Starting from the perspective of formula and efficacy,orthogonal experiments were first performed to explore the optimal ratio of three raw materials that potentially affect breaking force of lipsticks,verification ex...Starting from the perspective of formula and efficacy,orthogonal experiments were first performed to explore the optimal ratio of three raw materials that potentially affect breaking force of lipsticks,verification experiment on humans was then conducted to test the efficacy of the lipstick formula.Results showed that when the ratio of carnauba wax,shea butter and myristyl isopropyl ester was 3∶7∶3,the breaking force was optimal.After the subjects used the lipstick formula for 14 days,the moisture content of the lip stratum corneum significantly increased by 23.51% (P﹤0.05),the transepidermal water loss (TEWL) rate significantly decreased by 20.61%,the skin glossiness increased significantly by 9.88%,and the skin scale index decreased significantly by 55.76%.展开更多
This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of ...This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.展开更多
Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglycer...Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.展开更多
The use of soil as a construction material is limited due to climatic conditions such as rain and wind effects. The valorization of industrial and agricultural by-products in soil-material-based composites for constru...The use of soil as a construction material is limited due to climatic conditions such as rain and wind effects. The valorization of industrial and agricultural by-products in soil-material-based composites for construction materials is an alternative to producing eco-materials for building construction. This study evaluates the effect of Shea Butter residue (SBr) and hydrated lime (HL) as stabilizers on the performance of Compressed Earth Blocks (CEB). For the production of CEB specimens, firstly the dry mixtures were prepared using soil material and 5 wt% HL, 5% - 25% wt% SBr and secondly, the appropriate amount of water was thoroughly mixed with the dry mixtures using the result of the proctor compaction test. All the moistened mixtures were mechanically pressed into CEBs on mold size (29.5 cm × 14 cm × 9.5 cm), cured at ambient temperature in the lab for 0 - 45 days, and dried at 60˚C for 7 days before being tested. The results give for the accessible porosity, bulk density, maximum dry and wet compressive strength, the respective value 31.58%;1580 kg/cm2;3.26 MPa and 0.75 MPa for CEB stabilized with 5 wt% lime without SBr. Moreover, the abrasion coefficient (14.49 cm2/g), the mass lost (0.08%), the surface depth (3.25 mm/h), the eroded surface (9.12 cm2), the sorptivity (0.046 g/cm2·min1/2 the absorption by total immersion at 2 h and 24 h (4.06 and 11.94%) are best for the CEBs stabilized with 5/5 wt% HL/SSBr. However, the lower thermal properties were obtained with CEB stabilized with 25 wt% SSBr. We therefore observe the significant reaction between these industrial and agricultural by-products with the earth material, with effects particularly on the hydric, thermal and durability properties. The use of industrial and agricultural by-products such as lime and SBr at an appropriate rate of 5 wt% are suitable to improve CEBs performances.展开更多
Ultrasound imaging remains one of the widespread diagnostic imaging tools. The commercial coupling gel for ultrasound imaging is quite expensive and not readily available in developing countries. However, shea butter,...Ultrasound imaging remains one of the widespread diagnostic imaging tools. The commercial coupling gel for ultrasound imaging is quite expensive and not readily available in developing countries. However, shea butter, which is abundant locally and affordable, has suitable acoustic properties that makes it worthwhile for consideration as a coupling agent. Thus, shea butter was investigated alternate coupling medium for ultrasound imaging. In the study, ultrasound images were acquired using commercially available gel and shea butter. The image quality assessment of the images obtained using the gel (reference sample) and shea butter (reference sample) were performed using mean pixel intensity, mean square error (MSE), peak signal to noise ratio (PSNR) and structural similarity index matrix (SSIM) as image quality metrics. The resulting computed values of the MSE, PSNR and SSIM were respectively 40.1283 ± 20.4941, 32.7450 ± 2.5722 and 0.5934 ± 0.1035 (mean ± standard deviation). The ranges of these metrics indicate that the images captured using gel and shea butter as couplants were comparable and supported the hypothesis that shea butter could be used as an ultrasound couplant. Using the Mann Whitney U test as a test of significance with α-value set at 0.05, there was no significant difference in the mean pixel intensities between the two set of images. This inference further buttressed the proposition that shea butter could be used as an alternate coupling medium for ultrasound imaging.展开更多
The experiment was conducted in the laboratories of the Departments of Chemistry and Animal Health and Production Technology, Adamawa State University, Mubi, Nigeria. The experiment was replicated three times in a Ran...The experiment was conducted in the laboratories of the Departments of Chemistry and Animal Health and Production Technology, Adamawa State University, Mubi, Nigeria. The experiment was replicated three times in a Randomized Complete Block Design (RCBD) and consisted of six heating time 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and one control. Data were collected on acid value, free fatty acid, iodine value, peroxide value, saponification value and unsaponifiable matter. The data collected were analyzed statistically using Generalized Linear Model (GLM) procedure of statistical analysis system (SAS). The means that were significantly different were separated using Least Significant Difference (LSD). The results showed that there were highly significant differences (P ≤ 0.01) among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recorded by heating time at 120 minutes of boiling and 120 minutes of roasting. Heating time at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutes roasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and 1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes of boiling recorded the highest Iodine value (IV) of 43.80 and 43.53, respectively. Based on the results of this study, it can be concluded that heating time of 30 or 60 minutes by boiling or roasting are better than longer heating times for Shea butter extraction.展开更多
The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability ...The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability and its usual properties improving and stabilization techniques used. Thus, fonio straws and shea butter residues are incorporated into tow soil matrix. The objective of this study is to develop a construction eco-material by recycling agricultural and biopolymer by-products in compressed earth blocks (CEB) stabilization and analyze these by-products’ influence on CEB usual properties. To do this, compressed stabilized earth blocks (CSEB) composed of clay and varying proportion (3% to 10%) of fonio straw and shea butter residue incorporated were subjected to thermophysical, flexural, compressive, and durability tests. The results obtained show that the addition of fonio straw and shea butter residues as stabilizers improves compressed stabilized earth blocks thermophysical and mechanical performance and durability. Two different clay materials were studied. Indeed, for these CEB incorporating 3% fonio straw and 3% - 10% shea butter residue, the average compressive strength and three-point bending strength values after 28 days old are respectively 3.478 MPa and 1.062 MPa. In terms of CSEB thermal properties, the average thermal conductivity is 0.549 W/m·K with 3% fonio straw and from 0.667 to 0.798 W/m. K is with 3% - 10% shea butter residue and the average thermal diffusivity is 1.665.10-7 m2/s with 3% FF and 2.24.10-7 m2/s with 3.055.10-7 m2/s with 3% - 10% shea butter residue, while the average specific heat mass is between 1.508 and 1.584 kJ/kg·K. In addition, the shea butter residue incorporated at 3% - 10% improves CSEB water repellency, with capillary coefficient values between 31 and 68 [g/m2·s]1/2 and a contact angle between 43.63°C and 86.4°C. Analysis of the results shows that, it is possible to use these CSEB for single-storey housing construction.展开更多
Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing....Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I<sub>2</sub>/100 g ± 0.670 for yellow butter and 20.67 g I<sub>2</sub>/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.展开更多
In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced b...In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), decolourisation temperature (80℃ - 95℃) and adsorbent dosage (1 - 2 mass%). These conditions gave decolourised shea butter with the following responses;oil loss (6.2% ± 0.2%), peroxide value (1.7 ± 0.1 meq O2/kg), colour (0.21 ± 0.05 Lovibond yellow) and acid value (25.6 ± 0.7 mg KOH/g).展开更多
In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly inf...In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).展开更多
从配方和功效角度出发,采用正交试验探索3款潜在兼具功效和影响折断力的原料最佳比例,并进行人体功效验证。结果表明,当巴西棕榈蜡、乳木果油和肉豆蔻醇异丙酯比例为3︰7︰3时,折断力最优。受试者使用唇膏配方14天后,唇部角质层水分含...从配方和功效角度出发,采用正交试验探索3款潜在兼具功效和影响折断力的原料最佳比例,并进行人体功效验证。结果表明,当巴西棕榈蜡、乳木果油和肉豆蔻醇异丙酯比例为3︰7︰3时,折断力最优。受试者使用唇膏配方14天后,唇部角质层水分含量显著提升23.51%(P<0.05),经皮失水率(Transepidermal water loss,TEWL)显著降低20.61%,光泽度显著提升9.88%,皮肤鳞屑指数显著减少55.76%。展开更多
In light of the use of Lannea barteri in the management of diverse illnesses and treatment of wounds in traditional medicine, the current study was conducted to assess the wound-healing efficacy of crude aqueous extra...In light of the use of Lannea barteri in the management of diverse illnesses and treatment of wounds in traditional medicine, the current study was conducted to assess the wound-healing efficacy of crude aqueous extract of the stem bark of Lannea barteri and its shea butter formulated ointment using an excision wound model in the rabbit. The herbal ointment (5%, w/w) exhibited a significant wound healing activity, showing 99.9% ± 0.3% wound contraction at the end of the experiment (24th day). There was no significant difference (p > 0.05) between the 5% (w/w) herbal ointment compared with Silver Sulphadiazine cream (positive control), which showed a 97.8% ± 1.0% rate of excision wound contraction on day 24. Compared with the negative control group (administered with only shea butter), the wound healing activity of the ointment was significant (p Lannea barteri for the treatment of wounds and demonstrates that shea butter usage as a base in formulating an herbal ointment might aid in topical application for wound repair and regeneration, as well as the potential for enhanced wound healing.展开更多
文摘Starting from the perspective of formula and efficacy,orthogonal experiments were first performed to explore the optimal ratio of three raw materials that potentially affect breaking force of lipsticks,verification experiment on humans was then conducted to test the efficacy of the lipstick formula.Results showed that when the ratio of carnauba wax,shea butter and myristyl isopropyl ester was 3∶7∶3,the breaking force was optimal.After the subjects used the lipstick formula for 14 days,the moisture content of the lip stratum corneum significantly increased by 23.51% (P﹤0.05),the transepidermal water loss (TEWL) rate significantly decreased by 20.61%,the skin glossiness increased significantly by 9.88%,and the skin scale index decreased significantly by 55.76%.
文摘This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.
文摘Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.
文摘The use of soil as a construction material is limited due to climatic conditions such as rain and wind effects. The valorization of industrial and agricultural by-products in soil-material-based composites for construction materials is an alternative to producing eco-materials for building construction. This study evaluates the effect of Shea Butter residue (SBr) and hydrated lime (HL) as stabilizers on the performance of Compressed Earth Blocks (CEB). For the production of CEB specimens, firstly the dry mixtures were prepared using soil material and 5 wt% HL, 5% - 25% wt% SBr and secondly, the appropriate amount of water was thoroughly mixed with the dry mixtures using the result of the proctor compaction test. All the moistened mixtures were mechanically pressed into CEBs on mold size (29.5 cm × 14 cm × 9.5 cm), cured at ambient temperature in the lab for 0 - 45 days, and dried at 60˚C for 7 days before being tested. The results give for the accessible porosity, bulk density, maximum dry and wet compressive strength, the respective value 31.58%;1580 kg/cm2;3.26 MPa and 0.75 MPa for CEB stabilized with 5 wt% lime without SBr. Moreover, the abrasion coefficient (14.49 cm2/g), the mass lost (0.08%), the surface depth (3.25 mm/h), the eroded surface (9.12 cm2), the sorptivity (0.046 g/cm2·min1/2 the absorption by total immersion at 2 h and 24 h (4.06 and 11.94%) are best for the CEBs stabilized with 5/5 wt% HL/SSBr. However, the lower thermal properties were obtained with CEB stabilized with 25 wt% SSBr. We therefore observe the significant reaction between these industrial and agricultural by-products with the earth material, with effects particularly on the hydric, thermal and durability properties. The use of industrial and agricultural by-products such as lime and SBr at an appropriate rate of 5 wt% are suitable to improve CEBs performances.
文摘Ultrasound imaging remains one of the widespread diagnostic imaging tools. The commercial coupling gel for ultrasound imaging is quite expensive and not readily available in developing countries. However, shea butter, which is abundant locally and affordable, has suitable acoustic properties that makes it worthwhile for consideration as a coupling agent. Thus, shea butter was investigated alternate coupling medium for ultrasound imaging. In the study, ultrasound images were acquired using commercially available gel and shea butter. The image quality assessment of the images obtained using the gel (reference sample) and shea butter (reference sample) were performed using mean pixel intensity, mean square error (MSE), peak signal to noise ratio (PSNR) and structural similarity index matrix (SSIM) as image quality metrics. The resulting computed values of the MSE, PSNR and SSIM were respectively 40.1283 ± 20.4941, 32.7450 ± 2.5722 and 0.5934 ± 0.1035 (mean ± standard deviation). The ranges of these metrics indicate that the images captured using gel and shea butter as couplants were comparable and supported the hypothesis that shea butter could be used as an ultrasound couplant. Using the Mann Whitney U test as a test of significance with α-value set at 0.05, there was no significant difference in the mean pixel intensities between the two set of images. This inference further buttressed the proposition that shea butter could be used as an alternate coupling medium for ultrasound imaging.
文摘The experiment was conducted in the laboratories of the Departments of Chemistry and Animal Health and Production Technology, Adamawa State University, Mubi, Nigeria. The experiment was replicated three times in a Randomized Complete Block Design (RCBD) and consisted of six heating time 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and one control. Data were collected on acid value, free fatty acid, iodine value, peroxide value, saponification value and unsaponifiable matter. The data collected were analyzed statistically using Generalized Linear Model (GLM) procedure of statistical analysis system (SAS). The means that were significantly different were separated using Least Significant Difference (LSD). The results showed that there were highly significant differences (P ≤ 0.01) among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recorded by heating time at 120 minutes of boiling and 120 minutes of roasting. Heating time at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutes roasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and 1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes of boiling recorded the highest Iodine value (IV) of 43.80 and 43.53, respectively. Based on the results of this study, it can be concluded that heating time of 30 or 60 minutes by boiling or roasting are better than longer heating times for Shea butter extraction.
文摘The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability and its usual properties improving and stabilization techniques used. Thus, fonio straws and shea butter residues are incorporated into tow soil matrix. The objective of this study is to develop a construction eco-material by recycling agricultural and biopolymer by-products in compressed earth blocks (CEB) stabilization and analyze these by-products’ influence on CEB usual properties. To do this, compressed stabilized earth blocks (CSEB) composed of clay and varying proportion (3% to 10%) of fonio straw and shea butter residue incorporated were subjected to thermophysical, flexural, compressive, and durability tests. The results obtained show that the addition of fonio straw and shea butter residues as stabilizers improves compressed stabilized earth blocks thermophysical and mechanical performance and durability. Two different clay materials were studied. Indeed, for these CEB incorporating 3% fonio straw and 3% - 10% shea butter residue, the average compressive strength and three-point bending strength values after 28 days old are respectively 3.478 MPa and 1.062 MPa. In terms of CSEB thermal properties, the average thermal conductivity is 0.549 W/m·K with 3% fonio straw and from 0.667 to 0.798 W/m. K is with 3% - 10% shea butter residue and the average thermal diffusivity is 1.665.10-7 m2/s with 3% FF and 2.24.10-7 m2/s with 3.055.10-7 m2/s with 3% - 10% shea butter residue, while the average specific heat mass is between 1.508 and 1.584 kJ/kg·K. In addition, the shea butter residue incorporated at 3% - 10% improves CSEB water repellency, with capillary coefficient values between 31 and 68 [g/m2·s]1/2 and a contact angle between 43.63°C and 86.4°C. Analysis of the results shows that, it is possible to use these CSEB for single-storey housing construction.
文摘Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I<sub>2</sub>/100 g ± 0.670 for yellow butter and 20.67 g I<sub>2</sub>/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.
文摘In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), decolourisation temperature (80℃ - 95℃) and adsorbent dosage (1 - 2 mass%). These conditions gave decolourised shea butter with the following responses;oil loss (6.2% ± 0.2%), peroxide value (1.7 ± 0.1 meq O2/kg), colour (0.21 ± 0.05 Lovibond yellow) and acid value (25.6 ± 0.7 mg KOH/g).
文摘In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).
文摘从配方和功效角度出发,采用正交试验探索3款潜在兼具功效和影响折断力的原料最佳比例,并进行人体功效验证。结果表明,当巴西棕榈蜡、乳木果油和肉豆蔻醇异丙酯比例为3︰7︰3时,折断力最优。受试者使用唇膏配方14天后,唇部角质层水分含量显著提升23.51%(P<0.05),经皮失水率(Transepidermal water loss,TEWL)显著降低20.61%,光泽度显著提升9.88%,皮肤鳞屑指数显著减少55.76%。
文摘In light of the use of Lannea barteri in the management of diverse illnesses and treatment of wounds in traditional medicine, the current study was conducted to assess the wound-healing efficacy of crude aqueous extract of the stem bark of Lannea barteri and its shea butter formulated ointment using an excision wound model in the rabbit. The herbal ointment (5%, w/w) exhibited a significant wound healing activity, showing 99.9% ± 0.3% wound contraction at the end of the experiment (24th day). There was no significant difference (p > 0.05) between the 5% (w/w) herbal ointment compared with Silver Sulphadiazine cream (positive control), which showed a 97.8% ± 1.0% rate of excision wound contraction on day 24. Compared with the negative control group (administered with only shea butter), the wound healing activity of the ointment was significant (p Lannea barteri for the treatment of wounds and demonstrates that shea butter usage as a base in formulating an herbal ointment might aid in topical application for wound repair and regeneration, as well as the potential for enhanced wound healing.
