Quality Characteristics and Αlpha-Tocopherol Content of Shea Butter Samples from Selected Markets Within Three Southwestern States of Nigeria

Abstract

Shea (Vitellaria paradoxa) butter samples from selected markets in Nigeria were analyzed for AOAC
quality characteristics and α-tocopherol content. The α-tocopherol was determined by RP-HPLC and mg per serving
and % daily values (% DV) were estimated. The ranges of acid value (AV) [mgKOH/kg], free fatty acid (FFA) [%],
peroxide value (PV) [meqO2/Kg], iodine value (IV) [gI2/100g] and saponification value (SV) [mgKOH/g] were 2.20-
2.59, 1.15-1.30, 0.75-0.95, 44.43-47.85 and 170.08-259.30, respectively. The -tocopherol had a retention time of
3.561 minutes and its content ranged from 1.15-2.60 mg/100 g in the samples, but 5.25 mg/100 g for the laboratory
sample. Milligram (mg) per serving and percentage dietary value were 0.16-0.74 and 1.07-4.93, respectively. Quality
characteristics varied significantly (p < 0.05) both within and across different markets. Based on the PV and IV
results, the marketed shea butter samples may be both food and industry-grade but failed the FFA test. Similarly, 40%
of samples did not qualify for domestic consumption and food industry applications. Hence, the samples with <5%
DV values cannot serve as dietary sources of α-tocopherol.