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Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels

Tchobo P.F., Alitonou G.A., Noudogbessi J.P., Laguerre M., Baréa B., Piombo G., Natta A.K., Villeneuve P., Soumanou M.M., Souhounhloue D.. 2013. International Journal of Biosciences, 3 (1) : p. 101-108.

Studies were carried out on P. butyracea kernels to determine their nutritional and antinutritional composition. The kernels contained 41.9% of butter. The physicochemical properties of the butter are as follows: saponification value, 192.5 mg KOH/g of oil; refractive index (20°C), 1.462; unsaponifiable matter, 1.8%; acidity, 0.41%; peroxide value, 17.3 meq O2/kg of butter. The butter contains high levels of oleic acid (47.3%) and stearic acid (47.2). The composition of triacylglycerols (TAGs) was characterized by two components SOO and SOS. The DSC melting curves of butter revealed two melting points of 20.4°C and 39.3°C and melting enthalpy values of 30.6 J/g and 78.2 J/g. Stigmasterol (56.3%) and campesterol (27.6%) were the abundant sterols. Protein content (7.3 % dry weight) was recorded in the kernel containing eighteen amino acids in varying proportions. Three sugars (glucose, fructose, sucrose) were identified. An ash content of (4.1% dry weight) was contained calcium, magnesium potassium, nitrogen and phosphorus. The result of the anti-nutritional factors showed that levels of phytate (0.42%), total phenol (0.14%) and oxalate (1.06%). (Résumé d'auteur)

Mots-clés : teneur en éléments minéraux; triglycéride; teneur en glucides; teneur en protéines; propriété physicochimique; valeur nutritive; facteur antinutritionnel; composition chimique; délipidation; amande de la graine; beurre végétal; bénin; indice de péroxyde; pentadesma butyracea

Thématique : Composition des produits alimentaires; Physiologie et biochimie végétales

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