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

Tchobo Paul Fidèle, Alitonou Guy Alain, Noudogbessi Jean-Pierre, Laguerre Mickaël, Baréa Bruno, Piombo Georges, Natta Armand K., Villeneuve Pierre, Soumanou Mohamed Mansourou, Souhounhloue Dominique. 2013. Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels. International Journal of Biosciences, 3 (1) : 101-108.

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Résumé : 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%).

Mots-clés Agrovoc : beurre végétal, amande de la graine, délipidation, composition chimique, facteur antinutritionnel, valeur nutritive, propriété physicochimique, teneur en protéines, teneur en glucides, triglycéride, teneur en éléments minéraux