Influence of climate on the tocopherol content of shea butter

被引：53

作者：

Maranz, S ^{[1
]}

Wiesman, Z ^{[1
]}

机构：

[1] Ben Gurion Univ Negev, Inst Appl Res, Phytooleochem Lab, Beer Sheva, Israel

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 10期

关键词：

Shea butter; tocopherols; temperature effects; antioxidants; Africa;

D O I：

10.1021/jf035194r

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The shea tree, Vitellaria paradoxa Gaertner, is the source of a commercial seed fat known as shea butter. High-performance liquid chromatography (HPLC) analysis of the tocopherol content of shea butters from different regions of Africa showed high variability between provenances and a significant effect of climate on alpha-tocopherol levels. The total tocopherol content (alpha, beta, gamma, and delta) in 102 shea butter samples from 11 countries ranged from 29 to 805 mug/g of shea butter, with a mean of 220 mug/g. alpha-Tocopherol, the principal form detected, averaged 64% of the total tocopherol content. Shea butters from Vitellaria populations situated in hot, dry climates had the highest levels of alpha-tocopherol (for example, a mean of 414 mug/g in samples from N'Djamena, Chad). The lowest concentrations of a-tocopherol were found in samples from cool highland areas, especially in northern Uganda (a mean of 29 mug/g).

引用

页码：2934 / 2937

页数：4

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