Timtey Josephine Akuba, Alemawor Francis, Ellis William Otoo, Agbenorhevi Jacob K, Pepra-Ameyaw Nana Baah
Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Int J Food Sci. 2024 Apr 5;2024:5282230. doi: 10.1155/2024/5282230. eCollection 2024.
seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction of PBSB from a fresh mixture of the seed paste, salt, and water (DES); and wet extraction of PBSB from a 12-hour fermented mixture of the seed paste, salt, and water (FSO). Results of physicochemical properties of the PBSB samples showed moisture content of 0.06-0.07%, free fatty acid of 1.38-2.43%, iodine value of 56.50-56.85 Wijs, peroxide value of 5.58-8.52 mEq/kg, relative density of 0.91, refractive index of 1.462-1.464, percent impurities of 0.015-0.017%, saponification value of 165.57-178.02 mg KOH/g, and percent unsaponifiable matter of 2.60-3.18%. The PBSB yield varied in the range of 21.68-26.97%, with the highest average butter yield observed for FWO. Seventeen fatty acids were characterized in the PBSB samples, and they included ten saturated fatty acids, five monounsaturated fatty acids, and two polyunsaturated fatty acids. Key fatty acids found in the PBSB samples were oleic acid (51.21-51.31%), stearic acid (43.22-43.33%), palmitic acid (2.91-3.07%), linoleic acid (0.49-0.51%), linolenic acid (0.12-0.20%), and arachidic acid (0.14-0.15%). PBSB samples produced by the various traditional extraction methods in Ghana recorded similar physicochemical characteristics as unrefined shea butter per the Regional Standard for Unrefined Shea Butter (CXS 325R-2017) as well as Cook Brand Margarine, a common commercial baking fat, and thus, their potential food application such as an alternative shortening/ingredient could be explored in a future study.
种子黄油或脂肪（PBSB）是从该植物种子中提取的一种植物脂肪。这种黄油在食品、制药和化妆品行业有潜在用途。该研究调查了加纳传统的PBSB加工方法，并评估了它们对产量、理化参数和脂肪酸组成的影响。确定并评估了四种传统提取方法，这些方法分别是从种子糊和水的新鲜混合物中直接湿法提取PBSB（DEW）；从种子糊和水的12小时发酵混合物中湿法提取PBSB（FWO）；从种子糊、盐和水的新鲜混合物中直接湿法提取PBSB（DES）；以及从种子糊、盐和水的12小时发酵混合物中湿法提取PBSB（FSO）。PBSB样品的理化性质结果显示，水分含量为0.06 - 0.07%，游离脂肪酸为1.38 - 2.43%，碘值为56.50 - 56.85 Wijs，过氧化值为5.58 - 8.52 mEq/kg，相对密度为0.91，折射率为1.462 - 1.464，杂质百分比为0.015 - 0.017%，皂化值为165.57 - 178.02 mg KOH/g，不皂化物百分比为2.60 - 3.18%。PBSB产量在21.68 - 26.97%范围内变化，FWO的平均黄油产量最高。在PBSB样品中鉴定出了17种脂肪酸，其中包括10种饱和脂肪酸、5种单不饱和脂肪酸和2种多不饱和脂肪酸。PBSB样品中发现的主要脂肪酸有油酸（51.21 - 51.31%）、硬脂酸（43.22 - 43.33%）、棕榈酸（2.91 - 3.07%）、亚油酸（0.49 - 0.51%）、亚麻酸（0.12 - 0.20%）和花生酸（0.14 - 0.15%）。加纳通过各种传统提取方法生产的PBSB样品，根据未精炼乳木果油区域标准（CXS 325R - 2017）以及常见商业烘焙脂肪库克品牌人造黄油，其理化特性与未精炼乳木果油相似，因此，在未来的研究中可以探索它们作为替代起酥油/成分等潜在的食品应用。
