Biochemical Effects of Shea Butter and Groundnut Oils on White Albino Rats
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Date
2015
Authors
Adetuyi, B.O
Dairo, J.O
Oluwole, E.O.
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Publisher
International Journal of Chemistry and Chemical Processes
Abstract
The physical and chemical properties of edible oils influence their suitability for use in food and other process industries. The aim of this study was to determine the physico-chemical properties, the components of shea butter, also the effect of shea butter on enzymatic activity in the liver, kidney and serum. Results obtained showed that Shea-butter has the following chemical properties: acid value (3.825), iodine number (43.27), peroxide value (12.85), saponification value (196.90), Total Cholesterol, Alanine aminotransferase and Aspartate aminotransferase activity found to be higher in the liver as a result of the intake of shea butter. Shea butter was found to contain triacylglycerol and free fatty acids using the thin layer chromatographic technique. Other physico-chemical properties quantified were moisture content (1.37%), ash content (1.26%), and melting point (27°C). These results showed that the physico-chemical properties of Shea butter are comparable with the properties of groundnut oil which is widely used for cooking and industrial food processes, and also reveals the richness of shea butter in nourishing the liver by increasing enzymatic activity.
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Scholarly article
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Citation
37. Adetuyi, B.O, Oluwole E.O, Dairo J.O: Biochemical effects of shea butter and groundnut oils on white albino rats. IIARD International Journal of Applied Chemistry 2015; 1(8): 1-17, www.iiardonline.org