.09a

UFA (%)

51.19 ± 0.19a

37.28 ± 0.19b

  1. Values given in table consist in means ± the standard deviation. Letters a, b resulted from ANOVA test; they must be considered line by line. Different letters (a, b) underline significant difference while the same letter (a, a) indicate no significant difference