Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridOUSSOU, KOUAME FULBERT/0000-0003-1663-4959
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridSTAROWICZ, Malgorzata/0000-0001-6053-2250
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorOussou, Kouame Fulbert
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorStarowicz, Malgorzata
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:20Z
dc.date.available2025-01-06T17:44:20Z
dc.date.issued2022
dc.description.abstractIn the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography-mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in all samples. In the fatty acid fraction obtained using the gas chromatography-flame ionization detector (GC-FID) method, 22, 24 and 19 fatty acids were detected in samples after CPE, SE and TE, respectively. The highest number of fatty acids was determined in shea butter using CPE (89.98%). Stearic and oleic acids were the most dominant fatty acids, and all samples of shea butter were rich sources of saturated fatty acids (SFAs). Moreover, the SE samples showed the highest values of DPPH (238.36 mu M TEq/kg) and ABTS (534.96 mu M TEq/kg), while the CPE samples had the highest total phenolic content (104.64 mg GAE/kg). Principal component analysis (PCA) clearly indicated that the extraction technique could quantitatively or qualitatively induce changes. Thus, this investigation demonstrated that extraction methods have a considerable impact on the quality and chemical composition of the presented material.
dc.identifier.doi10.3390/separations9090245
dc.identifier.issn2297-8739
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85138753629
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3390/separations9090245
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3014
dc.identifier.volume9
dc.identifier.wosWOS:000856755100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofSeparations
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectshea butter
dc.subjectaroma
dc.subjectextraction process
dc.subjectfatty acids
dc.subjectkey odorants
dc.titleComparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods
dc.typeArticle

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