Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 <i>...

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Bibliographic Details
Main Authors: Adel G. Abdel-Razek, Ghada A. Abo-Elwafa, Eman F. Al-Amrousi, Ahmed N. Badr, Minar Mahmoud M. Hassanein, Ying Qian, Aleksander Siger, Anna Grygier, Elżbieta Radziejewska-Kubzdela, Magdalena Rudzińska
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
shea butter
shea olein
shea stearin
refining
fractionation
sterols
Online Access:https://www.mdpi.com/2304-8158/12/8/1626

Internet

https://www.mdpi.com/2304-8158/12/8/1626

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