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Study of the natural aging of Traditionally produced Shea Butter in three communes of Northern Benin: Pehunco, Sinendé, and Kandi

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Author Affiliations

  • 1Laboratory of Physical Chemistry, Materials and Molecular Modeling (LCP3M), National University of Sciences, Technologies, Engineering Et Mathematics, Benin
  • 2Laboratory of Physical Chemistry, Materials and Molecular Modeling (LCP3M), National University of Sciences, Technologies, Engineering Et Mathematics, Benin and City and Environment Department, Geosciences, Environment and Applications Laboratory, National University of Sciences, Technologies, Engineering Et Mathematics, Benin
  • 3Laboratory of Physical Chemistry, Materials and Molecular Modeling (LCP3M), National University of Sciences, Technologies, Engineering Et Mathematics, Benin and City and Environment Department, Geosciences, Environment and Applications Laboratory, National University of Sciences, Technologies, Engineering Et Mathematics, Benin
  • 4City and Environment Department, Geosciences, Environment and Applications Laboratory, National University of Sciences, Technologies, Engineering Et Mathematics, Benin
  • 5Laboratory of Physical Chemistry, Materials and Molecular Modeling (LCP3M), National University of Sciences, Technologies, Engineering Et Mathematics, Benin
  • 6Laboratory of Physical Chemistry, Materials and Molecular Modeling (LCP3M), National University of Sciences, Technologies, Engineering Et Mathematics, Benin

Res.J.chem.sci., Volume 15, Issue (4), Pages 29-34, October,18 (2025)

Abstract

This study investigates the natural aging of traditionally produced shea butter from the northern Beninese communes of Pehunco, Sinendé, and Kandi over a six-month period. The evolution of key quality parameters, including organoleptic properties, unsaponifiable matter, acid value, and peroxide value was monitored under ambient storage conditions. Results indicated significant temporal changes in all metrics. Organoleptic assessment revealed a progressive intensification of color and the emergence of rancid odors in some samples. A significant decline in unsaponifiable matter content (29.16% to 31.80% decrease), indicative of the degradation of bioactive compounds like sterols and tocopherols, was observed. Furthermore, a gradual increase in peroxide value confirmed the advancement of lipid oxidation. While the acid value showed only a modest rise, remaining within quality thresholds, the overall findings demonstrate that natural aging substantially alters shea butter's physicochemical and sensory profile. This study underscores the necessity of optimizing storage conditions, particularly protection from light and oxygen, to preserve the quality, stability, and bioactive integrity of artisanal shea butter for cosmetic and nutritional applications.

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