Quality Characteristics and Αlpha-Tocopherol Content of Shea Butter Samples from Selected Markets Within Three Southwestern States of Nigeria
Keywords:
Quality evaluation, ?-tocopherol, shea butter, Vitellaria paradoxa, HPLC, southwest 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.
