Physicochemical Properties and Fatty Acid Profile of …

1 International Journal of Nutrition and Food Sciences 2017; 6(3): 122-128 doi: ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online) Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production Chibor Bariwere Samuel*, Kiin-Kabari David Barine, Eke-Ejiofor Joy Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria Email address: (C. B. Samuel) *Corresponding author To cite this article: Chibor Bariwere Samuel, Kiin-Kabari David Barine, Eke-Ejiofor Joy. Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production. International Journal of Nutrition and Food Sciences. Vol. 6, No. 3, 2017, pp.

2 122-128. doi: Received: February 27, 2017; Accepted: March 11, 2017; Published: March 28, 2017 Abstract: Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60 C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical Properties , and Fatty acid Profile . Shea nut oil (Shea butter) gave ether extract, free Fatty acids, acid value, peroxide value, iodine value, saponification value, Unsaponifiable matter, and ester value. Fluted pumpkin seed oil gave ether extract, free Fatty acids, acid value, peroxide value, iodine value, saponification value, Unsaponifiable matter, and ester value.

3 The iodine value of Shea butter and Telfairia seed oil were significantly (p< ) higher than that of the control which gave iodine value. Shea butter also gave refractive index, density, C slip melting point, C smoke point, kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave refractive index, density, C slip melting point, C smoke point, kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave total saturated Fatty acids, and total unsaturated Fatty acids, with stearic ( ) and oleic ( ) as the predominant saturated, and unsaturated Fatty acids respectively. Fluted pumpkin seed oil gave total saturated Fatty acids, and total unsaturated Fatty acids, with palmitic ( ) and linoleic ( ) as the predominant saturated, and unsaturated Fatty acids respectively.

4 Shea butter, with a melting point of C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of (g/100g) will provide healthy Fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional Properties of the end products. Keywords: Shea Butter, Fluted pumpkin , Physicochemical , Fatty Acid Profile , Bakery Fat 1. Introduction Shea butter and Fluted pumpkin seeds are good sources of fats and oil. Shea butter is obtained from the nuts of Shea tree (Vitellaria paradoxa), which exist in the wild in most parts of Africa [1]. It is a native of the dry Savanna belt of West Africa [2], where it grows wild across a 5000km wide belt of Savanna [3], inhabiting West African Countries of Senegal, Burkina Faso, Cote d Ivoire, Mali, Ghana, Togo, Benin, Nigeria, Cameroon, Niger, and further east into Sudan, Uganda and Ethiopia [4].

5 Shea butter is solid at room temperature, edible and used in food preparation in Africa [5]. It is commonly used as a domestic frying and cooking oil, and in the industries for cosmetics and medicinal purposes. There are no report of allergic reaction owing to consumption of Shea butter or its products [6]. Fluted pumpkin (Telfairia occidentalis Hook F) is a tropical crop that belongs to the Cucurbitaceae family, known for its great genetic diversity and widespread adaptation [7]. 123 Chibor Bariwere Samuel et al.: Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production It is reported to be indigenous to the west tropical rain forest area of Nigeria [8]. It is grown in Nigeria for its vegetable and oil bearing seeds.

6 Although the fruit is inedible, the seeds produced by the gourd are high in protein and fat [9] and can therefore contribute to a well-balanced diet. The blend of Shea butter (a solid fat) and fluted pumpkin seed oil, rich in essential polyunsaturated Fatty acids is expected to produce bakery shortening with improved functionalities, nutrition and health value. Bakery fats (shortenings) are tailored fat systems, whose nutritional and functional Properties have been modified in order to deliver specific functional needs; as tenderizing agents, facilitate aeration, texture, mouthfeel, carry flavours and colours, provide a heating medium, and structural integrity to pies, breads, pasta and other bakery products [10]. This modification gives desirable consistency and keeping quality.

7 Use of Shea nut and Telfairia seed oil in bakery fat production will further enhance the utilization of these agricultural raw materials. It will also provide a brand that will compete favorably with the predominant palm stearin based margarine and shortenings in Nigeria market. The objective of this study was to evaluate the Physicochemical Properties and Fatty acid Profile of Shea butter and fluted pumpkin seed oil, as fat blend in bakery fat production. 2. Materials and Methods Healthy nuts of the Shea tree were procured from Minna, Niger State, while mature, freshly harvested fluted pumpkin fruits were purchased from Bori market in Rivers State. The Shea nuts were cracked and sorted. The Telfairia seeds were dehulled and washed. The Shea kernel and Telfairia cotyledons were both oven dried at 60oC, for 24h, separately in a hot air oven (model QUB 305010G, Gallenkamp, UK), ground using a laboratory mill (model MXAC2105, Panasonic, Japan), this was followed by oil extraction as described by AOAC [11].

8 Physicochemical Properties Physicochemical Properties including; acid value, iodine value, free Fatty acids, peroxide value, Saponification value, Unsaponifiable matter, melting point, Refractive index and density were determined by the method of AOAC [11]. Viscosity measurement (in centistokes, cSt) was performed using an Ubbelohde glass capillary viscometer (size 2. A149, Cannon instrument, PA, USA). Refractive index was performed using the Abbe Refractometer model 2 WAJ (Wincom, China). Fatty Acid Profile The individual Fatty acids in the oil/fats were determine using the A. O. A. C [11] methods. Fatty acid methyl esters (FAME) were prepared from the extracted fats/oil. In 50 ml round bottom flasks, 50 mg of each sample was kept in separate flasks and 3 ml of sodium methylate solution ( of methanolic solution of NaOH) was added.

9 The reaction medium was refluxed for 10 minutes; 3 ml of acetyl chloride was added; mixture was refluxed again for 10 minutes and then cooled to ambient temperature; 8 ml hexane and 10 ml of distilled water was added and allowed to stand for 5 minutes to establish a two phase solution. The upper organic phase was recovered into a vial for GC analysis, using Agilent 7890A, coupled with flame-ionization detector (FID). Statistical Analysis All the analyses were carried out in triplicate. Data obtained were subjected to Analysis of variance (ANOVA), differences between means were evaluated using Tukey s multiple comparison test, and significance accepted at p level. The statistical package in Minitab 16 computer program was used.

10 3. Results and Discussion Chemical Properties of Shea Butter, Fluted pumpkin Seed Oil and Crude Palm Oil Ether Extract Table 1, shows the percentage ether extract of Shea nut oil as (%), this value was higher than 56%, , and reported by other researchers [12], [13], [14] The fluted pumpkin seed oil gave an ether extract yield of (%), this value was slightly lower than 54% earlier reported [15] but higher than and also reported [16], [17]. Acid Value The acid value is a measure of the amount of potassium hydroxide (mg) necessary to neutralize the free acids in 1g of fat [18]. The acid value of unrefined Shea butter is , this value relates closely to earlier reported [14]. Higher values of had also been reported [13].