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Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria Paradoxa Subsp

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Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria Paradoxa Subsp Journal of Medicinally Active Plants Volume 1 Issue 2 January 2012 Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria paradoxa subsp. paradoxa) Follow this and additional works at: https://scholarworks.umass.edu/jmap Part of the Plant Sciences Commons Recommended Citation Nahm, Hee Seung; Hector Rodolfo Juliani; and James E. Simon. 2012. "Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria paradoxa subsp. paradoxa)." Journal of Medicinally Active Plants 1, (2):69-75. DOI: https://doi.org/10.7275/R5BR8Q4R https://scholarworks.umass.edu/jmap/vol1/iss2/5 This Article is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Journal of Medicinally Active Plants by an authorized editor of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. Nahm et al.: Effects of Selected Synthetic and Natural Antioxidants on the Oxi Journal of Medicinally Active Plants Volume 1 | Issue 2 June 2012 Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria paradoxa subsp. paradoxa) Hee Seung Nahm Rutgers University, [email protected] Hector Rodolfo Juliani Rutgers University, [email protected] James E. Simon Rutgers University, [email protected] Follow this and additional works at: http://scholarworks.umass.edu/jmap Recommended Citation Nahm, Hee Seung, Hector Rodolfo Juliani, James E. Simon. 2012. "Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria paradoxa subsp. paradoxa)," Journal of Medicinally Active Plants 1(2):69-75. DOI: https://doi.org/10.7275/R5BR8Q4R Available at: http://scholarworks.umass.edu/jmap/vol1/iss2/5 This Article is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Journal of Medicinally Active Plants by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. Nahm et al.: Effects of Selected Synthetic and Natural Antioxidants on the Oxi Effects of Selected Synthetic and Natural Antioxidants on the Oxidative Stability of Shea Butter (Vitellaria paradoxa subsp. paradoxa) Hee Seung Nahm,1 H. Rodolfo Juliani,2* and James E. Simon2 1Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, 08901, U.S.A. 2Department of Plant Biology and Pathology, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, 08901, U.S.A. *Corresponding author: [email protected] Manuscript received: December 15, 2011 Keywords: BHT, gallic acid, linoleic acid, natural preservatives, plant fat, oleic acid, oxidation, rosmarinic acid. INTRODUCTION ABSTRACT Shea butter, the plant fat extracted from shea Shea butter is a plant fat extracted from nuts, the seeds of shea trees (Vitellaria paradoxa) that kernels of shea nuts, the seeds of shea trees (Vitellaria belongs to the Sapotaceae family. Shea trees grow paradoxa). The extracted fat, which has a long wild across a belt of savanna extending from Senegal, history of use in sub-Saharan Africa for medicinal, Mali, Côte d’Ivoire, Burkina Faso, Togo, Ghana, culinary, and other applications, serves as cocoa Benin, Nigeria, Niger, Cameroon to further east in butter equivalents (CBEs) in the manufacture of Uganda, Sudan, and Ethiopia (Chalfin, 2004; Goreja, chocolate and is an ingredient for cosmetics in the 2004). Shea butter, which has served as a versatile international market. Since shea butter contains fat to many Africans, is used in African cuisine as relatively high levels of unsaturated fatty acids (more nutritional edible oil and in African traditional medi- than 50 %), oxidation can occur during extraction and cine as a treatment for rheumatism, nostril inflamma- during post-harvest processing and storage. This tion, leprosy, for soothing and healing following study investigated the protective effects of synthetic circumcision and preventing stretch marks during butylated hydroxytoluene (BHT) and selected natural pregnancy (Tella, 1979; Chalfin, 2004; Goreja, 2004; antioxidants (rosmarinic acid and gallic acid) on shea Olaniyan and Oje 2007). Shea butter has been used butter against oxidation. Each antioxidant (0.02%) in international markets as cocoa butter equivalents was added to shea butter and the mixtures were (CBEs) for the manufacture of chocolate, especially placed at 90°C for 0, 72, and 144 h to accelerate Europe due to shea butter’s similar physical and oxidation. Measures of oxidation indicated the shea chemical properties (Lipp and Anklam, 1998; Alander, butter was protected from oxidation by addition of 2004). More recently, shea butter market is the antioxidants. The addition of antioxidants to expanding in cosmetics and personal care industries shea butter produced no significant changes in the due to excellent emollient activity and medicinal parameters used to measure oxidation (e.g. peroxide properties, such as anti-inflammatory and antioxidant values, conjugated dienes and TBARS), as well as in activities (Alander and Andersson, 2002; Alander, the levels of major fatty acids. The natural 2004; Maranz and Wiesman, 2004; Masters et al., antioxidants were almost as effective as the synthetic 2004). Shea butter generally consists of more than antioxidant. 90% triglycerides and a minor, though significant, unsaponifiable fraction. The triglyceride fraction is 69 Nahm et al.: Effects of Selected Synthetic and Natural Antioxidants on the Oxi comprised of more than 50% of unsaturated fatty Kowalski,2007; Bouaziz et al. 2008; Jennings, et al., acids, constituents that are prone to oxidation 2009). (Alander, 2004; Di Vincenzo et al., 2005). Shea but- The objective of this study was to assess the ter is also known to contain relatively large amounts effectiveness of synthetic butylated hydroxyltoluene of unsaponifiables (4-11 %) and tocopherols that are (BHT), and natural antioxidants (rosmarinic acid and known to provide stability to oils and fats (Itoh et al, gallic acid) on the oxidative stability of shea butter. 1974; Itoh et al., 1980; Hamilton and Rossell, 1986; Such information would provide new approaches to Lipp and Anklam, 1998; Alander, 2004). Due to the maintain quality and extend shelf-life of shea butter. considerable amounts of unsaturated fatty acids in shea butter, however, traditional extraction pro- MATERIALS AND METHODS cedures that involve boiling or improper processing Plant material. A shea butter sample or storage can cause oxidative degradation of shea produced from the nuts of Vitellaria paradoxa, sub- butter, leading to inconsistent quality and limited species paradoxa in August 2009, was graciously shelf-life (Masters et al., 2004; Lovett, 2004; provided by The Pure Company (Buipe, Northern Moharram et al., 2006). Such lipid oxidation Ghana). Before being used in experimental studies, degrades edible oils, producing sensory and chemical the shea butter was filtered through P8 coarse filter changes along with lowered nutritional values paper (Fisher Scientific, Pittsburgh, PA) at 45-50°C in (Velasco and Dobarganes, 2002). To prevent the an oven to remove foreign materials. The filtered oxidation of plant-derived oils, antioxidants are added shea butter was stored at 4°C in a refrigerator until to the plant oils and fats. used in experimental trials. During the past few decades, the use of nat- Chemicals and reagents. The chemicals, 1- ural antioxidants and plant extracts have received butanol, 95 % heptadecanoic acid, potassium dichro- increased interest due to the concerns about possible mate, potassium hydroxide, potassium iodide, sodium ill health effects generated by the use of synthetic sulfate, starch, and ACS grade sodium carbonate, antioxidants (Abramovic and Abram, 2006; Kowalski, were purchased from Acros Organics (Morris Plains, 2007; Azizkhani and Zandi, 2009). The protective NJ). Sulfuric acid, HPLC grade chloroform, hexane, effects of antioxidants on products are generally isooctane, methanol, and ACS grade glacial acetic determined by measuring several variables, including acid and hydrochloric acid were purchased from the induction period under normal storage conditions Fisher Scientific (Fairlawn, NJ). Iodine was and oxidation accelerating conditions. purchased from Mallinckrodt Chemical, Inc., Research reports on the protective effects of (Hazelwood, MO), 2-thiobarbituric acid, ammonium antioxidants on shea butter against oxidation are chloride, sodium thiosulfate, butylated hydroxyl- scarce in the literature. The effectiveness of various toluene (BHT), gallic acid, rosmarinic acid were pur- antioxidants are generally determined under several chased from Sigma Chemical (St. Louis, MO). conditions that include the induction period, normal Experimental. For the oxidative stability storage conditions, and oxidation-accelerating condi- studies, the antioxidants BHT, rosmarinic acid, and tions, such as high temperatures and airflow (Judde et gallic acid (0.02% each) were added to separate al., 2003; Kowalski, 2007; Jennings and Akoh, 2009). samples of shea butter, based on the concentration of The usual parameters measured in determining the antioxidant used by Kowalski (2007) and represent effectiveness of antioxidants include sensory char- the maximum added antioxidant levels used in foods acteristics, volatile headspace oxidation
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