Extraction of Shea Butter
Traditional and Enzyme-Assisted Extraction of Shea Butter Using Different Levels of Pre-Treated Shea Kernels
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Enzymes can be simultaneously used to selectively release targeted fats from pre-treated Shea nut kernels and improve extraction yield at optimized conditions. Three different pre-treated Shea nut substrates: raw kernels, roasted kernels and Shea nut paste from roasted kernels were subjected to treatment with three different industrial enzymes: lipase, pectinase and cellulase, separately and in combination, for Shea butter extraction. Enzyme mixtures was optimized at pH of 6; 3 % Enzyme-Substrate concentration, 2 hour hydrolysis time at a temperature of 60 ºC. Extraction yields of substrates ...
Enzymes can be simultaneously used to selectively release targeted fats from pre-treated Shea nut kernels and improve extraction yield at optimized conditions. Three different pre-treated Shea nut substrates: raw kernels, roasted kernels and Shea nut paste from roasted kernels were subjected to treatment with three different industrial enzymes: lipase, pectinase and cellulase, separately and in combination, for Shea butter extraction. Enzyme mixtures was optimized at pH of 6; 3 % Enzyme-Substrate concentration, 2 hour hydrolysis time at a temperature of 60 ºC. Extraction yields of substrates were compared against each other and against extraction methods. Enzyme assisted aqueous hydrolysis of Shea nut biomass for Shea butter production is a promising technology with a great potential (extraction efficiency and safety) to substitute traditional extraction methods.
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