PHYTOCHEMICAL ANALYSIS OF REFINED SHEA BUTTER OIL

By

OGUNBADEJOBABATUNDEAZEEZ

(2006/24235EH)

DEPARTMENT OF CHEMICAL ENGINEERING

FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA

NIGERIA

November, 2011

PHYTOCHEMICAL ANALYSIS OF REFINED SHEA BUTTER OIL

By

OGUNBADEJOBABATUNDEAZEEZ

(2006/24235EH)

A PROJECT SUBMITTED TO THE

DEPARTMENT OF CHEMICAL ENGINEERING

FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA

NIGERIA

IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF

BACHELOR OF ENGINEERING (B.ENG) DEGREE IN CHEMICAL

ENGINEERING

NOVEMBER,2011

DECLARATION

I declare that the work in the project report entitled "PHYTOCHEMICAL ANAL YSIS OF

REFINED SHEA BUTTER OIL" has been performed by me under the supervision of

Engr. A.D. Mohammed. No part of this project report was presented for another degree or

diploma elsewhere at any institution to the best of my knowledge.

OGUNBADEJO BABATUNDE AZEEZ

Student Name

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fL-/'J. -::uJ7 f

DATE

CERTIFICATION

This is to certify that this project report entitled 'PHYTOCHEMICAL ANALYSIS OF

REFINED SHEA BUTTER OIL' by OGUNBADEJO BABATUNDE AZEEZ meets the

requirements for the partial fulfillment of the award of Bachelor of Engineering (REng)

degree in Chemical Engineering, Federal University of Technology, Minna.

PROJECT SUPERVISOR

ENGR. A.D. MOHAMMED

HEAD OF DEPARTMENT

DR. M.O. EDOGA

",IX-fM~M -------. EXTERNAL EXAMINER

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~l 0L1 .................. ~(

DATE

DATE

DATE

DEDICATION

This project report is dedicated to the one thousand and one people living oppressed

wherever in the globe they may be. Do not despair the mercy of Allah for he hears your

supplications.

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ACKNOWLEDGEMENT

I would like to acknowledge first and foremost my creator, cherisher and nourisher, Allah

(subhana wata'allah) for his mercies on me from the start of my course in Federal

University of Technology Minna up to this present time, all adoration is to you.

My acknowledgement goes to my parents who have been wonderful in showing support to

me both morally and financially from my childhood days up to this present time, your

kindness can only be rewarded by Allah.

I would also like to acknowledge my Aunt and her husband, Mr. and Mrs. Sulaimon Tijani

and their wonderful kids (AbdulMuiz, Aisha and AbdulMalik) for showing me what the

ties of kinship means during the period of my stay with them. Then my research supervisor,

Engr. A.D. Mohammed, for his understanding and dedicating part of his precious time to

attend to my write-ups and finally to my wonderful brothers and sisters, friends, enemies,

critics, well-wishers and fUmour mongers for every body have contributed to the lessons I

have learnt by the passing of each they. Our reward is with the creator, who? Allah

(subhana wata'allah).

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ABSTRACT

The study is aimed at performing phytochemical analysis of both refmed and raw shea ~---------

butter oil. The seed was pretreated through dehulling, cleaning and drying prior to solvent

extraction using n-Hexane as solvent. The oil was refmed through degumming,

neutralization by agitation and bleaching at 60°C with commercial activated carbon.

However, both qualitative and quantitative phytochemical analysis of the refined oil were

determined. The result revealed that both samples contained carbohydrate, terpenoids,

flavonoids and alkaloids but only the refined oil had phytosterols and cardiac glycoside. a.

The concentration of alkaloid and flavonoid are 3.13 mg/IOO g and 2.56 mg/100 g in raw

Shea butter and 4.57 mg/100 g and 3.96 mg/IOO g in refined Shea oil respectively. Shea

butter oil has potential and biochemical basis for the ethno - phaimacological usage in

treatment and prevention of muscle fatigue, dermatitis, skin cracks etc.

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TABLE OF CONTENTS

DECLARATION III

CERTIFICATION lV

DEDICATION v

ACKNOWLEDGEMENT Vl

ABSTRACT Vll

TABLE OF CONTENT Vlll

LIST OF TABLES Xll

CHAPTER ONE

1.0 Introduction 1

1.1 Aim and Objectives 2

1.2 Problem Statement 2

1.3 Justification of Study , 2

1.4 Scope of Study 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Origin and History of Shea Butter 4

2.2 Compostion of Shea Butter 4

2.3 Shea Butter Extraction and Refining 6

2.3.1 Traditional method 6

2.3 .1.1 Separating/Cracking 6

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2.3.1.2 Crushing

2.3 .1.3 Roasting

2.3.1.5 Separating the Oils

2.3.1.6 Collecting and Shaping

2.3.2 Manual method

2.3.3 Solvent Extraction

2.3.3.1 Principles of Solvent Extraction

2.3.3.2 Factors influencing the rate of Extraction

2.3.3.3 Choice of Solvent

2.3.4 RefIning of Shea Butter Oil

2.3.4.1 Water Degumming

2.3.4.2 Neutralization

2.3.4.3 Bleaching

2.3.4.4 Deodorization

2.4 Physico-Chemical Properties of Shea Butter

2.4.1 Physical Property

2.4.2 Chemical Property

2.4.3 Microbial Characteristics

2.5 Uses of Shea Butter

2.5.1 Traditional Uses

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2.5.2 Industrial Uses

2.5.2.1 Emollient Effect on Dry Skin

2.5.2.2 Anti-Irritant Effect

2.5.2.3 Ultraviolet Rays Absorbing Function

2.5.2.4 Anti-Inflammatory Effects

2.6 Phytochemicals

2.6.1 Types ofPhytochemicals

2.6.1.1 Flavonoids

2.6.1.2 Phyto-Oestrogens

2.6.1.3 Phytosterols

2.6.1.4 Carotenoids

2.6.2 Food Sources ofPhytochemicals

2.6.3 Increasing Intake ofPhytochemicals

2.7 Phytochemical Analysis

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2.8 Phytochemical Processing; The Emerging Field in Chemical Engineering 19

CHAPTER THREE

3.0 Methodology 21

3.1 Sample Collection and Preparation 21

3.2 Experimental Procedure 21

3.2.1 Moisture Content 21

3.2.2 Oil Extraction Procedure 21

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3.2.3 Solvent Recovery Procedure

3.2.4 Oil Refining Procedure

3.2.4.1 Degumming

3.2.4.2 Neutralization

3.2.4.3 Bleaching

3.3 Phytochemical Analysis Procedure

3.3.1 Qualitative Phytochemical test Procedure

3.3.1.1 Test for Tannins

3.3.1.2 Test for Saponins

3.3.1.3 Test for Flavonoids

3.3.1.4 Test for Alkaloids

3.3.1.5 Test for Cardiac Glycosides

3.3.2 Quantitative Phytochemical test Procedure

3.3.2.1 Determination of Alkaloids

3.3.2.2 Determination of Flavonoids

CHAPTER FOUR

4.0 Result and Discussions

4.1 Results

4.2 Discussion

CHAPTER FIVE

5.0 Conclusion

5.1 Recommendation

REFERENCES

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List of Tables

TABLE PAGE

Table 2.1: Composition of Shea Butter and its Fractions 5

Table 2.2: Fatty Acid Profiles 6

Table 2.3: Important Flavonoids and Functions 16

Table 3.1: List of Equipment/materials 22

Table 3.2: List of ChemicalslReagents 22

Table 4.1: Determination of Moisture Content 27

Table 4.2: Qualitative Phytochemical Analysis 27

Table 4.3: Quantitative Phytochemical Analysis 28

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