摘要：Physicochemical analysis and fatty acid content of chemical and traditional extracted shea kernel (Vitellaria paradoxa) from Kwara State Nigeria have been studied. The extraction of shea butter from shea kernel using chemical and traditional techniques as well as its physicochemical analysis reveals that both the chemical extracted shea butter (CSB) and the traditional extracted shea butter (TSB) are very similar in properties save for the odor (slightly choking nutty odor for CSB and slightly fruity nutty odor for TSB), oil yield (52% for CSB, 32% for TSB) and peroxide values (9.306 for CSB, 3.493 for TSB) which can be attributed to the chemical (n-hexane) used in extraction. Hence, both methods (chemical and tradition) of extraction can be adopted for shea kernel. The iodine value of CSB (61.3 g/100g) and TSB (64.8 g/100g) indicates that the oil is non-drying oil. Amongst the 16 saturated and 16 unsaturated fatty acids identified in shea butter, seven are found in considerable quantities in CSB and TSB, with oleic acid having a very high % concentration (30.72 for CSB, 32.19 for TSB). The higher oleic acid to stearic acid content of both CSB and TSB, makes them relatively softer. Consequently, results from the study indicate that the shea butter oil obtained from Kwara State, Nigeria fits more into the Grade 1 oil and thus will be of better use by cosmetics and soaps production companies, pharmaceutical industries, biodiesel and oilfield chemical industries.
