The study of shea butter.

VI: The extraction of shea butter

A. KAR and H.C. MITAL

Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka, Nigeria

(Received 21 November 1980; in revised form 14 July 1981 )

Keywords: Butyrospermum parkii, extract, n-hexane, petroleum ether, shea butter

Abstract. Shea butter has been extracted from the seeds of the shea tree, B. parkii, with
various organic solvents. Petroleum ether (40°-60°C), n-hexane, chloroform, and
benzene extracted 32%-38% of fat and 8-9 mg% of vitamin E. These solvents, particu-
larly petroleum ether and n-hexane, can be used for the production of shea butter that
is free from any oxidized fat and coloring impurities.

Introduction

Shea butter is a natural fat obtained from the seeds of the shea tree,
Butyrospermum parkii (Kotschy), family Sapotaceae. The kernels are rich
in oil that is consumed locally in cooking. If it is carefully prepared and
clarified, it is a good substitute for lard and may also be used as a pomade
for dressing [1]. The physicochemical properties of shea butter have been
studied by Mitat and Dove [2].
Shea butter is extracted locally by pounding the kernels and grinding
them to an oily chocolate paste. It is boiled and the oil is skimmed off
after removing the scum containing the impurities. The high temperature
involved in this procedure brings about oxidation o f the fat, which leads
to high peroxide values and rancidity [3].
It was, therefore, thought desirable to employ the solvent extraction
method, which can be used to extract the oil at a lower temperature and titus
avoid oxidation of the fat.

Materials and Methods

The kernels, after separation from the pericarp, were crushed to a coarse
powder. In each experiment, 100g of the powdered seeds of B. parkii
(Kotschy) were packed in a soxhlet extractor and extracted with a solvent
(Table 1) until extraction was complete. The solvent was evaporated under
reduced pressure to a constant weight and the extracted fat was weighed.
In the case of aqueous extraction, the powdered seeds were boiled with a
suitable quantity of distilled water and the supernatant oily layer was

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Table 1. Levels of fat extracted with various solvents

Solvent Weight of fat a (g) Color
Petroleum ether
(40°-60°C) 32.86 ± 2.67 Colorless
n-Hexane 32.20 ± 2.51 Pale yellow
Chloroform 38.05 ± 1.99 Yellow
Benzene 33.20 -+ 2.25 Pale yellow
Waterb 16.98 -+ 2.08 Yellow
Watere 14.96 ± 1.87 Yellow

aRepresents the fat obtained from 100g of the powdered kernels; the values are
averages of three extractions (~?+-SD).
bFrom roasted nuts.
eFrom u~oasted nuts.

decanted off. The oily layer after solidification was weighed. The results
are given in Table 1.

Determination of dl-~.tocopherol (vitamin E)

c~-Tocopherol was estimated colorimetrically [4]. Standard curves were
obtained with pure d/-c~-tocopherol acetate in glacial acetic acid. Different
known volumes of standard solutions were measured in 100-ml stoppered
cylinders and the volume in each case was made up to 9 ml with glacial
acetic acid. To each solution, 2 ml of phosphomolybdic acid reagent (0.25%
w/v solution) were added and, after mixing the solutions, the cylinders were
kept at room temperature (25 ° C) for 15 min.
An aliquot of each extract (fat) was weighed individually and made up
to 100ml with glacial acetic acid. To 8ml of each solution, 2ml of phos-
phomolybdic acid reagent was added and mixed, thoroughly.
The absorption of each solution was measured at 7 0 0 n m by using the
Erma Photoelectric Colorimeter Model AE 22. These values are given in
Table 2.

Determination of peroxide value

Peroxide value of each sample was determined by the method of Mital
et al. [3]. These values are listed in Table 2.

Results and Discussion

The indigenous method of extraction of shea butter in West African countries
is not only unhygienic but also leads to autoxidation of shea butter [3]
resulting in fat rancidity. During this investigation, the shea butter was
extracted with various organic solvents by using the soxhlet extractor. Thus,
the temperature of extraction was maintained nearest to the boiling point
of the solvent.
Total fat extracted with organic solvents varied from 32% to 38% while
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Table 2. Vitamin E and peroxide values of the extracts a

Solvent Vitamin E (rag/100 g) Peroxide value
Petroleum ether
(40°-60° C) 9.11 ± 0.182 Nil
n-Hexane 8.64 ± 0.236 Nil
Choloroform 8.90 ± 0.195 Nil
Benzene 8.50 ± 0.225 NiI
Water Nit +_b 8.3 ± 0.192
Water Nil +_e 5.0 ± 0.215
aValues represent averages ± standard deviation from five determinations.
bFrom roasted nuts.
eFrom unroasted nuts.

the fat extracted with water was about 17% (Table 1). Petroleum ether
and n-hexane extraction resulted in a lower recovery than chloroform, but
the products were acceptable in comparison with the product obtained by
chlorotbrm extraction.
Like many vegetable oils and fats, shea butter has been found to contain
vitamin E, which acts as an antioxidant. As shown in Table 2, organic solvents
extracted appreciable quantities of vitamin E, which helps in the prevention
of rancidity of shea butter, while the water extract did not contain detectable
amounts of vitamin E. The evaluation of peroxide values confirms the above
observation in that the shea butter extracted with organic solvent did not
show any sign of oxidation as indicated by the absence of any detectable
peroxide value while the shea butter extracted with water gave a high
peroxide value.

References
1. Irvine FR (1961) Woody plants of Ghana. London: Oxford University Press, p 58'7
2. MitalHC, Dove FR (1971) Planta Med 20:283
3. MitaltJC, Adotey J, Dove FR (1974) Pharm Acta HeN 49:28
4. Snell FD, Snell CT, Snell CA (1961) Colorimetric methods of analysis, vol 3.
London: D Van Nostrand, p 71